Research Article
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 |
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