HACCP, which stands for ‘Hazard analysis and critical control points’, is a preventive approach commonly applied in the food industry. It aims to enhance food safety by identifying biological, chemical, and physical hazards in the production process that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. A HACCP analysis was developed for the production of baobab fruit pulp in Kenya together with the enterprise Vokenel Ltd.
Impressions from the training activities
with the Vokenel Enterprises LTD production team.
Hazard identification through the value chain.
The HACCP team went through the whole production process in order to identify the hazards during the collection of baobab fruit, the storage, and the processing of fruit to pulp and seed and update quality control procedures accordingly.
Storage of the baobab fruit
Cracking of the baobab fruits after the training
Extracting baobab fruit pulp at Vokenel Ltd after the training
Photos by Margret James (MSc student JKUAT, Kenya)