EVALUATION AND PREVENTION OF FOOD POISONING IN CATERING ESTABLISHMENTS

ABSTRACT

This study dealt on the evaluation and prevention of food poisoning in catering establishments using the University of Benin, Benin City as a case study. To achieve the purpose of the study, four research questions were raised and examined. Data was collected from one hundred (100) respondents selected from 10 catering establishments in University of Benin, Benin City. The questionnaire was the instrument for data collection. The descriptive survey research design was adopted for the study. An analysis of data was done using simple percentage and frequency count. The findings from the study include that there is a positive attitude of catering establishments towards food safety in University of Benin, Benin City. It was concluded that workers’ sensitization, adequate supplies of hot and cold water to keep kitchen clean, water purification and granting of leave to food handlers whenever they are sick constitute some of the measures adopted by catering establishments to prevent food poisoning in University of Benin, Benin City. It was therefore recommended among others that catering establishments should train food handlers about food hygiene practices to prevent food poisoning.