Hotel Operators in Arua City Urged to Enhance Hygiene for World Tourism Day
Various hotel business operators in Arua in attendance
ARUA CITY: Arua City hotel operators have been urged to prioritize food hygiene and safety ahead of World Tourism Day 2025, as the city prepares to host national celebrations on Saturday, drawing diverse visitors.
The call was made during a two-day training for over 40 hotel business owners, held Thursday and Friday, focusing on kitchen cleanliness, chef hygiene, food contamination prevention, and proper food preparation.
Conducted by experts from the Uganda Hotel and Tourism Training Institute (UHTTI) in Jinja, the training was part of activities marking the global event.
Trainers emphasized that high hygiene standards ensure quality meals, improve customer service, and strengthen ties with tourists.
Ivan Kalule, a professional chef and UHTTI instructor, highlighted that food poisoning, often caused by poor hygiene, is a growing concern.
He urged hotel owners to maintain high standards and hire qualified chefs to minimize health risks.
“Many people suffer from foodborne illnesses due to poor hygiene,” Kalule said. “Chefs must prepare food they’d feel confident eating themselves. Failing to hire skilled staff risks losing business, especially with tourists flocking to Arua for World Tourism Day.”
Greater Arua, with over 164 hotels and numerous catering services, significantly contributes to Uganda’s economy.
Jimmy Awuzu, the Chairperson of the Arua Hotel Owners Association, noted a shortage of qualified personnel in local restaurants.
“This training equips our staff with critical skills,” he said. “From World Tourism Day onward, we aim to handle food more professionally to enhance service delivery.”
Emmanuel Angudubo, the Assistant Deputy Town Clerk for Arua City, stressed the importance of hygiene in food handling, particularly for small-scale restaurants.
“Tourists, including those seeking local experiences, prioritize cleanliness,” he said. “We must elevate hygiene standards to meet their expectations.”
Margaret Leleru, a catering instructor and trainee from West Nile, shared plans to transform the region’s hospitality industry through the newly formed West Nile Chefs Association.
“We’ll visit local restaurants to teach hygiene and customer care,” she said.
“Mishandling food endangers lives, so we’re committed to raising standards, even for untrained vendors.”
The training, held just days before World Tourism Day, aimed to equip food vendors with better food handling practices and customer retention strategies, ensuring a positive experience for visitors.