Abstract:
This study examines the compliance with food safety laws in the hospitality industry,
focusing on selected hotels in the Akuapim South Municipality. Using a descriptive research
design, the study targeted a population of hotel staff involved in food preparation and
kitchen staff. A purposive sampling technique was employed, selecting a sample size of 50
respondents to ensure relevant and rich data. Structured questionnaires were used as the
primary data collection instrument, and the data was analyzed using SPSS software.
Descriptive statistics such as frequencies and percentages were calculated to summarize the
findings. The results indicate that most hotels rely on internal audits to assess compliance,
focusing on key areas such as sanitation, food storage, and employee hygiene. Compliance
efforts have had mixed impacts on hotel operations, with some establishments reporting
positive influences on their reputation and customer trust, while others faced increased
operational costs. Challenges identified include inadequate staff training, high compliance
costs, and insufficient regulatory guidance. To address these challenges, strategies such as
increased training sessions, budget allocations for compliance, and internal monitoring
mechanisms were adopted. The study concludes that while compliance with food safety
laws enhances the reputation and operational standards of hotels, it also presents significant
challenges that require strategic management. Further research should explore the long-term
financial impacts of food safety law compliance on small and medium-sized hotels within
the municipality.
