The Environmental Health Unit of the Adentan Municipal Assembly has organized a one-day training programme for school feeding caterers and food handlers on nutrition food safety and Environmental Health and Sanitation on Thursday 27th August,2026.
In a welcome address by the Municipal Chief Executive(MCE) for Adentan Hon.Ella Esinam Christine Ningo has cautioned food handlers and school feeding caterers to refrain from the practice of adding unauthorized food additives and substandard ingredients to process and prepare food to safeguard public health.
She has admonished direct food handlers and stakeholders in food preparation to continue upholding high food safety, hygiene and nutrition standards to safeguard public health.
The core objectives of the training were to educate participants, especially school feeding caterers and food handlers, on preparing balanced meals for school children, maintaining proper sanitation, managing waste, practicing good personal hygiene, and keeping a clean and organised kitchen.
According to the Municipal Health Head,Mr.Andrews Nii Apai Aborhey more of such training programmes will be organized in the foreseeable future to promote public health and food safety in the municipality.
The food handlers were educated on personal hygiene practices, including proper hand washing before cooking, covering the hair, wearing clean aprons and keeping hands away from the face while cooking.
Additionally, the training focused on food safety and prevention of food poisoning.
Ms.Phyllis Amenyenu Yawo Akoetey,Nutrition officer advised participants to clean utensils before use, clean as they cook, wash vegetables properly and practice proper food storage.
Furthermore,they were encouraged to keep waste bins covered, avoid overflowing bins and maintain a clean environment to prevent breeding of flies and pests which are food contaminants.
The training was insightful, informative and provided the caterers and food handlers with practical knowledge on nutrition, food safety, personal hygiene, sanitation and proper waste management.
Participants appreciated the training, admitting that, the knowledge acquired will help them prepare and handle food safely while maintaining good hygiene and sanitation practices for the ultimate benefit of their clients and consuming public.
Also included in the discussion was proper waste management practices.
Providing practical example, as part of the training, there was a demonstration on how to wash lettuce properly with explanation that vinegar or salt could be used to wash the vegetables.
SOURCE:ISD(AdMA)
