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