Next Article in Journal
Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products
Previous Article in Journal
Mathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry
Article Menu

Export Article

Open AccessArticle
Foods 2013, 2(3), 282-294; doi:10.3390/foods2030282

Hygienic Practices among Food Vendors in Educational Institutions in Ghana: The Case of Konongo

Department of Environmental Health and Sanitation, University of Education, Winneba, P.O. Box M40, Mampong Ashanti, Ghana
Bio Engineering Laboratory, Department of Chemical Engineering, Monash University, Melbourne, 3800, Australia
Author to whom correspondence should be addressed.
Received: 23 April 2013 / Revised: 24 May 2013 / Accepted: 24 June 2013 / Published: 9 July 2013
View Full-Text   |   Download PDF [748 KB, uploaded 16 July 2013]   |  


With the booming street food industry in the developing world there is an urgent need to ensure food vendors adhere to hygienic practices to protect public health. This study assessed the adherence to food hygiene practices by food vendors in educational institutions in Konongo, Ghana. Structured questionnaires, extensive observation and interviews were used for the study involving 60 food vendors from 20 basic schools. Attributable to the influence of school authorities and the level of in-training of food vendors, the study points out that food vendors in educational institutions generally adhered to good food hygiene practices, namely, regular medical examination (93%), protection of food from flies and dust (55%); proper serving of food (100%); good hand hygiene (63%); and the use of personal protective clothing (52%). The training of food vendors on food hygiene, instead of the level of education had a significant association (p < 0.05) with crucial food hygiene practices such as medical examination, hand hygiene and protection of food from flies and dust. Further, regulatory bodies legally mandated to efficiently monitor the activities of food vendors lacked the adequate capacity to do so. The study proposes that efforts should be geared towards developing training programmes for food vendors as well as capacity building of the stakeholders. View Full-Text
Keywords: food hygiene; food safety; vendors; sanitary conditions; Konongo; Ghana food hygiene; food safety; vendors; sanitary conditions; Konongo; Ghana

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Monney, I.; Agyei, D.; Owusu, W. Hygienic Practices among Food Vendors in Educational Institutions in Ghana: The Case of Konongo. Foods 2013, 2, 282-294.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top