Compliance to and factors associated with the implementation of food safety standards among small and medium enterprises in Kampala, Uganda

Abstract

Background: Compliance to food safety standards by food manufactures, including Small and Medium Enterprises (SMEs), is key in ensuring the public health of Ugandans. This study sought to establish whether SMEs in Kampala implement and comply with food safety standards and obtain the factors associated with compliance and non-compliance. Methods: A cross-sectional study using quantitative and qualitative methods was conducted. Quantitative data was collected from 239 SMEs focal staff that deal in the production, processing and distribution of food, while qualitative data was obtained through 15 key informant interviews in Kampala. Descriptive analysis of the categorical and continuous variables was presented as frequencies and percentages, and presented in tables and figures. Compliance to food safety standards was measured as percentage of the SMEs that were compliant divided by the total number of SMEs that participated in the study. Factors that influence compliance to food safety standards were obtained using modified Poisson regression because the compliance rate was >10%. Qualitative data was analyzed using thematic analysis into themes and sub themes. Thematic content analysis was used to come up with emerging themes. Results: Most of the SME’s that participated in the study were involved in fruit and vegetable sector 18.4% (44/239), and pastries 17.5% (42/239). While majority 65.6% (157/239) were familiar with food safety standards and all agreed on their importance, only 35.6% had an organization quality statement. Compliance with food safety standards was low 38.1% (91/239). Having a quality statement (PR 3.53 95% CI 1.71-3.34) increased the levels of compliance to food safety standards by about 3 folds. Awareness of legal obligations (PR 1.34 95% CI 1.12-1.61), and access to government financial aid (PR 1.60 95% CI 1.33-1.93) increased the level of compliance by 1.34 folds and 1.60 folds respectively. Respondents identified barriers like financial constraints, limited knowledge, and poor infrastructure, while benefits of compliance included improved consumer trust and market access. Conclusion: Compliance with food safety standards by SMEs in Kampala was low due to lack of quality statements, poor regulatory awareness, lack of government support, and small workforce size. A multispectral approach focusing on financial aid, infrastructure, and training should be undertaken by UNBS to enhance SME capacity and food safety compliance.