Investigating the Safety of food in the chop bars in Ghanaian Streets

Authors

  • Edith Kafui Tse Department of Home Economics, Akatsi College of Education, Ghana

Keywords:

Chop bars, food, safety of food

Abstract

Chop bars have become a vital part of the lives of Ghanaians since they offer fast-moving food against the rise in demands by people of varied tastes and preferences. However, as the number of chop bars continues to rise, the number of food borne illness, outbreaks are reportedly on the rise. This essay, however, examines and investigates the safety of food in the chop bars which have become predominant in the Ghanaians streets. Data was collected through field research methods such as interviews, use of questionnaire, and observation. The findings revealed that causes of food borne illness can be viral, bacterial, parasitic or chemical. Though the two leading causes are viral and bacterial (Liu, 2010). It further revealed that public exposure to unsafe food handling practices is likely to increase with the increasing popularity of eating places (Mitchell et al, 2007). Baş et al (2006) emphasized that “…changing lifestyle of employees and diner calls for the need for better and more effective ways of controlling food at chop bars to prevent food borne illness.” Cushman et al (2001) on the other hand reported that as food borne illness outbreaks are on the rise and food borne illnesses have the potential to affect customers through a variety of ways.

Author Biography

Edith Kafui Tse, Department of Home Economics, Akatsi College of Education, Ghana

Dimensions

Baş, M., Ersun, A.S., & Kivanç, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey. Food Control, 17 (4), 317-322. doi: 10.1016/j.foodcont.2004.11.006. p. 9.

Cohen, E., Reichel, A., & Schwartz, Z. (2001). On the efficacy of an in-house food sanitation training program: Statistical measurements and practical conclusions. Journal of Hospitality & Tourism Research, 25 (1), 5-16

Cushman, J.W., Shanklin, C.W., & Niehoff, B.P. (2001). Hygiene practices of part-time student employees in a university foodservice operation. The Journal of the National Association of College and University Food Service,p. 37-43.

Emmet A. (2000). The food safety net: Too many holes. The Scientist.

Gracey, J. F. (1981). Meat Hygiene. London Philadelphia: Bailliere Tindall.p.11-16

Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology. 3rd ed. London: Academic Press.p.13-16

Liu, D. (2010). Food borne illness: What you need to know. Food consumer. Retrieved fromhttp://www.foodconsumer.org/newsite/Safety/foodborne_illness_1508100343.html.p.59. Thursday, September 6th, 2012

Mitchell, R.E., Fraser, A.M., & Bearon, L.B. (2007). Preventing food-borne illness in food service establishments: Broadening the framework for intervention and research on safe food handing behaviors. International Journal of Environmental Health Research, 17(1), 9-24.

Patton, M. (1990). Qualitative Evaluation and Research Methods (2nd Edition). Newbury Park, CA: Sage Publications Inc

Published

2020-02-09

How to Cite

Tse, E. K. (2020). Investigating the Safety of food in the chop bars in Ghanaian Streets . Nairobi Journal of Food Science and Technology, 1(1), 5-14. Retrieved from https://royalliteglobal.com/njfst/article/view/39

Issue

Section

Articles