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

研究成果: Article同行評審

13 引文 斯高帕斯(Scopus)

摘要

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.

原文English
頁(從 - 到)509-515
頁數7
期刊Journal of Food and Drug Analysis
23
發行號3
DOIs
出版狀態Published - 2015 九月 1

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmacology

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