Assessment of Hygienic Practices Among Street Food Vendors in La Dadekotopon Municipality in The Greater Accra Region of Ghana

Abstract

Background: Street food is a vital source of nutrition and income, especially in developing countries, where it feeds millions daily. However, despite its importance, it poses significant food safety risks. Globally, unsafe food causes over 600 million illnesses and 420,000 deaths each year. In Africa, issues like poor hygiene, weak regulation, and limited vendor training contribute to frequent outbreaks of foodborne diseases, including cholera and aflatoxin contamination. In Ghana, street food is part of everyday urban life and a key economic activity, particularly for women. Yet, many vendors lack adequate knowledge of food safety, and infrastructure challenges persist. While regulatory bodies exist, enforcement is often inconsistent. Experts recommend practical interventions such as vendor education, hygiene training, and improved waste management to reduce risks and promote safer street food practices. This study explores food hygiene practices among street food vendors in urban Ghana, with a focus on the La Dade-Kotopon Municipality. It aims to highlight the key challenges vendors face and how they manage food safety. The insights gained shall help shape practical solutions, such as training and policy recommendations, to improve hygiene and protect public health. Research Methodology: A cross-sectional design with a analytical approach will be employed for this study. Data will be collected from both structured questionnaires and direct field observations. This will be systematically analyzed using Statistical Package for the Social Sciences (SPSS) version 26 and Microsoft Excel. These tools will facilitate efficient data coding, cleaning, and statistical analysis. Results: The study surveyed 352 street food vendors in La Dade-Kotopon Municipality. The majority were female (97.2%) and aged 35–44 years (40.6%). Findings indicated generally high knowledge of food hygiene among 53% of participants. A large proportion of vendors (over 80%) prepared food in open or poorly sheltered spaces, and 56.3% inspected ingredients mainly for visible spoilage rather than using standard quality checks. Vendor type and years of experience were significantly associated with both knowledge and practice (χ² = 3.91, p = 0.048; χ² = 22.31, p < 0.001). Knowledge also declined with longer years of vending, from 49.0% among those vending for 1–5 years to 13.6% among those with >10 years of experience. Other demographic factors such as education level, age, and marital status showed no statistically significant association with food hygiene outcomes (p > 0.05). Conclusion: The results demonstrate that while knowledge of hygiene among street food vendors is high, its application in daily practice remains inadequate, exposing consumers to potential health risks. The persistence of unsafe practices highlights the need for continuous training programs, improved access to safe water and sanitation facilities, and stronger regulatory enforcement by municipal authorities. Strengthening vendor capacity and institutional oversight will not only reduce the burden of foodborne diseases but also enhance consumer safety and support the economic sustainability of street food vending in urban Ghana.