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Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania

Universal Journal of Food Science and Technology | Vol 2, Issue 1

Table 4. Hygiene andsanitation practices of the processors 

VariableRespondents/ categoriesFrequencyPercent (%)
Is the periodical medical check-up conducted?Yes1343.3
 No1756.7
Do you have changing/dressing room?Yes620.0
 No2480.0
Do you wear the protective gears?Yes2170.0
 No 930.0
Do you have toilet(s)? Yes30100.0
Do you have hand washing facilities?Yes1860.0
 No1240.0
At what time do you wash your hands?After visiting toilets 1446.7
 After hand shaking with others 516.7
 After blowing nose723.3
 Before starting processing413.3
Is unnecessary foot traffic not allowed in processing areas?Yes310.0
 No2790.0
Do you clean machines?Yes30100.0
Is coconut/cooking oil used for cleaning machines? Yes 30100.0
Which water used for cleaning? Normal potable water30100.0
The drying facilities cleaned bySweeping with HBBM413.3
 Sweeping with HBB2686.7
Do you have any water treatment?No30100.0
How do you dispose your waste?In communal municipal collection points 2686.7
 Burn at home waste pit 413.3

Key: HBBM: hand broom, brush and mops, HBB: hand broom and brush; Source: (Author survey, 2023).