This content requires Adobe Flash Player version
or later.
Either you do not have Adobe Flash Player installed,
or your version is too old,
or there is a problem with your Flash installation and we were unable to detect it.
AN ASSESSMENT OF FOOD SAFETY KNOWLEDGE, BARRIERS AND PRACTICES OF GUESTHOUSE MANAGERS
48 ABSTRACT
Foodborne illnesses can add to public health problems in developed and developing countries. This paper looks at an assessment of food safety knowledge, barriers, and practices of guesthouse managers in the South African context. An interviewer- administered telephonic survey was used to collect data from 144 guesthouse managers who were listed in the Tourism Grading Council of South Africa's Star Guide. The study found that guesthouse managers answered negatively when asked whether food product samples are sent to a laboratory for bacterial testing and whether food swabs of food production equipment and counters are taken to determine bacterial count. The factor that obtained the highest mean was attitude of managers/employees towards Hazard Analysis Critical Control Point (HACCP). The study found a large statistically significant correlation between food safety training and hygiene/food contamination and between lack of knowledge about HACCP/food safety management systems and management role in implementing and maintaining HACCP.