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

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

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
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
No 416 92.4
Reaction to hazard identified during food preparation Cook food well 60 13.3
Throw food away 147 32.7
  Put corrective measure 46 10.2
Do nothing 5 1.1
No response 192 42.7