The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

Yu Ting Hung, Chi Te Liu, I. Chen Peng, Chin Hsu, Roch Chui Yu, Kuan Chen Cheng

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

Original languageEnglish
Pages (from-to)509-515
Number of pages7
JournalJournal of Food and Drug Analysis
Volume23
Issue number3
DOIs
Publication statusPublished - 2015 Sep 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmacology

Fingerprint Dive into the research topics of 'The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant'. Together they form a unique fingerprint.

Cite this