Application of HACCP to improve the safety of informally marketed raw milk in Kenya

Food safety standards require monitoring from production-to-consumption. The Hazard Analysis Critical Control Points (HACCP) process, recommended by FAO/WHO, is now a widely accepted methodology in risk analysis for industrially processed foods. HACCP identifies the points in a process that are haza...

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Bibliographic Details

Main Authors:	Mwangi, A., Arimi, S.M., Mbugua, S., Kang'ethe, Erastus K., Ouma, Emily A., Omore, Amos O., McDermott, John J., Staal, Steven J.
Format:	Conference Paper
Language:	Inglés
Published:	International Society for Veterinary Epidemiology and Economics 2000
Subjects:	public health milk consumer protection dairy hygiene
Online Access:	https://hdl.handle.net/10568/50183