Abstract:
Food safety and hygiene practices in tourist hotels play a critical role in ensuring the
well-being of travelers and the reputation of a region's tourism industry. This study
aimed to assess the current status of food safety and hygiene practices in tourist hotels
in the Uva Province of Sri Lanka, with the goal of promoting sustainable business
operations and contributing to the socio-economic development of the region. A
sample of 60 tourist hotels from both Badulla and Moneragala districts was selected
for the study, and a combination of quantitative and qualitative research methods,
including questionnaires, interviews, focus group discussions, and direct
observations, were employed for data collection. The results revealed that a majority
of hotels in the Uva Province were not certified with food safety or quality-related
standards, indicating a need for improvement in compliance. In terms of raw material
handling, most hotels exhibited good practices, such as checking for impurities and
dates, but there was room for enhancement in other aspects, including supplier details
and cleanliness of transporting vehicles. Personal hygiene practices among hotel staff
were generally satisfactory, with a few exceptions, highlighting the importance of
consistent adherence to hygiene standards. The study identified areas for
improvement related to cross-contamination prevention, sanitation, time and
temperature management, as well as staff training and awareness. Financial and
management constraints were found to be key challenges in adopting food safety and
hygiene practices. However, waste management practices in the hotels were generally
adequate, though a few hotels required improvement. This research emphasizes the
importance of enhancing food safety and hygiene practices in tourist hotels in Uva
Province to meet sustainable development goals and maintain the region's reputation
as a tourist destination.
