HAZARD ANALYSIS CRITICAL CONTROL POINTS OF FARMYARD PRODUCTION OF WARA «¤?? A POPULAR NIGERIAN CATTLE MILK FOOD

A. A.O. OGUNSHE, A. A. ADEOLA, V. O. ADETUNJI

Abstract


Hazard Analysis Critical Control Points of the production methods of farmyard-processed Nigerian
wara were determined using survey studies and oral interviews. Low to moderate sources of microbial
hazards included boiling of fresh cowmilk containing Calotropis procera extracts, transfering of
moulded wara into boiled cowmilk whey, included addition of crushed Calotropis procera leaves and
stem to fresh cowmilk and transporting wara to market for sale and packaging of wara for sale. High
sources of microbial hazards were manual milking of several cows to obtain fresh milk samples, and
collection of milk samples from different cows in same containers. Significant preventive control of the
identified microbial hazards for wara were- keeping of cows in hygienic farmyards, non-milking of mas-
titic / ill cows, proper hygiene by food handlers, usage of clean processing materials, wholesome wa-
ter samples and hygienic processing conditions. There is need for effective HACCP for quality control
and assurance of farmyard-produced Nigerian wara.


Keywords


Cattle milk, food quality control, HACCP, local cheeses, wara

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