Abstract:
Food safety activities among food vendors remain a crucial problem for people, food
corporations and food control authorities in both industrialized and developing countries. One
therefore has a strong conviction that there is a need for a thorough study into the
phenomenon of food poisoning in schools caused by food vendors to validate the claim that
mortality incidence among the school going youth has a correlation with their food intake on
school premises. A comparative review of food safety practices between food suppliers at St.
Louis College of Education and Opoku Ware School was the key objective of the report to
evaluate food storage pratices adopted by food vendors. Exploratory and descriptive research
designs were used. A population of 200 food vendors from St. Louis College of Education
and Opoku Ware School, a total of 104 vendors were purposively sampled to participate in
the study. Interview guide and questionnaire was the data collection instrument used. It was
revealed that vendors at St. Louis College of Education demonstrated better food safety
practices than food vendors at Opoku Ware School and they also had better health outlook of
themselves when it comes to hygiene. It was discovered that, foodstorage practices adopted
by vendors contributes about 48% at St. Louis College of Education compared to 14% at
Opoku Ware Senior High School. Also, about 57% of food vendors at Opoku Ware School
had more knowledge on food safety than their counterpart at St. Louis College of Education
who had 22%. It was recommended that the Ghana Education Service and school authorities
should organize training for food vendors in all educational institutions. It was also
recommended that GES establish a requirement for food vendors operating in all educational
institutions to receive periodic training on food safety and do regular medical checks up and
reviews. It was concluded that school authorities particularly Opoku Ware School should
ensure that much attention is given to the quality of foodstuffs procured for food preparation
for the students
Description:
A Thesis Submitted To Department Of Catering And Hospitality, Faculty Of
Vocational Education, School Of Research And Graduate Studies, University Of
Education, Winneba, In Partial Fulfilment Of The Requirements For The Award Of
Mphil In Catering And Hospitality
