Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana.


Donkor, ES; Kayang, BB; Quaye, J; Akyeh, ML; (2009) Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana. International journal of environmental research and public health, 6 (11). pp. 2833-42. ISSN 1661-7827 DOI: https://doi.org/10.3390/ijerph6112833

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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.

Item Type: Article
PubMed ID: 20049228
URI: http://researchonline.lshtm.ac.uk/id/eprint/20136

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