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Innocent Makena Trade Project

Diploma in Social Work (Meru National Polytechnic )

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TITLE: IMPLICATION OF FOOD POISONING ON HOTEL

REPUTATION IN CLASSIFIED HOTELS IN MERU COUNTY

NAME: INNOCENT MAKENA

INDEX: 3041012393

INSTITUTION: THE MERU NATIONAL POLYTECHNIC

SUPERVISOR: MADAM PURITY GATWIRI

PRESENTED TO: KENYA NATIONAL EXAMINATION COUNCIL

THIS TRADE PROJECT WAS DONE AT MERU NATIONAL POLYTECHNIC IS A

PARTIAL REQUIREMENT TO

THE AWARD OF DIPLOMA IN FOOD AND BEVERAGE MANAGEMENT.

SERIES: NOVEMBER 2022

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DECLARATION
I Innocent Makena i declare that this trade project is my original work and it has not been
submitted in any learning institution in Kenya and the world at large.

CANDIDATE NAME: INNOCENT MAKENA

SIGNATURE:

DATE

SUPERVISOR’S NAME MADAM PURITY GATWIRI

SIGNATURE

DATE

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DEDICATION
I would like to graciously thank my dear parents Mr. Stephen and madam Lucy for the
support and Affection they have shown me. With a kind and heartfelt gesture, I appreciate the
love and support of My siblings Felix, Brian and Teddy May the lord Jesus bless everyone.

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ACKNOWLEDGEMENT
I am deeply indebted to my dear parents Mr. Stephen and Madam Lucy, and I would like to
acknowledge their kind emotional, material and financial support they have given me. They
have also supported my effort morally. My gratitude goes to Mr. Mathu and my supervisor
madam for their best knowledge in research and their technical support they have accorded
me. Meru national polytechnic is a wonderful institution and through it I have been nourished
academically. May God bless the College?

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Table of Contents
DECLARATION...................................................................................................................................ii
DEDICATION......................................................................................................................................iii
ACKNOWLEDGEMENT....................................................................................................................iv
ABSTRACT........................................................................................................................................viii
CHAPTER ONE....................................................................................................................................1
1.0 INTRODUCTION...........................................................................................................................1
1.1 BACKGROUND OF THE STUDY......................................................................................................1
1.2 PROBLEM OF THE STATEMENT.....................................................................................................1
1.3 RESEARCH OBJECTIVES................................................................................................................2
1.4 RESEARCH QUESTIONS.................................................................................................................2
1.5. SIGNIFICANCE OF THE STUDY.....................................................................................................2
1.6 LIMITATION OF THE STUDY..........................................................................................................2
1.7 THEORITICAL AND CONCEPTUAL FRAMEWORK...........................................................................2
1.7. 1 THEORITICAL FRAMEWORK.................................................................................................2
1.7.2 CONCEPTUAL FRAME WORK.................................................................................................3
1.8 SCOPE OF THE STUDY..................................................................................................................3
CHAPTER TWO.......................................................................................................................................4
2.0 LITERATURE REVIEW....................................................................................................................4
2.1 TO INVESTIGATE THE CAUSES OF FOOD POISONING IN HOTELS..................................................4
2.2 TO EXAMINE THE EFFECTS OF FOOD POISONING IN HOTELS.......................................................4
2.3 TO DETERMINE THE MEASURES OF PREVENTING FOOD POISONING..........................................5
2.4 SUMMARY OF THE GAP...............................................................................................................5
CHAPTER THREE....................................................................................................................................6
3.0 RESERCH METHODOLOGY............................................................................................................6
3.1 STUDY AREA.................................................................................................................................6
3.2 RESEARCH DESIGN.......................................................................................................................6
3.3 POPULATION................................................................................................................................6
3.4 TARGET POPULATION...................................................................................................................7
3.5 SAMPLE SIZE................................................................................................................................7
3.6 SAMPLING TECHNIQUE................................................................................................................8
3.7 DATA COLLECTION INSTRUMENTS...............................................................................................8
3.8 DATA COLLECTION PROCEDURE...................................................................................................8
3.9 PRE-TESTING................................................................................................................................9

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3.11 ETHICAL CONSIDERATION..........................................................................................................9

CHAPTER FOUR....................................................................................................................................11
4.0 FINDINGS, DATA ANALYSIS, CONCULATION AND RECOMMENDATION.......................................11
4.1 SOCIAL - DEMOGRAHIC PROFILE................................................................................................11
4.2 RESPONDENT OF THE AGE.........................................................................................................12
4.3 RESPONDENT OF THE PEOPLE AFFECTED BY FOOD POSONING.................................................13
4.4 RESPONDENT FROM CAUSES OF FOOD POISONING IN HOTELS................................................14
4.5 RESPESPONDENT OF DEPARTMENT...........................................................................................16
4.6 RESPONDENT ON WHETHER THE HOTEL HAS EVER DEALT WITH FOOD POISINING..................17
4.7RESPONDENT ON HOW FOOD POSONING AFFECTS THE HOTEL.................................................18
4.8 CONCLUSION.............................................................................................................................19
4.9 RECOMMENDATION...................................................................................................................19
APPENDIX 1.........................................................................................................................................21
REFERENCES........................................................................................................................................22

LIST OF TABLES

Tables Page

Table 1.17.2 conceptual framework ………………………………………………………… 3

Table 3.1 sample size ………………………………………………………………………...8

Table 4.1 gender respondent…………………………………………………………………11

Table 4.2 respondent of age …………………………………………………………...…… 12

Table 4.3 respondent of the people affected by food poisoning …………………………… 14

Table 4.4 respondent of the department……………………………………………………. 16

Table 4.5 on whether the hotel has ever dealt with ………………………………………... 17

Food poisoning

Table 4.7 respondent on how food poisoning affect the hotel ………………………......... 18

LIST OF FIGURES

FIGURES page

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Figure 4.1 gender respondent …………………………………………………………….. 11

Figure 4.2 respondent of age………………………………………………………...….… 13

Figure 4.3 respondent of people affected by food poisoning…………………………..…. 14

Figure 4.4 respondent from causes of food poisoning……………………………………. 15

Figure 4.5 respondent of the department ………………………………………………….16

Figure 4.6 respondent on whether the hotel has ever dealt …………………………….….17

With food poisoning

Figure 4.7 respondent on how the food poisoning affect the hotel……………….….….…18

DEFINATION OF TERMS

Hotel: it is an establishment the provides both accommodation and meals and provides a
variety of Services needed by customer such as reception, conference hall facilities and
recreational Facilities. Management: refers to the hotel employees at managerial level.Food
poisoning: food –borne illness caused by eating contaminated, spoilt or toxic food. (WHO
1999) FOOD HANDLERS: all the workers in a hotel whose job description directly affect
the food flow. FOOD SAFETY. Ability of food to be free from any form of harm to human
body when consumed. FOOD SAFETY MANAGEMENT: a number of routines that should
be followed to preserve the quality of food and protect the food from being contaminated.
HAND WASHING: the act of cleaning one’s hand with the use of water and soap for the
purpose of removing soil, dirt and microorganism.

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ABSTRACT
This research was a case study on the implication of food poisoning on hotel reputation in
Meru county Kenya. Food poisoning is a matter of serious concern to the catering industry in
Kenya and the world as a whole. Food poisoning is an illness caused by food contaminated
with bacteria, viruses, parasites and even toxins. Not only can food poisoning be an
unpleasant experience for victims, it can also be crippling for the business where the outbreak
originated from. The percentages of food poisoning in Kenya is believed to result from
consumer food handling behaviour. Many cases of food poisoning go unreported and data on
food poisoning are believed to consistently underestimate their true incidence. As a result of
the increasing occurrence both within Kenya and the word at large. Hotels should ensure
correct handling of food during all stages of its preparation and storage in order to reduce the
incidence of food poisoning. This is to ensure that the name and reputation of the hotel is kept
clean. When hotels get or receive a case of food poisoning it will definitely chase away loyal
customers hence ruining the trust people have on the hotel in providing safe food therefore
crippling the hotel. Analysis of foodborne diseases or food poisoning notification throughout
the world have confirmed that there is a link between outbreak and unsafe food handling
practices in the foodservice industry and therefore maximum knowledge and care should be
accorded during food preparation. Food poisoning is expensive if food standards aren’t
maintained correctly by staff and the business can be hit with hefty fines under the consumer
protection act 1984. Hotels should only sell products that are free from harmful bacteria that
causes food poisoning. The hotels can reduce the occurrence of food poisoning by mainly
ensuring hygienic conditions are well maintained by the hotels.

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CHAPTER ONE
1.0 INTRODUCTION.
This chapter comprises of background information problem of the statement, research
objective and Research question, significance of the study, conceptual and theoretical frame
work and scope of study.

1.1 BACKGROUND OF THE STUDY

Globally sometimes the food we love may be contaminated with germs which cause food
poisoning. Food poisoning are food borne illness and are common health problem
encountered worldwide. Mitchelet al [2007] Indicate that public exposure to unsafe food
handling procedures or practice is likely to increase as the popularity of dining out grows and
therefore hotels should consider preparing safe and hygienic foods to their customers in order
to protect their image and reputation. Regionally food safety is a critical issue facing the food
service industry like hotels. According to the world health organization [WHO] food safety
comprises action aimed at ensuring that all food is safe as possible [World Bank 2000]. Today
extensive precautions are taken throughout the food chain to ensure safety of food and so it is
very important that hotels understand and follow basic precautions set and apply procedures
based on Hazard Analysis and critical control point [HACCP] in order to ensure food safety
and reduce the occurrence of food poisoning that affect the hotel reputation to the general
public and especially the customers of a hotel. Locally Kenyan constitution suggest that all
food handlers should have a medical letter before they are employed in the industry and
which should be renewed regularly after six months to reduce chances of infection. This
ensures hospitality industry like hotels will have the confidence with employees that the food
will not be at a high risk of poisoning hindering operations and image of the hotel. The
research will be carried out in Meru County.

1.2 PROBLEM OF THE STATEMENT

WHO regards illness due to contaminated food as one of the most widespread health problem
in the contemporary world [Mukhola 2000]? Food safety issues are an important challenge to
the public health sector because many cases of food poisoning illness are unreported and
unrecognized yet this type of illness is a significant contributor to the burden of diseases in
less developed countries and causes death and suffering even in the richest countries of the
world [The World Bank 2000].

In Kenya food poisoning is quite prevalent according to Gachuki [2012] the incidences of
food poisoning are not easy to estimate as most of them are lumped together as they are
recorded as diarrheal diseases. WHO estimates that up to 70% diarrheal diseases may be
caused by contamination through unhygienic food handling practices, infected food handlers
and lack of appropriate knowledge of food borne diseases by food handlers [World Bank
2000]. The report of WHO and FAO [2005] Indicate that human resources capacity in Kenya
is in adequate in terms of knowledge in food safety management tools and that Kenya lacks
defined and published policy on food safety. A report by WHO [2008] revealed that very little
research work and surveillance of food borne diseases has been done in Africa and in Kenya
in particular KO [2011] Hotels that lack food poisoning knowledge is apparent among food
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service employees and suggest further research should be done on catering employees in
regards to knowledge and behaviour towards food poisoning.

1.3 RESEARCH OBJECTIVES

General objectives the main objective of the research is to determine the implication of food
poisoning on hotels.

Specific objectives

i. To investigate the causes of food poisoning in hotels

ii. To examine the effect of food poisoning in hotels

iii. To determine the measures of preventing food poisoning

1.4 RESEARCH QUESTIONS

i. What causes food poisoning in hotels?

ii. What are the effects of food poisoning in hotels?

iii. What measures prevent food poisoning in hotels?

1.5. SIGNIFICANCE OF THE STUDY

The research will provide an understanding of the characteristics of the bacteria and other
potential agents that causes food poisoning and other illness to consumers or customers in
hotels. The research will educate employees on various types of food poisoning and their
effects to the of the hotel and the hotel image. The detection and prevention of food
contaminants that causes food poisoning is obviously very important in maintaining human
health. The research will protect the image of the hotel. The employees and the employer will
have the knowledge of what causes food poisoning, improve the level of hygiene especially
personal hygiene and also cleaning of the surface to avoid contaminations which may lead to
food poisoning. The research will enable the hotel to raise revenues since the customers will
come on regular basis because the hotel is selling food of high standards and quality free
from germs and contaminants.

1.6 LIMITATION OF THE STUDY

Insufficient funds have been a challenge since some resources and information require money
to acce4s and also movements to different places for date collection has been hard Time
consuming one has to take a lot of time in order to do the research correctly and extensively.
Thus a lot of time is taken.

1.7 THEORITICAL AND CONCEPTUAL FRAMEWORK

1.7. 1 THEORITICAL FRAMEWORK
HACCP SYSTEM

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Hazard analysis and critical control point [HACCP] IS a system which provides the frame
work for monitoring the total food system from harvesting to consumption to reduce the risk
of food borne illness which may cause food poisoning. The system is designed to identify and
control potential problems before they occur in its model food code the food and drug
administration liars recommended the HACCP system because it is a system of preventive
control that is the most effective and efficient way to assure that food product are safe [1999
FDA MODEL FOOD CODE] the application of HACCP Is based on technical and scientific
principles that assure safe food. Using the HACCP system hotels are adequately and
effectively reduce the risk of food poisoning. Currently the food industry including the food
service supports the use of HACCP and its principles as the best system currently available to
reduce and prevent food borne illness. HACCP was first developed and used by Pillsbury
Company in the late 1950’s to provide safe food for America space program it has now
become a global system.

1.7.2 CONCEPTUAL FRAME WORK

HOTEL REPUTATION FOOD POISONING

CUSTOMER SATISFACTION

1.8 SCOPE OF THE STUDY

The study was carried out in hotel industry in Meru County because Meru is a tourist destination and
classified hotels are readily available. The study was ought to assess the implication of food poisoning
on hotel reputation in classified hotels.

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CHAPTER TWO
2.0 LITERATURE REVIEW
INTRODUCTION

In this chapter the researcher will look for related information on how to determine the causes of food

Poisoning in hotels the effect of food poisoning in hotels, to determine the measures of preventing
food poisoning and the summary of the gap.

2.1 TO INVESTIGATE THE CAUSES OF FOOD POISONING IN HOTELS

Food poisoning illness usually arises from improper handling preparation and storage of
food. Food poisoning is also called food borne illness caused by eating contaminated food,
litter by bacteria such as salmonella or escheria coli(e-coli) or a virus such as the norovirus.
Infectious organisms on their toxin can contaminate food at any point of processing or
procedure. Food poisoning can also occur at home if food is incorrectly handled or cooked.
Toxic substances such as poisons mushroom or reef fish can also cause food poisoning. WHO
(1999) developed a poisoning framework that outlines the various sources of food poisoning
which include food handlers, flies and pests, polluted water, dirty pots and utensils, domestic
animal, indigenous microflora, infected food and animal and human excretion. In Kenya food
poisoning arises from the food handlers and unhygienic conditions helving food poisoning
and also lack of proper knowledge.

2.2 TO EXAMINE THE EFFECTS OF FOOD POISONING IN HOTELS.

Food poisoning can have several effects including social, health and economic impact
Kitangwa et al (2012) points out contaminated food leads to food borne illness which leads to
loss of tourists in hotels, loss of trade, loss of food, increased healthcare cost and loss of
productivity which results in economic loss of country thus leading to poverty and
underdevelopment. Furthermore, Barbara et al (2012) state that impact of food poisoning
range from thousands of dollars to meet the cost of monitoring analysis to millions due to
court prosecutions, bankruptcy, product disposal, compensation for revenue loss, damage to
brand reputation and the hotel reputation at large and even loss of life of people which can be
very tragic. Marriot (1999) cites. Hammington (1992) as reporting that direct cost of food
borne illness outbreak can approximate 750000 per food service establishment. Including
investigations, clean up, re staffing and re stocking, product loss and increased regulatory
sanctions. In Kenya food poisoning damages, the hotels and brand reputation which leads to
less tourists and customers therefore proper mechanism are put in place to ensure food
poisoning is lowered.

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2.3 TO DETERMINE THE MEASURES OF PREVENTING FOOD POISONING.

The best way to prevent food poisoning is to handle your food safely to avoid any food that
may be unsafe. Some food is likely to cause food poisoning because of the way they are
produced and prepared. Some foods when eaten raw or not cooked properly or if hands and
surfaces are not cleaned up after contact food poisoning can occur. Ensuring food poisoning
is prevented every potential hazard within a food service operation that could if left
uncontrolled leads to an outbreak of food borne illness (payne-palacia and Monica this 2012)
asserts that ensuring conformance of food safety management to employees begins with
creating food safety performance expectations that are clear achievable and understood by
all. Employees do the right thing not because the customer is watching but because they
know it’s right and they care about the hotel and the consumers of the food.In Kenya
employees have renewed food handlers certificate in order to prevent food poisoning and
should consider the basic:

I. Washing of hands and food surfaces often

II. Keep raw food separate from the ready to eat food this prevents cross contamination.

III. Cook food to safe temperature, harmful organisms can be killed when cooking food to the
right temperature.

IV. Refrigerate or freeze perishable foods promptly within two hours of purchasing.

V. Defrost food safely. Don’t thaw food at room temperature the safest defrosting is in the

Refrigerator or microwave.

2.4 SUMMARY OF THE GAP

To assess the level of knowledge of food hygiene among the food handlers. To assess the
attitude of food handlers toward food, hygiene and food, food hygiene the food handlers
adopt while running their business and investigate the type of medical examination that is
being done to new food handlers in hotels.

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CHAPTER THREE
3.0 RESERCH METHODOLOGY
INTRODUCTION

This chapter focuses on study area, the research design, population, target population, sample
size, sampling technique, data collection instruments, data collection procedure, pre- testing
research instruments, data analysis plan and ethical consideration.

3.1 STUDY AREA

The research will be carried out in Meru County which is located in the central region of
Kenya. The area is known for good climate which is favourable to people and also provides
accessible and quality health care services. There are also hotels like Alba hotel, Meru slopes
hotel, paramount hotel and other classified hotels which will aid in the study.Meru county has
high level of technology and development example there is adequate water supply, electricity
and good drainage. There is tight security so the people are assured of good safety and also
standard of living is high. The economy is dominated by agriculture and is one of the largest
contributors to food security in Kenya. The area was chosen because the county government
of meru is trying to improve tourism activities in the region and this therefore means that
more tourist may want to visit the region hence the need to ensure quality services. Meru
County also has quality classified hotels which will ensure that the research has valid
information.

3.2 RESEARCH DESIGN

The research will us the descriptive research design (descriptive cross section survey) to carry
out the Research. According to https://www.sctobor.com is May 2019, descriptive research
means observing and measuring without manipulation variables. The research aims to
accurately and systematically describe a population or situation. The reason to us descriptive
research design is because the research aims to find relationship between Variables. Other
common uses of surveys include describing the demographic of a country or region, gauging
public opinion on political and social topics.

3.3 POPULATION
Population refers to an entire group of persons that have one thing in common and from
which sample is taken. Population can also be described as the entire aggregation of items
from which samples can be drawn and as the total number of a particular race or class in a
given county or city.

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3.4 TARGET POPULATION

Target population is the entire group of individual or objective to which researcher are
interested in generalizing the conclusion ( Mugenda Mugenda 2000) It can be defined as the
entire group of individual cases or object with some common observable characteristic s. the
target population are the classified hotels in meru county. The meru residents will be the
participants of the study and are perceived as having a greater level of knowledge about the
effectiveness of communication channels used by the United Nations to communicate
sustainable development goals programming in Meru Kenya. The food handlers comprised of
cooks, waiters, assistant’s cooks, store keepers, purchasing officers, food and beverage
managers and the general managers from the participating hotels.

3.5 SAMPLE SIZE

According to Mugenda and Mugenda (2003) describe a sample size as the number of
individual pieces of data collected in a survey. According to fisher et al 81993) The following
formula is appropriate for calculation of the sample size

N=N/1 + N(e) 2

Where N is the optimum sample size.

N is the number of target population

E is the probability of errors (that is precision e.g. 0.05 for 95% confidence level.

The target population is 3000

N=3000/ 1 + 3000(0.005)2 = 3000\8.5= 353

Table 3.1 Sample size

THE TYPE OF TARGET SAMPLE SIZE

RESPONDENT POPULATION

KENYA 35 7

RESIDENTS OF MERU 3000 353

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3.6 SAMPLING TECHNIQUE

Purposive sampling technique was used to obtain sample size for the hotels in the study
within Meru County which has numerous classified hotels. This hotel has fully serviced with
dining, accommodation facility, conference halls and recreational facilities. Purposive
sampling was chosen because this hotel met the inclusion criteria. Census was used in
choosing the food handlers in the study since the study population was small.

3.7 DATA COLLECTION INSTRUMENTS

Data collection instruments used included interviews, structured questioners, and observation
checklist. According to Frankfort- Nachmias and NachmiaS (2008) A researcher can use two
or more methods of data collection to test the hypothesis and measure variables to minimize
the degree of specificity or dependence on a particular method that may limit validity or
scope of the findings. in complement O’Connor and Gibson (2003) state that t findings are
more dependable when they can be confirmed by several independent sources. Consequently,
this study employed several data collection methods to collaborate the findings. An interview
schedule is a set of queries which are asked by an interviewer and filled on the spot in face to
face interaction with another person. It leads to more response, collection of accurate data and
reduced biasness. The researcher will use this tools prove the respondent on the effectiveness
of communication channels used. Sustainable development goals programming Meru, Kenya.

3.8 DATA COLLECTION PROCEDURE

The interview was carried out among ten managers in the hotels as was appropriate by use of
an interview scheduled while questionnaire was used or administered to all the food handlers.
Interviews provide more insight into sensitive issues or unusual phenomena and
questionnaires help one get more information within a short period of time Observation was
also carried out in the selected classified hotels in Meru.to clarify the results given by
respondents. The main objective of observation is its directness and it enables the researcher
to study the behaviour in real as it occurs. The researcher does not have to ask people about
their own behaviour and the actions of others since the researcher can simply watch them out
and speak. It also enables the researcher to collect data first hand preventing contamination or
distortion of the data by factors or events standing between the researcher and the object of
research (Frankfort Nachmias & Nachmias,2008).The researcher conducted a non-
participant observation to view operations as they actually occurred on the ground as follows;

a) To check the hygienic status of employees in terms of medical examination certificates,

Cleanliness, clothing (suitability), nails and hair.

b) To check the environment which included; physical features example sinks, disposable

Hand towels, food preparation as possible source of food contamination example

Availability of various colour coded chipping board to avoid cross contamination, storage

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Of cooked and raw foods. Equipment’s in terms of maintenance, suitability for use,
Availability of gloves, storage with correct temperatures and the lighting and ventilation in
the kitchen.

3.9 PRE-TESTING
The variables used in the study will be delivered from the literature reviewed. To enhance the
validity of the instrument plotting will be done by administering an interview scheduled to
the hotel manager who will not participate in the main study. The questionnaire will be
administered to twenty residents of Meru County. Two sets of result from the same
respondent in a difference of one week, Cronbach’s alpha will be used to measure the
reliability of the instrument. The result of pre testing will be used to make suitable revision in
the research instrument to improve their effectiveness.

3.10 DATA ANALYSIS PLAN

Data analysis refers to the computation of certain measures along with searching for patterns
of relationship that exist among data groups. Quantities data will be analysed with the help of
statistical Packages for social science (spas) Pearson Correlation test are used to find
significant relationship between variables therefore it was relevant statistical tool for the data
in the study which sought to establish the relationship between food handler’s knowledge and
food safety management in order to curb the spread of food poisoning. Person Chi-square test
of independence are procedures that are used to determine the association between two
categorical variables and it is as test of independence that compares the frequencies of two
nominal variables, therefore suitable for this study. Quantitative data analysis was done by
the use of contentment analysis and presented in narrative form. Content analysis is a
procedure for the categorization of verbal or behavioural data, for purpose of classification,
summarization and tabulations as to make sense of the data collected and highlight the
important messages features and findings. Data analysis will examine what will be collected
in the surveys or experiments and then make deduction and inferences (orodha, 2005).
Questionnaires will be codded, summarized and checked for possible errors. The information
acquired will be used to right a report on the basis of the objective of the study.

3.11 ETHICAL CONSIDERATION

The researcher of the consent of the managers of the participating hotels, after the researcher
explained to the managers the purpose of the study and therefore the participant’s participated
willingly. Those who were not willing to participate were excluded from the research study.
Anonymity of the participants as well as for the hotels represented as ensured by asking the
participants not to write their names in the questionnaires and codes were used to conceal the
names of those who were interviewed as their response was quoted. The participating hotels
were not reviled either as they were identified by use if codes that is only known by the
researcher. The researcher will seek permission of the research by sorting necessary
authorities. The data will be

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Stored in a computer and it will have its own password where the researcher only will have
the access to the date.

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CHAPTER FOUR
4.0 FINDINGS, DATA ANALYSIS, CONCULATION AND RECOMMENDATION
INTRODUCTION

This chapter comprise of a discussion of the findings conclusion based on the research
finding and recommendation.

4.1 SOCIAL - DEMOGRAHIC PROFILE

Table 4.1 Demographic profile

DEMOGRAPHIC VARIABLES FREQUENCY % PERCENTANGE

GENDER

GENDER NO. OF RESPONDENT %PERCENTANGE

Male 65 72%
Female 25 27%
Total 90 99%

The data is analysed using a pie chart

Figure 4.1 GENDER REPONDENT

GENDER OF RESPONDENT

male 72% female 27%

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4.2 RESPONDENT OF THE AGE

Table 4.2 respondent of age

AGE REQUENCY PERCENTAGE

18 years and below 6 7.1%

19-2 yrs. 30 35%

29- 38 yrs. 25 29%

39yrs-4 yrs. 12 14 %

50 yrs and above 11 13%

Total 84 9%

The age between 19 years to 28 years was bigger than the others because most are youths and
have view energy and bring fresh perspective

Figure 4.2 respondent of age

The data is represented using a bar graph

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Chart Title

50rs and above

39 YRS-48yrs

29 yrs-3yrs

19-2 yrs

1 years and below

0 1 2 3 4 5 6 7 8 9 10
PERCENTAGE Column1

4.3 RESPONDENT OF THE PEOPLE AFFECTED BY FOOD POSONING

Table 4.3

Number of respondent percentage

youth 4 16%

children 9 36%

Adult 12 48%

Total 25 100

From the table above 36% of the people who are affected by food contamination are children
because they have immune system which I still developing so their body’s ability to fight
germs and sickness isn’t as strong. 16% are youths the reason as to why percentage is low is
because most are educated and have the knowledge. 48% are adults, older adults have high
risk because as people age their immune system and organs don’t organize and get rid of
harmful germs as well as they once did.

Figure 4.3 respondent of people affected by food poisoning

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Respondent of people affected by food poisoning

respond o people a昀昀ected by ood poisoning

youth 16% children 36% 36% adult 48%

4.4 RESPONDENT FROM CAUSES OF FOOD POISONING IN HOTELS

Table 4.4respondent from causes of food poisoning

CAUSE NUMBER OF PERCENTAGE

RESPONDENTS
Food handlers hygiene 20 42%

Improper cooking 12 25%

Improper storage and 16 33%

handling of food
Total 48 100%

Majority of the respondent were knowledgeable about the different causes of food poisoning
and that personal and cooking hygiene by the food handlers contributed highly to the
occurrence of food poisoning. Some of the respondent did not know that improper cooking
temperature can cause food poisoning.

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The data is analysed in the pie chart below

Figure 4.4 respondent from causes of food poisoning

Respondent from the cause of food poisoning

food handles 42% improper cooking 25%

mproper storage and handling o food

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4.5 RESPESPONDENT OF DEPARTMENT

Table 4.5 respondent of department

DEPARTMENT NUMBER OF PERCENTAGE

RESPONDENT
production 15 48

service 10 32

Housekeeping 6 19

Total 31 100

The number of respondent from production department is more than the housekeeping
department because this is where the food is prepared and handled by food handlers so the
possibility of contamination is high.

The data is presented using a pie chart below.

Figure 4.5 respondent of department

Respondent of the departments

produc琀椀on 4% service 32% housekeeping 19%

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4.6 RESPONDENT ON WHETHER THE HOTEL HAS EVER DEALT WITH FOOD
POISINING
Table 4.6 Respondent on whether the hotel has ever dealt with food poisoning

RESPONSE NUMBER OF PERCENTAGE

RESPONDENT
YES 11 73

NO 4 27

TOTAL 15 100

From the table above 73% of the respondent was yes. This is because hotel staff often holds
food with bare hands yet it is not allowed. Also vegetables sold sometimes fall but are picked
and still served.

The data is represented in the pie chart below

Figure 4.6

Respondent on whether the hotel has ever delt with food poisoning

YES 73% NO 27%

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4.7RESPONDENT ON HOW FOOD POSONING AFFECTS THE HOTEL

Table 4.7 RESPONDENT OH HOW FOOD POISONING AFFECT THE HOTEL

Number of respondent percentage

15 50%
Financially

15 50%
Hotel name and reputation

100%
Total 30

From the above 50% of the respondent said that food contamination affects and poisoning
affect the hotel financially since most of the food will be waste when detected not fit for
consumption and it can because tremendous damage to the income of the hotel.50% percent
also said The hotel reputation is also at stake when food poisoning occurs and is reported by
the customers who may have taken the food. Customs may even sue the hotel and it will
cause the hotel a large sum of money and even closure or shut down of the hotel. This will
deeply tarnish the hotel name.

The data is represented using the pie chart below

Figure 4.7 Respondent on how food poisoning affect the hotel

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Respondent on how food containing a昀昀cts the hotel

Financially 50% Hotel name and reputa琀椀on

4.8 CONCLUSION
It is essential that all stakeholders in food handling departments in hotels work together to
ensure that only safe food are consume at homes, hotels and every catering facility. When
symptoms arising from food poisoning should be dealt will on time and proper action of
preventing the occurrence of food poisoning should be upheld. The goal of any hotel is
provision of quality food that meets the safety standards. Food handlers in selected hotels in
Meru County, Kenya had adequate knowledge on food safety management especially on
personal hygiene. However, there is limited knowledge on causes of food poisoning
likelihood of different stages in food flow to cause food poisoning and contamination and the
duration of routine medical examination. The study findings indicated that there was adequate
practice of personal hygiene among the food handlers although the cross contamination
control, purchasing and storage of food was limited, but there is hope of improvement in the
future.

4.9 RECOMMENDATION.
The hospitality industry should tour around by providing a lot of information and creating a
lot of awareness to the general public about the importance of food, personal and
environmental hygiene which is the key of reducing and assisting in the curbing of food
poisoning in the hotels. Food processing companies and hotel should strictly adhere to food
control standards and the regulations which should be followed to ensure food safety is
maintained. Correct standards set by the management and also the government should be
followed so that high levels of hygiene are met to ensure that all food prepared on site and
sold to the customers are safe to eat and free from food poisoning Practice of food safety was
found to be inadequate due to several barriers especially lack of necessary equipment and so
the management should provide enough and necessary resources such as equipment’s to

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reduce the chances of food poisoning All food handlers should be closely monitored or
supervised all the time and strategies of enforcing observance of hygiene should be
established The tourism industry should organize for periodic training of food handlers in
order for them to gain necessary skills and adequate knowledge about food poisoning and
contamination in order to protect the image and name of the hotel to the general public

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APPENDIX 1
QUESTIONNAIRE ON IMPLIICATION OF FOOD POISONING ON H0TEL
REPUTATION IN MERU COUNTY, KENYA

Introduction

The researcher Innocent Makena is a student at Meru National Polytechnic pursuing a

diploma in food and beverage management. Currently am collecting data on effects of food
poisoning on hotel

Reputation in classified hotels in Meru County.

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REFERENCES
 https://cnim.wikipidia.org

 Jim MacLauchlan and Christine little (food poisoning and food hygiene)

 https://www.scribour.com

 European commission. (2005). Guidance document, implementation procedures based on

the HACCP principles, and facilitation of the implementation on the HACCP principles

 FAO/WHO regional conference on food safety for Africa (food and agriculture
organization of the United States /world food programme)

 Government of Kenya 9(1986). Local government Act, cap 26 Nairobi

 Government of Kenya (1986) public health act cap 242 Nairobi

 World Bank (2000) food safety issues in the developing world.

 World health organization 2008, WHO initiative to estimate the global burden of food
poisoning. Increasing impact through collaboration. Food poisoning / food borne illness stake
holders meeting.

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SECTION A: BIO DATA

i. Kindly indicate your gender (tick appropriately)

Female male

ii. Tick your appropriate age below,

18-22 23-26 27-30 31 and above

iii. Tick appropriately the level of occupation you are in

Civil servant private sector student unemployed

SECTION B: IMPLICATION OF FOOD POSONING IN HOTELS

Questionnaires

Management

1. Please tick where applicable.

2. Kindly respond to all questions

3. This is a private and confidential document.

1. Which is your department?

Housekeeping service production

2. Age.

18 and below 19-21 years 29-30years 39-48years 49and above

3. What are the main cause of food poisoning in the establishment?

Food hygiene storage facility food handlers

4. Have you ever encountered or dealt with food poisoning?

Yes No

5. What remedies can u give to reduce food poisoning?

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