e-journal

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

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To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety
and quality while improving the production management.

Keywords:
food safety Hazard Analysis and Critical Control Point ice cream peanut butter

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Ketersediaan

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Informasi Detail

Judul Seri

j ournal of food and drug anal ys i s

No. Panggil

-

Penerbit

: Elsevier Taiwan., 2015

Deskripsi Fisik

j ournal of food and drug anal ys i s 2 3 ( 2 0 1 5 ) 5 0 9 e5 1 5

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

-

Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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