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

Table 3 Implementation of policy on HACCP and its adherence to food preparation guidelines among stakeholders in food service

Guidelines	Response	Frequency n = 450	Percent
HACCP principle part of food	Yes	75	16.7
Safety guidelines	No	375	83.3
HACCP form basis of food safety guidelines	Yes	75	16.7
HACCP form basis of food safety guidelines	No	375	83.3
Keep records on procedures	Yes	83	18.4
To ensure safe food	No	367	81.6
Type of monitoring procedures	Check list	39	8.7
	Observation	286	63.6
	Cooking delicious meal	57	12.7
	Comparing how others prepare food	68	15.1
Have a guide to check on laid down procedures.	Yes	34	7.6
Have a guide to check on laid down procedures.	No	416	92.4
Reaction to hazard identified during food preparation	Cook food well	60	13.3
Reaction to hazard identified during food preparation	Throw food away	147	32.7
	Put corrective measure	46	10.2
	Do nothing	5	1.1
	No response	192	42.7

ISSN: 1756-0500