The implementation of HACCP management system in a chocolate ice cream plant

To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the...

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Detalles Bibliográficos
Autores principales: Lu, Junchao, Pua, Xiao-Hui, Liu, Chi-Te, Chang, Che-Lang, Cheng, Kuan-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2013
Materias:
Case Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9354865/
https://www.ncbi.nlm.nih.gov/pubmed/28911430
http://dx.doi.org/10.1016/j.jfda.2013.09.049

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9354865/
https://www.ncbi.nlm.nih.gov/pubmed/28911430
http://dx.doi.org/10.1016/j.jfda.2013.09.049

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