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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 6. Curriculum of theTraining Sessions
| Training offered | Frequency | Percentage |
| Hygienic food handling | 8 | 16 |
| Food and environmental Hygiene | 22 | 44 |
| Not trained | 20 | 40 |
| Total | 50 | 100 |