It was organised by the Western Regional Traditional Caterers Association to sensitise food vendors to the effects of food poisoning, preparation, preservation and sale of food, handling of raw meat and the need to keep environments they operate in clean to attract customers.
It was organised with support from the Council for Technical and Vocational Training and Skills Development Fund in conjunction with the Western Regional branch of the Ghana Traditional Caterers Association.
Briefing The Ghanaian Times, a Food Health and Safety Consultant, Mrs. Mabel Arku-Nelson, noted that effects of food poisoning were the major causes of many diseases in Ghana.
She said personal hygiene and environmental cleanliness could help reduce cholera and malaria cases by 60 per cent.
She said caterers and food vendors held society to ransom through the food they prepared and sold to their patrons adding that “if people do not know how to handle, produce, prepare and sell food, they stand the risk of making society fall sick,” she said.
Mrs. Arku-Nelson said government wanted to curtail the frequent outbreak of food-related diseases like cholera and typhoid, hence the need to educate food vendors on how to handle, prepare, preserve and sell foods.
She said though hand washing with soap was very important most Ghanaians ignored it even after visiting the washroom.
The chairperson of the Western Regional branch of the Ghana Traditional Caterers Association, Mrs. Patience Botchwey Mensah Dzakpasu, disclosed that about 540 females and 10 males took part in the two-day workshop and said in-service training like this for caterers would enable them to improve on their services to their customers and incomes.
From Peter Gbambila-Kwesimintsim.