Donkor Eric S
Dept. of Microbiology, University of Ghana Medical School, Accra, Ghana.
East Afr J Public Health. 2009 Aug;6(2):148-51.
To apply the WHO five keys of food safety in evidence based training programme for food vendors to improve the handling of street food.
A total of 127 food vendors in Accra, the capital city of Ghana were sampled for interviews. Data collection from the vendors focused on (i) food handling practices (ii) environmental and personal hygiene (iii) risk factors of oro-faecal transmission. The data obtained from the study was analysed and utilised alongside the WHO Food Safety Training manual in a training workshop for the food vendors. Food handling practices of the vendors were re-assessed after the training workshop to assess the impact of the training.
The main risk factor of oro-faecal transmission was the washing of food utensils with water that been used for hand washing after toilet attendance. Based on environmental and personal hygiene of the vendors, which were assessed by cleanliness, 16.5% and 4.7% respectively were scored as poor. Generally, majority of the food vendors practiced the WHO five keys of food safety, including keeping clean, separating raw and cooked food, cooking thoroughly, keeping food at safe temperature, and using safe water and raw materials. However, only a small proportion seems to practice them constantly. Impact assessment of the food safety training given to the vendors, showed that 60.5% of the vendors had acquired some knowledge from the workshop and were putting it into practice.
Generally, food vendors have information on food safety such as hygiene and disease prevention. However, they require an impulse such as a training workshop to put knowledge on food safety into practice.
将世界卫生组织食品安全五大要点应用于针对食品摊贩的循证培训项目，以改善街头食品的处理方式。
对加纳首都阿克拉的127名食品摊贩进行抽样访谈。从摊贩处收集的数据聚焦于：（i）食品处理做法；（ii）环境卫生和个人卫生；（iii）粪口传播的风险因素。在为食品摊贩举办的培训研讨会上，对研究获得的数据进行分析，并结合世界卫生组织食品安全培训手册加以利用。培训研讨会结束后，重新评估摊贩的食品处理做法，以评估培训的效果。
粪口传播的主要风险因素是用便后洗手用过的水清洗餐具。根据对摊贩环境卫生和个人卫生（通过清洁程度评估）的情况，分别有16.5%和4.7%的评分较低。总体而言，大多数食品摊贩践行了世界卫生组织食品安全五大要点，包括保持清洁、生熟食品分开、彻底煮熟、将食品保持在安全温度以及使用安全的水和原材料。然而，只有一小部分摊贩似乎能持续践行这些要点。对摊贩进行的食品安全培训效果评估显示，60.5%的摊贩从研讨会上获得了一些知识并将其付诸实践。
总体而言，食品摊贩了解食品安全方面的信息，如卫生和疾病预防。然而，他们需要诸如培训研讨会这样的推动，才能将食品安全知识付诸实践。
