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HACCP: practical applications and experiences in frozen food manufacture.

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

Summary

HACCP (Hazard Analysis and Critical Control Point System) technique was applied in frozen food plants. Scope mainly covered: food safety and quality issues. Hazards of foreign bodies, microbiological, toxic and chemical hazards were analysed throughout the whole process of frozen fruit and vegetable production till consumer practices. Key process steps as material receiving, cleaning, blanching, freezing, handling and sanitary operation etc. were analysed. Critical control points identified by HACCP technique were used as minimal requirements to be controlled by process control: handling, storage, delivery and training sections of ISO 9,000 quality systems. Training requirements of suppliers, maintenance and operational staff were identified by the technique as well. Practical project management as selecting manageable size, identifying priorities, achieving commitment, organisation of administration are discussed as well.

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Pages: 283-290

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Details

  • Original title: HACCP: practical applications and experiences in frozen food manufacture.
  • Record ID : 1996-0964
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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