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APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO READY-TO-EAT CHILLED FOODS.

Author(s) : BRYAN F. L.

Type of article: Article

Summary

THE USE OF HACCP SYSTEMS TO FOOD MARKETS AND FOOD SERVICE ESTABLISHMENTS IS DISCUSSED, FOR EXAMPLE RECIPE REVIEW, PROCESS/PREPARATION, OBSERVING MEASURING AND TESTING OPERATORS, PRODUCTION OF FLOW DIAGRAMS AND ASSESSMENT OF SEVERITY AND RISKS. IDENTIFICATION OF CRITICAL CONTROL POINTS TO ELIMINATE, PREVENT OR MINIMISE HAZARDS ARE THEN CONSIDERED AND A TABLE IS GIVEN OF HAZARDOUS CHILLED FOOD HANDLING ACTIVITIES TOGETHER WITH AN EXAMPLE OF AN HACCP SYSTEM FOR PREPARATION, STORAGE AND DISPLAY OF EGG SALAD. CRITERIA FOR CONTROLLING HAZARDS ARE ENUMERATED AND EMPHASIS IS LAID ON PROPER MONITORING SYSTEMS AND THEIR VERIFICATION BY A THIRD PARTY. G.R.S.

Details

  • Original title: APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO READY-TO-EAT CHILLED FOODS.
  • Record ID : 1991-1180
  • Languages: English
  • Source: J. Food Technol. - vol. 44 - n. 7
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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