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

Table 8

Good Manufacturing Practices for process control in OFSP puree processing.

Item	Yes	No	Status
(1) Are OFSP roots and puree stored on a first in, first out basis to reduce the possibility of contamination through spoilage?			Compliant
(2) Is a thermometer for recording heating temperature for OFSP roots provided?			Noncompliant
(3) Is OFSP puree dated to ensure a proper rotation and for internal tracking purposes			Noncompliant
(4) Are raw materials and the puree overstocked?			Compliant
(5) Are trucks inspected, cleaned and sanitized?			Noncompliant
(6) Are incoming OFSP roots inspected for damage or contamination so that they can be rejected?			Compliant
(7) Are freezer temperatures monitored and recorded?			Noncompliant
(8) Are food related items stored together with non-food related items?			Compliant
(9) Do you have an effective recall procedure set up?			Noncompliant