Introduction
Street food refers to ready-to-eat meals or beverages sold in outdoor public areas such as streets, parks, and markets These foods are typically prepared by vendors, known as hawkers, who may operate from mobile units like carts or bicycles, or from stationary outlets such as stalls and kiosks Often, these vendors provide convenient dining options for consumers on the go, enhancing the vibrant atmosphere of urban spaces.
In the last 35 years, street food vending has surged in Africa, closely tied to urbanization driven by rising urban populations and expanding city boundaries (Marras, Ag Bendech 2016) As many newcomers, including migrants and women with limited resources, struggle to enter the labor market, self-employment through street food vending emerges as a viable option due to its low start-up costs and lack of educational requirements Additionally, the increasing commuting distances and fast-paced urban lifestyles have heightened the demand for affordable, ready-to-eat meals, making street food the most suitable choice for the low and middle-income working class seeking quick and nutritious options near their workplaces.
In recent years, African authorities and international organizations have recognized the significant nutritional, economic, social, and cultural value of street food, alongside the pressing concerns regarding food safety and the informality of the sector Since the 1980s, the Food and Agriculture Organization (FAO) has been actively promoting the enhancement of street food safety and quality, as well as improving the livelihoods and working conditions of vendors This has been achieved through various initiatives, including surveys, training for vendors and health inspectors, workshops, and institutional capacity building.
To combat hunger, food insecurity, and malnutrition in Ghana, the FAO is committed to promoting safe and nutritious food through a three-pronged approach: supporting effective policies, recognizing and motivating vendors, and fostering a positive image of the food sector In 2013, the FAO collaborated with the Government of Ghana to establish a three-year Country Programming Framework (CPF), aimed at improving practices among street food vendors and enhancing consumer awareness regarding food safety.
FAO has initiated several projects to enhance knowledge about the street food sector in Ghana, focusing on safety, nutritional quality, entrepreneurship, and policy development Recently, FAO conducted a comprehensive review of literature from the past 25 years, summarizing key findings and recommendations for stakeholders The report titled “Street food in urban Ghana A desktop review and analysis of findings and recommendations from existing literature” (Marras & Ag Bendech, 2016) is accessible for download at [this link](http://www.fao.org/documents/card/en/c/70640cfe-bde1-4c82-8437-dbe0a7e49810/).
The FAO conducted a comprehensive field survey on street food vending in the Accra Metropolitan Area (AMA) in partnership with the University of Ghana's School of Public Health This survey aimed to collect updated, policy-relevant information on various aspects of the sector, including the locations and types of street food outlets, the variety of foods offered, hygiene and safety conditions, the legal status of vendors, and the economic dimensions of the industry The findings are intended to empower public authorities, street food vendors, and consumers to make informed, data-driven decisions for the sector's development The results of this survey are detailed in the accompanying report.
Methodology
Questionnaire
A questionnaire, made of 70 questions (see Annex 1) was administered to a large sample of street food vendors in Accra, Ghana, with the aim to collect information on:
street food vendors’ profile (e.g gender, education level, years of engagement);
business profile (e.g employees, type of business, location, operating days and hours);
food and beverages (type of food and beverages sold, sources of ingredients, etc.);
tax and fees (e.g amount paid and beneficiaries)
professional credentials (e.g training and medical certificates)
food hygiene and safety practices and conditions (e.g food storage, protective clothing, water availability, washing, etc.)
outlets (e.g type and building material)
environmental conditions (e.g traffic level, open-air sewer, etc.)
The questionnaire was designed for efficient administration by organizing questions based on the level of interaction required Initial questions, which involved direct interaction between enumerators and vendors, such as "How long have you been engaged in street food vending?" were placed at the beginning In contrast, the latter part of the questionnaire contained approximately 30 observational questions, like "Level of car traffic in the area," that did not necessitate direct engagement.
Certain questions were designed to be asked only if the vendor provided specific responses to prior inquiries For instance, the question "Do you have a refrigerator at home?" would only be posed if the vendor answered "Yes" to "Do you sell leftovers?"
The questionnaire aimed to quantitatively assess the hygiene and safety levels of street foods by scoring responses to specific food hygiene and safety practices Answers were rated on a scale from -1 (negative) to +1 (positive), with some responses receiving scores of -2 (very negative) or +2 (very positive) For instance, a "Yes" to whether vegetables for raw salads are washed with disinfectant scored +1, while "never gone through medical screening" scored -2 By averaging these scores, vendors' compliance with food hygiene and safety standards is categorized on a 7-level scale ranging from Extremely good (> 0.7) to Extremely poor (< -0.7).
Survey team
A team of 13 enumerators, comprising undergraduate and master's students, Ph.D candidates, and research assistants from the School of Public Health at the University of Ghana, conducted data collection to enhance the skills of future national food inspectors in advanced data collection techniques They participated in a desktop training program focused on "Mobile-Based Data Collection for Monitoring Street Food Vending in Urban Areas," which equipped them with methods for collecting and analyzing geo-referenced data using mobile devices such as smartphones and tablets The training utilized KoBoToolbox, a free and open-source suite of digital tools designed for electronic data collection and analysis.
Harvard Humanitarian Initiative and hosted by the United Nations Office for the Coordination of Humanitarian Affairs (UN OCHA) (http://kobo.humanitarianresponse.info) The training lasted 16 hours over
The training for the data collection team took place over two days, from March 30 to 31, 2016 Following the training, enumerators conducted mobile-based data collection, which spanned 26 days, with six hours of work each day, from April 5 to May 21.
Sampling method and study area
Due to the unknown size and characteristics of the street food vendor population in Accra, a nonprobability sampling method was employed This involved selecting street food vendors through convenience and judgment sampling techniques, focusing on a single "representative" area of the city to ensure a sample reflective of the broader population.
The study area, covering 90 square kilometers within the 200 square kilometer boundaries of the Accra Metropolitan Assembly, was selected for its representativeness of the urban landscape This area extends from the city center to the outskirts, encompassing diverse population densities, income levels, and zoning types, including residential, industrial, commercial, and quaternary sectors.
AMA boundaries (black line) and study area (red hatch fill)
The study area is defined by a series of boundaries, starting from the southernmost point at the stretch of sea between Ring Road West and Ring Road East To the west, it is bordered by Ring Road West, Oblogo Road, Outer Ring Road, Kpakpo Mankralo Lane, Dansoman Road, and Winneba Road, extending to Mallam Junction The boundary then shifts eastward along George W Bush Highway to Nsawam Road, before heading north to encompass Achimota Golf Club, Christian Village, and West Legon The northern limit is marked by Haatso Atomic Road, which runs along the University of Ghana's northern edge, connecting to Boundary Road and descending to the Accra-Tema Motorway Finally, Liberation Road forms the upper section of the eastern boundary.
The last stretch of the border consists of Ring Road
East, down to the coast
The study area was divided into 50 sub-areas, each ranging from 1.3 to 2 square kilometers, determined by population and built density; higher densities resulted in smaller areas These sub-area boundaries largely aligned with the neighborhoods identified by CHF International in a 2012 study, facilitating a comparative analysis.
Each enumerator was assigned 4 sub- areas apart from one another
Over a span of six days, enumerators systematically traversed all streets in four designated areas, conducting interviews with every street food vendor they encountered.
Sunday), 6 hours a day In order to find all vendors operating in each area throughout the day, enumerators repeatedly visited each same area at different times (morning, afternoon, evening)
After completing the mapping of the four sub-areas, each enumerator spent two additional days verifying the accuracy of the collected information and conducting interviews with any vendors they had previously missed.
The survey was carried out between April 5 th and May 21 st 2016
Neighborhoods within the study area
Findings
Street food vendors (SFVs) profile
In the study area, 90% of street food vendors (SFVs) were female, a statistic consistent with earlier research indicating that women represent over 90% of SFVs across Ghana from 2009 to 2015 This trend highlights the significant role women play in the street food trade in West Africa, where they dominate the market due to cultural gender roles that delineate economic functions as separate yet complementary For many African women, self-employment in the informal sector is often the only viable option, as they face educational and societal barriers that limit their access to formal wage opportunities Balancing responsibilities as homemakers, mothers, and income earners, these women utilize their business income to meet family needs such as food, clothing, education, and healthcare Street food enterprises allow them to leverage small capital investments, traditional cooking skills, home equipment, and family support to operate their businesses effectively.
Recent data indicates a growing presence of men in Ghana's food sector, particularly in the capital city This shift began in the 1990s when men took on roles traditionally held by women, such as selling onions and tomatoes by the roadside and assisting in the preparation and sale of snacks and street food By the early 2000s, a new trend emerged with the rise of male-dominated street food stands known as 'check-check,' which offered fast food options like rice, spaghetti, chicken, and salad These establishments, often run by young, well-educated men, marked a significant evolution in the local food scene.
As we will see later in the report, men also have virtually the monopoly on the street vending of coconuts and coconut water in
Approximately 82% of street food vendors (SFVs) possess at least a basic education, with one-third having attended Junior High School (JHS) and one-fifth completing Senior High School (SHS) Additionally, only one in thirty SFVs holds a university degree These statistics align with previous research indicating that, on average, most SFVs have received basic formal education Historical data also reveal a notable rise in the educational attainment of SFVs operating in Accra.
Current data also show that education level is on average higher among male vendors than among females
3.1.3 Length of engagement in the sector
Data indicates that street food vendors (SFVs) have an average engagement of over 7 years in the industry, with female vendors typically having longer tenures than their male counterparts Interestingly, SFVs with higher education levels tend to have shorter durations in the sector These findings align with earlier research showing an average involvement of 8 years, highlighting that street food vending is not merely a temporary income source but rather a viable long-term professional path.
Over half (56.7%) of street food vendors (SFVs) have been operating for less than five years, starting around 2010, a period marked by a significant rise in the country's unemployment rate compared to the previous five years This trend indicates a strong link between restricted access to traditional employment opportunities and the increase in self-employment within the street food sector.
Business management
3.2.1 Type of company, ownership and workforce
The survey revealed that a significant majority (96%) of the activities were individual enterprises, with only 3% being partnerships and 1% franchised On average, each venture employed 1.3 people; one-third had no employees, another third employed one person, one-sixth had two employees, and 12.4% had three or more At the time of the survey, 70% of the small family ventures (SFVs) were operated by their owners, while 20% were employees and 10% held managerial positions.
Years spent selling street food
(% of total labor force) - Source ILO
Position of the interviewee in the company
Female vendors represent a significant majority in ownership roles, with 73.5% compared to only 57.5% of male vendors In contrast, a higher percentage of male vendors are more likely to work as managers or employees.
The data reveals that women generally remain in their positions longer than men, highlighting differing approaches to work between the genders Men often view their roles as stable employment opportunities, willing to invest personal resources, while women are less inclined to commit long-term or invest their own resources, preferring employment in either simpler or managerial tasks.
Men also show a greater propensity to create partnerships than women (8% versus 2.5%)
Ventures in partnership and franchising tend to have more staff and to be operated to a greater extent by long-time vendors than individual companies
Managers typically possess a higher level of education compared to employees and owners Interestingly, there is a negative correlation between the education level of small food vendors (SFVs) and their duration in the sector; those with less experience tend to have higher education levels This trend supports the observation that the overall education level among SFVs is on the rise Additionally, vendors involved in partnerships or franchising, as well as those with larger teams, are more likely to have advanced education However, only a small percentage (5%) of SFVs are affiliated with a vendors association or trade union.
On average SFVs work about 6 days a week, equal to 309 days a year Women work less days a year
Street food vendors (SFVs) primarily operate from Monday to Friday, with fewer working on weekends Men typically work longer hours than women, averaging 12.5 hours per day compared to women's 12 hours Vending activities peak between 10 am and 3 pm, starting at 6 am and declining after 4 pm Women generally operate from 5 am to noon, while male vendors are more active in the afternoon and evening, often working until 2 am.
Working days during the week
Mon Tue Wed Thu Fri Sat Sun
Mon Tue Wed Thu Fri Sat Sun
Higher correlation female / day Higher correlation male / day
Certain foods experience varying sales patterns throughout the day Traditional Ghanaian breakfasts, such as hausa koko (spicy millet porridge) and koose (deep fried spicy bean cakes), are predominantly sold in the morning, with significantly lower sales during lunch and later hours In contrast, evening and nighttime sales are higher for kebabs (meat on skewers) and noodles Meanwhile, dishes like chicken, fish, beef, stews, soups, and banku are available all day, with a slight increase in sales during lunchtime compared to dinner.
Relative amount of food sold by time of the day
(blue = positive correlation / white = no significant correlation / red = negative correlation)
Natural and homemade snacks, such as fried or roasted yam and plantain, nuts, and cupcakes, see a significant increase in sales from late morning to afternoon, while their popularity diminishes during the early morning hours.
Working hours during the day
Homemade cooked dishes, including snacks, fruit and vegetable salads, and pre-packaged food, offer a variety of options for meals Popular items include natural and industrial beverages, as well as traditional dishes like banku, beans stew, beef, chicken, fish, eggs, and gari Other favorites are groundnuts, light soups, okra soup, and palm nut soup, complemented by ingredients such as red pepper, red rice, tomatoes, macaroni, and various types of kebabs Additionally, liver noodles and unique local flavors enhance the culinary experience.
@4 0,08 0,04 -0,04 -0,01 0,01 -0,01 -0,03 -0,02 -0,02 -0,03 -0,01 -0,02 0,01 -0,02 -0,02 -0,02 0,02 0,01 0,03 0,01 0,03 0,01 -0,04 0,01 -0,02 -0,03 0,00 0,00 0,02 0,01 -0,01 -0,02 -0,04 0,09 -0,01 po si ti ve c o rr el ati o n no c o rr el ati o n ne ga ti ve c o rr el ati o n
A fte rno o n Lun ch ti m e Ev eni ng Mo rni ng N ig ht
Research indicates a stronger correlation between females and time, while males show a higher correlation with time during the evening Additionally, bread sales peak in the morning and late afternoon, with a noticeable decline during the central part of the day.
Oranges are predominantly sold in the late afternoon and evening, while bananas also see increased sales during the evening hours, albeit to a lesser extent In contrast, coconuts have a stronger market presence from early morning until early afternoon.
Relative amount of food and beverages sold by time of the day
(blue = positive correlation / white = no significant correlation / red = negative correlation)
Throughout the day, various beverages are sold at different times, with water available from morning to night Milk, tea, and coffee are typically consumed in the morning and evening, while industrial fruit juices are popular from the afternoon into the evening Meanwhile, the sale of beer and other alcoholic drinks peaks in the evening and night.
The distribution of SFVs within the study area is uneven, with some regions exhibiting a higher density while others have few or none This discrepancy may stem from either the actual absence of SFVs in certain locations or a lack of data on those that operate there but were not identified during field data collection To mitigate missing data, enumerators employed a thorough methodology, visiting each area multiple times throughout the day over the course of a week.
The three maps displayed illustrate the density of street food vendors (SFVs) from various perspectives Map 3 specifically highlights the locations of all SFVs as well as clusters, indicating areas with a high concentration of vendors, represented by a heat map in red gradations It is evident that there are numerous and extensive regions where street food options are lacking.
@4 -0,06 -0,02 0,00 -0,11 0,03 -0,01 -0,05 -0,01 -0,05 -0,02 -0,02 -0,02 -0,04 0,01 -0,14 0,13 -0,02 -0,07 -0,10 -0,04 -0,01 0,08 0,13 0,18 -0,04 -0,03 -0,03 0,00 0,05 0,06 ne ga ti ve c o rr el ati o n
Fruit Home-made snacks Home-made beverages Industrial beverages po si ti ve c o rr el ati o n no c o rr el ati o n
A fte rno o n Ev eni ng N ig ht Mo rni ng Lun ch ti m e
Areas covered by street food vendors setting a 500-meter radius from each selling point
Map 4 illustrates that street food vendors (SFVs) are generally accessible within a walking distance throughout the city, with an estimated attracting radius of about 500 meters for each vendor By overlapping these action areas, we can identify regions served by SFVs and those that are not The analysis reveals that only a few areas, primarily in the northwest of the study area, lack street food options within a standard walking distance.
Map 5 renders the density of SFVs by neighborhood: Ministerial area and New Town are the denser areas, followed by Adabraka and Mamobi A quite high density is also recorded in the south-western area within Ring Road, including Jamestown, Korle Dudor, Accra Central, Tudu, and Usher Town; farther north, Kanashie, Lapaz, and North Alajo Low densities are recorded in a large north-west area and in neighborhoods all along the east side, from South Labadi to North Dzorwulu
Food and beverages
A significant majority of smallholder farmers' markets (85%) source their ingredients from traditional markets, with one third purchasing inputs from the Agbogbloshie food market, located on the border of the Kole and South industrial areas This market, situated within a larger trading center, is notorious for being the world's largest e-waste dump, receiving electronic waste from both local and international sources The area poses a toxic threat, as the burning of e-waste emits harmful fumes that infiltrate the community, contaminating the soil and food supplies, particularly during rainfall High levels of toxins have been detected in both soil and food samples, indicating a persistent presence of these chemicals in the food chain Other notable markets where smallholder farmers acquire their inputs include Nima, Mallam Atta, Cocoa Marketing Board (CMB), and Madina, which is located north of the AMA, just beyond East Legon.
Seventeen percent of small food vendors (SFVs) source their ingredients through delivery services, while fewer than ten percent obtain supplies from retail stores Direct purchases from producers such as farmers or fishermen are rare, and only one percent of SFVs grow or breed their own products.
Men tend to get products directly from farmers and fishermen more than women
Traditional markets patronized by SFVs
(size based on the number of patrons)
Traditional markets offer a variety of goods, including delivery services and retail store products sourced from local farmers and fishermen Supermarkets provide a wide selection of items, while street vendors contribute through self-production, creating a diverse marketplace that supports local economies.
Where do SFVs get the ingredients?
Nima Mallam Atta CMB Madina (old road)
Makola Kaneshie Okaishie Dome Graph 23
Traditional markets patronized by SFVs
SFVs who patronize Agbogbloshie market
SFVs who patronize Nima market
SFVs who patronize Mallam Atta market
SFVs who patronize CMB Market
SFVs who patronize Madina Old Road market
SFVs who patronize Makola market
3.3.2 Food and beverages on sale
Most street food vendors (SFVs) offer a variety of cooked dishes, with fish leading the list, followed by chicken, eggs, and various rice preparations such as plain, fried, and Jollof rice Traditional Ghanaian staples like banku and waakye, as well as kenkey and beef dishes, are also popular Talia, a macaroni dish with hot tomato sauce, rounds out the offerings To enhance flavors, vendors often provide shito, a spicy sauce made from blended fish or vegetables, and red pepper sauce The focus is primarily on protein-rich foods like meat, fish, eggs, and beans, along with carbohydrate sources such as cereals and tubers, while vegetable content is typically limited to soups.
Over 25% of street food vendors (SFVs) offer natural or homemade snacks, primarily featuring savory options like fried or roasted yam, bread with various spreads (including chocolate, peanut butter, and cheese), roasted nuts, and fried or roasted plantain In contrast, sweet snacks such as bofrot, a traditional African fried treat similar to a doughnut, and cupcakes are less commonly found.
Less than 12.5% of street fruit vendors (SFVs) offer fruit for sale, with approximately half selling bananas, mangoes, and pineapples Additionally, 30 to 40% of vendors provide oranges, pears, watermelons, papayas, and apples Notably, around 20% of these vendors, primarily men operating wooden and iron push carts, specialize in selling coconuts.
Prepackaged food and snacks are sold by one out of eight SFVs, while a daunting fact is that only 6 out of
Cooked dishes Home made snacks Fruit Prepackaged food Vegetable salads Industrial beverages Natural / home made beverages
Food and beverages on sale
A diverse array of traditional dishes includes fish, chicken, shito, eggs, rice, and banku, complemented by flavors from red pepper, beef, and tomato stew Popular meals such as waakye, kenkey, and macaroni are often served with groundnut soup, okra soup, and gari, while light soup and kokonte add variety Additional favorites like koose, omo tuo, red red, koko, beans stew, and cocoyam leaves stew showcase the rich culinary heritage of the region.
5,2% yam (fried / roasted) bread nuts plantain (fried / rosted) bread w/ creams bofrot cupcakes
Natural and home made snacks
One fourth of vendors sell beverages, with three fourths of those offering natural options primarily selling water in plastic sachets and bottles Additionally, 15% provide infusions like coffee or herbal tea, while very few sell milk or fruit juices In contrast, the most common industrial beverages include carbonated drinks, followed by energy drinks and industrial fruit juices, while wines and spirits are seldom available from these vendors.
Certain foods are linked to the gender of street food vendors (SFVs), with coconut and coconut water being predominantly sold by men Additionally, male vendors often emphasize offerings such as kebabs, beer, and other alcoholic beverages.
The level of education among SFVs is linked to the types of food they trade, particularly industrial beverages, which tend to be sold by those with higher educational qualifications This pattern suggests that young individuals with high school diplomas or college degrees may opt for temporary trading of easily manageable products, like bread with or without spreads, while they seek employment or pursue further studies Such choices reflect a strategic approach to balancing immediate income needs with future career aspirations.
A significant observation underscores the need for discussions on new policies to enhance the nutritional quality for children and young people: fruits are often less available near schools compared to other locations, while prepackaged industrial foods are more prevalent.
Food hygiene and safety conditions
The questionnaire sought to gather information on various factors influencing food hygiene and safety levels among street food vendors (SFVs) Key aspects included the presence of health certificates and certified food handling skills, the quality and availability of water for washing food and utensils, the use of appropriate detergents, and the types of containers and cutlery provided to customers Additionally, it examined practices for protecting and storing food, methods and tools used in food preparation, the use of protective clothing, and the structural characteristics of the outlets, along with relevant environmental factors.
4.6% banana mango pineapple orange pear watermelon papaya apple coconut other fruit
15.1% 13.8% 6.2% 5.5% 4.9% 16.0% water (sachet) water (bottle) coffee herb tea milk fresh fruit juice sobolo other natural beverages
Natural and home made beverages
24.2% carbonated soft drink energy drinks industrial fruit juice wines and spirits Graph 29
In Ghana, to be granted a BOP, apart from paying the annual fee,
Street food vendors (SFVs) are required to possess a valid food handler certificate, which can only be issued or renewed following a mandatory medical screening This screening involves a thorough physical and medical examination for infectious diseases, including typhoid fever, tuberculosis, cholera, dysentery, and other communicable and airborne illnesses Upon completion of these health assessments, SFVs must obtain a health certificate from accredited health centers or hospitals.
The health certificate is to be kept by the SFV, presented at inspection and renewed annually 3
Approximately 50% of surveyed street food vendors (SFVs) reported possessing a valid food handler certificate, which aligns with the 43% who had medical screening in the past year Additionally, 11% of SFVs had undergone medical examinations between 12 and 24 months ago, while around 40% stated they had never been screened Despite these concerning figures, it is encouraging to observe a rising trend in the regular medical screening of SFVs compared to previous years.
Research indicates that street food vendors (SFVs) with valid food handler certificates, training in food hygiene and safety (FHS), and medical examinations are typically those who have been in the industry longer and sell cooked dishes These vendors often report higher sales and earnings, own their operating space, belong to professional associations or unions, and undergo more frequent inspections by public authorities The presence of health and professional certifications among SFVs is positively linked to their adherence to essential hygiene and safety standards Vendors with valid health certificates and proper training are more likely to provide quality water at their selling points, utilize soaps and hand sanitizers, maintain refrigeration for ingredients, serve food at appropriate temperatures, wear latex gloves and hair covers, protect food from dust and insects, and operate from kiosks with protective walls and floors.
A study by Ackah et al (2011) examined the socio-economic profiles, hygiene knowledge, and food safety practices of street-food vendors in various areas of Accra, Ghana The research highlights the importance of understanding the vendors' backgrounds and their awareness of hygiene standards to improve food safety in the street food sector The findings suggest a need for targeted educational programs to enhance food safety practices among these vendors, ultimately benefiting public health in the region.
Never More than 24 months ago
SFV has gone through medical screening
Never More than 24 months ago
SFV has attended training courses on food hygiene & safety
Half yearly Quarterly Every month
Food inspectors frequently visit selling points to ensure proper sanitation practices, yet training and certification do not always lead to improved behaviors among street food vendors (SFVs) Many SFVs continue to place food near open air drains and on low shelves close to the ground, which is often dirty, especially in high-traffic areas.
At institutional level, responsibilities regarding inspection and regulation of the activities of food vendors are shared among the Food and Drugs
Ministry of Health (MOH); the Environmental Health and Sanitation Units
The Assemblies (MMDAs) operate under the Environmental Health and Sanitation Directorate (EHSD) of the Ministry of Local Government and Rural Development, while the Ghana Tourism Authority (GTA) functions under the Ministry of Tourism and Diaspora Relations The Environmental Protection Agency (EPA) is governed by the Ministry of Environment, Science, Technology and Innovation Food hygiene and safety legislation in Ghana is established by Parliament with presidential assent, while MMDAs are empowered to create local bye-laws The Food and Drugs Authority (FDA) and GTA are responsible for the registration and inspection of catering enterprises, and the Environmental Health Units (EHSUs) of MMDAs oversee public health at the local level, conducting food premises inspections and monitoring the medical examination status of food vendors.
Over half of the surveyed food vendors (SFVs) reported that they have never been inspected by food authorities, with this percentage being even higher among those without a valid food handler certificate, indicating that many are operating under the radar of regulatory oversight.
The frequency of inspections at selling points by authorities appears to have little effect on the hygiene and safety conditions, as well as sanitary practices of street food vendors (SFVs) However, it does influence the use of soaps, hand sanitizers, and the wearing of protective gloves.
3.4.2 Water availability, quality and use
Water availability, its quality and the ways it is used by SFVs is one of the crucial issues when it comes to food hygiene and safety 5
In Accra, approximately 70% of surveyed food vendors utilize clean water for washing both their hands and kitchenware Among these vendors, 80% store clean water in plastic buckets, while the remaining 20% depend on alternative sources.
4 Monney, I., Agyei, D., Ewoenam, B S., Priscilla, C., & Nyaw, S (2014) Food hygiene and Safety Practices among Street Food Vendors: An Assessment of Compliance, Institutional and Legislative Framework in Ghana Food and public health, 4(6), 306-315
In the methodological section, it was noted that certain questions were contingent upon prior responses Specifically, the inquiry regarding water availability was directed solely at street food vendors (SFVs) offering fresh fruit, vegetable salads, cooked dishes, natural snacks, and drinks, excluding those who only sell industrialized food and beverages.
How often do food inspectors visit selling points
In Ghana, as of 2015, 88.7% of the population had access to improved water sources, with valid FH certificates directly available on-site from public water systems (15%) or plastic tanks (5%) Additionally, two-thirds of sanitation facility vendors (SFVs) maintain soap and hand sanitizer readily available for use.
A significant portion of SFVs, specifically one third, were discovered to utilize dirty water in buckets or no water at all However, 63% of these SFVs, along with a similar percentage of those lacking on-site soap, had access to nearby toilets equipped with running water and soap.
Source: WHO/UNICEF Joint Monitoring Programme (JMP) for Water Supply and Sanitation (wssinfo.org)
Street food vendors (SFVs) selling cooked dishes generally have better water availability and quality compared to those selling fruits, particularly coconuts SFVs who purchase ingredients from traditional markets benefit from improved water access, enabling them to wash items that may be contaminated due to poor hygiene practices in these markets, as highlighted by various studies Additionally, vendors with better water quality tend to use soaps and meticulously clean non-disposable cutlery and dishes Furthermore, SFVs operating from fixed kiosks typically enjoy superior water quality compared to those using alternative selling methods.
The cleanliness of water stored in buckets was evaluated by enumerators through direct visual observation Water was classified as "clean" if it appeared transparent or soapy, without any food debris No laboratory tests for biological, chemical, or physical properties of the water samples were conducted.
7 WHO/UNICEF Joint Monitoring Programme ( JMP ) for Water Supply and Sanitation (wssinfo.org)
Street food near schools
The proportion of female vendors near schools is slightly lower at 87% compared to the overall sample These school-facing female vendors have an average engagement in the sector of 7 years, with 1.4 employees and working 309 days a year However, their daily working hours average 10.5, which is lower than the general trend Notably, the education level among these vendors is higher, with 1% fewer having no formal schooling and 1% more having attended higher education institutions.
A comparison of food and beverage categories sold by school food vendors (SFVs) reveals a significant rise in the availability of homemade snacks, increasing from 16% to 30.5% While there is a minor uptick in industrial snacks and beverages, there is also a noteworthy decline in the percentage of vendors offering fruit and natural drinks.
When comparing the two samples, the percentage of street food vendors (SFVs) near schools operating from stalls is lower at 57%, whereas those using safer fixed kiosks with protective walls and roofs is higher at 47%.
SFVs with a valid Food Handler certificate show a 3.5% higher prevalence compared to the overall sample Additionally, 5% more SFVs participated in a Food Handler Safety (FHS) training course in the past year, while those who have never received training are 5% less Furthermore, there is a 3% increase in the share of SFVs who have recently undergone medical screening, in contrast to a 3% decrease among those who have never had a medical examination.
The overall food hygiene and safety score among street food vendors (SFVs) operating near schools is 0.25, which is higher than the score of a larger sample of SFVs This improvement is attributed to a 5% increase in vendors achieving an extremely good level of food hygiene and safety, alongside a 3% decrease in those demonstrating poor hygiene practices.
Explore a variety of delicious options, including cooked dishes, homemade snacks, and packaged foods Enhance your meals with fresh fruits and vegetables, and discover both industrial and natural beverages, including refreshing homemade drinks.
Food and beverage on sale
Very good Good Fair Poor Very poor Extremely poor
FHS level among SFVs operating near schools
12-24 months ago within the last 12 months
SFV has gone through medical screening
12-24 months ago within the last 12 months
SFV has attended training courses on food hygiene & safety
Fixed Kiosk Table Wheeled vehicle
Primary Junior High Vocational Senior High Higher
EducationGraph 67 - SFVs education level