16 Questions
What percentage of kitchen matrons in Ashanti Region of Ghana did not have hygiene qualification?
31%
How many staff sampled had never received hygiene training in the Ashanti Region of Ghana?
82%
What aspect of food safety management seemed to be substandard among the staff?
Temperature control
What is suggested as a solution to improve food hygiene practices and compliance with food legislation in Ghana?
Development of food hygiene training programmes towards mandatory certification
What was the main focus of the research mentioned in the text?
The compliance with food law requirements in school kitchens
How many schools from Lincolnshire were part of the questionnaire assessment?
10
What is the key difference highlighted between schools in the UK and Ghana?
The level of importance attached to Food Law requirements
Why do different nations vary in their emphasis on Food Law requirements according to the text?
As a result of varying economic and developmental issues
What is a key factor that influences whether good food hygiene practices are complied with in food establishments?
Management commitment to consumer safety
Which legal requirement stresses the importance of staff training in relation to food preparation?
The Public Health Act of Ghana, Act 851
What is one of the requirements under food laws regarding the preparation of food for sale?
Preparation under hygienic conditions
Which legislation emphasizes the illegality of selling unwholesome food, adulterated food, and food prepared in unsanitary conditions?
The 1992 Food and Drugs Law, PNDCL 305B of Ghana
What is a key difference in consumer confidence in food safety between developed and developing countries as mentioned in the text?
Developed countries depend on aesthetic appearance of food for safety indicators, while developing countries depend on government enforcement and regulations.
What are some of the good hygiene practices mentioned in the text to reduce foodborne illness risks?
Regular hand washing, proper cleaning procedures, and strict supplier control
Which organizations have designed food safety intervention systems and best practice guidelines as mentioned in the text?
European Food Safety Authority and World Health Organisation
What is a key factor in reducing foodborne illness risks according to the text?
Strict supplier control combined with infectious disease management
Explore the differences in consumer confidence and risk avoidance strategies in food safety between developed and developing countries. Learn about the factors influencing consumer trust and safety indicators in the food service industry.
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