Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d'Ivoire.

Attiéké is the major fermented plant food in Côte d'Ivoire. The aim of this study was to identify hazards and critical control points (CCP) in order to implement a HACCP system for the production of attiéké. Physico-chemical and microbiological analyses were carried out.