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Prerequisites as a Deterrent of Adopting Food Safety Management Systems by Public Universities Catering Facilities in the Mount Kenya and Aberdare Regional Bloc

Author

Listed:
  • Macharia Esther Mugure

    (Dedan Kimathi University of Technology, Kenya)

  • Lillian Karimi Mugambi Mwenda

    (Dedan Kimathi University of Technology, Kenya)

  • Dennis Cheruiyot Kiplang’a

    (Dedan Kimathi University of Technology, Kenya)

  • Peninah Wanjiku Chege

    (Dedan Kimathi University of Technology, Kenya)

Abstract

The public needs an assurance that the food they are consuming is safe and free from contaminants which can be achieved by taking adequate food safety measures, especially by adopting of food safety management systems. However, there have been various constraints that have deterred public universities catering facilities from adopting food safety management systems. This cross-sectional survey was carried out to assess the effects of prerequisites on the adoption of food safety management systems by public universities catering facilities in the Mount Kenya and Aberdare regional bloc. The 11 public university catering facilities in the bloc were purposively sampled through which 187 catering staff on permanent and pensionable terms of service were enumerated through the census. A structured questionnaire with a Cronbach’s coefficient of 0.79 was administered paving the way for the collection of data which realized a response rate of 80.7%. Descriptive and inferential analysis was executed using the statistical package for social sciences (SPSS) version 26. Findings revealed that there was a moderate positive correlation between prerequisites (r = 0.475, p-value = 0.000

Suggested Citation

  • Macharia Esther Mugure & Lillian Karimi Mugambi Mwenda & Dennis Cheruiyot Kiplang’a & Peninah Wanjiku Chege, 2023. "Prerequisites as a Deterrent of Adopting Food Safety Management Systems by Public Universities Catering Facilities in the Mount Kenya and Aberdare Regional Bloc," European Journal of Agriculture and Food Sciences, European Open Science, vol. 5(6), pages 33-38, November.
    • Handle: RePEc:epw:ejfood:v:5:y:2023:i:6:id:20743
    DOI: 10.24018/ejfood.2023.5.6.743
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