Compliance to food safety standards - Determining the barriers within the hotel industry

The safety of food served to customers is obligatory for all food service establishments for public health effects. However, workplace barriers have led to noncompliance with safety standards resulting in food contamination and outbreak of foodborne diseases. This study assessed the compliance of restaurant facilities to standards by the Food and Drugs Authority’s (FDA) code of standards, awareness and training on the code and the workplace barriers to compliance. The study involved 233 respondents, 205 food handlers, 10 managers, and 18 officers from the regulatory authorities, who were at work after the COVID-19 restrictions. Questionnaire was used to obtain data from the food handlers and face-to-face interview for managers/chefs and officers from the regulatory authorities. Data was analysed using frequencies and percentages, and thematic content analysis. Results revealed that majority of the hotels did not comply with the FDA’s code of standards on the provision of facilities. However, in segregating the items individually, 70% of the hotels had high compliance with the provision of proper storage facilities for raw and cooked food, 81.5% of the food handlers had in-service training, but this was not routine. Most of the food handlers were aware of the FDA’s code on hygiene for food service establishments, but only a few were trained on it. The food handlers reported unconducive working environment, poor monitoring and supervision, inadequate supply of equipment, time pressure and workplace policy as barriers to compliance with food safety standards. We recommend that hotel owners/managers should be adequately trained to provide the required training and supervision for food handlers, provide the needed tools/equipment to enhance work flow and safe food to consumers. Also, regulatory authorities are encouraged to conduct regular and effective monitoring/supervision to ensure adherence to standards, to improve the safety of food served to the public.