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(). Ababio, P.F., K.D.A Taylor, Swainson, M. and Daramola, B.A.. Food Control, 60,
Abstract
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.
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.
Ababio, P.F., K.D.A. Taylor, Swainson, M and Daramola, B.A. (2016). Impact of food hazards in school meals on students' health, academic work and finance – Senior High School students' report from Ashanti Region of Ghana. Food Control, 62,
Abstract
Abstract The study investigated the types of food hazards, the incidences and effect of foodborne diseases (FBD) in Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health centers within their 1–2 years in school. FBD incidence rate was 3–12 times per academic year and 12% of the students had been absent from active academic work for as long as 5 days due to FBD with 10% spending between GHC 30.00 → 50.00 on medication per each episode. Students recommended improved GHP including standard cleaning procedures, food temperature control, available hand washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine hygiene and food safety training for food handlers was required in schools with heightened monitoring, surveillance and law enforcement on acceptable practices. Supplier control across the food chain to reduce physical and chemical contaminants in agro products and food vendor's access control was required. Improving the quality and variety of school meals could also reduce dependence on other sources for food and help in controlling food safety risks. There was a need to increase awareness on the appropriate channels to report FBD incidence in schools for effective control measures and infection treatment.
Abstract The study investigated the types of food hazards, the incidences and effect of foodborne diseases (FBD) in Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health centers within their 1–2 years in school. FBD incidence rate was 3–12 times per academic year and 12% of the students had been absent from active academic work for as long as 5 days due to FBD with 10% spending between GHC 30.00 → 50.00 on medication per each episode. Students recommended improved GHP including standard cleaning procedures, food temperature control, available hand washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine hygiene and food safety training for food handlers was required in schools with heightened monitoring, surveillance and law enforcement on acceptable practices. Supplier control across the food chain to reduce physical and chemical contaminants in agro products and food vendor's access control was required. Improving the quality and variety of school meals could also reduce dependence on other sources for food and help in controlling food safety risks. There was a need to increase awareness on the appropriate channels to report FBD incidence in schools for effective control measures and infection treatment.
Ababio, P.F., K.D.A. Taylor, Draramola, B.A. and Mark Swainson (2016). Food Law Compliance in developed and developing countries:comparing school kitchens in Lincolnshire-UK and Ashanti Region of Ghana. Food Control, 68,
Abstract
Abstract The demands and requirements of Food Laws remain the same internationally as food hazards present the same risks to individuals including school going age children and adolescents, however different nations with different economic and developmental issues differ in the level of importance attached to Food Law requirements. A questionnaire to assess good hygiene practices in schools in Lincolnshire–UK and Ashanti Region of Ghana to compare compliance with training requirement in Food Laws was administered in 10 Lincolnshire and 45 Ashanti Region secondary schools. Whilst the demands on good hygiene practices remain stringently upheld in schools in the United Kingdom the same could not be said of Ghana. Although 60% of schools in Ashanti Region of Ghana fed between 1000 and 3000 students thrice a day, there was no evidence of food safety management system in all the schools. Staff food and personal hygiene practices including, temperature control, hand washing, avoidance of self-adornments, infectious disease control were substandard. A mandatory requirement by Food Laws in both countries for persons in supervisory position was not stringently complied with as 31% of kitchen matrons reported not to have hygiene qualification in the Ashanti Region of Ghana and 82% of 180 staff sampled had never received hygiene training. The absence of mandatory hygiene training for all food handlers, kitchen managers/matrons with requisite hygiene knowledge and qualification and rigorous enforcement of these remain challenges to good hygiene practices and Food Legislation in Ghana in addition to suitable facilities. The development of food hygiene training programmes towards mandatory certification at different levels of responsibility for the industry is required to help curb the identified challenges.
Abstract The demands and requirements of Food Laws remain the same internationally as food hazards present the same risks to individuals including school going age children and adolescents, however different nations with different economic and developmental issues differ in the level of importance attached to Food Law requirements. A questionnaire to assess good hygiene practices in schools in Lincolnshire–UK and Ashanti Region of Ghana to compare compliance with training requirement in Food Laws was administered in 10 Lincolnshire and 45 Ashanti Region secondary schools. Whilst the demands on good hygiene practices remain stringently upheld in schools in the United Kingdom the same could not be said of Ghana. Although 60% of schools in Ashanti Region of Ghana fed between 1000 and 3000 students thrice a day, there was no evidence of food safety management system in all the schools. Staff food and personal hygiene practices including, temperature control, hand washing, avoidance of self-adornments, infectious disease control were substandard. A mandatory requirement by Food Laws in both countries for persons in supervisory position was not stringently complied with as 31% of kitchen matrons reported not to have hygiene qualification in the Ashanti Region of Ghana and 82% of 180 staff sampled had never received hygiene training. The absence of mandatory hygiene training for all food handlers, kitchen managers/matrons with requisite hygiene knowledge and qualification and rigorous enforcement of these remain challenges to good hygiene practices and Food Legislation in Ghana in addition to suitable facilities. The development of food hygiene training programmes towards mandatory certification at different levels of responsibility for the industry is required to help curb the identified challenges.
