Back to Article
Knowledge Base on Food Borne Diseases and Hygiene in Ghana: Appraisal of Food Vendors in Oguaa Koforidua
Open Journal of Food and Nutrition
| Vol 1, Issue 1
Table 5. Frequency for OrganizingTraining Sessions
| How often | Frequency | Percentage |
| Once every | 0 | 0 |
| Six months | 26 | 52 |
| Once every year | 4 | 8 |
| Not trained | 20 | 40 |
| Total | 50 | 100 |