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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

Eric S. Donkor, Boniface B. Kayang, Jonathan Quaye and Moses L. Akyeh
Additional contact information
Eric S. Donkor: Department of Microbiology, University of Ghana Medical School, Accra, Ghana
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

IJERPH, 2009, vol. 6, issue 11, 1-10

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.

Keywords: food safety; vendors; Ghana (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2009
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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