Process manages and hygienic practices of local beverages producers and sellers in Ouagadougou, Burkina Faso

The trade of local beverages and ice has become popular in many developing countries including Burkina Faso. This study was performed to determine the local beverages safety knowledge of producers and sellers in Ouagadougou. Face-to-face interviews of 233 producers and sellers were conducted. The approach used concerned the process of good hygiene and production. The data were collected following observation checklists and an adapted set of questions: knowledge of risk perception, training, personal hygiene, cleanliness of the selling site, water supply, refreshment condition, packaging materials, food handling practices and foodborne pathogens. Data were analysed by using means, frequencies, standard deviation, 95% confidence interval and t-test. The results of survey showed that women represent 94% of 233 total sellers. Eighty five percent 85.4% did not receive appropriate training about food hygiene and 72.5% of them did not know the reasons of local beverages and ice contamination. Only 35.6% of the sellers used freeze system to store beverages. Poor quality of water and hands implicated to local beverage manufacturing were respectively assigned 8.6% and 7.3%. Statistical analyses revealed significant difference (P < 0.05) between hygiene training and stationary sellers (P = 0.004), hygiene training and source of water (P = 0.02), hygiene training and cold chain (P = 0.013). In view of the socio economic importance of local beverages and their role in the unexpected arrival of food-borne diseases, local beverages sellers should be regularly trained, retrained in order to prevent outbreaks of food-borne illnesses.