Traceability: Availability and Efficiency among Food Industries in GhanaReport as inadecuate




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Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical-supervisory positions. Documentation was poor and although there was awareness on trace- ability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufactur- ing-processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food in- dustry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation.

KEYWORDS

Food; Traceability; Legislation; Quality Assurance

Cite this paper

P. Ababio, D. Adi and V. Commey -Traceability: Availability and Efficiency among Food Industries in Ghana,- Food and Nutrition Sciences, Vol. 4 No. 2, 2013, pp. 131-135. doi: 10.4236-fns.2013.42018.





Author: Patricia Foriwaa Ababio, Doreen Dedo Adi, Vida Commey

Source: http://www.scirp.org/



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