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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