Skip to content
Research Article Open access CC BY 4.0

Food Safety and Hygiene Practices in Medium Size Hotel in Ondo State, Nigeria

S. O. Oladeji, C. Arogundade, A. O. Alabi, O. A. Ijose

Asian Journal of Advanced Research and Reports · pp. 1–16 · Published 17 Jul 2023

10.9734/ajarr/2023/v17i10528

Abstract

The increasing rate of diseases associated to food has called for serious attention.  This assertion forms the basis for undertaken this study that hinged on ensuring food safety and hygienic practices in medium size hotels in Ondo State, Nigeria. The study State was divided into three clusters and two hotels were randomly selected in each of the cluster. A field observation was undertaken to assess the level of compliance with standard guidelines on hygiene and safety measures, examining the equipment used in food preparations and safety measures. The food handlers in the selected hotels were randomly selected while visitors were purposively selected based on their willingness to participate in the study. A well-designed questionnaire was utilized to gather information from both tourists and food handlers. Microbial laboratory analysis was carried out on the collected food samples. The perceptions of the customers on the cleanliness and hygiene examined using a set of ten indicators revealed that customers had positive and good perception of the hotels’ environment (weighted mean =4.51 to 4.92). The results revealed that on the average the food handlers observed most of the itemized practices (weighted mean= 3.28 to 4.0). The viable count (TVC)/ Total viable bacteria count (cfu/g) ranged between (4-1)×103cfu/g. Though, the selected hotels adhered to food safety and hygiene practices, there is need to maintain and sustain this high level of performance by the relevant stakeholders.

Customers cleanliness food handlers food safety hygiene practices

References (46)

  1. 1 An overview of foodborne pathogen detection: In the perspective of biosensors [DOI]
  2. 2 Quantitative Data Analysis with SPSS for Windows: A Guide for Social Scientists
  3. 3 Consumer Food Handling in the Home: A Review of Food Safety Studies [DOI]
  4. 4 The Community Summary Report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in the European Union in 2008 [DOI]
  5. 5 The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey [DOI]
  6. 6 A review of food safety and food hygiene training studies in the commercial sector [DOI]
  7. 7 Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran [DOI]
  8. 8 Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia [DOI]
  9. 9 Systematic Environmental Evaluations To Identify Food Safety Differences between Outbreak and Nonoutbreak Restaurants [DOI]
  10. 10 Evaluation of the food safety training for food handlers in restaurant operations [DOI]
  11. 11 Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal [DOI]
  12. 12 Food safety knowledge of head chefs and catering managers in Ireland [DOI]
  13. 13 Air temperature, relative humidity, climate regionalization and thermal comfort of Nigeria [DOI]
  14. 14 Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam [DOI]
  15. 15 Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana [DOI]
  16. 16 Food safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants of Salvador, Brazil [DOI]
  17. 17 Perceived hygiene attributes in the hotel industry: customer retention amid the COVID-19 crisis [DOI]
  18. 18 Assessment of personal hygiene and practices of food handlers in municipal public schools of Natal, Brazil [DOI]
  19. 19 Food safety knowledge of foodservice workers at a university campus by education level, experience, and food safety training [DOI]
  20. 20 Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey [DOI]
  21. 21 Food safety training and evaluation of handwashing intention among fresh produce farm workers [DOI]
  22. 22 Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults [DOI]
  23. 23 Microbiological evaluation of foodservice contact surfaces in Iowa assisted-living facilities [DOI]
  24. 24 Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey [DOI]
  25. 25 Temperature and relative humidity distributions in a medium-size administrative town in southwest Nigeria [DOI]
  26. 26 Food safety risks and consumer health [DOI]
  27. 27 Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities [DOI]
  28. 28 Food safety knowledge among food service staff in hospitals in Jordan [DOI]
  29. 29 Certified Kitchen Managers: Do They Improve Restaurant Inspection Outcomes? [DOI]
  30. 30 Food safety knowledge among foodservice staff at the universities in Jordan [DOI]
  31. 31 Effect of a Manager Training and Certification Program on Food Safety and Hygiene in Food Service Operations [DOI]
  32. 32 Restaurant business operators' knowledge of food hygiene and their attitudes toward official food control affect the hygiene in their restaurants [DOI]
  33. 33 Assessment of knowledge, attitude and practice of food allergies among food handlers in the state of Penang, Malaysia [DOI]
  34. 34 Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels [DOI]
  35. 35 Food safety knowledge of food handlers working in hotel kitchens in Turkey [DOI]
  36. 36 Is Customer Satisfaction Achieved Only with Good Hotel Facilities? A Moderated Mediation Model [DOI]
  37. 37 Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products [DOI]
  38. 38 The Importance of Food Safety in Travel Planning and Destination Selection [DOI]
  39. 39 Staphylococcus aureus Contamination during Food Preparation, Processing and Handling [DOI]
  40. 40 Food allergy information sharing and communication strategies in full-service restaurants in the U.S. [DOI]
  41. 41 Service management and guest satisfaction for the hotel industry in Abeokuta, Nigeria [DOI]
  42. 42 Standard hazard analysis, critical control point and hotel management [DOI]
  43. 43 Mapping the Locational Pattern of Hotels in Akure, Ondo State [DOI]
  44. 44 World Health Organization [DOI]
  45. 45 The Diarrhea of Travelers to Mexico: Summary of Five-year Study. [DOI]
  46. 46 European Food Safety Authority (EFSA) [DOI]

Cited by 4

İSTANBUL’DA FAALİYET GÖSTEREN DÖRT VE BEŞ YILDIZLI OTELLERİN MUTFAK ÇALIŞANLARININ HİJYEN ALGILARI

Ayhan Dağdeviren · Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi · 2024

Carbon Emission and Footprints of Hospitality Industries in Akure Metropolis, South Western Nigeria

Sunday Oladeji, Bukola Ajayi, Opeyemi Alabi · International Journal of Hospitality & Tourism Management · 2024

Showing 2 of 4 known citations — external sources report more than can currently be individually listed.

Article metrics

Real usage data collected on this platform.

59

Page views

0

PDF downloads

16

Outbound clicks

4

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.