KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FTECH 381 FOOD HYGIENE AND SANITATION

NAME: GERTRUDE NUNANA KPODO

INDEX: 4116420

Write a brief introduction on the operation (can be a history,)

Identify all possible activities which are potential sources of contamination with reason(s)

Classify the contaminations under the main types of food contamination

Discuss their effects to the operation

Provide justifiable solutions(s) for its prevention

FOOD VENDORS (KENKEY VENDOR AT KENTIKRONO MARKET)

INTRODUCTION

Food vendors are an essential part of the food industry, offering a wide variety of tasty,

affordable and convenient food options to people on-the-go. Food vendors are individuals or

businesses found in towns, cities and rural areas around the world.

Food vending dates back to ancient civilizations where vendors sod food in open-air markets.

Food vending can take many forms, including food trucks, carts, stands and stalls. Food safety is

a major concern for food vendors, improperly prepared food can lead to illness and health risk.

This study focuses on Madam Barbara who produces and sells kenkey at oduom in Kumasi. She

prepares about 2000 balls in a week and has been operating there for about 6 years. A majority of

the residents, especially workers, students and individual households purchase from her daily.

Kenkey is a traditional Ghanaian food that is made from fermented corn dough. It is a staple food

that is consumed by many people and is often served with soup or stew, however the process of

production is not always hygienic, and this can lead to contamination and food borne illness.

Kenkey production involves several steps that can potentially lead to contamination

Here are some activities that can be a possible sources of contamination during the kenkey

making process.

1. Poor sanitation and hygiene practices: poor sanitation practices during the preparation and

processing can lead to contamination and this includes not washing hands properly with soap

and water before handling the corn dough or making it ready to be put on fire and also not

using properly cleaned utensils such as a dirty bowl, knife or a napkin.

2. Contaminated raw materials: the use of contaminated raw materials such as corn or water can

lead to contamination of kenkey. These raw materials can contain harmful microorganisms,

chemicals or other pollutants that can make the final product unsafe to eat

3. Equipment used: this can happen when equipment, utensils or surfaces that have been in

contact with contaminated materials are used to prepare kenkey. This can happen if the same

cutting board or knife is used for both raw and cooked ingredients

4. Storage method of receiving ready-to-eat and raw kenkey materials: improper storage can

lead to contamination, if the kenkey is stored at a wrong temperature or for too long, harmful

microorganisms can grow and multiply, making the kenkey unsafe to eat.

5. Contamination from the environment, kenkey becomes contaminated if it comes into contact

with dust, dirt, insects, or other environmental pollutants during processing, packaging or

storage.

6. The fermentation process is critical in kenkey production as it helps to develop the desired

flavor and texture of the foods. However if the process is not done under hygienic conditions,

it can lead to the growth of harmful bacteria that can cause food poisoning.

Classification under the major types of contamination.

1. Physical contamination: This type of contamination is caused by the presence of foreign

objects, such as stones, metals, glass, hair strands, and other materials which are not part of

the kenkey. Some activities under the physical contamination include; corn grains containing

foreign objects, contaminated utensils and equipment that may break or shed particles during

use.

2. Chemical contamination: this type of contamination is caused by the presence of harmful

chemicals, such as pesticides, cleaning agents, and other toxic substances. Sources include;
 contaminated water used to soak the corn as well as detergents used in washing utensils and

equipment used.

Physical contamination Chemical contamination Biological contamination

Storage practices Fermentation process

Equipment used The environment

Hygiene and sanitation

practices

Raw materials used

The environment

The effect of contamination on the kenkey operation

1. Foodborne illnesses: Contamination can lead to the growth of harmful bacteria, viruses, and

other microorganisms that can cause foodborne illnesses in consumers. Poor sanitation and

hygiene practices can introduce harmful bacteria into the food, which can cause diseases such

as cholera, typhoid fever, and diarrhea.

2. Reduced quality: Contamination can also reduce the quality of the kenkey, affecting its taste,

texture, and overall appearance. This can lead to a decline in consumer demand and ultimately

affect the business's profitability.

3. Loss of reputation: If contamination leads to foodborne illnesses, it can damage the

reputation of the kenkey operation. This can have long-lasting effects, as consumers may be

reluctant to return to the operation, leading to a decline in sales.

4. Legal consequences: Failure to comply with food safety regulations can result in legal

consequences for the kenkey operation. This can include fines, closure of the business, or

even imprisonment in severe cases.

To prevent contamination in the production of kenkey, the following measures can be ensured:

Implementing Good Manufacturing Practices (GMPs): Establish and follow GMPs to ensure

that the operation is adhering to food safety standards. This includes proper sanitation and

hygiene practices, equipment maintenance, and raw material handling.

The use of quality raw materials: Use high-quality raw materials that are free from

contaminants to reduce the risk of contamination in the final product.

The usage of proper equipment and storage: Ensure that all equipment used in the kenkey

operation is properly cleaned and maintained to prevent contamination. Store raw materials and

finished products in clean, dry, and secure areas to prevent contamination from pests or the

environment.

Training employees: Train employees on proper sanitation and hygiene practices, including

handwashing, wearing appropriate clothing, and preventing cross-contamination.

Monitoring the fermentation process: Monitor the fermentation process closely to ensure that

it is occurring at the appropriate temperature and for the appropriate amount of time. This can

help to prevent the growth of harmful bacteria.

Conducting regular inspections: Conduct regular inspections of the operation to ensure that all

food safety measures are being followed and to identify any potential contamination risks.

Conclusion
It is essential to ensure that the kenkey operation follows good manufacturing practices,

implements proper sanitation and hygiene practices, and adheres to food safety regulations. This

can help to prevent contamination and ensure that the food produced is safe and of high quality.

References

Ellis, W. O., and Buah, J. N. N. (1993). Kenkey: A traditional fermented maize dough product of

Ghana. Journal of Food Protection, 56(10), 892-898.

Owusu-Kwarteng, B. K., and Tano-Debrah, K. (2015). Microbial safety of traditional fermented

foods: Kenkey production and safety in Ghana. International Journal of Food Microbiology, 197,

68-76.

Mensah, G., Addo, K., and Baidoo, S. K. (2021). Kenkey production: Process, challenges and

opportunities. Journal of Food Science and Technology, 58(4), 1344-1352.

Adu-Ansong, G., Donkor, E. S., and Sakyi-Dawson, E. (2015). Food safety in the production of

kenkey in the Ga West Municipality of Ghana. Food Control, 50, 903-907.