Hygienic practices for handling, preparing, and storing food not only preserve the food’s nutrition and protect consumers from food-borne illness, but also help producers reduce food waste, garner trust to their brand, and increase business profits.
Food safety is especially important for producers who serve those with compromised immune systems, including those living with HIV/AIDS, illness, the elderly, pregnant women, and infants. Emphasis will be placed on using resources available in your community to implement a safe food handling system in your own production room.
Packaging Techniques to Improve Soy Food Shelf Life |
| Charles Nsubuga |
 |
| Faustina Vimariba |
- Food safety challenges faced by rural women soy entrepreneurs in Benin (Patrice Sewade, Managing Director of SOJAGNON, and NGO in Godomey-Togoudo, Benin) See above video @ 7:00 min
- Food safety challenges faced by a small, certified soy milk operation in Ghana (Prof. Joseph Osei, manager of AA Pure Soya Milk in Agona, Ghana)
- Food safety and quality control methods in a medium-size soy food company in Uganda (Charles Nsubuga, CEO of Sesaco Foods, Ltd., Kampala, Uganda)
"The cost of testing for aflatoxin at Makerere University is between 20 and 30 $ per sample)" - First steps for food safety in small businesses and households (Faustina Vimariba, Ghana Health Service Regional Nutrition Officer)
- Closing remarks by Prof. Matt Stasiewicz, University of Illinois, USA
- Q and A
Published on 6 Dec 2016
This webinar, Packaging Techniques to Improve Soy Food Shelf Life,
This webinar, Packaging Techniques to Improve Soy Food Shelf Life,
- focused on the range of packaging techniques for soy dairy products and the best practices for each to ensure greater success and financial growth of soy dairy enterprises.
- reviewed technical information regarding different packaging and distribution options including the use of glass versus plastic bottles, different refrigeration.
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