e-journal

The implementation of HACCP management system in a chocolate ice cream plant

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To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological,chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical
limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers’ management level.

Keywords:
Chocolate Food safety HACCP Ice cream

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Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

j ournal of food and drug anal ys i s

No. Panggil

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Penerbit

: Elsevier Taiwan., 2014

Deskripsi Fisik

j ournal of food and drug anal ys i s 2 2 ( 2 0 1 4 ) 3 9 1 e3 9 8

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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