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

Author

Listed:
  • Eric S. Donkor

    (Department of Microbiology, University of Ghana Medical School, Accra, Ghana
    London School of Hygiene and Tropical Medicine, University of London, London, WC1E 7HT, UK)

  • Boniface B. Kayang

    (Department of Animal Science, School of Agriculture, University of Ghana, Accra, Ghana)

  • Jonathan Quaye

    (Department of Animal Science, School of Agriculture, University of Ghana, Accra, Ghana)

  • Moses L. Akyeh

    (Bacteriology Unit, Noguchi Memorial Institute for Medical Research, University of Ghana, Accra, Ghana)

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 training programme for the vendors to improve their food handling practices. Impact assessment of the food safety training showed that 67.6% of the vendors had acquired some knowledge from the workshop and were putting it into practice. Lack of food safety equipment was a major hinderance to behavioral change among the vendors as far food handling practices are concerned.

Suggested Citation

  • Eric S. Donkor & Boniface B. Kayang & Jonathan Quaye & Moses L. Akyeh, 2009. "Application of the WHO Keys of Safer Food to Improve Food Handling Practices of Food Vendors in a Poor Resource Community in Ghana," IJERPH, MDPI, vol. 6(11), pages 1-10, November.
    • Handle: RePEc:gam:jijerp:v:6:y:2009:i:11:p:2833-2842:d:6187
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    Cited by:

    1. Delia Grace, 2015. "Food Safety in Low and Middle Income Countries," IJERPH, MDPI, vol. 12(9), pages 1-18, August.

    More about this item

    Keywords

    food safety; vendors; Ghana;
    All these keywords.

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