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.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 1) |
| DOI | 10.11648/j.jfns.20170501.11 |
| Page(s) | 1-10 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Highway Markets, Hygiene, Ready-to-Eat Food, Conformity, Best Practices
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APA Style
Ananias Bagumire, Karumuna Rollanda. (2017). Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda. Journal of Food and Nutrition Sciences, 5(1), 1-10. https://doi.org/10.11648/j.jfns.20170501.11
ACS Style
Ananias Bagumire; Karumuna Rollanda. Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda. J. Food Nutr. Sci. 2017, 5(1), 1-10. doi: 10.11648/j.jfns.20170501.11
AMA Style
Ananias Bagumire, Karumuna Rollanda. Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda. J Food Nutr Sci. 2017;5(1):1-10. doi: 10.11648/j.jfns.20170501.11
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Download@article{10.11648/j.jfns.20170501.11,
author = {Ananias Bagumire and Karumuna Rollanda},
title = {Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {1},
pages = {1-10},
doi = {10.11648/j.jfns.20170501.11},
url = {https://doi.org/10.11648/j.jfns.20170501.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170501.11},
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.},
year = {2017}
}
TY - JOUR T1 - Hygiene Facilities and Practices for Vended Meats at Selected Highway Markets in Uganda AU - Ananias Bagumire AU - Karumuna Rollanda Y1 - 2017/01/24 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170501.11 DO - 10.11648/j.jfns.20170501.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 1 EP - 10 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170501.11 AB - 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. VL - 5 IS - 1 ER -
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