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Use of HACCP (hazard analysis critical control point) by the chilled food industry.

Author(s) : BAIRD-PARKER A. C.

Type of excerpt: Other

Summary

The application of HACCP by the chilled foods industry is essential if safe products are to be manufactured and distributed. It should be applied to a specific food production line operating to the basic hygiene requirements in good manufacturing practice documents for chilled foods manufacture. These requirements are detailed in the article together with examples of the types of critical control points that could apply to the manufacture of raw and cooked chilled foods (including sous vide).

Details

  • Original title: Use of HACCP (hazard analysis critical control point) by the chilled food industry.
  • Record ID : 1995-0933
  • Languages: English
  • Subject: Regulation
  • Source: HACCP: basic principles, applications and training.
  • Publication date: 1994/07

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