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HACCP implementation: a generic model for chilled foods.

Type of article: Article

Summary

This paper focuses on products prepared at a central location and distributed to retail establishments via refrigerated distribution channels. The purpose is to present a detailed approach to developing a hazard analysis critical control point (HACCP) plan for these novel products. Prepared chicken salad is used as the model and particular emphasis is given to distinguishing true critical control points from simple control points. The paper should benefit all chilled food processors, but particularly the smaller processor attempting to develop a HACCP plan for his facility.

Details

  • Original title: HACCP implementation: a generic model for chilled foods.
  • Record ID : 1994-3523
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 12
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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