Abstract:
Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon's Signed- Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p?0.05). Food hygiene training remains an essential legal and industrial requirement. � 2015 Elsevier Ltd.
Description:
Ababio, P.F., University of Lincoln, College of Sciences, National Centre for Food Manufacturing, Park Road, Holbeach, Spalding, PE12 7PT, United Kingdom, University of Education, Winneba, Catering and Hospitality Department, Kumasi Campus, Box 1277, Ghana; Taylor, K.D.A., University of Lincoln, College of Sciences, National Centre for Food Manufacturing, Park Road, Holbeach, Spalding, PE12 7PT, United Kingdom; Swainson, M., University of Lincoln, College of Sciences, National Centre for Food Manufacturing, Park Road, Holbeach, Spalding, PE12 7PT, United Kingdom; Daramola, B.A., University of Lincoln, College of Sciences, National Centre for Food Manufacturing, Park Road, Holbeach, Spalding, PE12 7PT, United Kingdom