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Food Safety and Sanitation Implementation Impasse on Adolescents in Kenyan High Schools

Author

Listed:
  • Csaba Bálint Illés

    (Institute of Business Economics, Leadership and Management, Szent István University, 2100 Gödöllő, Hungary)

  • Anna Dunay

    (Institute of Business Economics, Leadership and Management, Szent István University, 2100 Gödöllő, Hungary)

  • Charlotte Serrem

    (Department of Consumer Sciences, School of Agriculture and Biotechnology, University of Eldoret, Eldoret 1125-30100, Kenya)

  • Bridget Atubukha

    (Faculty of Bioscience Engineering, Katholieke Universitiet Leuven, 3001 Leuven, Belgium)

  • Kevin Serrem

    (Institute of Business Economics, Leadership and Management, Szent István University, 2100 Gödöllő, Hungary)

Abstract

The ability to combat food-borne illnesses in food facilities and institutional catering units require sufficient knowledge on food safety and sanitation standards by food producers and consumers. The aim of the study was to investigate the food safety and sanitation knowledge of food handlers in Kenyan high schools. A cross-sectional study was carried out among 204 food handlers in 50 schools. Questions about knowledge and practice toward food safety and sanitation were asked. Respondents were the most knowledgeable on food contamination (93%), while participants were the least knowledgeable on the importance of protective attire when distributing foods to learners (50%). One-way ANOVA revealed a significant difference between gender and food handlers’ behavior and practice (F = 19.886, ρ = 0.00 < 0.05) as well as between job tenure and practice of food safety and sanitation (F = 17.874, ρ = 0.00 < 0.05). Multiple regression analysis established that knowledge contributed to 44.1% of the behavior and practice of the food handlers. It is concluded that food handlers have a fair knowledge despite lack of training, motivation, and facilities to maintain quality standards. It is recommended that the Kenyan Government develop and implement guidelines through school feeding policy that would ensure that food safety and sanitation practices are implemented and utilized by Kenyan high schools.

Suggested Citation

  • Csaba Bálint Illés & Anna Dunay & Charlotte Serrem & Bridget Atubukha & Kevin Serrem, 2021. "Food Safety and Sanitation Implementation Impasse on Adolescents in Kenyan High Schools," IJERPH, MDPI, vol. 18(3), pages 1-15, February.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:3:p:1304-:d:491113
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    References listed on IDEAS

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    4. Deepananda Herath & Spencer Henson, 2010. "Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada," Agribusiness, John Wiley & Sons, Ltd., vol. 26(2), pages 265-279.
    5. Anh Tuan Le Nguyen & Bach Xuan Tran & Huong Thi Le & Xuan Thanh Thi Le & Khanh Nam Do & Hoa Thi Do & Giang Thu Vu & Long Hoang Nguyen & Carl A. Latkin & Cyrus S. H. Ho & Roger C. M. Ho, 2018. "Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam," IJERPH, MDPI, vol. 15(10), pages 1-9, September.
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