Volume 5, Issue 1, January 2017, Page: 1-10
Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda
Ananias Bagumire, National Food Safety Foundation (NFSF), the Affiliated Institution of the Food Safety Associates Limited, Kampala, Uganda
Karumuna Rollanda, Department of Environment Management, College of Agriculture and Environmental Sciences, Makerere University, Kampala, Uganda
Received: Dec. 17, 2016;       Accepted: Jan. 3, 2017;       Published: Jan. 24, 2017
DOI: 10.11648/j.jfns.20170501.11      View  3331      Downloads  123
Abstract
A study on hygiene facilities and practices for vendors of ready-to-eat roasted meat at selected highway markets was conducted. The objective of the study was to compare the current hygiene status with recommended best practices. Recommended conditions for hygiene facilities such as hand washing items, food storage equipments, food preparation and processing equipments as well as display and service facilities were assessed at 41 stalls using checklists. Questionnaires covering meat purchase and delivery, storage, preparation, processing, display and service were also administered to 180 vendors to assess their hygiene practices. A scale of 0-4 was used to assess the conformity of hygiene facilities. The majority (63%) of the hygiene facilities assessed scored below 2 denoting low conformity to recommended conditions. Hand washing facilities were the most deficient with a score of 0.34. Fair scores were obtained for aprons (2.5). The low scores obtained during the assessment of hygiene facilities concurred with the results obtained from the assessment of hygiene practices. The majority (71.5%) of the responses from vendors showed poor hygiene practices. Therefore, the hygiene facilities and practices did not conform to recommended best conditions. This means that there is a high risk of contamination of ready-to-eat roasted meat in the highway markets due to poor hygiene. Improved hygiene facilities, training and awareness creation among vendors and market authorities are required to ensure safety of ready-to-eat meats.
Keywords
Highway Markets, Hygiene, Ready-to-Eat Food, Conformity, Best Practices
To cite this article
Ananias Bagumire, Karumuna Rollanda, Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda, Journal of Food and Nutrition Sciences. Vol. 5, No. 1, 2017, pp. 1-10. doi: 10.11648/j.jfns.20170501.11
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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