Courses Of Food Poisoning In Catering Establishments

ABSTRACT

This study is to assess the course of food poisoning in catering establishments. As well as how food hygiene does really contribute towards sales performance in a food service establishment in Imo State; of which Equatoria hotel was relied on as a case study. The study was done using primary sources of data of which was obtained from interviews, questionnaires and observations. The population used by the researcher was 50 that represented the entire population of the hotel of 200 employees. The researcher used simple percentage tables as a way of describing and analyzing data. The findings showed that hotels are faced with the problem of food poisoning in form of direct hand contact, cockroaches, houseflies and dust. Others being a problem of transport, unskilled staff, money and tax laws in the way of implementing food hygiene practices to increase sales performance in equatorial hotel. The researcher concluded by recommending that training food handling staffs about food hygiene, creating hygiene committees responsible for maintaining hygiene standards, quality control and set rules and regulations of food hygiene in every departments of the establishment.

CHAPTER ONE

INTRODUCTION

1.1   Background To The Study

Recently, a number of food-borne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these food-borne illnesses are caused by mishandling or improper preparation/storage of food by food handlers. In order to ensure food safety and prevent food poisoning, all food businesses including food service organizations should comply with the existing food regulations as well as prepare their own food safety plan to prevent food poisoning.

The increasing number of food poisoning outbreaks and food-related scares has led to calls for better hygiene and quality practices. Food poisoning outbreaks of salmonella, listeria, and Escherichia coli have made the public more skeptical of the food they consume. In recent months the debate surrounding The European Commission has recognized the importance of controlling food-poisoning outbreaks owing to the increasing number of meals consumed outside the home, in parallel with the ever-expanding range of pre-prepared meals.

This changing consumer lifestyle emphasizes the need for better, effective ways of controlling food hygiene. There is strong statistical evidence that the incidence of food poisoning caused by caterers is greater than in any other food sector, accounting for 70% of all bacterial food poisoning outbreaks. Seventy per cent of these food poisoning outbreaks are due to the inadequate time and temperature control of food, while the remaining 30% are the result of cross-contamination (Wilson, Murray, Black, & McDowell, 1997).

The hands of food service employees can be vectors in the spread of food-borne diseases because of poor personal hygiene or cross-contamination. For example, an employee might contaminate his hands when using the toilet, or bacteria might be spread from raw meat to salad greens by food handler’s hands, point out that data on risk factors for food-borne diseases imply that most outbreaks result from improper food handling practices (Ehiri& Morris, 1996). A study in the USA suggested that improper food handler practices contributed to approximately 97% of food-borne illnesses in food-service establishments and homes (Howes, McEwen, Griffiths, & Harris, 1996).

1.2   Statement Of The Problem

When food poisoning outbreaks are investigated it has been established that small and medium sized catering establishments are often important locations in the transmission of food-borne illness and poisoning. There are many issues imposing risk on food safety due to industrialization and mass production, emergence of longer and more complex food chains, fast food consumption, street vendors and growing international trade and tourism. Besides, long-term inflation and other economical causes; advertisements, growing eating out habits (fast foods, restaurant meals etc.) are also the likely causes of food safety problems. The purpose of this study is to examine the courses of food poisoning in a catering establishment.

1.3   Objectives Of The Study

The following are the objectives of this study:

1. To examine the cause of food poisoning in catering establishments.
2. To examine the methods of preventing food poisoning in catering establishments.
3. To identify the factors causing food poisoning in catering establishments.

1.4   Research Questions

1. What is the cause of food poisoning in catering establishments?
2. What are the methods of preventing food poisoning in catering establishments?
3. What are the factors causing food poisoning in catering establishments?

1.6   Significance Of The Study

The following are the significance of this study:

1. The outcome of this study will educate caterers, small and medium scale food sellers and the general public on the approaches to the prevention of food poisoning especially in catering establishments.
2. This research will be a contribution to the body of literature in the area of the effect of personality trait on student’s academic performance, thereby constituting the empirical literature for future research in the subject area.

1.7   Scope/Limitations Of The Study

This study will cover the approaches to prevent against food poisoning in catering establishments in Imo state.

1.8     Limitation Of Study

Financial constraint– Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).

Time constraint– The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work

Pages:  30

Category: Project

Format:  Word & PDF                

Chapters: 1-5                                                      

Material contains Table of Content, Abstract and References.