Millers on Hazard Analysis Critical Control Point (Haccp) for Aflatoxin Control in Maize; A Case in Kiambu County, Kenya

Joyce Wangeci Wanjiru^2* Lucy Gicuku Njue², Michael Wandayi Okoth² and Geoffrey Muriira Karau¹

¹Kenya Bureau of Standards

²University of Nairobi, Department of Food Science, Nutrition and Technology, Nairobi, Kenya.

Corresponding Author E-mail:joywangeshi22@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.11.2.06

Abstract:

Food safety management implementation is vital in food industries. Hazard Analysis Critical Control Points (HACCP) implementation in maize millers help in identifying aflatoxin hazards, prevent, reduce or eliminate them. Knowledge, attitude and practices (KAP) towards HACCP on aflatoxin determine the safety of the end product from its contamination. The main objective was to determine KAP on HACCP in Kiambu county maize millers in aflatoxin control. Clustering and systematic sampling methods were used to sample the 30 maize millers. 150 questionnaire respondents were selected randomly from the milling sub-sections. Multivariate probit model and multinomial logit model were used as the analytical framework for evaluating KAP. 60% of the respondents were male, 34% had completed university and 80% of the respondents from management section had completed university while dispatch section respondents had the lowest education level. HACCP average knowledge was 57.5%, 74.43% being highest from management section.  HACCP attitude mean score was 3.326, management section showing more positivity with a mean of 3.633. Sufficient training and recruitment of food safety related experts across all sub- section would improve KAP towards aflatoxin reduction to the maize flour.

Keywords:

Aflatoxin; HACCP; KAP; Maize millers; Mitigation

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