Abstract:
The poor hygiene and sanitary practices along the food production chain in the Kumasi
Metropolis contribute to unacceptable level of meat and poultry contamination. This poses a
health risk to consumers. To this effect, the aim of the study was to investigate into food
hygiene, knowledge, attitudes and practices of meat and poultry vendors in the Kumasi
central market. The study used a descriptive survey to investigate into food hygiene
knowledge, attitudes and processes of meat and poultry vendors in the Kumasi Central
Market. The population consisted of meat and poultry vendors in the Kumasi Central Market.
A random sampling technique was used to select two hundred and twenty six (226)
respondents. Questionnaire was the main instrument of data collection which was self administered. The questionnaires were analyzed using the Statistical Package for Social
Sciences (SPSS) version 18. The study results revealed that 71% of the respondents said that
the hygienic condition of the butcher was poor. Majority, representing 90.3% of the
respondents affirmed that they do not wash their hand with soap before touching the
meat/poultry. Moreover, 77% of the respondents affirmed that they do not use aprons/white
coats and or head covers while selling meat/poultry. The study results hold it that all of the
respondents revealed that they do not sterilize their equipment. Unfortunately, the butchers do
not use detergent/disinfectant for cleaning their equipment and they do not sterilize their
equipment. This is dangerous to consumers’ health. Moreover, there is no mandatory protocol
in place to make the butchers neither check their health status frequently nor undergo training
in areas related to their work. The researcher concluded that that the authorities in Kumasi
Central market should monitor the hygienic practices and the health status of the butchers in
the Market to avoid contamination and an outbreak of diseases.
Description:
A DISSERTATION PRESENTED TO THE UNIVERSITY OF EDUCATION,
WINNEBA, COLLEGE OF TECHNOLOGY EDUCATION, FACULTY OF
VOCATIONAL EDUCATION, IN PARTIAL FULFILLMENT OF THE
REQUIREMENT FOR THE AWARD OF MASTER DEGREE IN
HOSPITALITY AND TOURISM EDUCATION
JUNE, 2017