Exploring the Hygienic Practices among Kitchen Staff in the Training College of Education: The Case of Hohoe

Abstract

Hygienic practices of food handlers have become major issues in developed and developing countries including Ghana. Providing safe and hygienic food for students in the boarding schools as a means to preventing food-borne diseases is paramount to every educational institution. Therefore, it has become necessary to ensure kitchen staff in boarding institutions adheres to hygienic practices to protect public health. This study explored the hygienic practices and sanitary conditions of kitchen staff in 2 Training Colleges of Education in Hohoe. Structured questionnaire was used to collect empirical data from 65 respondents working as kitchen staff in 2 Training Colleges of Education. Data collected was analyzed using Statistical Package for Social Sciences (SPSS) Version 16 and Excel and the results presented in frequency counts, percentages, and graphs. The study revealed that the kitchen staff of the Training colleges generally adhered to good food hygienic practices as regards good hand hygiene 94%, store food in non-food storage rooms 97%, use of protective clothing 78%, sanitizing kitchen tools 82% and medical examination 75%. There is an evidence of significance difference (p < 0.05) establishing the relationship between respondents’ status of medical examination and food hygiene and safety courses attended. The study recommends that refresher courses on food safety and hygiene practices should be organized for kitchen staff to provide them with the current issues on food safety and good food hygiene practices.

Keywords: Hygienic practices Food safety, Sanitary conditions, Kitchen staff, Training College