Table 3.
Observed preparation practices, critical control points, and control measures for common child foods in Maputo, Mozambique
| Observed risks | Flour‐based: Porridge and xima (n = 20) | Cooked vegetables with rice/pasta (n = 21) | Salad (n = 7) | Fried egg (n = 6) | Meat/fish (n = 5) |
|---|---|---|---|---|---|
| Storage/processing of ingredients | |||||
| Not covered | 15/16 (94%) | 7/7 (100%) | 6/6 (100%) | ||
| Not refrigerated | 15/16 (94%) | 7/7 (100%) | 3/5 (60%) | ||
| Not washed | 8/17 (47%) | 0/6 (0%) | |||
| Handling | |||||
| No HWWS before food preparation | 11/14 (79%) | 12/13 (92%) | 5/7 (71%) | 3/4 (75%) | 2/3 (67%) |
| No HWWS before feeding | 12/18 (67%) | 10/14 (71%) | 5/7 (71%) | 2/5 (40%) | 1/4 (25%) |
| Cooking | |||||
| Not cooked to boiling | 0/20 (0%) | 0/21 (0%) | 7/7 (100%) | 0/6 (0%) | 0/5 (0%) |
| Storage after feeding | |||||
| Intend to store food | 2/12 (17%) | 12/17 (71%) | 1/5 (20%) | 2/4 (50%) | 2/4 (50%) |
| Not covered | 2/2 (100%) | 4/12 (33%) | 1/1 (100%) | 2/2 (100%) | 0/2 (0%) |
| Not refrigerated | 2/2 (100%) | 11/12 (92%) | 1/1 (100%) | 2/2 (100%) | 2/2 (100%) |
| Not reheated | 1/2 (50%) | 4/6 (67%) | 1/1 (100%) | 2/2 (100%) | 0/2 (0%) |
| Critical control points (CCPs) | |||||
|---|---|---|---|---|---|
|
• Handling • Covered storage (xima) • Storage temperature, time (xima) • Reheating temp., time (xima) |
• Handling • Covered storage • Storage temp., time • Reheating temperature, time |
• Receipt—Vendor handling • Handling • Covered storage • Storage temperature • No cooking (temperature, time) |
• Handling • Covered storage • Storage temp., time • Reheating temperature, time |
• Handling • Covered storage • Storage temperature, time • Reheating temp., time |
|
| Control measures | |||||
|---|---|---|---|---|---|
|
• HWWS • Avoid storing for long periods (xima) • Store covered, refrigerate where possible (xima) • Reheat thoroughly (xima) |
• HWWS • Avoid storing for long periods • Store covered, refrigerate where possible • Reheat thoroughly |
• Avoid these foods—No cooking • HWWS • Store covered, refrigerate where possible |
• HWWS • Avoid storing for long periods • Store covered, refrigerate where possible • Reheat thoroughly |
• HWWS • Avoid storing for long periods • Refrigerate where possible • Reheat thoroughly |
|
Note. Denominators are number of recorded events.
Abbreviation: HWWS, handwashing with soap.