Bridging the Gap: An Analysis of the Food Safety and Hygienic Culture of International Fast Food Franchises and Local Fast Food Restaurants in Georgetown, Guyana

CONTENTS

GENERAL INFORMATION.. 3

Title of Study. 3

Project Supervisor. 3

Principal Investigator. 3

PROJECT DEFINITION.. 4

Definition of Terms. 4

Project Summary. 4

Research Question. 5

Objectives. 5

Anticipated ethical issues. 5

Rationale. 6

FINAL PROJECT OVERVIEW... 10

Food Safety. 10

The Codex Alimentarius. 11

Restaurant Food Safety. 12

UPDATED RESEARCH SUMMARY.. 14

Participating Businesses. 14

Demographics. 14

Food Safety Knowledge Test and Attitudes. 16

       Primary Production. 16

       Control of Operations. 16

       Maintenance and Sanitation. 16

       Attitudes of food handlers towards foodborne disease prevention (n=24) 18

PROJECT IMPLEMENTATION SUMMARY.. 19

Research Design. 19

Food Handlers Questionnaire Design. 19

Sample Participants and Population. 20

PROJECT ANALYSIS. 21

Data Analysis Procedure. 21

EVALUATION AND RECOMMENDATIONS. 22

Discussion. 22

Research Question. 24

Limitations. 26

MATERIAL DELIVERED.. 27

Appendix 1:  Participant’s Informed Consent Form.. 27

Appendix 2: Demographics. 28

Appendix 3: Section A: Food Safety Knowledge Test 29

Appendix 4: Section B: Food handlers’ practices towards foodborne disease prevention. 33

REFERENCES. 34

 Abstract 

Project Summary      

                The discovery of vast oil reserves offshore of Guyana and the country's potential of becoming the fastest growing economy in this era has cast the gaze of the world upon this South American gem. However, notwithstanding its potential wealth, Guyana has also experienced the influx of several internationally recognized fast food chains coupled with the growing population of local fast-food restaurants. The availability of safe food for both the Guyanese community and foreign investors has lead the researcher to develop this must needed pilot project.

This capstone project was used as a pilot study to access the clarity of questions, candidate instructions, layout and time required. The researcher conducted a gap analysis on Guyana’s food safety training standards utilizing the Codex Alimentarius (General Principles of Food Hygiene) international standard. To determine the effectiveness of the food safety and hygienic practices training provided to food handlers of four (4) international and four (4) local restaurants by the City Public Health Department, Food Hygiene Section M&CC of Georgetown.

Research Question:

1.      Are Guyana's local food safety and hygiene standards adequate to monitor international fast-food chains and local fast food services to maintain the public health of its citizen?

2.      Based on the food safety and hygiene standards implemented, how safe is the foods produced locally?

Objectives

1.      The knowledge of food workers in ensuring food is not likely contaminated due to personal cleanliness and poor operating practices.

2.      The effectiveness of food safety and hygiene training in the prevention of foodborne illness.

3.      The barriers to effective hand washing in fast food restaurants.

Anticipated ethical issues

To maintain the professionalism and integrity of this research, the researcher developed a Participant Consent Form (see appendix #1). This form not only informs them about the study, but if he/she decides not to participate in this study, they can do so without contempt.