Food Vendors

Environmental Health Officers

Consumers

No money to expand our business. We don’t have much capital to buy maize and firewood to store when they are in season.

We continue to educate food vendors but some do not change their actions and habits. They often do their own thing when we are not around.

Concern about the safety of foods.

Consumers complains of the presence of foreign materials in Waakye with the use of brown rice; The nature of some customers can be very rude and requires much patience, meeting all their needs in order not to lose them.

We are not mobile and are not always able to get to all the street vendors within our mandate areas; inadequate office facilities, funds to maintain existing ones, inadequate staff and training programs. Low motivation among staff.

Unhygienic cooking and sales environments.

High cost of medical screening; Results of screening takes too much long in coming.

Food vendors use several other people in food preparation but do not medically screen all of those involved with the reason that when those workers are screened at the cost of the vendor, they go away with the certificate to be on their own as food vendors.

Low educational level of vendors.

Smoke from the use of firewood is injurious to our health.

Recalcitrant vendors are prosecuted but there are problems with the court systems. Most often we do not have storage facilities to keep exhibits for presentation at the courts as evidence.

Unwillingness of some vendors to adopt to improvements and innovations.

Losses from unsold foods with no proper facilities for storage of food for reuse.

Political interference in the duties of field staff.

Destruction of traditional methods of preparation with innovations.

Unstable prices of ingredients used for food preparation.

Poor implementation and enforcement of regulations and standards by the required authorities.

Stand in competition with other street foods especially fried rice that some people think is more prestigious.

Increased cost of improvement transferred to consumers.

Problems with securing our locations: “we cannot make bigger kiosk, we are afraid that authorities will remove it when we have spent so much in making it”

Financial constraints on the part of food vendors to innovate and improve on their activities.

Keeping our cleanliness is one challenge to us as food vendors; not always preparing the food under hygienic conditions. Inadequate supply of portable water (not continually flowing).

Inability to maintain a group or an association.