16 Questions
Which type of food establishments were identified as sources of foodborne diseases according to the text?
Restaurants and individual food vendors
What percentage of all traceable foodborne diseases were reported to be caused by schools, according to the text?
77%
Where do consumers equally practice poor hygiene according to the text?
Their homes
Which type of catering services stand out as suspected sources of food hygiene problems?
Institutional catering in schools
What is the main purpose of the Food and Drugs Act PNDCL 305B of 1992 in Ghana?
To specify penalties for breaching food laws
What is the role of the Ghana Standard Authority in relation to food safety?
Developing international standards for the food industry
Which organization in Ghana is responsible for implementing food policies and ensuring the safety of food products?
Food and Drugs Board
What is one of the primary responsibilities of the Food and Drugs Authority (FDA) in Ghana?
Inspecting and monitoring food manufacturing sites
What is emphasized as a crucial component in training programmes to protect consumers from foodborne diseases?
Good hand hygiene and cleanliness of kitchen facilities
What did Feglo and Sakyi propose as the most efficient way to improve the hygiene activities of food handlers in developing countries?
Education and regular surveillance
What was concluded about food handlers in the region in terms of their risk in spreading enteric fever?
They were concluded to be of significant risk
Which sectors were highlighted as having international standards in the Ministry of Food and Agriculture (MoFA)/World Bank's 2007 report?
Cocoa, fisheries, and vegetable subsectors
What are some benefits of reducing hazards in food, as mentioned in the text?
Decreased demands on healthcare services
Which of the following is NOT considered a Good Hygiene Practice according to the text?
Wearing jewelry during food preparation
What is one of the key efforts listed in the United Kingdom to strengthen food services and manufacturing sectors?
Routine training programs for staff
Why are Good Hygiene Practices crucial in the food industry according to the text?
To create a conducive environment for food preparation
Explore the importance of good hand hygiene, cleanliness in kitchen facilities, and the impact on food safety. Learn about the risks of foodborne diseases and the role of training programs in preventing them.
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