Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana
Table 5
Producers’ knowledge in GMP in practice (observation).
Statements
Percentage (%)
Yes
No
Comment
Food handlers wash their hands
64.7
35.3
Compromised standards
Food handlers use gloves during mashing
0.0
100.0
Did not exist
Food handlers wear proper gear during food production
35.3
64.7
Compromised standards
Food handlers wear jewelry during food preparation
82.4
17.6
Complied with standards
Food handlers wear hair restraints
47.1
52.9
Compromised standard
Water used for production is from a safe source
41.2
58.8
Compromised standard
Proper handwashing facilities are present in the preparation facility
11.8
88.2
Compromised standard
The kitchen has separate workstations
0.0
100.0
Did not exist
Food handlers sanitize work surfaces regularly
11.8
88.2
Compromised standard
Separation of raw foods from cooked foods during storage
64.7
35.3
Compromised standard
Fridges and freezers are monitored for good working conditions
23.5
76.5
Complied with standards
Food handlers have enough food storage facilities
76.5
23.5
Compromised standard
Fermenters are properly cleaned, dried, and stored
47.1
52.9
Complied with standards
Cleaning reagents are properly stored away from the processing areas
88.2
11.8
Complied with standards
Production wastes are properly disposed of from the cooking facility
