3.5. Gaps in research
1. the study on kitchen staff hygiene practices, food hygiene knowledge, food microbiological quality and safety of institutional meals including schools and hospitals.
2. Research on food safety in the other regions apart from the capital region
3. Other forms of food hazards including food allergens and sufferers in the population in addition to microbiology with decision on effective control measures for food processing and handling.
4. Food poisoning and other forms of food borne diseases,the causative organisms and vehicles of transmission studies and control in the country.
5. Food safety interventions in the food industry in Ghana.