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Food safety management systems in the frozen fruit and vegetable processing industry.

Author(s) : SEBOK A., BRATT L.

Summary

Food safety management systems based on the combined use of HACCP technique and ISO 9000 standard requirements were developed at several frozen food plants. Contaminations from primary products may survive the processing steps and it is sometimes difficult to detect these contaminations. At small growers more emphasize has to be put on creating awereness and training than on inspection. Other critical operations of the frozen fruit and vegetable production are washing, cooling, blanching, freezing, transport systems, and general and personal hygiene has a vital importance. Typical problems during implementation of HACCP technique are discussed. The ISO 9000 system is a very effective way to operate HACCP systems especially in that environment, where the practical use of documented management systems have no long standing tradition.

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Pages: p 175-180

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Details

  • Original title: Food safety management systems in the frozen fruit and vegetable processing industry.
  • Record ID : 1997-1526
  • Languages: English
  • Subject: Regulation
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

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