Dr. Olanike Rebecca Agwu-Umahi1, Dr. Tochi Joy Okwor1 Effects of Good Manufacturing Practices and HACCP training on knowledge and practice of producers of sachet water in Enugu metropolis Dr. Olanike Rebecca Agwu-Umahi1, Dr. Tochi Joy Okwor1 1Department of Community Medicine, University of Nigeria Teaching Hospital Ituku Ozalla

Introduction Although sachet water is an innovation that has been described as a sustainable way to increase access to safe water in developing countries like Nigeria evidence suggests that most of the available brands are unsafe for human consumption often due to poor manufacturing practices by the manufacturers.

Aim of this study to assess the knowledge and practices of sachet water producers on good manufacturing practices (GMPs), hazard analysis and critical control points (HACCP) determine if training or retraining of the producers can improve their knowledge and production practices.

Method This was a total population, quasi-experimental study carried out between July 2013 and January 2014 in Enugu, South-eastern Nigeria, involving a total of 56 factories and their production managers. It involved administration of pre-tested, interviewer-administered questionnaire on producers, production evaluation using a modified NAFDAC checklist of Good Manufacturing Practices (GMPs) for sachet water production. There was also a training intervention on GMP and HACCP for producers in the intervention arm.

Statistical analysis Data analysis was done using SPSS 22.0. Chi square and Fishers exact tests were used for comparison of proportions and the Student t test for comparison of means. P - value of < 0.05 was considered statistically significant.

Result A total of 31 factories and production managers in the intervention arm and 25 factories and their brands in the control arm completed the study. Knowledge of GMP was low in both groups at baseline. Following intervention, the proportion of producers with knowledge score above 50% knowledge increased from 3(9.68%) to 22(71.0%) (p<0.001), whereas, the control group showed no change.

Result Proportion of factories with up to 60% practice compliance with GMP increased from 17(54.8%) in study group to 20(65.5%) but this was not statistically significant (p=0.453). The practice compliance of control group factories reduced from 15(60%) to 10 (40%) although this was also not statistically significant.

Conclusion The training of producers increased their knowledge of GMP but had no effect on their practices of good manufacturing practices showing that knowledge in itself does not guarantee change in practices. Further measures such as stringent regulation and supportive supervision are necessary to ensure continuous improvement in production practices thereby improving sachet water quality.