Year-end Sale % OFF 
Abstract
Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical/supervisory positions. Documentation was poor and although there was awareness on trace- ability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufactur- ing/processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food in- dustry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation.
Highlights
Food accessibility worldwide has improved over the decade but with increased complexity
Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems
It was recommended that more short training programmes on quality and safety be designed for workers in the food industry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation
Summary
Food accessibility worldwide has improved over the decade but with increased complexity. Establishing traceability system by food and feed operators is to meet legislative requirements in most countries including European Union, United states and Japan and existing Quality Management systems like BRC, ISO 22000, HACCP, GMP, SQF, FSSC 22000, IFIS, Global GAP [2,8]. This goes to prove that operators can identity and trace their raw materials received, have the ability to identity and trace what, when and how the raw material was handled, identify and trace where the finished product was sent and have the available and efficient document and record on this
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