Traceability: Availability and Efficiency among Food Industries in Ghana
- 1 Technology Department, University of Education Winneba, Kumasi, Winneba.
- 2 Technology Department, University of Education Winneba, Kumasi, Winneba.
- 3 Technology Department, University of Education Winneba, Kumasi, Winneba.
Abstract
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.
- T. G. Karippachevil, D. L. Rios and L. Srivastava, “Global Markets, Global Challenges, Improving Food Safety and Traceability while Empowering Smallholders through ICT,” 2012. www.ictinoagriculture.org
- E. Golan, B. Krissoff, F. Kuchler, L. Calvin, K. Nelson and G. Price, “Traceability in the US Food Supply Chain,” Agriculture Economic Report, 2004, 56 p. www.ers.usda.gov
- Z. Gyori, I. Mitlasovszky, B. Kerekes, J. Solyom and Z. S. Nemeth, In: C. Andrea, “Opportunities of Integrating Supply Chain Quality Management and Product Development with Formulation Systems in Compound Feed Manufacture,” Quality Assurance and Safety of Crops and Food, Vol. 3, 2011, pp. 82-88.
- L. D. Mensah, “Developing of Food Safety Capability in Ghana to Enhance Access to the Global Food Manufacturing Value Chain,” Ph.D. Thesis, Cranfield University, Northampton, 2012. http://dspace.lib.cranfield.ac.uk
- “Codex Alimentarius Commission, Food Hygiene,” 4th Edition, WHO/FAO, Rome, 2009.
- C. Andrea, “Opportunities of Integrating Supply Chain Quality Management and Product Development with Formulation Systems in Compound Feed Manufacture,” Quality Assurance and Safety of Crops and Food, Vol. 3, No. 2, 2011, pp. 82-88.
- C. Knight, “Traceability in the Food and Feed Chain-System Requirement for System Design and Implementation,” Campden BRI, Glaucestershire, 2012. www.campden.co.uk
- S. Sansawat and V. Muliyil, “Comparing Global Food Safety Initiative Recognized Standards,” 2012.
- L. Barbara, “What Is Food Safety Chain Management,” Position Paper, safetychainsoftware, Inc., 2012. www.foodsafetychain.com/resources
- P. N. T. Johnson, K. I. Tomlins, C. Oduro-Yeboah, C. Tortoe and E. T. Quayson, “A Case Study to Develop an Appropriate Quality Assurance System for Two Cassava-Based Convenience Foods in Ghana,” Internet Journal of Food Safety, Vol. 10, 2008, pp. 81-84.
- P. F. Ababio and D. D. Adi, “Food Safety Practices among Food Handlers in the Kumasi Metropolis of Ghana,” Internet Journal of Food Safety, Vol. 14, 2012, pp. 35-43.
- Ghana New Agency, “Food Processing Companies over Look Self Inspection-FDB,” 2012. www.ghanaweb.com
- S. Sefa-Dedeh, “Ghana-Overview of Food Safety Situation in Africa-Country Position,” Go-Global Conference, 27th April 2009, Accra, pp. 1-58. www.goglobalnetwork.eu