Application of the WHO Keys of Safer Food to Improve Food Handling Practices of Food Vendors in a Poor Resource Community in Ghana

dc.contributor.authorDonkor, E.S.
dc.contributor.authorKayang, B.B.
dc.contributor.authorQuaye, J.
dc.contributor.authorAkyeh, M.L.
dc.date.accessioned2023-10-18T10:03:14Z
dc.date.available2023-10-18T10:03:14Z
dc.date.issued2009
dc.descriptionResearch Articleen_US
dc.description.abstractData was collected from food vendors in a poor resource community in Ghana, which showed that the vendors constituted an important source of oro-faecal transmission. Following this, the WHO five keys of safer food were utilized in an evidence based training programme for the vendors to improve their food handling practices. Impact assessment of the food safety training showed that 67.6% of the vendors had acquired some knowledge from the workshop and were putting it into practice. Lack of food safety equipment was a major hinderance to behavioral change among the vendors as far food handling practices are concerned.en_US
dc.identifier.otherdoi:10.3390/ijerph6112833
dc.identifier.urihttp://ugspace.ug.edu.gh:8080/handle/123456789/40397
dc.language.isoenen_US
dc.publisherInternational Journal of Environmental Research and Public Healthen_US
dc.subjectfood safetyen_US
dc.subjectvendorsen_US
dc.subjectGhanaen_US
dc.titleApplication of the WHO Keys of Safer Food to Improve Food Handling Practices of Food Vendors in a Poor Resource Community in Ghanaen_US
dc.typeArticleen_US

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