Application of hazard analysis critical control point in the local manufacture of ready-to-use therapeutic foods (RUTFs)

Food and Nutrition Bulletin

Volumn 35, Issue , 2014, Pages S57-S63

  Henry, C Jeya K ^a   Xin, Janice Lim Wen ^a  

^a AGENCY FOR SCIENCE   (Singapore)

Author keywords

Aflatoxins; Food safety good manufacturing practices; Hazard Analysis Critical Control Point (HACCP); Ready to use therapeutic food (RUTF); Salmonella

Indexed keywords

COST-BENEFIT ANALYSIS; FOOD; FOOD SAFETY; HAZARD ASSESSMENT; HYGIENE; IMPLEMENTATION PROCESS; MANAGEMENT PRACTICE; MANUFACTURING; TOXIN;

SALMONELLA;

AFLATOXIN; WATER;

ARTICLE; CHEMISTRY; FAST FOOD; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; HAZARD ASSESSMENT; HUMAN; METHODOLOGY; MICROBIOLOGY; PEANUT; PLANT SEED; QUALITY CONTROL; STANDARD;

AFLATOXINS; ARACHIS HYPOGAEA; FAST FOODS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD SAFETY; HAZARD ANALYSIS AND CRITICAL CONTROL POINTS; HUMANS; QUALITY CONTROL; SEEDS; WATER; WATER MICROBIOLOGY;

EID: 84905923731     PISSN: 03795721     EISSN: 15648265     Source Type: Journal    
DOI: 10.1177/15648265140352S109     Document Type: Review

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