Food Handling Practices in Public Secondary Schools in Thika, Kiambu County, Kenya

Abstract

Food poisoning outbreaks in Kenya have been on the rise in recent years, and public secondary schools have not been spared from these incidents. This research paper focused on the assessment of food handling practices in public secondary schools in Thika, Kiambu County, Kenya, to identify potential causes of food poisoning outbreaks and recommend strategies for improvement. The study employed a mixed-methods approach, including observations, interviews, and surveys, to gather data on current food handling practices and identify potential areas for improvement. The study involved 40 respondents from various public secondary school categories and roles, providing insights into food handling practices, knowledge of food safety and suggestions for mitigation. The study's findings reveal that 65% of the respondents were male, with 55% having over six years of experience in the food service industry. A majority (57.5%) were food handlers, and 50% were aged 40 years and above. Despite 92.5% of respondents expressing satisfaction with their food handling practices, only 5% reported the availability of written guidelines, and 70% indicated a lack of temperature control procedures. Furthermore, 80% of the staff could not identify common symptoms of foodborne illnesses, highlighting a significant knowledge gap. The study emphasizes the need for enhanced training, with 82% of respondents advocating for more education on food safety. To address these concerns, the study recommends comprehensive training programs for kitchen staff, the development of written food safety guidelines, and stricter adherence to hygiene practices.