Evaluating hygienic practices in restaurants (‘chopbars’) in subin sub-metro, kumasi

The purpose of this study was to find out health implications of food from restaurants on consumers in the Sub in Sub-Metro in Kumasi. Descriptive research design was adopted to guide the study and the instruments used were questionnaire and observation checklist. The data collected to answer the research questions were analysed with frequency, percentage and pie charts. The result from the study revealed that personal hygiene practices were very low in the ‘chopbars’ visited. Hand washing and handling of foods were found to be unhygienic in the ‘chopbars’ surveyed. The result further showed that majority of the customers that buy food in ‘chopbars’ in the sub-metro check for clean and neat surroundings before buying their food.