American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.7, No.2, Jun. 2021, Pub. Date: Jun. 29, 2021
Food Hygiene Status of Cooks in the Eastern Region of Ghana: A Case of Selected Basic Schools in School Feeding Programme in Koforidua
Pages: 50-57 Views: 104 Downloads: 50
[01] Patience Owusua Annoh, Department of Technical and Vocational Education and Training, Seventh Day Adventist College of Education, Koforidua-Asokore, Ghana.
[02] Philomena Arthur, Department of Technical and Vocational Education and Training, St. Louis College of Education, Kumasi, Ghana.
[03] Juliana Tawiah, Department of Technical and Vocational Education and Training, OLA College of Education, Cape Coast, Ghana.
[04] Florence Kwaatemaa, Department of Technical and Vocational Education and Training, Berekum College of Education, Berekum, Ghana.
[05] Pamela Alikem Afua Nyadroh, Department of Technical and Vocational Education and Training, Ada College of Education, Ada, Ghana.
The research design adopted for the study was descriptive survey. The study basically aimed at effectiveness of the personal and environmental hygiene of the caterers in the school feeding program in Koforidua Municipality. Population of the study consisted of individuals within selected schools as well as the communities in New Juaben Municipality in Koforidua of the Eastern Region of Ghana. Purposive sampling method was used to select 60 participants for the study. Interview and observation were the main instruments used for the study. The findings of the study concluded that, caterers/cooks, none used easy cleanable surfaces for their activities. It was also revealed that, none of the caterers/cooks used hot and cold water to wash utensils. The same provision of hot water was not provided for school children to wash their hands before eating. It is recommended that, Ghanaian School Feeding Program National Secretariat, District Assemblies and other actors should take the personal hygiene and medical examination of caterers and cooks seriously and should be a pre-requisite requirement to becoming a caterer or a cook. It is also recommended that, caterers and other health providers/promoters in the schools should be supporting children’s hygiene by role modeling hygienic practices such as thorough hand washing.
Food Hygiene, Cooks School Feeding Programme, Koforidua, Ghana
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