Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana.
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.
Donkor
Eric S
ES
Department of Microbiology, University of Ghana Medical School, Accra, Ghana. eric.sampane-donkor@lshtm.ac.uk
Kayang
Boniface B
BB
Quaye
Jonathan
J
Akyeh
Moses L
ML
D000293:Adolescent; D000328:Adult; D000368:Aged; D003132:Commerce; D003967:Diarrhea / Q000382:microbiology / Q000469:parasitology; D018562:Disease Transmission, Infectious / Q000517:prevention & control*; D005260:Female; D005511:Food Handling / Q000592:standards*; D005523:Food Supply / Q000592:standards*; D005869:Ghana; D006266:Health Education; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D006920:Hygiene; D008297:Male; D008875:Middle Aged; D011203:Poverty / Q000706:statistics & numerical data*; D012449:Safety / Q000592:standards*; D012959:Socioeconomic Factors; D014944:World Health Organization; D055815:Young Adult