Food Safety Practices Impact on Teaching and Learning in Kenyan Secondary Schools

Abstract

Food safety practices in schools are critical for safeguarding student health, which directly influences academic performance. Foodborne illnesses disrupt schooling across Africa, but evidence is scarce on how everyday food safety practices affect attendance, teaching time, and learning outcomes. This mixed-methods study examined food safety practices in 19 public secondary schools across two contrasting Kenyan counties: urban Nairobi and semi-arid Kajiado. Using questionnaires completed by 247 participants (principals, teachers, and students) and interviews with county education officers, it was found that although 78% of schools sourced food from reliable suppliers, only 38% provided annual training for food handlers and 15% reported food poisoning incidents in the past year. These incidents led to an average 12% absenteeism rate and repeated lessons for affected students. Stronger food safety practices were significantly linked to higher attendance (r=0.68, p<0.01). Nairobi schools consistently outperformed Kajiado schools, largely due to water scarcity and limited resources in the rural county. This study provides the first direct evidence that poor food safety reduces instructional time and syllabus coverage in Kenyan schools. The study recommends mandatory annual food-handler training, regular health inspections, and targeted water infrastructure investment in rural areas to improve student health, attendance, and educational equity.