Sekondi, Aug 18, -- The Health Unit of the Shama-Ahanta East Metropolitan Assembly and the Traditional Caterers Association are implementing a programme to educate food vendors on health and environmental regulations governing their operations. The programme is targeted at restaurants, 'chop-bar' keepers, table-top food and khebab vendors. Mr Kwasi Owusu-Ansah of the Metropolitan Health Inspectorate made this known at a two-day workshop for food vendors that opened at Sekondi last Friday. He advised food vendors against communicable diseases like cholera and typhoid, adding that they should not prepare or sell food when they are sick. Mr Owusu-Ansah said all eating places should be duly registered and must be sited 150 feet from places of convenience or drains. He said goats and sheep must be killed at slaughter houses for the Animal Health Department to ascertain that they are free from disease. After the workshop, an inspectorate team was formed to monitor food vendors on good housekeeping practices for an awards programme to be held next year.
Sekondi, Aug 18, -- The Health Unit of the Shama-Ahanta East Metropolitan Assembly and the Traditional Caterers Association are implementing a programme to educate food vendors on health and environmental regulations governing their operations. The programme is targeted at restaurants, 'chop-bar' keepers, table-top food and khebab vendors. Mr Kwasi Owusu-Ansah of the Metropolitan Health Inspectorate made this known at a two-day workshop for food vendors that opened at Sekondi last Friday. He advised food vendors against communicable diseases like cholera and typhoid, adding that they should not prepare or sell food when they are sick. Mr Owusu-Ansah said all eating places should be duly registered and must be sited 150 feet from places of convenience or drains. He said goats and sheep must be killed at slaughter houses for the Animal Health Department to ascertain that they are free from disease. After the workshop, an inspectorate team was formed to monitor food vendors on good housekeeping practices for an awards programme to be held next year.
