The Effects Of Poor Food Hygiene In Ghana And Resolutions ✓ Solved

The Affects of Poor Food Hygiene in Ghana and Resolutions

Food safety and hygiene in Ghana has been looked at but not thoroughly enforced or properly documented. Food research has been highly concentrated in Accra. Most research focus has been on commercial food, street foods and microbiological safety with limited information from institutional catering or 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 include restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisite measures and food safety management systems were identified as the main cause. We provide recommendations on regulating the General Hygiene Principles, implementation of HACCP, hygiene workshops and training for food handlers that commensurate with their roles.

Introduction

Food hygiene is a significant public health concern in Ghana. Over the years, food safety regulations have been inadequately applied, contributing to a range of foodborne illnesses. This paper addresses the implications of poor food hygiene and offers actionable solutions aimed at mitigating the issue.

Current State of Food Hygiene in Ghana

The landscape of food safety in Ghana reveals serious lapses in compliance with hygiene standards. Despite the existence of regulatory bodies, the enforcement of food safety laws is subpar, particularly outside of major urban centers like Accra (Dun-Dery, 2012). Reports indicate that food establishments, including restaurants and street vendors, often neglect basic food safety protocols, leading to increased risks of contamination (Frimpong, 2016).

Sources of Foodborne Diseases

Several sources have been identified as contributors to foodborne diseases in Ghana. These include:

• Restaurants
• Food joints and vendors
• Schools
• Individual homes

The intersection of inadequate hygiene practices and a lack of education surrounding food safety exacerbates the risks presented by these environments (Yeleliere et al., 2017).

Recommendations for Improvement

To address the deficiencies in food hygiene practices in Ghana, several recommendations are proposed:

1. Regulation of General Hygiene Principles

Regulatory bodies must strengthen the enforcement of hygiene principles. This includes regular inspections of food establishments and appropriate penalties for non-compliance.

2. Implementation of Hazard Analysis and Critical Control Points (HACCP)

Establishing HACCP systems within food industries can help in identifying and controlling potential hazards. This proactive approach can reduce the likelihood of foodborne illnesses significantly.

3. Hygiene Workshops and Training

Food handlers need specialized training that aligns with their roles. Conducting workshops on food hygiene can empower them with knowledge about safe food practices and the repercussions of neglecting them (Akasbanda et al., 2017).

Conclusion

Addressing food hygiene in Ghana requires concerted efforts from government agencies, food establishments, and the public. By implementing robust hygiene practices, enhancing regulatory frameworks, and educating food handlers, Ghana can significantly reduce the incidence of foodborne diseases.

References

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