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Table 7 Implementation of policies in the context 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

  Frequency, n = 50 Percent
HACCP considered as a food safety measure Yes 25 50.0
No 25 50.0
Strategies used to Implementing HACCP Through law enforcement 1 2.0
Through education/training 25 50.0
Integrating with safety guidelines 2 4.0
None of the above 12 24.0
Law enforcement 10 20.0
  Conduct training for food staff Yes 14 28.0
No 36 72.0
Number of times inspection is done Twice a week 3 6.0
Once a month 8 16.0
Once a week 5 10.0
Once a while 34 68.0
Method of Monitoring HACCP Observation 17 34.0
Through research process 1 2.0
No monitoring is done 17 34.0
  HACCP considered a good food safety policy Yes 43 86.0
No 7 14.0
  Effectiveness of monitoring Very effective 7 14.0
  HACCP implementation Not effective at all 37 74.0
Somehow effective 2 4.0
None of the above 4 8.0
Factors impeding effectiveness Inadequate logistics 31 62.0
Lack of knowledge on HACCP 17 34.0
Political interference 2 4.0
Lack of planning 0 0.0