Traceability: Availability and Efficiency among Food Industries in Ghana

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Traceability: Availability and Efficiency among Food Industries in Ghana"
written by Patricia Foriwaa Ababio, Doreen Dedo Adi, Vida Commey,
published by Food and Nutrition Sciences, Vol.4 No.2, 2013

has been cited by the following article(s):

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[2]	UK food sustainability and global food supply chains: a sustainability impact study of Ghana's fresh vegetable exports to the UK
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[3]	Food safety risk factors associated with chicken consumption and chicken handling practices in Accra, Ghana
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[4]	Effectiveness of food traceability system in the supply chain of local beef and beef sausages in Malawi: A food safety perspective
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[5]	EVALUATION OF THE FOOD SAFETY AND QUALITY MANAGEMENT SYSTEMS OF THE COTTAGE FOOD MANUFACTURING INDUSTRY IN GHANA
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[6]	The Food Industry in Ghana: Demystifying the Innovation and Quality Conundrum
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[7]	Assessing the Level of Implementation of Pre-Requisite Programs to HACCP in Selected Senior High Schools in Wa
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[8]	Production and handling practices of vegetables in the supply chain
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[9]	Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana
	Food Control, 2016

[10]	Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers
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[1]	Effectiveness of food traceability system in the supply chain of local beef and beef sausages in Malawi: A food safety perspective Food Control, 2022 DOI:10.1016/j.foodcont.2022.108839

[2]	Influence of perceived benefits and traceability system on the readiness for Halal Assurance System implementation among food manufacturers Food Control, 2017 DOI:10.1016/j.foodcont.2016.10.058

[3]	Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana Food Control, 2016 DOI:10.1016/j.foodcont.2016.03.023