FDA Urges Street Food Vendors to Avoid Reselling Leftovers
The Food and Drugs Authority (FDA) urged street food vendors on Wednesday. They should not resell leftover food. This practice can lead to food poisoning and safety issues.
Repackaging leftover food may expose consumers to illnesses. Improper storage and handling can contaminate the repackaged food. FDA officials shared this warning at a workshop in Accra.
This event was part of the 2025 World Food Safety Day activities. Madam Amatu Osman Subuur leads the Street Food Vending Inspection Unit at the FDA. She emphasized that vendors should cook based on their average customer count.
Cooking for the right number helps minimize leftovers. It also reduces contamination risks. “Avoid keeping food overnight to resell,” she advised.
Improperly stored or reheated leftovers can cause illnesses, Madam Subuur warned. “The health of the consumer is paramount,” she said. Vendors should not compromise safety for profit.
She reminded vendors about regular medical checkups. All food handlers must undergo screening at least once a year. This ensures they are fit to handle food safely.
“Don’t wait to fall sick before you go for screening,” she added. Regular checkups protect both vendors and their customers.
The FDA also encouraged cooking in enclosed spaces free from pests. Vendors should wear protective clothing like aprons, hairnets, and gloves while serving food.
World Food Safety Day aims to enhance human health and safe trade. It promotes responsible agriculture and sustainable development through awareness and practical measures against foodborne risks.
The 2025 theme is: “Food safety: Science in action.” Mr Roderick Daddey-Adjei, Deputy Chief Executive of the FDA’s Food Division, highlighted education as part of enforcement strategy.
He urged customers to ask for hygiene permits from vendors before buying street food. This serves as a protective measure for consumers.
Madam Lucy Aryeetey, CEO of Mama Luu’s Kitchen, stressed personal hygiene in the food business. Proper handling is essential for customer safety, especially with foods like salads.
“I use ice cubes to keep my salad cold,” she explained. She also washes vegetables thoroughly with vinegar and salt to prevent contamination.
