Hygiene and Food Safety Practices of Traditional Caterers: A Case Study of Kantamanto Market in Accra, Ghana.

Authors

  • Mary Baisie
  • Susana Torson
  • Vida Commey

Abstract

The study aimed at the activities of traditional caterers and how it affects the food safety of their customers. The population was ‘chopbar’ operators (traditional caterers) and customers at the Kantamanto Market in Accra. Using simple random sampling, twenty (20) chopbar operators were selected whiles eighty (80) customers who patronized these chopbars were conveniently selected. The instruments used were questionnaires, interview schedules and checklists. Poor sanitary conditions, poor personal hygiene, and pest infestation were identified. Findings uncovered revealed Traditional caterers as unprofessional operators in the food industry who are in need of in-service training to help them operate professionally. It was further revealed that, 100% of these chopbar operators had undergone medical screening, but felt reluctant to get their staff medically examined due to high staff turnover and the fact that they (the operators) had to foot the medical bills. This revealed an alarming situation as the employees could be careers of communicable diseases. Furthermore, though 100% customers had not experienced any food borne illness they desired improvement in chop bar businesses due to the high possibility of contamination. It is recommended, that Government through its agencies should intensify education to ensure good sanitary practices and service delivery. Food policies and bye-laws should be reinforced and monitored by Food and Drugs Authority and Ghana Tourism Authority.

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Published

2019-04-30

How to Cite

Baisie, M., Torson, S., & Commey, V. (2019). Hygiene and Food Safety Practices of Traditional Caterers: A Case Study of Kantamanto Market in Accra, Ghana. ADRRI Journal of Agriculture and Food Sciences, 4(4), 1-23. Retrieved from https://ojs.adrri.org/index.php/adrrijafs/article/view/463

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