Abstract:The Hazard Analysis and Critical Control Point system (HACCP) is a scientific and systematic approach to identify hazards and provide measures for their control to ensure food safety. Thus, to ensure that the quality of agbélima, a product derived from cassava is taken into consideration during processing, the HACCP system has been applied to improve both the quality and the safety of that product. The
methodology used for the implementation of the quality approach on the chain of production of agbelima in S… Show more
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