Accra: The Food and Drugs Authority (FDA) on Wednesday issued a strong advisory to street food vendors, cautioning them against the practice of reselling leftover food. This measure is aimed at reducing the risk of food poisoning and ensuring public safety.
According to Ghana News Agency, the FDA highlighted that repackaging and reselling leftover food could pose serious health risks to consumers as such food may become contaminated due to improper storage and handling. This warning was delivered during a sensitization workshop for street food vendors in Accra, organized as part of the 2025 World Food Safety Day celebrations.
Madam Amatu Osman Subuur, the Head of the Street Food Vending Inspection Unit at the FDA, addressed the vendors, advising them to prepare food quantities based on the average number of customers they serve daily to minimize leftovers. This practice would not only reduce food waste but also lower the risk of foodborne illnesses. She emphasized, ‘As vendors, you should know the average number of customers you serve daily. Cook for that number and avoid keeping food overnight to resell.’
Madam Subuur further explained that improperly stored or reheated leftover food could result in contamination, leading to foodborne illnesses. She stressed the importance of prioritizing consumer health over profit, stating, ‘The health of the consumer is paramount. You cannot compromise that for profit.’
Additionally, Madam Subuur underscored the significance of regular medical checkups for food handlers, including assistants and cooks. She urged them to undergo medical screening at least once a year to ensure they are fit to handle food safely. ‘Don’t wait to fall sick before you go for screening. Make it a habit, because you’re not only protecting yourself but also the people who eat from you,’ she advised.
The FDA also instructed food vendors to prepare food in enclosed spaces free from pests and to wear protective clothing such as aprons, hairnets, and gloves during food preparation and serving.
World Food Safety Day aims to enhance public health, promote safe trade, encourage responsible agriculture, and support sustainable development by raising awareness and advocating for practical measures to prevent, detect, and manage foodborne risks. The theme for the 2025 commemoration is ‘Food safety: Science in action.’
Mr. Roderick Daddey-Adjei, the Deputy Chief Executive of the Food Division at the FDA, noted that the Authority has integrated education into its enforcement strategies to improve compliance. He encouraged consumers to request hygiene permits and medical clearances from food vendors before purchasing street food as a precautionary measure.
Madam Lucy Aryeetey, a participant and Chief Executive Officer of Mama Luu’s Kitchen, emphasized the importance of personal hygiene in the food business to ensure customer safety. She shared her practices, such as using ice cubes to keep salads cold and washing vegetables thoroughly with vinegar and salt, to prevent contamination.