Food handling practices of informal food vendors and consumer perceptions in Koforidua

Abstract

The study investigated the food handling practices of the street food vendors in Koforidua and how their practices affect the safety of the food before consumption, and consumers knowledge of food-borne diseases. The study was a descriptive survey and a sample of one hundred and fifty respondents made up of fifty food vendors and one hundred consumers were purposively and conveniently sampled respectively for the study. The data gathered was analyzed using SPSS Version 17 and converted into frequencies, percentages and tables. The major findings of the study are that majority of the food vendors had knowledge of food safety as well as the laws that govern their operations. Again, the food vendors’ knowledge acquired through training programmes did not reflect in their food handling operations. Also, a lot of the consumers patronized street foods because prices were moderate as compared to the formal establishments. Finally, majority of the consumers reported the food at the vending sites was prepared under unhygienic conditions. This study concluded that some of the street food vendors do have some knowledge in hygienic food handling practices through the training they receive but the knowledge they acquired are not put into practice when handling food. Based on the findings of the research, the study recommends that food vendors must be educated on the importance of; certification before selling food to the public, keeping work surfaces clean, separating raw and cooked food in the refrigerator, and using separate equipment for raw and cooked food. The Food and Drugs Authority, the Ghana Tourist Board and most especially The New Juaben Municipal Assembly Health officers, should ensure that, street food vendors in Koforidua are well informed on issues bordering food hygiene and food borne diseases and their effects on consumers.