Knowledge, Hygienic Practices, and Toxi-Infectious Risks Associated with Ready-to-Eat Gbeli: A Particular Chip Derived from Cassava (Manihot esculenta Crantz) Tuber Vended in Streets of Abomey-Calavi Municipality, Benin

Table 4

Some recommended hygienic and manufacturing practices for Gbeli producers/vendors.

Rubrics	Proposed practices
Used water	(i) Sensitization of owners of drilling water stations on the regulatory methods of maintenance of the water system; (ii) Water treatment by boiling: the water is previously filtered or decanted then simmer for about a minute; (iii) Water treatment by chlorination: this consists of introducing chlorinated products (chlorine tablets, bleach, etc.) into the water to kill the microorganisms contained in it. 8 mg/L of sodium hypochlorite (NaClO) for 30 minutes makes the water potable with a NaClO residual load of 4 mg/L [32]
Production equipment	(i) Production equipment used only for the production of Gbeli; (ii) Wash before and after use of the small production equipment; (iii) Perform periodic maintenance of the crusher and the press
Packaging	(i) No longer use nonbiodegradable bags or cloth to cover the Gbeli donuts; (ii) Make stainless steel cases and transparent glass for protecting the Gbeli donuts during sale
Use of hands	(i) Stop using bare hands; (ii) Use forks or wear gloves to avoid any contamination from the vendors; (iii) Wash hands after taking money from customers, because coins and banknotes can be sources of microbiological contamination; (iv) Clean your hands after using your cell phone or after greeting customers or parents with your bare hands
Environment and conditions of sale	(i) Prioritize sale in stationary mode; (ii) The sale of Gbeli lasts about 10 hours at room temperature. Provide a heating device; (iii) Build small sheds for sale, in order to limit atmospheric contamination from air flow, dust, exhaust gases, etc.