The Central Regional Directorate of Ghana Progressive Hoteliers Association (GHAPROHA), has been schooled on food safety.
The 40 participants at a 10-day workshop include front line personnel, caterers, and supervisors from some hotels in the Awutu-Senya East District.
The workshop which was sponsored by the World Bank, government, Danida and its partners, Council for Technical Vocation Examination and Training, was aimed at improving food safety, supervisory skills and knowledge on the job.
Pastor Emmanuel Geadda Asando, Co-ordinator in-charge of Training Programmes of the Association at the closing ceremony asked the participants to practice the knowledge and skills acquired in their daily operations to help reduce food poisoning risks.
Mr Emmanuel K. Simpson, the Regional GHAPROHA Chairman advised the members to live up to expectation to encourage their customers to patronise their services.
He said it is about time they work in accordance with the rules and regulations of the industry to ensure the safety and wholesomeness of food, preparation, processing, storage, transportation, distribution, handling and offering for sale or supply to costumers to avoid been found wanting.
Mr Simon Owusu-Yeboah, National Treasurer of the Association urged the trainees to impart the knowledge and skills they have acquired to their colleagues.
Mr Seth Agyemang-Kusi, Resource person from Oasis Management Limited, health, safety, training and human development organisation took the hoteliers through practical and theory work.
They were also schooled on disciplines including introduction to food safety, microbiology, food contamination, poisoning and borne diseases, personal hygiene, food storage, preparation, cooking and serving.
The rest were food spoilage and preservation, pest control, supervisory management including hazard analysis, safety legislation, construction of food premises and equipment, cleaning and disinfection.
Mr Agyemang-Kusi advised them to ensure effective cleaning and disinfection to avoid cross-contamination of food and be consistent to customer satisfaction to help sustain the hotel industry.
