Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

Ababio, Patricia and Taylor, Tony and Swainson, Mark and Daramola, Bukola (2016) Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana. Food Control, 60 . pp. 18-24. ISSN 0956-7135

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Item Type:Article
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Abstract

Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon’s Signed- Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p≤0.05). Food hygiene training remains an essential legal and industrial requirement.

Keywords:Good hygiene practices (GHP), Food safety, Meals, Ghanaian schools, Intervention, Training, bmjgoldcheck, JCNotOpen
Subjects:C Biological Sciences > C500 Microbiology
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:17932
Deposited On:21 Jul 2015 09:14

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