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Hazard analysis and critical control point on a production line used to manufacture chiken lasagna.

Análisis de riesgos y control de puntos críticos en la línea de producción de la lasaña de pollo.

Author(s) : PASSOS LIMA DA SILVA J., GOMES DE LIMA P., CASA NOVAA DERIVE S.

Type of article: Article

Summary

The aim of this work was implanting the Hazard Analysis and Critical Point (HACCP) on a lasagna production line. Hazards and Critical Control Points (CCP) associated with chicken lasagna were determined using flow diagrams, a decision tree and microbiological testing including counts of mesophilic bacteria, Staphylococcus aureus, total and faecal coliforms and detection of Salmonella. The chicken filling was detected as being hazardous. The thawing and cooking of chicken were considered CCPs. The microbial load decreased resulting from HACCP in association with the entreprise's application of Good Manufacturing Practices (GMP) and a training programme for employees.

Details

  • Original title: Análisis de riesgos y control de puntos críticos en la línea de producción de la lasaña de pollo.
  • Record ID : 2004-1437
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 349
  • Publication date: 2003/12
  • Document available for consultation in the library of the IIR headquarters only.

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