@Article{crph1021,
AUTHOR = {Mbuga, Lucas and Chaula, Davis Naboth and Kussaga, Jamal Bakari},
TITLE = {Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania},
JOURNAL = {Current Research in Public Health},
VOLUME = {2},
YEAR = {2024},
NUMBER = {1},
PAGES = {29-44},
URL = {https://www.scipublications.com/journal/index.php/UJFST/article/view/1021},
ISSN = {2831-5162},
DOI = {10.31586/ujfst.2024.1021},
ABSTRACT = {This study assessed the handling and processing practices of 30 small-scale folded vermicelli processors in Tanga, specifically in urban areas of Tanga City, Tanzania. However, the micro- and small-scale processors were producing in unhygienic way because they are lacking facilities and equipment to process and handle the product hygienically. Multistage sampling design was adopted for this study and face-to-face interviews were conducted to collect data from all processing units through nine streets using semi-structured questionnaires and observation checklists. Data were analyzed using Statistical Package for Social Sciences, where the statistics aspect was determined from the results obtained. The processors found across various streets (ranging from 3.3% in Kwaminchi Street to 23.3% in Mabawa Street), exhibited diverse demographics, with 53.3% being owner-operators and 40% and 6.7% in labourer and supervisor roles, respectively. A significant portion (53.3%) had 1-3 years of experience, and a small portion (10%) attended formal training in pasta processing. Despite 73.3% possessing food manufacturing licenses, many were unfamiliar with legal requirements, lacking documentation and standardized processes, raising concerns about food safety. Raw materials were sourced locally, but 56.7% lacked storage facilities. Hygienic practices varied, with 43.3% undergoing periodic medical check-ups, 70% using protective gear, and 60% had hand washing facilities. Sun drying was the sole method employed, with 86.7% placed drying trays on rooftops. Packaging practices raised concerns, as 93.3% reused woven polypropylene bags, potentially impacting product quality. Awareness of aflatoxin and its health implications was lacking in 90% of the processors. Overall, the study highlighted gaps in awareness, training, and adherence to standards among processors, posing potential risks to food safety and quality. Encourage them to adhere with Tanzania Bureau of Standards requirements and formalize their quality control practices.},
}

%0 Journal Article
%A Mbuga, Lucas
%A Chaula, Davis Naboth
%A Kussaga, Jamal Bakari
%D 2024
%J Current Research in Public Health

%@ 2831-5162
%V 2
%N 1
%P 29-44

%T Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania
%M doi:10.31586/ujfst.2024.1021
%U https://www.scipublications.com/journal/index.php/UJFST/article/view/1021

TY  - JOUR
AU  - Mbuga, Lucas
AU  - Chaula, Davis Naboth
AU  - Kussaga, Jamal Bakari
TI  - Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania
T2  - Current Research in Public Health
PY  - 2024
VL  - 2
IS  - 1
SN  - 2831-5162
SP  - 29
EP  - 44
UR  - https://www.scipublications.com/journal/index.php/UJFST/article/view/1021
AB  - This study assessed the handling and processing practices of 30 small-scale folded vermicelli processors in Tanga, specifically in urban areas of Tanga City, Tanzania. However, the micro- and small-scale processors were producing in unhygienic way because they are lacking facilities and equipment to process and handle the product hygienically. Multistage sampling design was adopted for this study and face-to-face interviews were conducted to collect data from all processing units through nine streets using semi-structured questionnaires and observation checklists. Data were analyzed using Statistical Package for Social Sciences, where the statistics aspect was determined from the results obtained. The processors found across various streets (ranging from 3.3% in Kwaminchi Street to 23.3% in Mabawa Street), exhibited diverse demographics, with 53.3% being owner-operators and 40% and 6.7% in labourer and supervisor roles, respectively. A significant portion (53.3%) had 1-3 years of experience, and a small portion (10%) attended formal training in pasta processing. Despite 73.3% possessing food manufacturing licenses, many were unfamiliar with legal requirements, lacking documentation and standardized processes, raising concerns about food safety. Raw materials were sourced locally, but 56.7% lacked storage facilities. Hygienic practices varied, with 43.3% undergoing periodic medical check-ups, 70% using protective gear, and 60% had hand washing facilities. Sun drying was the sole method employed, with 86.7% placed drying trays on rooftops. Packaging practices raised concerns, as 93.3% reused woven polypropylene bags, potentially impacting product quality. Awareness of aflatoxin and its health implications was lacking in 90% of the processors. Overall, the study highlighted gaps in awareness, training, and adherence to standards among processors, posing potential risks to food safety and quality. Encourage them to adhere with Tanzania Bureau of Standards requirements and formalize their quality control practices.
DO  - Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania
TI  - 10.31586/ujfst.2024.1021
ER  -