Food safety culture of supermarket fast food handlers in Kampala

Abstract

This study presents a comprehensive evaluation of food safety culture (FSC) among fast food handlers within Kampala's supermarkets, which is a sector continues to grow in due to its nature of convenience, great taste and time saving regardless of the raising food safety concerns. The study aims at investigating the correlation of the sector’s food safety culture with the product microbiological quality. The research focuses on five FSC dimensions, exploring their link to microbiological quality outcomes. Employing a blend of quantitative and qualitative approaches, the study utilizes self-assessment surveys, interviews, and document analysis. The self-assessment survey gathers fast food handlers' viewpoints on FSC encompassing knowledge, attitudes, practices, and awareness. In-depth interviews provide deeper insights into handlers' perceptions and experiences with food safety. Analysis encompasses SPSS for quantitative survey data and NVivo for qualitative interview data. The study covers fifteen Kampala City supermarkets, predominantly and a total of 30 participants, both male and female involving experienced male participants aged 26-45. The participants included 15 food handlers and 15 managers. Triangulating data reveals a divergence between self-assessment and interview coding, highlighting a stage 3 classification by self-assessment and stage 2 by interviews. The maturity levels of food safety culture, the fast-food handlers demonstrated a higher maturity level of FSC compared to their managers. The majority of the food handlers were in the Stage 3 (React to). On the other hand, the managers predominantly fell into Stage 2 (Know of).Principal Component Analysis exposes disparities between handlers and leaders in evaluating FSC dimensions. Operators show a more positive FSC assessment than leaders. The study also probes microbial safety performance, revealing sporadic Staphylococcus spp. presence, yet not definitively correlating FSC maturity with microbiological quality. None of the fast foods sampled tested positive for E. coli. However, there was a total of 5 cases of non-conformities to microbial safety in regards to Staphylococcus spp. In conclusion, this study highlights the importance of intensified staff training in food processing establishments to improve their food safety culture. The findings contribute to enhancing food safety practices in supermarket fast food contexts.