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https://csirspace.foodresearchgh.site/handle/123456789/941Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Atter, A. | - |
| dc.contributor.author | Annan, T. | - |
| dc.contributor.author | Ampah, J. | - |
| dc.date.accessioned | 2017-12-07T10:31:32Z | - |
| dc.date.available | 2017-12-07T10:31:32Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/941 | - |
| dc.description.abstract | The training was conducted using the manual on fufu milling/extrusion (CSIR-FRI/MA/AA/2016/003). The trainees (fufu millers) were made to appreciate the essence of implementing and observing basic food safety and Good Hygienic Practices (GHP) before, during and after milling. They expressed their appreciation to the team and requested for more of such training opportunities as they were oblivious of the consequences of their bad food handling practices on consumers | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Training | en_US |
| dc.subject | Skill training | en_US |
| dc.subject | Training course | en_US |
| dc.subject | Fufu millers | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Training of fufu millers at Teshie | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Training_Fufu_Millers_Teshie.pdf | 3.66 MB | Adobe PDF |  View/Open |
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