JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Fikirte, Mequanent | |
| dc.date.accessioned | 2023-06-01T06:57:56Z | |
| dc.date.available | 2023-06-01T06:57:56Z | |
| dc.date.issued | 2023-07 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15298 | |
| dc.description.abstract | Background Food hygiene is all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Major foodsafety incidents that occur throughout the food system include biological, chemical, or physical hazards. There are factors contributing for the occurrence of food safety incidents include contaminated raw materials, mishandling of food or raw materials in transportation, processing, preparation, storage and packaging. Objectives The main objective is to investigate food hygiene/safety knowledge, attitude and practice amongst food handlers’ in four and five star-rated hotels in Addis Ababa and to determine the compliance of the selected hotels with food hygiene and food safety principles in reducing or eliminating hazards in their production and services. Methods Descriptive method of data analysis has been used to a food safety observation questionnaire/checklist to assess the extent food safety practices are followed in four and five star hotels in Addis Ababa. As complementary data, interview of regulatory bodies, hotel owners and managers has been included. Result Assessment of Food Hygiene Knowledge, Attitude and Behavior of Food Handlers and Implementation Trend of FSMS at Four & Five Star Hotels in Addis Ababa, has greatly noticed that inconsistency of Hygiene and Food Safety requirement compliance by food handlers and hotels. Lack of well-structured and defined government attention as a policy and regulation specific to the subject food safety and hygiene has been more aggravated the problem. Lack of streamlined surveillance audit by the authorized government organization resulted for inattention for food safety requirement implementation. It is about 86% of the assessed hotels has no assurance section and professional headcount for vi sustainable compliance shows that the commitment and dedication of hotel managers and owner towards the subject food hygiene and food safety. Individual competency and lack of induction and refresher training on food safety and hygiene has noticed as a difficulty in exercising food safety and food hygiene practices. In fact COVID-19 pandemic is one that confronted the hospitality industry with an unprecedented challenge. This is also one factor for inconsistency of requirement implementation. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | ASSESSMENT OF FOOD HYGIENE KNOWLEDGE, ATTITUDE AND BEHAVIOR OF FOOD HANDLERS AND IMPLEMENTATION TREND OF FSMS (FOOD SAFETY MANAGEMENT SYSTEM) AT FOUR & FIVE STAR HOTELS IN ADDIS ABABA | en_US |
| dc.type | Thesis | en_US |
