Hazards Analysis and Critical Control Point (HACCP) Plan for Popular Foods among Student Boarders in some Senior High Schools in Ghana

Nana Ama Donkor-Boateng, Patricia Owusu-Darko, Lucia Dzokoto


There is the need for improvement in the safety of food given to students in boarding schools, and this can be effective if schools consider implementing HACCP programmes. This study seeks to design a HACCP plan for popular foods among the boarders in some Senior High Schools in Ghana, specifically Accra Metropolitan Area. The study period was from June – August 2011. Purposive sampling method was used to select the schools for this study. Five schools were selected, consisting of one girls boarding school, two boys boarding schools and two unisex boarding schools. Two popular meals found among the boarders were Jollof Rice and Gari (fermented roasted cassava grits), Fried Ripe Plantain and Beans (Red Red). None of the schools had any food safety programme in place.

Keywords: HACCP, HACCP Plan, Boarding School

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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