Furthermore, US Food Code 1996 explained that cleaned equipment and utensils, laundered cloths shall be stored in a clean, dry location that is not
exposed dust or other contamination, at least 15 cm 6 inches above the floor. Draining position of clean equipments and utensils shall allow air drying and
covered. Utensils items that are kept in closed packages may be stored less than 15 cm 6 inches above the floor on dollies, pallets, racks, and skids.
3.1.5. Personnel and Employee Hygiene
The Owner of Chaiyo Farm had a rule to prohibit the sick employee to come for working, especially the contagious one. The owner checked it by asking about
their health condition every day before the production started. When the production about to start, the worker had to remove all of their accessories.
Unfortunately, Chaiyo Farm did not have production clothes, hairnet, and shoes that specifically used only in the production room. The husband of owner,
sometimes comes to production place while he was smoking.
Smoking and sick worker should not come into production place because many bacteria are found in the mouth and on the lips. During sneeze, cough, and
smoking, some bacteria are transferred to the air and may land on food that being handled Marriott and Gravani, 2006. The production clothes are needed to
reduce the risk of contamination. On arriving at work, food handlers are likely to have contaminated clothing, footwear and hair. The clean clothes, shoes, and
hairnet should be used before entering the production place and the contaminated outer street clothing should be stored in the changing room Lelieveld et al.,
2014.
3.2. Product Evaluation
3.2.1. Physical Evaluation
Water Activity
Water activity of chili paste mushroom on the zero day 10 hours after processing was around 0.886 for the non-preservative and 0.896 for the one with
preservative. Both of samples water activity was decreased on the third day, the preservative samples was around 0.887 and non-preservative was around 0.861.
Finally, on the sixth day, all of the samples water activity was increased again, 0.911 for preservative samples and 0.880 for non-preservative samples see Figure
3. Even so, the changes of water activity were not significant in storage and interaction factor p 0.05. On the other hand, the addition of preservative did
affect the water activity of food product significantly p 0.05 and the statistical analysis is shown in appendix 8. This problem may caused by the cooking heat
that was used to cook this product was different, because the addition of preservative will not affect the water activity of product Smith and Lily, 2011.
