Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana
Table 2
Producers’ knowledge in storage handling.
Issues observed
AK
IAK
Do you buy the raw material (maize) in bulk?
33 (78.6)
9 (21.4)
If yes, how do you store the maize?
In jute sacks
11 (26.2)
31 (73.8)
In polythene bags
12 (28.6)
30 (72.4)
In hermetic bags
16 (38.1)
26 (61.9)
Do you have a storeroom purposely for the raw materials?
In sacks on pallets
15 (35.7)
27 (54.3)
In sacks on floor
18 (42.9)
24 (57.1)
In basins
9 (21.4)
33 (78.6)
Do you fumigate the storeroom regularly?
12 (28.6)
30 (72.4)
Do you have a pest control practice?
25 (59.5)
17 (40.5)
Do you use stock rotation procedures during storage?
31 (73.8)
11 (26.2)
AK = adequate knowledge; IAK = inadequate and knowledge; ±SD = standard deviation.
