Nutrition Oriented Interventions

Routine inspection of food vendors and food premises

Regular, unannounced visits to all food selling points across the district

Ensuring food is prepared under hygienic conditions

Monitoring cooking environments, utensils, and personal hygiene of food handlers

Monitoring food handling, storage, and preparation practices

Checking temperatures, storage containers, and separation of raw and cooked foods

Prevention of food contamination

Identifying and eliminating risks of chemical, biological, and physical contamination

Inspection of water sources used by food vendors

Testing water from boreholes, wells, pipes, and stored containers

Promotion of safe and potable water use

Educating vendors and households on water treatment methods (boiling, chlorination, filtration)

Supervision of waste management at food vending sites

Ensuring proper disposal of solid and liquid waste

Enforcement of clean surroundings

Requiring vendors to maintain litter-free, pest-free environments

Health screening and certification of food vendors

Mandatory medical checks for all food handlers (including typhoid,  and skin infections)

Prevention of spread of communicable diseases

Ensuring infected individuals do not handle food until cleared by a medical professional

Training vendors on safe food handling and nutrition

Workshops and one-on-one coaching on hygiene, balanced meals, and portion control

Public education on healthy eating practices

Community durbars, school talks, and radio discussions on nutrition

Control of flies, rodents, and other disease carriers

Spraying, trapping, and sanitation measures to reduce pests

Promotion of safe food environments

Advising vendors on proper waste storage and covering of food

Issuance of permits to food vendors

All food vendors must obtain a valid license before operating

Enforcement of public health laws

Sanctions for non-compliance, including closure of unsafe food establishments

Safe Food

Every meal sold or prepared in Adansi South is free from contamination

Clean Environment

Food vending sites are clean, organized, and pest-free

Healthy Population

Reduced cases of foodborne illness and improved nutrition for all residents

Foodborne diseases (diarrhea, typhoid, cholera)

Regular inspections and medical screening of food handlers

Poor food handling practices

Mandatory training and certification for all vendors

Contaminated water sources

Water quality surveillance and promotion of safe water use

Pest infestation at vending sites

Routine pest control and environmental sanitation enforcement

Lack of nutrition awareness

Public education campaigns on healthy eating

Food vendor license

Visit EHSU office at the District Assembly, New Edubiase

Food handler medical screening

Visit any designated health facility (list available at EHSU office)

Report an unsafe food vendor

Call our helpline or report at any Area Council office

Request nutrition education for your community

Contact EHSU to schedule a community durbar or school talk

Pest control assistance

Report infestation to EHSU for assessment and action

Dirty food vending site

Call or WhatsApp

Food vendor without a license

Call

Suspected food poisoning

Call immediately

Rodent or fly infestation at a food stall

Call or WhatsApp

Vendor using unsafe water

Call

No handwashing facilities at food stall

Call

General sanitation concern

Call or WhatsApp

1

Visit the EHSU office at the District Assembly, New Edubiase

2

Complete a food vendor registration form

3

Undergo medical screening at a designated health facility

4

Attend a food hygiene training session (scheduled monthly)

5

Pass an on-site inspection of your food premises

6

Pay the required license fee

7

Receive your license (valid for one year, renewable annually)

1

Wear clean apron and hairnet at all times

2

Wash hands with soap before handling food

3

Cover all food displayed for sale

4

Keep vending site clean and free of rubbish

5

Store raw and cooked food separately

6

Use only potable water for cooking and drinking

7

Dispose of waste in designated bins

8

Renew license annually

9

Report any illness to EHSU immediately

10

Cooperate with EHSU inspectors during visits

Balanced diet for families

General public

Safe weaning foods for infants

Mothers and caregivers

Nutrition for school-age children

Students and teachers

Healthy eating on a budget

Low-income households

Food storage and preservation

Food vendors and households

Reading food labels

General public

Preventing food waste

Households and vendors

Reporting unsafe food vendors

Keeping your surroundings clean

Washing hands before eating

Storing food properly at home

Encouraging vendors to display their licenses

Attending nutrition education programmes

Sharing this information with neighbours