Table 2b.
Food safety knowledge scores of OFSP purée handlers before and after food safety training (N = 14).
| Food Safety Questions | Before Training |
After Training |
||
|---|---|---|---|---|
| Correct Answers (%) | Wrong Answers (%) | Correct Answers (%) | Wrong Answers (%) | |
| 18) I can wear my lab coat and safety shoes outside the processing area | 92.9 | 7.1 | 92.9 | 7.1 |
| 19) My fingernails need to be kept short and clean always | 71.4 | 28.6 | 100.0 | 0.0 |
| 20) Sanitation of equipment for sweetpotato purée processing can be done using hot water | 71.4 | 28.6 | 100.0 | 0.0 |
| 21) Sanitation can only be done after cleaning the equipment | 92.9 | 7.1 | 100.0 | 0.0 |
| 22) Sanitation destroys/removes/kills 99.999% of disease-causing microorganisms from equipment surfaces | 78.6 | 21.4 | 100.0 | 0.0 |
| 23) Waste from spilled sweetpotatoes, purée, and peels should immediately be picked from the floor and disposed of in a labeled waste bin. | 78.6 | 21.4 | 100.0 | 0.0 |
| 24) Contamination in sweetpotato purée can occur when (a)raw sweetpotato roots are mixed with the purée; (b)equipment for processing are not cleaned and sanitized; (c) when food handlers fail to practice appropriate hygiene practices | 71.4 | 28.6 | 100.0 | 0.0 |
| 25) Rotten sweetpotato roots should not be separated from ‘good’ roots | 78.6 | 21.4 | 85.7 | 14.3 |
| 26) It is not important to wash roots before peeling/cooking | 71.4 | 28.6 | 92.9 | 7.1 |
| 27) The surface of OFSP roots should be scrubbed with a sanitized brush to remove soil | 78.6 | 21.4 | 78.6 | 21.4 |
| 28) Water for washing roots needs not to be changed regularly | 50.0 | 50.0 | 85.7 | 14.3 |
| 29) Damaged/bruised areas of OFSP roots should be removed with a knife before cooking or puréeing | 71.4 | 28.6 | 92.9 | 7.1 |
| 30) It is not necessary to wash knives and roots that fall on the floor during peeling | 85.7 | 14.3 | 92.9 | 7.1 |
| 31) The soil on sweetpotato roots could be carrying harmful bacteria | 71.4 | 28.6 | 85.7 | 14.3 |
| 32) Cooking process DOES NOT destroy microorganisms on sweetpotato roots | 57.1 | 42.9 | 78.6 | 21.4 |
| 33) I cannot contaminate the purée when using the puréeing machine or during packaging if I do not wash my hands properly. | 71.4 | 28.6 | 78.6 | 21.4 |
| 34) I can eat/taste sweetpotato or purée while in the processing room | 85.7 | 14.3 | 92.9 | 7.1 |
| 35) It is right coughing or sneezing while packaging the purée | 78.6 | 21.4 | 92.9 | 7.1 |