PROJECT NAME: EFFECTS OF FOOD CONTAMINATION IN HOTELS IN

BUNGOMA COUNTY

INDEX NUMBER: 5031112751

NAME OF PRESENTER: KISONYO .N. BELINDA

COURSE NAME: DIPLOMA IN CATERING AND ACCOMODATION

CENTER NAME: THE KITALE NATIONAL POLYTECHNIC

DEPARTMENT: INSTITUTIONAL MANAGEMENT

SUPERVISOR: MR. AMBIRA

PRESENTED TO: THE KENYA NATIONAL EXAMINATION COUNCIL FOR

AWARD OF DIPLOMA IN CATERING AND ACCOMODATION

EXAM SERIES: JULY 2024

 DECLARATION
I declare that this is my own original work and effort through the skill I have gained in
Catering and Accommodation. It has never been submitted to the Kenya National
Examinations Council

Name: KISONYO .N. BELINDA

Signature: ---------------------------------

Date: ----------------------------------------

AUTHORITY FOR SUPERVISOR

This project was submitted for examination with the approval of the college supervisor

Supervisor name:

Signature:
------------------------------------------------
Date:
---------------------------------------------------------
ACKNOWLEDGEMENT
I would like to appreciate my family for their financial support and encouragement they
have given me from the beginning of my studies. I also appreciate my lecturers for
assisting me in completing my research successfully.
 DEDICATION
I would like to dedicate this project to my family who have been always supportive and
encouraged me to every step I made. I also dedicate my research to my uncle and the
management for guiding me all the way. I hope my research will be useful to the
catering industry all over the world. The research will help them to know more on the
causes, effects and preventive measures of food contamination.
 ABSTRACT
The study took place in three star hotels, where the research was searching about the
effects of food Contamination in hotels in Bungoma.

The researcher revealed that the cause and effects of food Contamination can be
controlled by providing the system which is the most effective preventive measure of
food Contamination.
 TABLE OF CONTENTS
DECLARATION...................................................................................................................................2

AUTHORITY FOR SUPERVISOR......................................................................................................2

ACKNOWLEDGEMENT.....................................................................................................................3

DEDICATION......................................................................................................................................4

ABSTRACT..........................................................................................................................................5

CHAPTER ONE....................................................................................................................................8

1.0 Introduction................................................................................................................................8
1.1 Background of the study..............................................................................................................8

1.2 Statement of the problem.............................................................................................................9

1.3 Objectives of the study................................................................................................................9

1.4 Research questions.......................................................................................................................9

1.5 Significance of the study..............................................................................................................9

1.6 Scope of the study........................................................................................................................9

1.7 Definition of terms.......................................................................................................................9

CHAPTER TWO.................................................................................................................................10

2.0 LITERATURE REVIEW..............................................................................................................10

2.1 Introduction................................................................................................................................10

2.2 Causes of food Contamination...................................................................................................10

2.3 Effects of food Contamination...................................................................................................10

2.4 Measures of food Contamination...............................................................................................11

CHAPTER THREE: RESEARCH METHODOLOGY......................................................................12

3.1 Introduction................................................................................................................................12

3.2 Research design.........................................................................................................................12

3.3 Targeted Population...................................................................................................................12

3.4 Sampling techniques..................................................................................................................12

3.5 Data collection instrument.........................................................................................................12

CHAPTER FOUR: DATA ANALYSIS.............................................................................................13

 4.1 Introduction................................................................................................................................13

4.2 Hypothesis.................................................................................................................................13

4.3 Objectives..................................................................................................................................13

4.4 Presentation of Data, Statistics and Procedures.........................................................................13

4.4.1 The table below shows the causes of food Contamination in Hotels in
Bungoma......................................................................................................................................13

a.Recycling of food pie chart..................................................................................................14

b.Expired products pie chart...................................................................................................14

c. Use of dirty equipment pie chart.........................................................................................15

4.4.2 The table below shows effects of food Contamination.......................................................16

4.4.3 The figure below shows the measures................................................................................19

CHAPTER FIVE: FINDINGS, RECOMMENDATIONS AND CONCLUSION.............................23

5.1 Introduction................................................................................................................................23

5.2 Findings.....................................................................................................................................23

5.3 Recommendations......................................................................................................................23

5.4 Conclusion.................................................................................................................................24

5.5 Summary....................................................................................................................................24

BIBLIOGRAPHY...............................................................................................................................25

Appendix 1..........................................................................................................................................26
 CHAPTER ONE
1.0 Introduction

This chapter examines the causes, consequences, and safety precautions to take in the event
of food contamination at a catering service. The Meaning of Food The term "contamination"
refers to a change in food quality that renders it unsafe for human consumption. Consuming
contaminated food can result in food poisoning since it may contain harmful substances or
diseases such as bacteria or parasites that are not suitable for human consumption.

1.1 Background of the study

In line with e-medicine Food poisoning, according to Medscape.com, is a sickness brought on
by consuming food or water tainted with bacteria and their toxins, as well as with parasites,
viruses, or chemicals. The degree and mix of our food poisoning symptoms varies. They
include;

 Abdominal pain

 Vomiting

 Diarrhea

 Headache

 Bloating may be due to glardiasis

According to Minty Rohal on Quora.com, most food Contamination disease can be linked
back to one of three causes, such as bacteria, which is the most common cause of food
contamination. There are three forms of bacteria: E. coli, salmonella, and lisheria. Bacterial-
caused parasites like toxoplasma are uncommon.
According to Timothy Sly, an epidemiologist, a number of fungal diseases and intoxications
are acquired through food. We may also count many food allergies, intolerances, and more
serious food responses among those who suffer from celiac disease or phenylketonuria.

1.2 Statement of the problem

In catering establishment in Bungoma discovered by www.web_md.com food Contamination
is mainly caused by chemical, germs, bacteria, viruses and insufficient skills and knowledge.
In additions, climate conditions and the market productions also cause food Contamination.
The way to control Contamination in establishment is to have a proper system of handling
food.

1.3 Objectives of the study

1. To identify causes of food Contamination?

2. To find out the effects of food Contamination?

3. To determine the preventive measures of food Contamination?

1.4 Research questions

1. What is food Contamination?

2. Which are the causes of food Contamination?

3. What are the effects of food Contamination?

4. Which are the preventive measures of food Contamination?

1.5 Significance of the study

The study will benefit head chefs, store keepers, cooks, staffs in that to avoid food
Contamination. In establishments in Bungoma like Jadelica hotel, Siri Tamu hotel,
Mushroom hotel help them identify and establish methods of food preservation and storage
techniques.

1.6 Scope of the study

The research will take place in Bungoma for three star hotels.

1.7 Definition of terms

Food Contamination – Food that are spoiled because they contain microorganisms such as
bacteria or parasites or toxic substances that make them unfit for consumption.

Food Poisoning – An illness caused by the consumption of food or water contaminated with
bacteria, viruses or chemicals.

Allergies – A damaging immune response by the body to a substance, especially a particular

food, pollen for or dust to which it has become hypersensitive.
Bacteria – Very small organism that are found everywhere and are the cause of many
diseases.

Toxin – a poison of plant or animal origin especially one produce by from microorganisms
and acting as an antigen in the body

Enzymes – A substance produced by a living organism which acts as a catalyst to bring about
a specific reaction.
 CHAPTER TWO
2.0 LITERATURE REVIEW

2.1 Introduction

In this chapter, the researcher highlights causes, effects and measures of food Contamination
as per the measures gotten from newspaper, internet and published books.

2.2 Causes of food Contamination

Minty Rohal says on Quora.com that the majority of food One of the three causes of
contamination disease, bacteria being the most common, may be traced back. There are three
forms of bacteria: salmonella, lisheria, and E. coli. Bacterial parasites, such as toxoplasma,
are rare.
Timothy Sly, an epidemiologist, says that diet causes a range of fungal infections and
intoxications. Patients with celiac disease and phenylketonuria may experience a variety of
food allergies, intolerances, and severe dietary responses.

Food Contamination is both more common and riskier for people with weakened immune
systems, infants and young children, pregnant women and the elderly. Germs enter food in
human and toxins produced in the food in human and the toxins produced in the food by a
certain bacteria.

2.3 Effects of food Contamination

According to Fox and Cameron's food science nutrition and health, the most common effects
of food contamination include inhibition of the respiratory system, which can be fatal,
headaches, cramps, nausea, hallucinations, interference with iodine absorption by the thyroid
gland, and protein digestion and absorption. Amanitin toxin inactivates metabolic enzymes,
resulting in severe sickness with potentially lethal outcomes. Tyramine toxin interacts with
certain antidepressants.

2.4 Measures of food Contamination

According to food science, nutrition and health by fox and Cameron’s that measures
preventive food Contamination:

1. High standards of personal hygiene

2. Maintenance of equipment in good repair and clean condition

3. Protection of foods from famine and insects

4. Food handless should know all the causes of food Contamination.

 CHAPTER THREE: RESEARCH METHODOLOGY
3.1 Introduction

In the chapter, the researcher will discuss on the method to be used in data collection and
analyzing population on the study techniques to be used for collecting data i.e. interview,
questionnaire and observation.

3.2 Research design

The researcher will be using descriptive method to highlight the causes, effectives and
measures of food Contamination in hotels in Bungoma.

3.3 Targeted Population

The researcher targets three people, head chef, cooks and store keeper to get the information
required.

3.4 Sampling techniques

The researcher will use random sampling to collect and analyze data; the research will be
carried in three hotels in Bungoma.

The respondent figures are shown below:

Respondent Total Sample Percentage
Head chef 2 1 50
Cooks 2 1 50
Storekeeper 2 1 50

3.5 Data collection instrument

The researcher will be using questionnaire and the interviewer to collect data.

3.5.1 Questionnaire

1. Define food Contamination?

2. State the causes of food Contamination?

3. Outline the effects of food Contamination in food and beverage department?

4. Measures to be carried out to prevent food Contamination?

 CHAPTER FOUR: DATA ANALYSIS
4.1 Introduction

In this chapter, the research analyses the presentation of data statistics and procedures by the
uses of tables, graphs and pie charts. It will cover the causes, effects and measures of food
Contamination.

4.2 Hypothesis

The following are hypothesis and objectives that guided the researcher. It has to a point that
food Contamination has become in many hotels. The researcher has to a carry out a study to
find out the causes, effects and measures to solve the problem.

4.3 Objectives

1. To identify causes of food Contamination

2. To find out the efforts of food Contamination

3. To determine the preventive measures of food Contamination

4.4 Presentation of Data, Statistics and Procedures

The presentation of data statistics and procedures are illustrates by the use of tables, graphs
and pie charts.

4.4.1 The table below shows the causes of food Contamination in Hotels in Bungoma
Respondent Recycling Percent Expired Percent Handling with Percent
of food products dirty hands/
equipment
Head chefs 30 37 50 38 10 25
Cooks 30 37 50 38 20 50
Store keeper 20 26 30 23 10 25
Total 80 130 40
30 × 100 = 37%
80

30 × 100 = 37%
80

20 × 100 = 26%
80
a. Recycling of food pie chart

Recycling of food

26.00%
Headchefs
37.00%
Cooks

Store keeper

37.00%

From the pie chart 37% of head chefs and another 37% of cooks feel that the main causes of
food Contamination is recycling of food while 26% of store keeper suggested that food
Contamination is as a result of food recycling.

b. Expired products pie chart

The pie chart below 38% of the head chefs and cooks feel that the main causes of food
Contamination is by expiry dates while 24% store keeper feels that the main cause of food
Contamination is highly expiry dates of food.
 Expired Products

24.00%

38.00% Head chefs

Cooks
Store keepers

38.00%

c. Use of dirty equipment pie chart

Dirty Equipment

25.00 % 25.00 %

50.00 %

Head chefs
Cooks
Store Keeper
 From the pie chart 50% of cooks feel that expiry date are the main causes of food
Contamination while 25% of head chefs and store keeper feel the main cause is expiry date.

4.4.2 The table below shows effects of food Contamination

Respondent Diarrhea Percent Headaches Percent Stomachach Percent

e
Head chefs 80 38 50 45 90 40
Cooks 70 33 40 36 80 36
Store keeper 60 29 20 19 50 24
Total 210 110 220

80 × 100 = 38%
210

70 × 100 = 33%
210

60 × 100 = 29%
210
a. A graph showing Diarrhea as an effect of food Contamination in Bungoma
Hotels
40% 38%

35% 33%

30% 28%

25%

Head Chefs
20%
Cooks
Store Keepers
15%

10%

5%

0%
Diarrhea
 b. A graph showing Headaches as an effort of food Contamination in
Bungoma Hotels 50 × 100 = 45%
110

40 × 100 = 36%
110

20 × 100 = 19%
110
50%
45%
45%

40%
36%
35%

30%
Head chefs
25%
Cooks
20% 19% Store Keepers

15%

10%

5%

0%
Head aches

From the graph 45% of the head chefs feel that headaches are commonly while 36% of cooks
and 19% store keepers feel that headaches are mostly commonly poisonous.
c. A graph showing stomach as an effect of food Contamination in
Bungoma Hotels 90 × 100 = 40%
220

80 × 100 = 36%
220

50 × 100 = 24%
220
 45%
40%
40%
36%
35%

30%

25% 24%
Head chefs
Cooks
20%
Store Keeper
15%

10%

5%

0%
Stomachache

From the graph above 40% of head chefs feel that stomachache is the most effect in food
Contamination while 36% of cook and 24% storekeepers feel that stomachache affects many
people.
4.4.3 The figure below shows the measures
Respondent High standard Percent Protection of Percent Maintenance of
Percent

of personal food from equipment in

hygiene famine & clean condition
insects
Head chefs 80 42 20 44 70 43
Cooks 50 26 15 33 50 31
Storekeeper 60 32 10 23 40 26
Total 190 45 160

a. A pie chart showing high standard of personal hygiene measures of food

Contamination 80 × 100 = 42%

190

50 × 100 = 26%

190
60 × 100 = 32%

190

Personal Hygiene

32.00 %

42.00 %

26.00 %

Head chefs
Cooks
Storekeeper
From the pie chart 42% of the head chefs feels that creating a plan for high standards of
personal hygiene to prevent food Contamination while 32% of store keepers and 26% of
cooks creates a personal hygiene.

b. A pie chart showing protection of food from famine and insects

20 × 100 = 44%

45

15 × 100 = 33%

45
10 × 100 = 23%

45

Food Protection

23.00 %

44.00 %

33.00 %

Head chefs
Cooks
Store keepers

From the pie chart above 44% of head chefs feels that when creating a protection of food
from famine and insects to prevent food from famine and insects to prevent food
Contamination while 33% of cooks and 23% of store keepers creates awareness of food from
famine and insects.

c. A pie chart showing maintenance of equipment in clean condition measures in

food Contamination
70 × 100 = 43%

160

50 × 100 = 31%
160

40 × 100 = 26%

160

Maintenance of equipment

26.00 %

43.00 %

31.00 %

Head chefs
Cook
Store keeper

From the pie chart 43% of the head chef feels that creating well maintenance of equipment
clean condition and repair it will help to prevent food Contamination while 31% of cooks and
26% of store keeper also feels the same like head chef.
 CHAPTER FIVE: FINDINGS, RECOMMENDATIONS AND CONCLUSION
5.1 Introduction

In this chapter, the research will highlight the summary of findings, recommendation and
conclusions that the research found out during the field work.
5.2 Findings

50% of the population suggested that food Contamination is a result of using dirty equipment
while 76% felt like it is due to use of expired products and 64% reported that it is due to
recycling of food.

45% of the population suggested that mostly food Contamination effectives are diarrhea
while 40% felt that stomachache is the affected mostly people and 38% reported that
headaches are effects of food Contamination.

43% of due population suggested that to prevent the food Contamination is to clean the
equipment and repair the worn out while 44% felt that the measures to be carried out. Its
protection of food from famine and insects and 42% felt that to prevent food Contamination
is to acquire high standards of personal hygiene.
5.3 Recommendations

The recommendation highlighted in this section on this chapter is based on major findings
and conclusions as per the study. The following are recommendations based on the research
findings;
 1. The food and beverages chefs should ensure that all the equipment’s used to clean like
pans, lid.
2. The cooks should ensure that high standards of personal hygiene are good.

3. The store keeper should ensure that all products to be avoided from insects and
famine.

5.4 Conclusion

Data analysis was from head chefs, cooks and store keepers observations made by the
researcher.

In the sampled food and beverages outlets in three star hotels that:

Most of food poisonous is caused by bacteria’s and viruses. Mostly the effective food
Contamination is diarrhea and stomachache. The most measures that have been taken to
control food Contamination are protecting food from insects and cleaning the equipment’s
correctly to avoid dirtiness.
5.5 Summary

The study was conducted to investigate food Contamination in three star hotels in Bungoma.
The specific objectives were to identify causes of food Contamination in three star hotels to:

1. Explain the effectiveness that brought by food Contamination to determine the

measures to prevent food Contamination
2. The main reason behind the choice of method is that facilities data collection in a
short period of time and accurate description of a given time. This was used to collect
data from head chefs, storekeepers and cooks.
3. A study sample of three respondents was used considering for head chefs, cooks and
storekeepers. These were variables and the different opinions was obtained, which
could be generalized on other researches. The collections of data from the sampled
respondents were enhanced by provisions of questionnaire.
 4. The target population was full and participation was realized because data that was
collected was organized and well-arranged accordingly. Undesirable data was left out
while missing bits were added quantitative techniques were used, summarized.

REFERENCES
Abebe, G. M. (2020). The role of bacterial biofilm in antibiotic resistance and food
contamination. International journal of microbiology, 2020.

Abnet, C. C. (2007). Carcinogenic food contaminants. Cancer investigation, 25(3), 189-196.

Alum, E. A., Urom, S. M. O. C., & Ben, C. M. A. (2016). Microbiological contamination of

food: the mechanisms, impacts and prevention. Int. J. Sci. Technol. Res, 5(3), 65-78.

Chatterjee, A., & Abraham, J. (2018). Microbial contamination, prevention, and early
detection in food industry. In Microbial contamination and food degradation (pp. 21-47).
Academic Press.

Holban, A. M., & Grumezescu, A. M. (Eds.). (2018). Microbial contamination and food
degradation (Vol. 10). London, United Kingdom: Academic Press.

Hussain, M. A. (2016). Food contamination: major challenges of the future. Foods, 5(2), 21.

Nerín, C., Aznar, M., & Carrizo, D. (2016). Food contamination during food process. Trends
in food science & technology, 48, 63-68.

Reilly, C. (2008). Metal contamination of food: its significance for food quality and human
health. John Wiley & Sons.

Reilly, C. (2008). Metal contamination of food: its significance for food quality and human
health. John Wiley & Sons.
Tropea, A. (2022). Microbial contamination and public health: an overview. International
Journal of Environmental Research and Public Health, 19(12), 7441.

Verran, J., Airey, P., Packer, A., & Whitehead, K. A. (2008). Microbial retention on open
food contact surfaces and implications for food contamination. Advances in applied
microbiology, 64, 223-246.

Yeleliere, E., Cobbina, S. J., & Abubakari, Z. I. (2017). Review of microbial food
contamination and food hygiene in selected capital cities of Ghana. Cogent Food &
Agriculture, 3(1), 1395102.

Appendix 1
Questionnaire on effects of food Contamination in Hotels in Bungoma County.

This questionnaire is to facilitate the researcher to collect data on the above-mentioned topic
in partial fulfillment of her study. The information acquired here will be used for research
purposes only and will be treated with utmost confidence. The researcher is requesting you to
fill the questionnaire with honest and objectivity. Your participation in facilitating the study
is highly appreciated.

NB: Please tick appropriately

Section A: General respondents’ information

1. Work position

Head chef ( )

Cook ( )

Store keeper ( )

2. Gender

Male ( )

Female ( )

3. Age

18 – 25 ( )
 26 – 30 ( )

31 – 40 ( )

Over 40 ( )

4. Level of education

College graduate ( )

Bachelor’s ( )

Master’s ( )

5. How long have you been working in the industry?

0 – 2 years ( )

3 – 5 years ( )

6 – 10 years ( )

Over 10 years ( )

Section B: Questions

6. Define food Contamination

------------------------------------------------------------------------------------------------------------

--------------------------------------------------------------------------------

7. Which is the major cause of food Contamination in three star hotel

a. Chemicals ( )

b. Bacteria ( )

c. Viruses ( )

8. Which is the main effect of food Contamination in food and beverages departments

a. Diarrhea ( )

b. Food Poisoning ( )

c. Stomachache ( )

9. Which measures can be put in place to prevent food Contamination in hotels

a. High standard of personal hygiene ( )

b. Maintenance of equipment in good repair and clean condition ( )

c. Protection of foods from famine and insects ( )