Abstract:
The main purpose of the study was to assess the hygienic practices of kitchens in the
Senior High Schools in the Sekyere South District. The researcher used descriptive
research design for the study. Quantitative research approach was used. The population
was made up of 6 Matrons, and 51 Kitchen staff of the selected Senior High Schools in
the Sekyere South District totaling 57 in all. Census sampling technique was used to
select all the fifty seven (57) participants for the study. Questionnaire was the main
research instrument used to gather primary data. The statistical package for social
scientist (SPSS version 16) was used to analyze the data. The study results revealed that
56.4% agreed that effective personal hygiene practices in the school kitchen prevented
food contamination. Moreover, 65.5% agreed that effective hand washing practices
prevented food contamination. To add more, 61.8% agreed that effective environmental
hygiene prevented food contamination. The study findings revealed that 87.3% of the
respondents agreed that they washed their hands properly and frequently. Moreover, 65.5%
agreed that cooks covered wounds completely. Also, 67.3% agreed that cooks wore clean
and proper uniforms. Moreover, 87.3% agreed that effective measures that prevented
food contamination in the school kitchen were the frequent use of separate equipment and
utensils such as knives and cutting boards for handling raw foods prevented food
prevented food contamination in the school kitchen, storing food in containers to avoid
contact between raw and prepared foods, washing fruits and vegetables, especially if
eaten raw can prevent food from being contaminated, removing outer leaves of leafy
vegetables, can also prevent contamination. Moreover, 78.2% indicated that cooking food
thoroughly; making sure that the temperature has reached 70°C prevented food
contamination. The study recommended that the Food and Drugs Authority should
continue to enforce strict rules and regulations that can ensure the compliance to food
safety standards in school catering.
Description:
A Project work in the Department of HOSPITALITY AND TOURISM
EDUCATION, Faculty of VOCATIONAL EDUCATION, submitted to the School
of Graduate Studies, University of Education, Winneba, in partial fulfilment of the
requirements for award of the Master of Technology (Catering and Hospitality)
degree
SEPTEMBER, 2018