Implementation of HACCP in a food processing plant

Implementation of HACCP in a food processing plant

Hazard Analysis Critical Control Point (HACCP) systems can be used to assure the safety of food products. Management commitment is essential for a successful program. A team approach with worker involvement must be used to make the program work. Guidelines for implementation include developing a flo...

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Veröffentlicht in:Journal of food protection 1993-06, Vol.56 (6), p.548-554
1. Verfasser: Anon
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
INDUSTRIA ALIMENTARIA
INDUSTRIE ALIMENTAIRE
RIESGO
RISQUE
SALUD
SANTE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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Beschreibung
Zusammenfassung:Hazard Analysis Critical Control Point (HACCP) systems can be used to assure the safety of food products. Management commitment is essential for a successful program. A team approach with worker involvement must be used to make the program work. Guidelines for implementation include developing a flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and recording information, and verifying the HACCP plan is working
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-56.6.548