Abstract:
Food vendors in school campuses have become an integral part of the lives of school
children since everyday routines demand a significant amount of time. The number of diners
continues to escalate and so has the number of food borne illness outbreaks as a result of
food prepared in commercial foodservice operations. The study sought to ascertain the level
of awareness and the degree of food safety practices among of food vendors in the Basic
Schools in the Bosomtwe District. This leads to answer the following research questions.
What are the relative levels of awareness on the food safety? What is the frequent practice of
food vendors on food safety? What are the causes of non-compliance of food vendors to
food safety awareness practices? What measures are used to ensure effective food safety
awareness practices among food vendors? Questionnaires were used to collect primary data
while secondary data was obtained from library, internet, journal and articles. The scope of
the study was limited to Bosomtwe District where eight schools were selected. From the
selected schools, questionnaires were administered to the respondents, upon which
presentation and analysis were made using SPSS 17 based on their responses. The findings
of the study established the following among others; vendors and consumers have high
knowledge of food safety awareness as they know that food handler can cause food
contamination, washing of bowls/plate/cups in soapy water at least twice before rinsing
reduces the spread of germs and handling money with bare hands at the same time serving
food with bare hands increases the risk of food contamination. The study recommended
among others; authorities should ensure that all vendors go through formal training on food
preparation after health screening before issued certificate to commence business. This will
enable the vendors to exhibit proper food safety practices.
Description:
A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION,
faculty of VOCATIONAL EDUCATION, submitted to the school of graduate studies,
University of Education Winneba, in partial fulfillment of the requirements for award
of Masters of Technology Education in (Catering and Hospitality) degree
December, 2018
