Effect of Level of Implementation of HACCP Principles on Quality of Catering Services at Day Care Centers: A Case of Nyeri Town Constituency, Nyeri County, Kenya

Abstract

Global reports show a general increase in the growth of childcare services, majorly because of modernization and tough economic conditions that require parents to be involved in various type of employment. Consequently, day care centers are becoming very popular for the child as an alternative avenue where children can spend part of their time. Quality of catering services is considered to play a significant role in the well-being of a child enrolled in any day care centre. To ensure quality of food, catering setups have to implement a food safety management system based on the principles of Hazard Analysis and Critical Control Points (HACCP). The study sought to determine the effect of level of implementation of HACCP principles on quality of catering services at day care centers and was based on the System Theory in evaluating adherence to HACCP principles in the catering sections of children day care centers. In identifying the constituency to be studied purposive sampling method was used. Further, purposive sampling was employed in identifying day care catering personnel. A census was carried out in all legally registered 16 daycare centers. Target population was 64 respondents from all the 16-daycare centers and comprised the manager and three catering staffs who are majorly involved in ensuring quality of food at the centers. Mixed methods were used in collecting both quantitative and qualitative data, while primary data was obtained through use of questionnaires and interviews. Secondary data was obtained through a desk study of relevant documents including government policies, institutional strategic plans, minutes and admission lists. Numerical data was analyzed descriptively using Statistical Package for Social Sciences (SPSS) computer software program. Regression analysis was carried out to indicate the strength of association between the variables under the study. Further, coefficient of determination was calculated to indicate variations in the dependent variable as caused by the independent variable. The Research findings were presented using frequency distribution tables, bar charts and pie charts for quantitative data and thematic areas for qualitative data. From the findings, the study found that majority of day care centers purchased food from reputable or reliable suppliers, at the right time, and of good quality. However, food of different types was not stored in different storage rooms. Hygiene was observed in the preparation and handling of food though cooking was not done until all the ingredients were ready to be served. Majority of cooked food is re-heated few minutes before serving. This study is potentially of use to current and prospective parents since it could help them make informed choices on the day-care centers they choose for their children. For proprietors, the insight from the study could enable them to provide control measures that enhance adherence to HACCP principles in day-care centers, thus improve quality of services, which would eventually lead to increased number of customers and subsequently increase revenues. The study has also added new knowledge to hospitality industry as well as advanced knowledge and theory in hospitality studies.

Keywords: - HACCP Principles, Quality of Catering Services, Day Care Centers