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Table 4 Perception of managers on policy on HACCP and adherence to food preparation guidelines

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

Questions Response Frequency, n = 50 Percent
Are guidelines mandatory? Yes 34 68.0
No 16 32.0
  Difficult to practice HACCP Yes 16 32.0
  No 34 68.0
  Food service staff aware of HACCP Yes 6 12.0
No 44 88.0
  Service staff well informed about other guidelines Yes 12 24.0
No 38 76.0
Through education 9 18.0
  Preventing food borne diseases Enforcement of laws 10 20.0
  Creation of public awareness 7 14.0
Through education and enforcement of laws 4 8.0
Through education and creation of public awareness 1 2.0
All of the above 19 38.0