Skip to main content

Table 1 The strengths of some selected contextual factors on the practice of HACCP

From: Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana

Variable OR 95% CI of OR
Educational level   
High level Ref  
Low level 2.27 1.16-7.45
Food service providers   
Matron Ref  
Food vendor 0.68 0.12-3.84
Restaurant operator 9.75 1.52-62.63
Institutions   
FDB Ref  
KMA 2.00 0.16-25.12
Tourism board 40.00 3.58-447.03
MOH (Food & nutrition) 5.14 0.45-59.46
Back to article page

BMC Research Notes

ISSN: 1756-0500

Contact us