Caterers under the Ghana School Feeding Programme (GSFP) in the Upper East Region have been advised to stop using the popularly known “white maggi” seasoning when preparing meals for school children.
The caution was issued by Fawzia Abagnama Yakubu, the Upper East Regional School Feeding Coordinator, during the opening of a practical cooking demonstration training held at Jubilee Park in Bolgatanga.
The training brought together caterers from the Bolgatanga Municipal, Bolgatanga East, Talensi, Nabdam and Bongo districts, as well as officials from the GSFP National Secretariat. The exercise forms part of a nationwide initiative led by the Ministry of Gender, Children and Social Protection to strengthen monitoring and improve the quality of meals served under the programme.
Speaking at the event, Madam Fawzia explained that the training was organized to observe how caterers prepare food for pupils and to ensure that the correct ingredients are used.
“We are organizing a practical caterer training to monitor what our caterers do on the ground when they go to cook for the students,” she said. “We want to ensure that the ingredients that are supposed to be used in preparing meals for our children are actually used.”
She noted that some caterers had resorted to using the so-called white maggi seasoning, a practice she said is not supported under the school feeding programme. Instead, she encouraged caterers to rely on fresh and locally sourced food items.
“So basically, the rationale behind organizing this program is to ensure that the ingredients that are supposed to be used for preparing the meals for our students or our kids are really used in preparing for them. Because we’ve observed that others like using this white maggi, but I don’t think school feeding supports that. We basically just want caterers to use the normal foodstuff, keta schoolboys, get our local rice and then patronize the local farmers in preparing the food for our kids,” she added.
According to Madam Fawzia, the training is being conducted across all 16 regions of the country and is one of the final sessions for the year. After the Upper East Region exercise, the team will move to the North East Region before concluding in the Savannah Region.
The demonstration also focused on hygiene and safety standards expected of caterers while preparing meals for pupils. Participants were observed wearing white aprons and caps, which Madam Fawzia said should be part of their regular cooking attire.
“That is what they are supposed to wear anytime they are cooking at their various kitchens. If we go around monitoring and find that a caterer is not wearing an apron or a cap, the person will be penalized,” she explained.
She also cautioned caterers against wearing earrings, necklaces, bangles, or spectacles while cooking, explaining that such items could accidentally fall into food and pose health risks to children.
“Assuming you are in the kitchen wearing earrings and it falls into the food without your knowledge, and a child mistakenly eats it, that will create a serious problem,” she noted.
Madam Yakubu said caterers who fail to comply with the rules would first be verbally cautioned, followed by a written warning if the behaviour persists. Continued disregard for the guidelines could eventually lead to termination of a caterer’s contract.
The training exercise is being conducted in four zones across the Upper East Region. The Bolgatanga Central Zone session covered five districts, while similar sessions are scheduled for the western and eastern zones.
At the event, the Upper East Regional Minister, Akamugri Donatus Atanga, urged the caterers to approach their responsibilities with seriousness and a strong sense of national duty. He emphasized that the success of the School Feeding Programme largely depends on the commitment and professionalism of caterers.
“The quality, hygiene, nutritional value, and safety of the meals you prepare directly affect the health, learning capacity, and future potential of our children,” he stated.
He added that the practical training would help equip caterers with improved skills in menu planning, food handling, nutrition standards, and efficient cooking practices to enhance the overall impact of the programme in schools.
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