Abstract:
The purpose of the study was to assess the hygienic practices of food handlers in
selected restaurants in the Accra Metropolis, to unearth the gap between theory and
practice. Descriptive survey research design was used with quantitative approach. The
study involved 120 food handlers selected purposively from 10 restaurants to answer
the questionnaire. Data collected through the questionnaire were analyzed using SPSS.
It was found that food handlers properly wash their hands before and after performing
some tasks, maintain personal hygiene, and clean utensils, work surfaces and equipment
used in the restaurant. It was revealed that the major causes of violating hygienic
practices were food handlers’ ignorance about the best hygienic practices they have to
adopt, and lack of laid down hygienic practices leading to the adoption of inappropriate
hygienic practices by food handlers. It was indicated there were of the consequences of
not maintaining proper hygienic practices in the restaurant. It was found that some food
handlers do not comply with appropriate the food hygiene standards. This was because
of the fact that food handlers’ knowledge about the causes of food hygiene violations
was limited. The researcher recommends that management ensure compliance with
hygienic practices in the restaurant by incorporating hygiene policies and principles in
the training of food handlers. Also, there should be monitoring and evaluation of food
handlers with respect to their hygienic practices. Again, potential sources of
contamination from the environment should be considered
Description:
A Dissertation 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 the award of Master of Technology degree in Catering and
Hospitality Education
