Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana
Table 4
Producers’ knowledge of good manufacturing practices (GMP) in theory.
Issues observed
AK
IAK
What are the results of improper handling of kenkey during production?
Consumer illness or dissatisfaction
28 (66.7)
14 (33.3)
Consumer emotional trauma
10 (23.8)
32 (76.2)
Customer dissatisfaction
18 (42.9)
24 (57.1)
Unfavorable publicity
18 (42.9)
24 (57.1)
Increased customer & consumer complaints
22 (52.4)
20 (47.6)
Loss of profits
20 (47.6)
22 (52.4)
Lawsuits and criminal
2 (4.8)
40 (95.2)
Prosecution (legal and court costs)
3 (7.1)
39 (92.9)
High insurance costs
2 (4.8)
40 (95.2)
GMP is the sole responsibility of:
All the employees
26 (61.9)
16 (38.1)
Manufacturers
18 (42.9)
24 (57.1)
The employer
6 (14.3)
36 (85.7)
The supplier
14 (33.3)
28 (66.7)
GMP is a system to ensure food safety
39 (92.9)
3 (7.1)
The main reason for implementing GMP in your kenkey processing facility.
To improve the product quality
37 (88.1)
5 (11.9)
To improve establishment reputation
29 (69.0)
13 (31.0)
To improve customer satisfaction
32 (76.2)
10 (23.8)
To identify problems within the production process
24 (57.1)
18 (42.9)
To meet customer requirement
34 (81.0)
8 (19.0)
AK = adequate knowledge; IAK = inadequate and knowledge; ±SD = standard deviation.
