Unity Hall, in collaboration with the Department of Food Science and Technology (FST) and the Environmental Quality Unit, has organised a Food Hygiene and Safety Training for food vendors operating within the Hall, as part of efforts to promote public health and safe food handling on campus.
The Department of Food Science and Technology facilitated the capacity-building programme aimed at enhancing safe and hygienic food handling practices, as well as the appropriate use of food additives and preservatives.
The training targeted vendors who provide daily food services to students and staff, focusing on practical measures to reduce foodborne illnesses and improve food safety standards.
The Hall Master of Unity Hall, Dr. Richard K. Avuglah, commended the collaboration and reaffirmed the Hall’s commitment to safeguarding the health of students and staff.
He noted that the Hall sponsored the training as part of proactive measures to improve food safety within the Hall and urged vendors to take the lessons seriously.
Facilitators took participants through the importance of food hygiene and safety, legal requirements governing food preparation, common causes of food contamination, foodborne diseases, and best practices in food preservation, storage, and temperature control.
Vendors were also introduced to the “3Cs and 1F” principle, cross-contamination, cleaning, cooking, and freezing as key pillars in preventing food-related health risks.
Speaking during the session, Prof. Jacob Kwaku Agbenorhevi, Head of the Department of Food Science and Technology, underscored the critical role food vendors play in safeguarding public health. He urged vendors to ensure that food is thoroughly cooked and properly seasoned to prevent illness.
He described Unity Hall’s initiative as distinctive, noting that it was the first time a hall at KNUST had formally invited the Department to conduct structured food hygiene training for its vendors.
Also addressing the vendors, Prof. Isaac Williams Ofosu, of the Department of Food Science and Technology, advised that vegetables should be washed thoroughly with salt and water for extended periods to remove dirt, sand, and insects.
He warned that consuming contaminated food could damage vital organs such as the liver and lungs, stressing the long-term health implications of poor food handling practices.
Former Vice-Chancellor and Professor at the Department, Prof. William Otoo Ellis, highlighted the fundamental importance of food to human life, cautioning that while food sustains life, unsafe food preparation can have fatal consequences.
Other presentations were delivered by food scientists Dr. Eric Owusu Mensah, Dr. Nana Baah Pepra-Ameyaw, and Dr. Jemima Owusuah Asante, who shared additional insights on safe food handling, hygiene standards, appropriate use of food additives, and vendor responsibilities in protecting consumer health.
Participants were encouraged to adopt safer packaging options such as cellulose paper, waakye leaves, or plantain leaves instead of rubber materials.
Additional recommendations included covering food with clean napkins during cooking, avoiding the use of the same hand for handling food and money, wearing hairnets and clean aprons, and maintaining clean cooking environments at all times.
The facilitators announced that unannounced inspections would be conducted to monitor compliance with the recommended practices. Details of participating vendors were also collected for the issuance of certificates at a later date.
