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Abstract

The local manufacture of ready-to-use therapeutic foods (RUTFs) is increasing, and there is a need to develop methods to ensure their safe production. We propose the application of Hazard Analysis Critical Control Point (HACCP) principles to achieve this goal. The basic principles of HACCP in the production of RUTFs are outlined. It is concluded that the implementation of an HACCP system in the manufacture of RUTFs is not only feasible but also attainable. The introduction of good manufacturing practices, coupled with an effective HACCP system, will ensure that RUTFs are produced in a cost-effective, safe, and hygienic manner.

Keywords

Aflatoxins food safety good manufacturing practices Hazard Analysis Critical Control Point (HACCP)ready-to-use therapeutic food (RUTF)Salmonella

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Application of Hazard Analysis Critical Control Point in the Local Manufacture of Ready-to-Use Therapeutic Foods (RUTFs)

Abstract

Keywords

References