A review on food safety and food hygiene studies in Ghana

Ababio, Patricia Foriwaa; Lovatt, Pauline

doi:10.1016/j.foodcont.2014.06.041

Cited by 103 publications

(85 citation statements)

References 5 publications

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“…None of the food handlers 100% (n=25) had attended any specific training for food handling. In several studies, food service workers that received training had better hygiene scores and safe food handling practices than those that did not receive training [11,17,41,42]. This reveals that periodic trainings for the food handlers in this study will be of great importance towards safe food handling.…”

Section: Characteristics Of Study Respondents From Old and New Hostelmentioning

confidence: 61%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. Questionnaires regarding food safety knowledge, attitudes and practices were administered to all the 25 food handlers working at these two kitchens (18 (72%) from old and 7 (28%) from new women's hostel kitchens) through in-person interviews. A total of 72 cooked food samples (36 from each kitchen) were analyzed for evidence of contamination (total aerobic mesophilic bacteria, coliforms, and Escherichia coli). The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.

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Section: Characteristics Of Study Respondents From Old and New Hostelmentioning

confidence: 61%

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Ali¹,

Immanuel²

2017

J Food Process Technol

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“…Highest form of formal education of kitchen staff (none managers) was basic education in Ashanti Region whilst that of Lincolnshire was secondary education, supporting Ababio and Lovatt (2015). There were still some staff (10%) with no formal education in the Ghanaian schools which has a detrimental effect on good hygiene practices.…”

Section: Kitchen Staff Hygiene Requirement and Food Lawmentioning

confidence: 93%

“…The universality of Food Law is due to the fact that food risks are the same and also food travels globally hence a risk in one country becomes a burden for all. Compliance to Food Law and good industrial practices for instance Good Hygiene Practices (GHP) in food service establishments is limited by several factors including finance, lack of resources and technical knowledge, lack of motivation and interest from management, absence of effective enforcement agencies (Panisello et al, 2000;Taylor, 2001 andLovatt, 2015) and consumer pressure groups. Johnson et al, (2008) recommended for the improvement of food safety in the country.…”

Section: Introductionmentioning

confidence: 99%

“…Johnson et al, (2008) recommended for the improvement of food safety in the country. Food poisoning occur in schools in both the developed and developing countries (Ababio & Lovatt, 2015;Malm et al, 2015;Marzano and Balzaratti, 2013;Rodriquez Caturla, 2012;Gupta & Gupta, 2009;Meldrum, Mannion, & Garside, 2009;Santana, Almeida, Ferreira, & Almeida, 2009;Sneed &Henroid, 2007 andDaniels et al, 2002) and the Ministry of Health in Ghana reported of 1348 children suffering from food poisoning in the year 2007 in the capital city alone (Ministry of Health, 2007) however the affected schools in Ghana were reported to have poor food storage facilities and lacked protocols to prevent reoccurrence (Malm et al, 2015;Gupta & Gupta, 2009). In developed countries causes of foodborne illness are often traced and corrective measures taken by management (Meldrum et al, 2009;Daniels et al, 2002) to prevent reoccurrence as part of standard operating procedures.…”

Section: Introductionmentioning

confidence: 99%

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Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana

et al. 2016

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a b s t r a c tThe demands and requirements of Food Laws remain the same internationally as food hazards present the same risks to individuals including school going age children and adolescents, however different nations with different economic and developmental issues differ in the level of importance attached to Food Law requirements. A questionnaire to assess good hygiene practices in schools in LincolnshireeUK and Ashanti Region of Ghana to compare compliance with training requirement in Food Laws was administered in 10 Lincolnshire and 45 Ashanti Region secondary schools. Whilst the demands on good hygiene practices remain stringently upheld in schools in the United Kingdom the same could not be said of Ghana. Although 60% of schools in Ashanti Region of Ghana fed between 1000 and 3000 students thrice a day, there was no evidence of food safety management system in all the schools. Staff food and personal hygiene practices including, temperature control, hand washing, avoidance of self-adornments, infectious disease control were substandard. A mandatory requirement by Food Laws in both countries for persons in supervisory position was not stringently complied with as 31% of kitchen matrons reported not to have hygiene qualification in the Ashanti Region of Ghana and 82% of 180 staff sampled had never received hygiene training. The absence of mandatory hygiene training for all food handlers, kitchen managers/matrons with requisite hygiene knowledge and qualification and rigorous enforcement of these remain challenges to good hygiene practices and Food Legislation in Ghana in addition to suitable facilities. The development of food hygiene training programmes towards mandatory certification at different levels of responsibility for the industry is required to help curb the identified challenges.

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“…Food origined pathogens are seen as a health threat during preparation and protection stages depending on the type of food. Abibo and Lowatt (2015) conducted, they have stated that food processing places, restaurants, food sellers, schools, and houses are influential in development of diseases originating from food.…”

Section: Evaluation Of Street Food As Regards To Hygiene Quality Anmentioning

confidence: 99%

Street food consumption in terms of the food safety and health

Sezgin

Şanlıer

2016

HumanSciences

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Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety.

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A review on food safety and food hygiene studies in Ghana

Cited by 103 publications

References 5 publications

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Assessment of Hygienic Practices and Microbiological Quality of Food in an Institutional Food Service Establishment

Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana

Street food consumption in terms of the food safety and health

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