Review of Barriers to Food Safety Management in Hospitality Industries of Ethiopia: The Impacts and Prevention

Tamiru Yazew


Food borne illnesses are responsible for a high number of diseases and are caused by consumption of food containing pathogens such as bacteria, viruses, parasites, food contaminated by poisonous chemicals and contaminated food and water. In Ethiopia, the problem of food borne disease attains great proportions due to poverty and lack of public health awareness, growing population, urbanization and lack of resources to overcome food contaminants that may occur from farm to fork from different sources. Therefore, the objective of this paper work was to review the major barriers to food safety management among food handlers in hospitality industries and its impacts on public health and prevention. This work showed that food handlers’ knowledge and practice regarding food safety and management in Ethiopia was poor. The major barriers to food safety management among food handlers in hospitality industries in Ethiopia were also identified. Those barriers include age, marital status, service year, monthly income, food hygiene and safety training, certificate, attitude, knowledge and presence of supervision. Moreover, the most predominant bacteria species identified and isolated were Bacillus cereus, Enterobacter spp, Shigella spp, Escherichia spp, Staphylococcus spp and Pseudomonas spp. Therefore, food safety interventions should be carried out by all responsible bodies to ensure food safety practices and management to safeguard the health of communities from foodborne outbreaks and to reduce the healthcare cost for hospitalizations.

Keywords: Food Safety, Management, Hospitality Industries, Impacts, Prevention

DOI: 10.7176/FSQM/96-03

Publication date: April 30th 2020


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