PROJECT

OLLESSOS TECHNICAL TRAINING INSTITUTE

IMPACTS OF FOOD SPOILAGE IN RELATION TO HOTEL
SALES. A CASE STUDY OF NECTOR HOTEL AND SOGOM
HOTEL IN KAPSABET.

PRESENTED BY WINNIE JEPKOECH

INDEX NO: 5411010235
COURSE CODE: 1802
DEPARTMENT: HOSPITALITY

SUPERVISOR; MADAM JUDY

PRESENTED TO: THE KENYA NATIONAL EXAMINATION
COUNCIL FOR PARTIAL FULFILLMENT FOR THE AWARD OF
CERTIFICATE IN FOOD AND BEVERAGE

EXAMINATION SERIES: NOVEMBER DECEMBER 2022

Spoilage of food involves any change which renders food unacceptable for human
consumption and may result from a variety of causes. It is often difficult to decide when a
food is actually spoiled since views differ on what is and is not acceptable and fit or unfit to
eat. These differences of opinion are particularly evident when viewed on a worldwide basis
as can be illustrated by the following well-known example.

The KEBS prefer game meant to be 'hung' for several days to allow organoleptic changes to
take place which encourage the development of a 'strong' flavor. Whilst the KEBS consider
such flavored meat to be a delicacy other nationalities, including Kenyans, regard it as
spoiled and unacceptable. Food spoilage may be caused by one or more of the following:
Insect damage, Physical injury due to bruising, pressure, freezing, drying and radiation, the
activity of indigenous enzymes in animal and plant tissues. If these enzymes are not
destroyed they continue to function during processing and storage. Thus peroxidases
naturally present in green vegetables can cause off-flavors during storage, Chemical changes
not induced by microbial or naturally occurring enzymes. These changes usually involve
oxygen and, other than microbiological spoilage, are the most common cause of 106 P. R.
Hayes (ed.), Food Microbiology and Hygiene © Springer Science Business Media Dordrecht
1995 Food Spoilage 107 spoilage. Examples of chemical spoilage are the oxidative rancidity
of fats and oils, and the discoloration of cured meats. The activity of microorganisms,
particularly bacteria, yeasts and moulds.

Using Questionnaires’ estimated that more than ninety-six billion pounds of food in the Kenyan were
lost by retailers, foodservice and consumers in 1995. Fresh produce and fluid milk each accounted for
nearly 20% of this loss while lower percentages were accounted for by grain products (15.2%), caloric
sweeteners (12.4%), processed fruits and vegetables (8.6%), meat, poultry and fish (8.5%), and fat
and oils (7.1%) (79). Some of this food would have been considered still edible but was discarded
because it was perishable, past its sell-by date, or in excess of needs. There are also environmental
and resource costs associated with food spoilage and loss. If 20%Food spoilage is a metabolic process
that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory
characteristics. Spoiled foods may be safe to eat, i.e. they may not cause illness because there are no
pathogens or toxins present, but changes in texture, smell, taste, or appearance cause them to be
rejected. Some ecologists have suggested these noxious smells are produced by microbes to repulse
large animals, thereby keeping the food resource for themselves (21;144)! Food loss, from farm to
fork, causes considerable environmental and economic effects.