The Food and Drugs Authority says monitoring food safety in Ghana’s informal food sector remains a major challenge due to limited personnel and the widespread nature of street food vending.
Deputy Chief Executive Officer for the Food Division of the FDA, Roderick Kwabena Daddey-Adjei, said regulating thousands of street vendors across the country requires significant financial and human resources.
Speaking on the Asaase Breakfast Show on Thursday (12 March), he noted that investigations into viral food safety claims can also strain the authority’s limited capacity.
“It is not easy. It costs a lot of funds. In the name of preserving public health, we spend resources, man hours, fuel and laboratory reagents to investigate some of these issues,” he said.
He explained that the authority does not have enough officers to directly monitor all food vendors nationwide.
Instead, the FDA relies on collaboration with other state agencies through Ghana’s Food Safety Policy, which assigns responsibilities to different institutions.
Under this framework, agencies such as local government authorities, veterinary services and research institutions share responsibilities in addressing food safety concerns.
“If an issue relates to animal health, for example, veterinary services may take the lead,” he said.
Daddey-Adjei also raised concerns about unsafe food handling practices in some markets, including the improper use of chemicals for forced fruit ripening.
He warned against the illegal use of substances such as carbide or excessive acetylene gas, which some traders use to artificially ripen fruits.
While natural ripening occurs through ethylene produced by fruits themselves, he said artificial methods must be applied carefully and in line with guidance from the Ministry of Food and Agriculture.
“There is a proper way to do forced ripening, and people should seek guidance from the ministry rather than using chemicals illegally,” he said.
He also stressed the importance of medical screening and hygiene training for food handlers.
According to him, individuals entering the food business are expected to undergo medical tests for diseases such as hepatitis and typhoid before receiving permits to operate.
Proper handwashing practices, including the use of antibacterial soap and sufficient contact time, are also essential in preventing foodborne illnesses, he added.
Daddey-Adjei encouraged vendors and consumers alike to prioritise food safety and work with authorities to maintain public health standards.
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