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Ababio, P.F., K.D.A. Taylor, Draramola, B.A. and Mark Swainson
Food Safety in the Court of Public Opinion. Imperial College of London 23rd April 2015
Paper presented:
Food Safety hazards and effect in schools- Ghanaian Senior High Schools students report
Abstract
Study/research aims: The aim of the study was to; Investigate on the types of food hazards, the incidence and effect of Foodborne Diseases (FBD) in Senior Secondary schools in Ghana. Study/research methods and results: Survey in the form of questionnaire was used to collect data from 180 boarding school level 1 and 2 students who participated in the communal feeding programme from the 45 sampled schools in Ashanti Region of Ghana. Qualitative tools on SPSS Version 21 were used to analyse data. Physical contaminants in food received the highest complaints with stones being highest. Ninety five (95%) of the students had FBD awareness and 51.7% of these had experienced it with 21.1% of these reporting to health centers between October 2011 and August 2013. Twelve percent (12.1%) of students were absent from active academic work as long as 5 days and 37.1% had spent between GHC 10.0 - >50.0 on medication of which 30.6% were paid by parents and 15.6% by National Health Insurance Scheme. Fifty six percent (56%) had some form of food allergy/intolerance and out of these only 23% had reported to school matrons for alternative meals. Student’s major concern in hygiene practices in the school kitchens were the poorly cleaned utensils, poor food temperatures and unavailable hand washing facilities for both students and kitchen staff. Conclusions: Foodborne diseases were high in the schools and students were being exposed to unsafe food. The economic burden of FBD were on students, parents and the Nation. Schools kitchen staff required training to ensure Good Hygiene Practices. Significance of study: The study has created a platform for researchers and other stake holders to put equivalent focus in the forms of food hygiene monitoring, finance, training and provision of suitable facilities to institutional kitchens as current hygiene practices were similar to those reported on commercial kitchens in the country.
Study/research aims: The aim of the study was to; Investigate on the types of food hazards, the incidence and effect of Foodborne Diseases (FBD) in Senior Secondary schools in Ghana. Study/research methods and results: Survey in the form of questionnaire was used to collect data from 180 boarding school level 1 and 2 students who participated in the communal feeding programme from the 45 sampled schools in Ashanti Region of Ghana. Qualitative tools on SPSS Version 21 were used to analyse data. Physical contaminants in food received the highest complaints with stones being highest. Ninety five (95%) of the students had FBD awareness and 51.7% of these had experienced it with 21.1% of these reporting to health centers between October 2011 and August 2013. Twelve percent (12.1%) of students were absent from active academic work as long as 5 days and 37.1% had spent between GHC 10.0 - >50.0 on medication of which 30.6% were paid by parents and 15.6% by National Health Insurance Scheme. Fifty six percent (56%) had some form of food allergy/intolerance and out of these only 23% had reported to school matrons for alternative meals. Student’s major concern in hygiene practices in the school kitchens were the poorly cleaned utensils, poor food temperatures and unavailable hand washing facilities for both students and kitchen staff. Conclusions: Foodborne diseases were high in the schools and students were being exposed to unsafe food. The economic burden of FBD were on students, parents and the Nation. Schools kitchen staff required training to ensure Good Hygiene Practices. Significance of study: The study has created a platform for researchers and other stake holders to put equivalent focus in the forms of food hygiene monitoring, finance, training and provision of suitable facilities to institutional kitchens as current hygiene practices were similar to those reported on commercial kitchens in the country.
Patricia Foriwaa Ababio
Life Beyond the PhD. Cumberland Lodge, Windsor, Berkshire - UK 15-18 August 2015
Paper presented:
An investigation into the incidence of food pathogenic bacteria in SHS canteens in Ashanti Region of Ghana and the effect of Food Safety interventions
Abstract
Patricia Ababio PhD, National Centre for Food Manufacturing, University of Lincoln An investigation into the incidence of food pathogenic bacteria in SHS canteens in Ashanti Region of Ghana and the effect of Food Safety Interventions Food hygiene practices and standard in school kitchens in the Ashanti Region of Ghana were studied through auditing and questionnaire administration to matrons/kitchen managers, kitchen staff and students from 45 sampled schools and 10 schools from Lincolnshire for comparison. Eleven hygiene categorised schools were given Good Hygiene Practices (GHP) training as an intervention to identified poor hygiene practices in Ghana. Hygiene indicators (staff hygiene knowledge and personal hygiene requirements, food temperature and time control), microbiological quality (Aerobic colony count, Coliforms, Yeast and mould, S. aureus, Bacillus cereus and Salmonella) of food and contaminants on food contacts surfaces and staff hands were measured Pre GHP and at Post GHP intervention and results comparatively studied to measure effect of the intervention with Wilcoxon’s signed rank test for repeated measures. Hazard Analysis and Critical Control Point (HACCP) was introduced in 5 schools Post GHP and hygiene indicators were measured and compared with Post GHP and Pre GHP data. Friedman’s test was used to evaluate the respective effect of the two interventions. Post Hoc test using Wilcoxon’s signed rank test with Bonferroni’s critical significance was used to evaluate which of the two interventions brought about the significant improvement. There was enough evidence to prove that GHP significantly effected the improvement in staff hygiene practices and food safety whilst HACCP brought a continuous improvement.
Patricia Ababio PhD, National Centre for Food Manufacturing, University of Lincoln An investigation into the incidence of food pathogenic bacteria in SHS canteens in Ashanti Region of Ghana and the effect of Food Safety Interventions Food hygiene practices and standard in school kitchens in the Ashanti Region of Ghana were studied through auditing and questionnaire administration to matrons/kitchen managers, kitchen staff and students from 45 sampled schools and 10 schools from Lincolnshire for comparison. Eleven hygiene categorised schools were given Good Hygiene Practices (GHP) training as an intervention to identified poor hygiene practices in Ghana. Hygiene indicators (staff hygiene knowledge and personal hygiene requirements, food temperature and time control), microbiological quality (Aerobic colony count, Coliforms, Yeast and mould, S. aureus, Bacillus cereus and Salmonella) of food and contaminants on food contacts surfaces and staff hands were measured Pre GHP and at Post GHP intervention and results comparatively studied to measure effect of the intervention with Wilcoxon’s signed rank test for repeated measures. Hazard Analysis and Critical Control Point (HACCP) was introduced in 5 schools Post GHP and hygiene indicators were measured and compared with Post GHP and Pre GHP data. Friedman’s test was used to evaluate the respective effect of the two interventions. Post Hoc test using Wilcoxon’s signed rank test with Bonferroni’s critical significance was used to evaluate which of the two interventions brought about the significant improvement. There was enough evidence to prove that GHP significantly effected the improvement in staff hygiene practices and food safety whilst HACCP brought a continuous improvement.
Ababio, P.F., K.D.A. Taylor, Draramola, B.A. and Mark Swainson
Food Safety and Regulatory Measures-. Birmingham-UK 17-19 August 2015
Paper presented:
Challenges to food safety-Lincolnshire-UK and Ashanti Region School Canteens
Abstract
Abstract The demands and requirements on food laws remain the same across continents as food hazards and related risks present the same hazard to individuals internationally including school going age children and adolescents. Different nations are however burdened with different economic and developmental issues which affect the importance attached to food law requirements. Whilst the demands on food safety and hygiene remains stringently upheld, implemented and maintained in the United Kingdom the same could not be said of Ghana, a developing country in Africa. The absence of infrastructure, facilities, human resource with requisite knowledge and lack of law enforcement remain the battle to be fought for a unified food hygiene and safety practice across the globe.
Abstract The demands and requirements on food laws remain the same across continents as food hazards and related risks present the same hazard to individuals internationally including school going age children and adolescents. Different nations are however burdened with different economic and developmental issues which affect the importance attached to food law requirements. Whilst the demands on food safety and hygiene remains stringently upheld, implemented and maintained in the United Kingdom the same could not be said of Ghana, a developing country in Africa. The absence of infrastructure, facilities, human resource with requisite knowledge and lack of law enforcement remain the battle to be fought for a unified food hygiene and safety practice across the globe.
Patricia Foriwaa Ababio and Pauline Lovatt (2015). A review on food safety and food hygiene studies in Ghana. Food Control, 47,
Abstract
Abstract Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made.
Abstract Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made.
(). 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.
