The causes of food poisoning in the catering establishment - a study of Katsina state Department:Public Health By: EmmyICT Project ID: 8462 Rating: (5.0) votes: 1 Price:₦5000 Get the Complete MaterialAbstractThis research delves into the causes of food poisoning within catering establishments, with a specific focus on Katsina State. The study aims to identify and analyze the contributing factors to instances of foodborne illnesses, assess the level of awareness and adherence to food safety practices among catering businesses, and propose recommendations for mitigating the risks associated with food poisoning. A mixed-methods research design will be employed, utilizing both quantitative and qualitative approaches. Surveys and interviews will be conducted with catering establishment owners, managers, and staff to gather information on food handling practices, hygiene protocols, and the general awareness of food safety regulations. Additionally, laboratory tests will be conducted on selected food samples from catering establishments to identify potential contaminants and assess compliance with food safety standards. The quantitative data analysis will involve statistical techniques to examine correlations between food handling practices, hygiene conditions, and reported cases of food poisoning. The qualitative findings will provide insights into the challenges faced by catering establishments in maintaining food safety and the perceptions of stakeholders regarding the causes of foodborne illnesses. Given the specific geographical context of Katsina State, the study aims to offer region-specific recommendations that can enhance the effectiveness of food safety measures in catering establishments. The research findings are expected to contribute to the existing body of knowledge on food safety in the catering industry, aiding regulatory bodies, health practitioners, and catering businesses in implementing measures to prevent and address food poisoning incidents in Katsina State. Ultimately, the study aspires to improve public health outcomes by promoting safer food handling practices and fostering a culture of awareness and compliance within the catering sector....Preview Download Preview +Other Public Health project topics and materials you might be interested in»Impact of public pit toilet system and its associated problems - case study of Udi lga, Enugu state»Cultural practices and implication to health promotion among Akoko northeast local government area, Ondo state»Knowledge, attitudes, practices and perceived benefits of environmental sanitation among adults in Osogbo local government area Osun state, Nigeria»Assessment of the utilization of standard precaution in the prevention of disease among health care workers in Madonna University Teaching Hospital»The challenges facing confidentiality of patients health information and how to improve on it»Health seeking behaviours of persons with tuberculosis among residents in Amanator Ideato south Lga, Imo state»Challenges of osteoarthritis and its management in older adults above 65 in Awuda village, Anambra state»Awareness and practices in the prevention of iron deficiency anaemia among elderly in Owan east Lga, Edo state»Awareness of health risks and prevention of sexually transmitted diseases among youths in Wadata community, Makurdi, Benue state»Awareness of health implication of self-medication among the students of Paraclete Secondary School, Enugu state»Awareness of prostrate disorder and access to counselling among male adults in Madonna University Teaching Hospital, Rivers state»Health care seeking behaviour among the aged 60yrs in Bende local government area in Abia state»The attitude of pregnant women towards the utilization of insecticide treated mosquito nets in Gwale local government area of Kano state»Perception and attitude of women of childbearing age towards caesarian celivery in Ede South Local Government Area, Osun State»Factors influencing the use of traditional medicine in the treatment of malaria among the residents of Arulogun area, Ede, Osun state