dc.contributor.author | Edward G, Karuri | |
dc.date.accessioned | 2013-02-23T07:08:06Z | |
dc.date.issued | 1999 | |
dc.identifier.citation | The Journal of Food Technology in Africa Vol. 4 No.4 | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/10836 | |
dc.description.abstract | High standards of hygiene and an effective sanitation programme will ensure the manufacture of food products that are free from contamination. The good Manufacturing Practice, as a collective responsibility of everyone in the food handling chain (workers as well as the management personnel), must be taught and followed. However, a properly designed food plant will be easier to sanitise and achieve the required standards of hygiene. It is also more likely to provide tbe consumer with safer food products. | en |
dc.language.iso | en | en |
dc.subject | Food Hygiene | en |
dc.subject | Sanitation | en |
dc.subject | Food Industry | en |
dc.title | Basic Food Hygiene and Sanitation in the Food Industry | en |
dc.type | Article | en |
local.publisher | Department of Food Technology and Nutrition | en |