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...
| Autores principales: | , , , , , , , |
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| Formato: | Conference Paper |
| Lenguaje: | Inglés |
| Publicado: |
International Society for Veterinary Epidemiology and Economics
2000
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/50183 |
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