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

Table 7

Assessment of personal hygiene practices in OFSP puree processing.

Item	Yes	No	Status
(1) Are there instructions on how to be suitably dressed to enter production areas?			Compliant
(2) Do food handlers wash their hands in clean water before handling and preparation of food?			Compliant
(3) Do operators wash their hands each time after visiting the toilet?			Compliant
(4) Are employees provided paper towels and hand sanitizers?			Noncompliant
(5) Are operator’s clothes clean and presentable?			Compliant
(6) Are the food handlers observed to have any illnesses, infections, or injuries (boils, cuts) that can contaminate food in the production area?			Compliant
(7) Do food handlers use protective clothing when handling and preparing food?			Compliant
(8) Do food handlers handle food with bare hands?			Noncompliant
(9) Are disposable or reusable gloves provided?			Noncompliant
(10) Do operators have clean short nails?			Compliant
(11) Is their hair covered when handling and processing food?			Compliant
(12) Do food handlers use mobile phones while handling and preparing food?			Noncomplaint
(13) Do food handlers wear jewelry, rings, watches, fingernail polish or bandages in the processing establishment?			Compliant
(14) Do food handlers smoke/chew while handling and preparing food?			Compliant
(15) Do operators use the same equipment and surfaces in preparing raw and processed food?			Compliant
(16) Do food handlers blow their nose/cough while handling and preparing food?			Compliant