Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (<i>Ga Kenkey</i>) in the Ho Municipality, Ghana

<div>The level of importance attached to hazards during <i>Ga kenkey</i> production.</div>

Journal of Food Quality

fig3

Figure 3

Figure 3: Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (<i>Ga Kenkey</i>) in the Ho Municipality, Ghana 

Figure 3 | Assessing Producers’ Knowledge in Good Manufacturing Practices during the Production of a Traditionally Fermented Food (Ga Kenkey) in the Ho Municipality, Ghana 