Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Table 1

Assessment of Good Manufacturing Practices for equipment used in OFSP puree processing.

Item	Yes	No	Status
(1) Are all cleaned food equipment surfaces sanitized as necessary to prevent contamination of the product?			Noncompliant
(2) Is the equipment designed or otherwise suitable for use in OFSP puree processing?			Compliant
(3) Is there a build-up of food or other material on the equipment?			Compliant
(4) Is there any build-up or seepage of cleaning solvents or lubricants on your equipment which can contaminate food?			Compliant
(5) Is the equipment hard to dissemble for clean-up and inspection?			Compliant
(6) Is there a lot of dead space in and around the machinery where the food and other debris can collect and act as nest for insects and bacteria?			Compliant
(7) Can the surface of the equipment be sanitized?			Compliant