HYGIENE PRACTICES OF HOTEL RESTAURANTS IN TAMALE METROPOLIS, GHANA
HYGIENE PRACTICES OF HOTEL RESTAURANTS IN TAMALE METROPOLIS, GHANA
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Date
2023-09
Authors
MOHAMMED YUSSIF ALHASSAN
200028426
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Abstract
Hygienic standards of eateries in Ghana are critical issues to stakeholders. Food handling in
restaurants that goes contrary to outlined hygienic standards lead to foodborne illnesses. The
study investigated hygiene practices in restaurants of hotels in Tamale Metropolis of the
Northern Region, Ghana. Purposive Sampling technique was employed to draw 96 restaurant
staffs from six (6) hotels in the Tamale Metropolis for the study. Hygienic practices,
knowledge on use of restaurant facilities to enhance hygiene in hotel restaurants,
comparative analysis of hygienic practices at pre and post certification status and hygienic
standards compliance challenges were assessed. Majority of the respondents that participated
in the study were in their youthful ages; 20-39 constituted 80% with females being dominant
(59%). Descriptive survey design was adopted in analyzing results of the study.
Temperature values of foods (2.53) were poorly handled with working surfaces not cleaned
as required. The study reveals that HACCP at post certification status had improved from a
mean score of (1.25) to (4.34). Inadequate cooking utensils as agreed on mean (4.36), hand
gloves worn (2.37) throughout the operations and poor hand washing (2.36) habits were
some threats to good hygienic practices. Instituting an award scheme for best hygienic
restaurant and availability of resources could help enhance good hygienic practices in hotel
restaurants.