HACCP

Implementation of Good Manufacturing Practices in Milk Processing Companies in Nairobi County and Microbial Contamination of Milk and Milk Products

Adhiambo Lilian, Lucy G. Njue & George O. Abong · Asian Food Science Journal · 2023

Good manufacturing practice involves a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations. Even though good manufacturing practices are vital systems in food safety and is associated wit...

Open access Research Article 10.9734/afsj/2023/v22i12687

The Implementation of Hazard Analysis Critical Control Point (HACCP) Plan for Chicken Nugget Plant

Md. Asaduzzaman · Asian Food Science Journal · 2021

Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to establis...

Open access Research Article 10.9734/afsj/2021/v20i530295

Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire

Alfred K. Kouamé, Marie D. Toka, Jean-Paul K. M. Bouatenin, Theodore N. Djéni, Charles Y. Tra Bi & Marcellin K. Dje · Microbiology Research Journal International · 2017

Production of attieke in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula, palm oil and water. These three inputs are involved in the entire production process. Contamination of these ingredients will result in a finished product of uncertain healt...

Open access Research Article 10.9734/MRJI/2017/34344