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
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author Lu, Junchao
Pua, Xiao-Hui
Liu, Chi-Te
Chang, Che-Lang
Cheng, Kuan-Chen
author_facet Lu, Junchao
Pua, Xiao-Hui
Liu, Chi-Te
Chang, Che-Lang
Cheng, Kuan-Chen
author_sort Lu, Junchao
collection PubMed
description 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 critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers’ management level.
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spelling pubmed-93548652022-08-09 The implementation of HACCP management system in a chocolate ice cream plant Lu, Junchao Pua, Xiao-Hui Liu, Chi-Te Chang, Che-Lang Cheng, Kuan-Chen J Food Drug Anal Case Report 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 critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers’ management level. Taiwan Food and Drug Administration 2013-12-09 /pmc/articles/PMC9354865/ /pubmed/28911430 http://dx.doi.org/10.1016/j.jfda.2013.09.049 Text en © 2014 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ).
spellingShingle Case Report
Lu, Junchao
Pua, Xiao-Hui
Liu, Chi-Te
Chang, Che-Lang
Cheng, Kuan-Chen
The implementation of HACCP management system in a chocolate ice cream plant
title The implementation of HACCP management system in a chocolate ice cream plant
title_full The implementation of HACCP management system in a chocolate ice cream plant
title_fullStr The implementation of HACCP management system in a chocolate ice cream plant
title_full_unstemmed The implementation of HACCP management system in a chocolate ice cream plant
title_short The implementation of HACCP management system in a chocolate ice cream plant
title_sort implementation of haccp management system in a chocolate ice cream plant
topic Case Report
url 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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