title: Application of Hazard Analysis Critical Control Point in the local manufacture of ready-to-use therapeutic foods (RUTFs).
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.
authors: C Jeya K
authors: CJ
authors: Henry
authors: Janice Lim Wen
authors: JL
authors: Xin
mesh_terms: D000348:Aflatoxins / Q000032:analysis; D010367:Arachis / Q000737:chemistry; D057140:Fast Foods / Q000592:standards*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D059022:Food Safety; D064088:Hazard Analysis and Critical Control Points / Q000379:methods*; D006801:Humans; D011786:Quality Control; D012639:Seeds / Q000737:chemistry; D014867:Water / Q000737:chemistry; D014871:Water Microbiology
chemical_list: D000348:Aflatoxins; D014867:Water