Food Hygiene

Application of the WHO Keys of Safer Food to Improve Food Handling Practices of Food Vendors in a Poor Resource Community in Ghana

Int. J. Environ. Res. Public Health 2009, 6, 2833-2842; doi:10.3390/ijerph6112833

Application of the WHO Keys of Safer Food to Improve FoodHandling Practices of Food Vendors in a Poor ResourceCommunity in Ghana

Eric S. Donkor, Boniface B. Kayang, Jonathan Quaye and Moses L. Akyeh

Abstract: Data was collected from food vendors in a poor resource community in Ghana,which showed that the vendors constituted an important source of oro-faecal transmission.Following this, the WHO five keys of safer food were utilized in an evidence based trainingprogramme for the vendors to improve their food handling practices. Impact assessment ofthe food safety training showed that 67.6% of the vendors had acquired some knowledgefrom the workshop and were putting it into practice. Lack of food safety equipment was amajor hinderance to behavioral change among the vendors as far food handling practicesare concerned.

Keywords: food safety; vendors; Ghana

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Written by geraldmoy

March 2, 2011 at 10:53 am