The weakness and strengths of sanitary inspections in improving food safety and hygiene in commercial restaurants in Rwanda

Abstract

Background: Food business in restaurants has undergone a significant development and it is attributed to the increase of urban population. This sector has big economic benefits. On the other hand, a large number of people may contract illnesses and others may die as result of eating contaminated food in these food premises. Therefore, sanitary inspections are conducted with the aim to stop food mishandling and to ensure that hygienic measures are taken in commercial restaurants.

Objective: The aim of this paper was to highlight some weakness and strengths of sanitary inspections in improving food safety and hygiene in commercial restaurants in Rwanda.

Methods: The authors reviewed literature to support their views.

Results: Authors reveal that these inspections have some weaknesses such as unclear guidelines or unclear standards, and in some cases these inspections have accused for penalties instead of improving food safety and hygiene in restaurants and other public places.

Conclusion: The authors conclude that though there are some strengths but these sanitary inspections might have a little contribution in the improvement of food safety and hygiene in commercial restaurants and other public places. The authors show their outlook for improvement, such as setting up clear standards as well as establishment of policies, laws and guidelines pertaining to the operation of commercial restaurants.

Keywords: Commercial restaurants, sanitary inspection, food safety