OL’LESSOS TECHNICAL TRAINING INSTITUTE

TRADE PROJECT

EFFECTS OF FOOD CONTAMINATION IN A CATERING ESTABLISHMENT

AN

A CASE STUDY OF MARIOTTE HOTEL

PRESENTER: EMMY KOIMA

INDEX NO: 295411010478

CENTRE CODE: 29541101

COURSE: Certificate in food and beverage

COURSE CODE: 1802

PAPER NO. 207A

PRESENTED BY PRESENTED TO THE KENYA NATIONAL

EXAMINATION COUNCIL IN PARTIAL
FULFILLMENT FOR THE AWARD OF CERTIFICATE
IN FOOD AND BEVERAGE
SUPERVISOR: MR. CHERUIYOT

EXAM SERIES: JULY 2020

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DECLARATION

Declaration by the candidate

This research study is my original work and has not been presented to any other
examination body. No part of this research should be reproduced without my consent or
that of Ol’lessos Technical College.

NAME: EMMY KOIMA

Date
Sign......................................

BY SUPERVISOR

Name:

Signature..................................

Date: ...............................

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DEDICATION

This research project is dedicated to my parents, for their support during the study. I also
dedicate this project to my colleagues for their support and encouragement.

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ACKNOWLEDGEMENT

I would wish to sincerely recognize the efforts of my supervisors who sacrificed their
energy, time and other resources in guiding, directing and correcting me throughout this
tiresome work, and may the Lord bless her abundantly.
4r

I would also like to recognize the concern of my parent, brothers and friends for their
guidance in my learning process.

Lastly, I would like to acknowledge my colleagues and the entire staff of the institute for
their support. God bless u all
ABSTRACT

The purpose of the study was to find effects of food contamination in an organization :a
case study of Marriote hotel Eldoret. The study was guided by the following objectives: to
find out the causes of food contamination in Marriott Hotel Eldoret, to find out the ways
to prevent food contamination in Marriote Hotel Eldoret ,to find out the guidelines to food
contamination in Marriote Hotel Eldoret. The targeted population was 60 respondents
from Marriote Hotel Eldoret .The sampling method used was Sampling and stratified
sampling. The respondents were stratified in order of departments they work in. Purposive
sampling will be used to select the target population. The sample size will therefore be 60
respondents. The instruments for collecting data in this study was Questionnaires which
will be personally administered for validity, the questionnaire will be prepared and
submitted to the supervisor and other research experts for cross checking and also to
assess the reliance of the contents. The data was organized, presented, analyzed and
interpreted using descriptive and inferential statistics which include frequency distribution
tables, charts, percentages and other measures of central tendency i.e. mean and standard
deviation From the study it was concluded that all people who are travelling are advised to
take certain precautions. This may include, but is not limited to the following: Do not eat
from street vendors, Eat only cooked vegetables, Eat only fruit that you have peeled
yourself, Drink only water you have boiled or treated with chlorine or iodine Or drink
other safe beverages include tea and coffee made with boiled water and carbonated,
bottled beverages with no ice, Eat foods that have been thoroughly cooked and are still
hot, Do not bring perishable seafood back from your travels. From the study the following
recommendation were made Wash hands, utensils and surfaces in hot soapy water before
and after food preparation, and especially after preparing meat, poultry, eggs or seafood to
protect adequately against bacteria. Using a disinfectant cleaner or a mixture of bleach
and water on surfaces and antibacterial soap on hands can provide some added protection.
Owing to the limitations and scope of this study, the researcher was not able to cover
extensively all the areas. In that case, the researcher suggests that same study be done but
in some other parts of Kenya.

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TABLE OF CONTENTS

DECLARATION...................................................................................................................................... II
DEDICATION......................................................................................................................................... Ill
ACKNOWLEDGEMENT......................................................................................................................... IV
ABSTRACT............................................................................................................................................. V
TABLE OF CONTENTS............................................................................................................................ VI
LIST OF TABLES..................................................................................................................................... IX
LIST OF FIGURES.................................................................................................................................... X
LIST OF ABBREVIATIONS....................................................................................................................... XI
CHAPTERTONE....................................................................................................................................... 1
1.0 INTRODUCTION................................................................................................................................ 1
1.1BACKGROUND OF THE STUDY........................................................................................................... 1
1.2: STATEMENT OF A PROBLEM............................................................................................................ 2
1.3 PURPOSE OF THE STUDY................................................................................................................ 3
1.4 SPECIFIC OBJECTIVES OF THE STUDY..............................................................................................3
1.5: RESEARCH QUESTIONS.................................................................................................................... 3
1.6: SIGNIFICANCE OF THE STUDY.......................................................................................................... 3
1.7 SCOPE OF THE STUDY....................................................................................................................... 3
1.8: LIMITATIONS AND DELIMITATION OF THE STUDY............................................................................3
1.9. CONCEPTUAL FRAMEWORK............................................................................................................ 4
1.10: OPERATIONAL DEFINITIONS OF TERMS........................................................................................5”
CHAPTER TWO....................................................................................................................................... 6
LITERATURE REVIEW.............................................................................................................................. 6
2.0 INTRODUCTION................................................................................................................................ 6
2.1.0. MAIN REVIEW.............................................................................................................................. 6
2.2.1. CAUSES OF FOOD CONTAMINATION............................................................................................. 6
2.2.2 THE WAYS TO PREVENT FOOD CONTAMINATION.........................................................................10
2.2.3. GUIDELINES TO FOOD CONTAMINATION..................................................................................10
2.2.4. EFFECTS OF FOOD CONTAMINATION........................................................................................13
2.3 SUMMARY..................................................................................................................................... 14
CHAPTER THREE................................................................................................................................... 16
RESEARCH DESIGN AND METHODOLOGY............................................................................................. 16
3.0 INTRODUCTION.............................................................................................................................. 16

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3.1 RESEARCH DESIGN 16
3.2. TARGET POPULATION................................................................................................................. 16
3.4 SAMPLING DESIGN AND SAMPLE SIZE.......................................................................................... 17
3.5 DATA COLLECTION PROCEDURE................................................................................................... 17
3.6 RESEARCH INSTRUMENTS............................................................................................................ 17
3.6.1 QUESTIONNAIRE:...................................................................................................................... 17
3.6.2 INTERVIEW SCHEDULE.............................................................................................................. 18
3.7 RELIABILITY AND VALIDITY OF RESEARCH INSTRUMENTS.............................................................18
3.8 DATA ANALYSIS........................................................................................................................... 19
CHAPTER FOUR;................................................................................................................................... 20
DATA PRESENTATION, ANALYSIS AND INTERPRETATION......................................................................20
4.0 .INTRODUCTION............................................................................................................................. 20
4.1.2 SEX OF RESPONDENTS.............................................................................................................. 20
4.1.3.WORK EXPERIENCE..................................................................................................................... 21
4.1.4 DURATION/ LENGTH OF WORK IN SIRIKWO HOTEL......................................................................22
4.1.5.ACADEMIC QUALIFICATION......................................................................................................... 23
4.2. CAUSES OF FOOD CONTAMINATION........................................................................................... 25
TABLE 4.6 WAYS TO PREVENT FOOD CONTAMINATION........................................................................27
WAYS TO PREVENT FOOD CONTAMINATION........................................................................................ 27
4.4. GUIDELINES TO FOOD CONTAMINATION.......................................................................................29
CHAPTER FIVE...................................................................................................................................... 31
SUMMARY, CONCLUSION AND RECOMMENDATIONS......................................................................... 31
5.0 INTRODUCTION.............................................................................................................................. 31
5.1 SUMMARY OF THE FINDINGS..................................................... '.................................................31
5.2.1. SEX OF RESPONDENTS................................................................................................................ 31
5.2.2.. WORK EXPERIENCE................................................................................................................. 31
5.2.3 DURATION/ LENGTH OF WORK IN SIRIKWO HOTEL...................................................................31
5.2.4.. ACADEMIC QUALIFICATION..................................................................................................... 32
5.2.5.. CAUSES OF FOOD CONTAMINATION.......................................................................................32
5.2.7. GUIDELINES TO FOOD CONTAMINATION....................................................................................34
5.3 CONCLUSION............................................................................................................................ 35
5.4 RECOMMENDATIONS.................................................................................................................. 35
5.5 AREAS OF FURTHER STUDIES....................................................................................................... 36
REFERENCE:......................................................................................................................................... 36

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LIST OF TABLES

Table 4.1 Sex of Respondents........................................................................................31

Table 4.2 Work Experience...........................................................................................32
Table 4.3: length of work of respondents.....................................................................33
Table 4.4 Academic Qualification.................................................................................34
Table 4.5 Causes of Food Contamination......................................................................36
_Table 4.6 Ways to Prevent Food Contamination.............................................................38
LIST OF FIGURES

Figure 2.1 conceptual framework......................................................................................15

Figure 4.1. Gender of Respondents………………………………...................................32
Figure 4.2. Work Experience.............................................................................................33
Figure 4.3 length of working.............................................................................................34
Figure 4.5.Academic Qualification....................................................................................35

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LIST OF ABBREVIATIONS

F&B Food and Beverage

WHO World Health Organization

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 CHAPTER ONE

1.0 INTRODUCTION

This chapter will cover the background of the study, statement of the problem, the
objectives of the study, research questions, significance of the study, limitation of the
study, scope of the study

l.l Background of the Study

Most natural foods have a limited life. Perishable foods such as fish, meat, milk, bread,
tomatoes and potatoes have a short life span. Other foods keep for a considerably longer
time but decompose eventually. Once food has been harvested, gathered or slaughtered it
begins to deteriorate until eventually it becomes unfit for consumption. This deterioration
is known as decay and leads to food contamination.

The World Health Organization (WHO) reports that each year two billion illnesses are
caused by unsafe food; globally this number is growing. In Asia 700,000 people die each
year as a result of food poisoning illnesses. Each year in the developing world, diarrhea
illness from contaminated food and water causes 2 million deaths in young children.
Much of this problem could be prevented with better science, prevention tools and by
practicing good food hygiene.

In Britain the incidence of food poisoning has been increasing for many years and it is
now a major public health problem. According to the Food Standards Agency (FSA), it is
estimated that up to 5.5 million people in the UK are affected from food poisoning each
year - that’s 1 in 10 people. Only a small number of these visit their GP or get medical
advice. Most cases of food poisoning are not reported because people have mild

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symptoms and recover quickly .As a result, less than 100,000 cases a year are tested for
the exact cause of food poisoning. '

Recent changes in human demographics and food preferences, climate change global
warming, changes in food production and distribution systems, microbial adaptation, and
lack of support for public health control resources and infrastructure have led to the
emergence of novel as well as traditional food borne diseases. With increasing travel and
trade opportunities, it is not surprising that there is now a greater risk of contracting and
spreading a food borne illness locally, regionally, and even globally. Food poisoning
problem requires action by food producers and distributors as well as by consumers, from
the farm to the folk.

Food contamination may occur as food travels through long industrial chains; production
and harvest, initial processing and packing, distribution, and final processing. However, it
is estimated that most cases of food poisoning occur as a result of improper food handling
and preparation by the consumer.

1.2: Statement of a problem

Food contamination is the process in which food deteriorates to the point in which it is net
edible to humans or its quality of edibility becomes reduced. Various external forces are
responsible for the contamination of food. Signs of food contamination may include an
appearance different from the food in its fresh form, such as a change in color, a change in
texture, an unpleasant odor, or an undesirable taste. The item may become softer than
normal. If mold occurs, it is often visible externally on the item.

In Marriote Hotel Eldoret some spoiled foods are harmless to eat, and may simply be
diminished in quality. But foods exhibiting certain types of contamination may be harmful
to consume. Uncooked or under cooked food that spoils is typically quite toxic, and
consumption can result in serious illness or death. The toxic effects from consuming
spoiled food are known colloquially as "food poisoning", and more properly as food

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borne illness, this makes the basis of research on the effects of food contamination in an
organization.

1.3 Purpose of the Study

The main purpose of this study is to find out the effects of food contamination in Sirikwa
hotel

1.4 Specific Objectives of the Study

This study will be guided by the following objectives:

i. To find out the causes of food contamination in Marriote Hotel Eldoret
ii. To find out the ways to prevent food contamination in Marriote Hotel Eldoret
iii. To find out the guidelines to food contamination in Marriote Hotel Eldoret

1.5: Research Questions

The study will be guided by the following research questions:

i. What are the causes of food contamination in Marriotte Sirikwo Hotel Eldoret?
ii. What are the ways to prevent food contamination in Sirikwo Hotel Eldoret ?
iii. What are the guidelines to food contamination in Sirikwo Hotel Eldoret ?

1.6: Significance of the Study

This study may help solve problems that lead to food contamination in Marriote Hotel
Eldoret. The result of the study will enable quality customer service. It will enable
Marriote Hotel to effectively manage food contamination for the benefit of their
customers.

1.7 Scope of the Study

This study will be confined to Marriote Hotel Eldoret. It will focus on the effects of food
contamination and its effect on customer consistency. This study will cover the year,
2O14.the study will target 22 respondents from various departments in the organization.

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1.8: Limitations and delimitation of the Study

These are factors or conditions that may hinder the researcher in his research work

1.8.1: cooperation from respondents

The researcher is expected to work in his or her education and at the same time collect
research data but may be limited by the poor cooperation from respondents due to fear.
1.8.2: Improper Records
Some assessment and assessment records may not be available in the hotel due to poor
filing system .This will affect data collection

1.9. Conceptual Framework

The conceptual Framework used will show the relationship between food contamination
and its effects on organizational image and customer service.

Figure 2.1 conceptual framework

Dependent variables Independent variables

Intervening variable

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1.10: Operational Definitions of Terms

The researcher defines and explains the variables that he or she will manipulate, during his
or her study

Organization refers to a system of working with individuals for the purpose of achieving
the required goal or strategic objectives of an institution. It involves the
process of planning, organizing, controlling and evaluating the performance
of employees in order to achieve the objectives set
Food Contamination is the process in which food deteriorates to the point in which it is
not edible to humans or its quality of edibility becomes reduced
Food borne disease is “any disease of an infectious or toxic nature caused by or thought
to be caused by the consumption of food or water”.

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 CHAPTER TWO

LITERATURE REVIEW

2.0 Introduction

This chapter focuses on the review of past studies done globally, nationally and locally.
The review will cover the objectives of the study, acknowledgement of those who have
contributed toward the topic under study, criticism on the gaps left uncovered and
summary which will highlight key issues raised and facts.

2.1.0. Main review

Contamination is the process in which food deteriorates to the point in which it is not
edible to humans or its quality of edibility becomes reduced. Various external forces are
responsible for the contamination of food.

Signs of food contamination may include an appearance different from the food in its fresh
form, such as a change in color, a change in texture, an unpleasant odor, or an undesirable'
taste. The item may become softer than normal. If mold occurs, it is often visible externally
on the item.

2.2.1. Causes of Food Contamination

Food contamination is caused by two main factors, namely; natural decay in foods this
comes about as a result of moisture loss and the action of enzymes and Contamination by
microorganisms

Moisture loss mostly occurs in fruit and vegetables which contain large amounts of water.
Fruits and vegetables continue to respire after harvesting and therefore lose water through
their leaves and skin. Such water could be replaced from the soil through the roots when

not harvested. The water retains the structures of the cells of the plants and makes them
look fresh. After harvesting, there is no way that the lost water can be replaced so the
vegetable or fruit shrinks in size, becomes limp and its skin becomes wrinkled and leathery.

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Moisture loss occurs in other foods like meat, fish, cheese, due to evaporation of water
from the surface.

Food contamination can also come about through the action of enzymes presents in the
food. Enzymes are chemicals which are present in all food. They speed up chemical
changes that result in loss of flavour, colour and texture. As enzymes are mainly composed
of protein, they are sensitive to heat. They are active in temperatures found in a kitchen on a
warm sunny day. They can remain very slightly active at very low temperatures such as
those found in the freezer. This is why there is a limit to the time food can be stored in a
freezer. The activity of these enzymes stops when they are heated above 70 °C. Heat
treatment by blanching (i.e. pouring boiling water on the food) is recommended. Some
enzymes remain inactive until the food is harvested or slaughtered. Once activated, such
enzymes speed up the process of decay by breaking down the tissues and components of the
food in the various ways such as oxidation, browning and ripening.

When Oxidation occurs (i.e. when food comes into contact with oxygen) the enzymes cause
the destruction of certain nutrients e.g. vitamin c, thiamine and carotene.

Enzymes again cause browning in certain foods the moment they are exposed to air. When
you cut or bruise food such as apple or yam, the exposed surface will discolour and turn
brownish due to the activity of enzymes.

Enzymes are involved in the process that causes ripening in certain foods such as fruits and
vegetables. Unripe bananas for example contain starch which is gradually converted to
sugars, until the banana becomes very sweet and its skin colour changes from green to
yellow. Eventually, the skin colour changes to dark brown and it is no longer fit to be
consumed.

The activity of enzymes in food makes it easier for the micro-organisms responsible for
food contamination to enter the food.

Micro-organisms are tiny organisms present almost everywhere; they occur in all fresh
foods, in the soil, in dust, on all surfaces and on the skin of people handling food.

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The main micro-organisms responsible for the contamination of food are bacteria, moulds
and yeasts. These micro-organisms are invisible to the naked eye, but can be seen under a
microscope. They are capable of multiplying very rapidly in the correct moisture, food and
temperature conditions. These conditions must be avoided if the risk of food contamination
is to be reduced. Let’s now look at each of these micro-organisms and how they operate.

Moulds classified as fungi develop a multicellular structure visible to the naked eye. They
grow from cells called spores present in the air. They settle and multiply on suitable foods.
At this stage, they are visible as a fluffy coloured mass and the food is said to have gone
mouldy. Moulds grow most readily in most conditions, at temperatures between 20oC and
40oC. They grow on a variety of foods, particularly meat, cheese, fruit and bread,
especially if the food is stored in damp conditions. Moulds may remain active at the low
temperatures of a refrigerator but they are destroyed by heat above 70oC. They also like a
slightly acid medium and this is why they attack citrus and the surface of jams.

Food that is contaminated with mould often appears to be safe to eat as only the outer part
is affected by mould growth. However, recent research has shown that substances*
produced by the mould which migrate into the food could be harmful to many organs of the
body. It is therefore advisable to discard mouldy food completely, rather than just to
remove the mouldy part.

Yeasts are microscopic fungi; they are found in the air and soil, and on the surface of fruit.
Some are able to tolerate fairly high acidic, salt and sugar concentrations and can grow
without the presence of oxygen. Yeast is used in the baking and brewing industries to make
bread, doughnut and alcoholic beverages through a process called fermentation. However,
they can cause food contamination in syrups, fruits, fruits juices and jam especially as they
can survive without air.

Yeast cells reproduce by budding. At first a small projection appears at the edge of the
parent cell and from this cytoplasm and nutrients flow. As the bud grows, the nucleus
moves towards it and divides so that a new nucleus enters the bud. When the bud is almost
as large as the parent cell, a wall forms separating it from the parent cell, and it then breaks
away. When they are reproducing rapidly, the buds do not break away but continue to

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reproduce until long chains of yeast cells are formed.

Yeast cells grow and reproduce in conditions similar to those required by other fungi. They
need oxygen, warmth, food and moisture in order to grow successfully. Yeast grow best at
temperatures between 25oC and 30oC. Extreme heat destroys all yeasts and most are
destroyed at temperatures above 6O0C.

Bacteria are the most widespread of the micro-organisms found in food. They are minute
single cells of various shapes. Under ideal conditions, they divide into two every 20
minutes, consequently, millions of them may develop in contaminated food in a short time.
They are more dangerous than moulds and yeast because food may be severely infected but
not smell, taste or look bad. Many types of bacteria present are harmless but some do cause
illness. The bacteria that cause infections in humans are known as pathogens.

As all bacteria thrive in similar conditions, it is important to avoid conditions which favour
their growth in order to prevent infection. They are active over a wide range of
temperatures. Some like warmth and are active at 75oC. Others like cold conditions and
grow at temperatures as low as 5oC. This may cause problems in storage of foods. Some
bacteria can form resting bodies called spores to protect them when the conditions are
unfavorable for normal growth, for example the wrong degree of acidity or alkalinity,
temperature or lack of moisture. Although normal bacteria are destroyed during heat
treatment by boiling, some spores survive boiling for hours. They can resume normal
activity when conditions become more favorable and contaminate some preserved foods.
Bacteria are lalled in an acid medium, and therefore they are not a problem in preserving
fruits and making jams. The pasteurization of milk does not destroy all bacteria in milk but
does destroy those bacteria likely to cause disease. Freezer temperatures must be low

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