A cross-sectional study on food safety knowledge and practices among food handlers in tertiary and second circle institutions in Ho municipality, Ghana.

In recent years, incidences of food poisoning have been reported in some schools across the country. However, little attention has been paid to the hygiene practices of food vendors in the schools. This study, therefore, investigates the food safety knowledge and practices of food vendors catering for tertiary and second cycle students in the Ho municipality. The piloted and validated questionnaire used to sample 608 respondents revealed that the majority of the respondents sampled were female (76.0%), between the ages of 26 and 40 (51%), married (47.4%), and have tertiary or senior high school certificate (60.7%). They have been in business for not more than 2 years (36.2%) and had neither food safety (62.3%) nor good manufacturing practice (81.9%) training. However, they have sufficient knowledge in food safety regarding purchasing, storage, cooking and reheating, and personal hygiene, but exhibited poor knowledge and practice of food temperature control protocols. Both Kendall's tau-b coefficient correlation and linear regression model revealed a significant positive correlation between food safety knowledge and practices of the vendors. Nevertheless, regular training and monitoring are necessary to enable the vendors to fully implement the food temperature control protocols, which is one of the major causes of food poisoning in the country.

Foodborne pathogens awareness and food safety knowledge of street-vended food consumers: A case of university students in Ghana.

Food pathogens, such as bacteria, viruses, and parasites are agents present in food or water that can cause foodborne illness. Some of these pathogens have been identified in Ghanaian foods and were responsible for the major foodborne disease outbreaks in Ghana. Thus, the current study assessed the awareness of foodborne pathogens and food safety knowledge of students in Ghana. The study employed non-probability techniques, as well as purposive and convenient techniques, to recruit institutions and students for the study. Out of 803 students, the majority (52.3%) were male, between the ages of 20 and 25 (52.8%), attended Ho Technical University (49.8%), and offered non-science-related courses (45.1%). The majority of the respondents were aware of foodborne pathogens, particularly Staphylococcus aureus (53.4%) and Salmonella typhimurium (53.5%). The mean overall score of foodborne pathogen awareness was 14.36 ± 4.57; the passing rate was 73.6%; tribe, institution, field of study, and level of study all had a significant (p < 0.05) effect on awareness of foodborne pathogens. The mean overall score of food safety knowledge was 12.43 ± 3.27; the passing rate was 77.3%; age, tribe, institution, field of study, and level of study all had a significant (p < 0.05) effect on food safety knowledge. Hence, food safety courses should be extended to all levels of education to increase awareness.