Food Safety Culture in Selected Small and Medium Scale Enterprises in Uganda.

Abstract

Inadequate product safety can lead to foodborne illnesses thus negatively impacting consumer health, trade and success of food business enterprises. Food product safety is strongly related to the culture of an organization. Therefore, this study aimed at identifying shortcomings in food safety practices within Small and medium enterprises (SMEs) in Uganda. A cross-sectional survey employing questionnaires and checklists was used in selected facilities processing animal-based food products in Kampala (n=18) and Wakiso (n=11) districts. The study assessed the knowledge, attitudes, and practices (KAPs) of food handlers in SMEs regarding food safety culture. The commitment of SMEs towards cultivating a positive food safety culture as well as factors influencing the adoption of a robust food safety culture were also evaluated. The study recruited 112 respondents, comprising both males (57.1%) and females (42.9%), with the majority falling within the age bracket of 20-35 years (67.9%). About 42.0% of respondents lacked relevant academic qualifications across categories. Approximately 17% of management personnel were unqualified for their positions. Over 80% of the respondents demonstrated proficiency with regards to knowledge concerning food safety. Knowledge on Food Safety Management Systems (FSMS) was notably higher among quality controllers (81%) compared to online processors (34.5%), although this proficiency did not necessarily correlate with corresponding practices. Respondents had positive attitudes towards food safety however, attitudes of reporting food safety problems by quality controllers and managers were significantly different (P<0.0001). There were variations in food safety practices between Kampala and Wakiso, with instances of low compliance being documented, particularly in areas such as pest control programs (11.1% in Kampala vs 27.3% in Wakiso), hygiene and drainage (44.4% in Kampala and 17.3% in Wakiso). In most SMEs, FSMS focused on Good manufacturing practices (GMPs) (46%) while management meetings had least focus on FSMS (27.3%). Management did not support staff at times in implementing hygiene hence most facilities in Kampala (50%) did not have disinfectant at the entry. While 88% of the managers reported to have trained workers at least 4 times a year, only 22% of the workers were trained more than three times. The major factors perceived to influence food safety culture included: management commitment, training, regulatory requirements, company rules and regulations, award and recognition. Therefore, SMEs in Uganda need to incorporate the aspects of food safety culture within their systems through sufficient training and monitoring. Key words: food safety culture, small and medium scale enterprises, knowledge, attitudes and practices, food-borne diseases.