Impact of food hazards in school meals on students' health, academic work and finance – Senior High School students' report from Ashanti Region of Ghana

The study investigated the types of food hazards, the incidences and effect of foodborne diseases (FBD) in Senior Secondary Schools in Ghana. A questionnaire was used to collect data from 180 boarding school level 1 and 2 students from 45 sampled public schools in the Ashanti Region of Ghana and analysed with SPSS Version 21. Stones and insects in food received the highest complaints alongside food allergy and intolerance. Out of 180 students, 51.7% had experienced FBD with 21.1% of these reporting to health centers within their 1–2 years in school. FBD incidence rate was 3–12 times per academic year and 12% of the students had been absent from active academic work for as long as 5 days due to FBD with 10% spending between GHC 30.00 → 50.00 on medication per each episode. Students recommended improved GHP including standard cleaning procedures, food temperature control, available hand washing facilities with detergents at the dining halls and kitchens. Mandatory requirement of routine hygiene and food safety training for food handlers was required in schools with heightened monitoring, surveillance and law enforcement on acceptable practices. Supplier control across the food chain to reduce physical and chemical contaminants in agro products and food vendor's access control was required. Improving the quality and variety of school meals could also reduce dependence on other sources for food and help in controlling food safety risks. There was a need to increase awareness on the appropriate channels to report FBD incidence in schools for effective control measures and infection treatment