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Int. J. Environ. Res. Public Health 2009, 6(11), 2833-2842; doi:10.3390/ijerph6112833

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

1
Department of Microbiology, University of Ghana Medical School, Accra, Ghana
2
London School of Hygiene and Tropical Medicine, University of London, London, WC1E 7HT, UK
3
Department of Animal Science, School of Agriculture, University of Ghana, Accra, Ghana
4
Bacteriology Unit, Noguchi Memorial Institute for Medical Research, University of Ghana, Accra, Ghana
*
Author to whom correspondence should be addressed.
Received: 9 October 2009 / Accepted: 2 November 2009 / Published: 13 November 2009
(This article belongs to the Special Issue Health Behavior and Public Health)
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Abstract

Data 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.
Keywords: food safety; vendors; Ghana food safety; vendors; Ghana
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Donkor, E.S.; Kayang, B.B.; Quaye, J.; Akyeh, M.L. Application of the WHO Keys of Safer Food to Improve Food Handling Practices of Food Vendors in a Poor Resource Community in Ghana. Int. J. Environ. Res. Public Health 2009, 6, 2833-2842.

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