Effects of hazard analysis and critical control points principles on food safety at national youth service in Nakuru County, Kenya
Ndaramu Gitu Onesmus · Richard Makopondo · Ann Kariuki · Mary Muchiri
International Journal of Research in Business and Social Science · 2020 · Vol. 9 / Issue 4 · 314-322
Publication metrics
External links open provider records or DOI searches. Provider counts are not combined. Mendeley readership measures saves, not citations.
Dimensions
Live provider badge. If unavailable, use the Dimensions link above.
Observed 21 Oct 2026, 07:22 UTC
Observed 21 Oct 2026 00:49 UTC
OpenAlex and Mendeley observations refresh on article visits, at most once per 24 hours. Unavailable data is not zero. Google Scholar opens a DOI search.
Citations received by this article, grouped by the year of the citing work. Crossref and OpenAlex lifetime totals remain separate in Publication metrics.
2017–2026 Annual history last updated:
Citations received
OpenAlex · year of the citing work
Hover over a year or focus the chart and use arrow keys to inspect values.
2017–2026 annual-history window. 2026 is year to date. Unknown years have gaps.
View data & coverage
2026 is incomplete. Within a successfully fetched ten-year window, omitted years mean zero. Years beyond a saved observation’s window remain unknown (—). Older citations are excluded, so this chart’s sum may differ from the OpenAlex lifetime total. The date above belongs to this annual history; an unsuccessful refresh keeps the previous observation.
Abstract
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.
Keywords: {'name': 'HACCP Principles, Critical Limits, Corrective Actions, Verification, Documentation and Records.'}
Authors & affiliations
Ndaramu Gitu Onesmus
Affiliation not supplied
Richard Makopondo
Affiliation not supplied
Ann Kariuki
Affiliation not supplied
Mary Muchiri
Affiliation not supplied
Deposited references
Supplied references, not a list of publications citing this article.
Aagaard, S. E. (2016). Take care: Food risk management and gendered household roles among Chinese women. http://hdl.handle.net/10852/52261
DOI: 10.1061/(ASCE)CO.1943-7862.0000026
DOI: 10.1016/j.foodcont.2014.10.039
DOI: 10.1108/WHATT-12-2014-0037
CDC. (2015). Preventing Future Outbreaks. Atlanta GA, USA. https://www.jstor.org/stable/24856869
DOI: 10.1080/09603120701358424
DOI: 10.1111/j.1753-6405.2007.00096.x
DOI: 10.31274/etd-180810-767
DOI: 10.1016/j.foodcont.2013.07.043
FAO. (2016). Consumers and food safety: A food industry perspective. Food, nutrition and agriculture. http://www.fao.org/3/V2890T/v2890t05.htm
DOI: 10.4135/9781452230184.n3
DOI: 10.1016/j.foodcont.2014.03.015
Jabbar, M. A., & Grace, D. (2012). Regulations for Safety of Animal Source Foods in Selected Sub-Saharan African Countries: Current Status and Their Implications. Nairobi, Kenya: International Livestock Research Institute. http://dx.doi.org/10.22004/ag.econ.181867
DOI: 10.4236/fns.2012.311204
DOI: 10.1016/j.foodcont.2005.09.003
DOI: 10.1016/j.foodcont.2010.12.009
DOI: 10.4314/ajfand.v9i1.19213
DOI: 10.1016/j.foodcont.2009.03.015
DOI: 10.17265/2159-5828/2012.08.001
Silver, C., & Lewins, A. (2014). Using software in qualitative research: A step-by-step guide. Sage publications.Standard Newspaper. (May 19, 2015). http://www.standardmedia.co.ke/article/2000162784/25-students rushed-to-hospital-over-cholera-scare-in-nakuru-where-the-disease-has-killed-15-people. Nairobi: standardmedia.co.ke.
DOI: 10.1016/j.foodcont.2013.08.015
DOI: 10.4324/9780203380932
DOI: 10.1108/17554211111185836
DOI: 10.4315/0362-028X-73.8.1552
DOI: 10.1016/S0956-7135(02)00061-0
WHO (2015). Estimates of the Global Burden of Foodborne Diseases. Geneva: World Health Organization. http://www.who.int/foodsafety/publications/burden_nov07/en/ Accessed 21 April 2015
DOI: 10.1007/978-0-387-72867-4_9
WHO (2007). Quality Assurance of Pharmaceuticals: A Compendium of Guidelines and Related Materials. Good Manufacturing Practices and Inspection 2(4), 12-15. https://books.google.co.ke/