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entertaining to do. Most of the guesthouse managers had graduated from a college (46%), followed by those who were university graduates (28%) and those who obtained a high school qualification (26%). The majority of guesthouses (47%) had received a four-star grading, while (41%) had a three-star grading and only (10%) had obtained a five-star grading. The majority (24%) of guesthouse managers had been working in the guesthouse sector for less than five years. Most of the guesthouse managers (44%) employed less than five employees, followed by (36%) with five to nine employees.
TABLE 1: DESCRIPTIVE STATISTICS OF FOOD PRACTICES IMPLEMENTED
Table 1 summarises the descriptive statistics of the food practices that had been implemented by the guesthouse managers. The five questions in Table 1 that were posed to the participants, required a yes or no response. A large proportion of the guesthouse managers (90%) had developed food storage procedures. All (100%) of the participant guesthouse managers had developed personal hygiene procedures. However, a concern should be raised that 98% of the participants responded (no) to the question as to whether food product samples are sent to a laboratory for bacterial testing, and that a 100% of the respondents did not take swabs from food production equipment and counters for analysis in order to determine the bacterial count.
Results of the factor analysis TABLE 2: EXPLORATORY FACTOR ANALYSES OF THE IMPLEMENTED FOOD PRACTICES
AN ASSESSMENT OF FOOD SAFETY KNOWLEDGE, BARRIERS AND PRACTICES OF GUESTHOUSE MANAGERS 923