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Municipal markets began to be built more than 90 years ago in Ecuador, some have already been remodeled and there are also new buildings with modern designs but within them, the process of selling rice in bulk remains in this XXI century. The object of study of this work is the market "Las Manuelas" located in the province of Guayas in the canton of Duran. The method of selling bulk rice exposes this product to some types of food hazards, so the aim of this research is to determine the index of the criticality of the activities related to this long-lasting process that is currently being promoted as a process that does not pollute the environment. The observation technique was applied to make the food circulation diagram and the AMEF methodology was used to obtain the criticality index (CI) and according to the decision tree of the World Health Organization, the critical control points were established. Results obtained showed that the activity of storage and dispatch of bulk rice within the municipal market presented the highest ICs, under these parameters the importance of establishing preventive actions that could give a turn to this type of business.

This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya. Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training. Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food. The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene and safety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121. The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6 percent of HACCP principles can be explained by variance in food safety.  ANOVA results showed that the model applied was statistically significant to predict the outcome variable. The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followed.

The market "Las Manuelas" located in the canton Duran, Guayas province is the subject of this research, this market is new in its location, has a modern infrastructure design, but there is a paradigm about the municipal markets maintain poor hygiene, lower than supermarkets and this condition affects the experience of customers and consumers. This research aims to determine the association between the cleanliness of the "Las Manuelas" market and the experience of its consumers. Survey technique was applied for data collection and the Somers coefficient was used for statistical analysis through the SPSS 22.00 program. The results indicated that there is an association between the two study variables. Through the analysis of the contingency table, 37.5 % of the consumers motivated their purchase by the observed cleanliness; they qualified the experience of their purchase as regular. The market "Las Manuelas" could take awareness measures to promote an optimal hygiene culture to improve the experience of its consumers, 48.1% of them choose to buy in the market for the convenience in prices and 19.4% for the variety of products. In view of the growth of supermarkets in the country, isolating the cleaning factor as a purchasing decision could put this supply centre identified as a cultural symbol at risk.

This study examined the effect of raw materials on the quality of catering services in daycare centers in Nyeri Town Constituency, Kenya. The development and growth of a child depend to a great extent on what they consume as food. For a good development of a child, there is a need to consider the quality of food he or she takes. This is in relation to nutritional value, quantities per intake, quality in relation to cleanness, methods of cooking and its presentation to the child.  This high level of participation in childcare centers is attributed to an increasing awareness that early childhood centers are considered critical support in the development of young human beings to become useful citizens. The study targeted all 16-day care centers in Nyeri Town Constituency which are licensed to operate. A total of 64 respondents were targeted which included the managers of the daycare centers and three staff members working in catering sections as follows: stores, production, and service formed the respondents. This study employed a purposive sampling technique in selecting the constituency in the county where the research was carried out. The R-value is 0.689 which indicates a strong correlation. The R2 value indicates how much of the dependent variable (quality of catering services), can be explained by the independent variable (effects of raw materials’). This study concludes that the management of the catering departments in daycare centers should ensure different types of food are stored in different rooms.