Good hygiene practices, HACCP and the use of natural substances for the quality of Charmout

HACCP assesses hazards related to production/distribution, good manufacturing practices and critical points in the food distribution system. GMP controls hygiene parameters for personnel and facilities at the production plant. However, natural substances are used to assess quality on the one hand and the effectiveness of secondary metabolites on the other, in order to prevent microbial proliferation in the finished charmout product. In Chad, it is important to apply HACCP methods in the various production/manufacturing industries to control certain critical points. As a result, consumers are exposed to microbial contamination such as E. coli, Salmonella, etc. linked to meat products (charmout).