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Table 5 The extent to which policy embodies the principles of HACCP among managers

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

Question Response Frequency, n = 50 Percent
HACCP principles part of food safety guidelines Yes 15 30.0
No 35 70.0
HACCP forming the basis of food safety policy Yes 12 24.0
No 38 76.0
Encourage practice of HACCP Yes 18 36.0
No 32 64.0
If no, why don’t you? Low level of education 20 62.5
  Inadequate resources 9 28.1
Lack of legal backing 3 9.4
Records on procedures to ensure safe food Yes 14 28.0
No 16 72.0
Guidelines to check procedures Yes 11 22.0
  No 39 78.0