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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Indexing

Themes: Food engineering;
Chilling of foodstuffs
Keywords: Prepared food; Food; Chilled food; Design; Chilling; Quality; Control (generic)