Pirinç Üretiminde HACCP Sisteminin Uygulaması / Application of HACCP System in Rice Production

Application of modelling in HACCP plan development.

Incorporating Hazard Analysis Critical Control Points (HACCP) in the initial stages of food product development allows for an assessment of the risk and severity of hazards, which may be associated with the raw materials used, their processing, the system of distribution, and the intended use. Implementation of a HACCP plan provides a mechanism to ensure that product safety is continuously achi...

HACCP in the chocolate industry

Over the last 20 years chocolate products have been at the origin of several salmonellosis outbreaks involving mainly children. One of the main characteristics are the very low levels of Salmonella normally found in such contaminated products. Due to the low water activity, the pathogens are not able to grow but these conditions provide a good protection leading to increased heat resistance and...

HACCP: Industry versus Government

Few initiatives in the recent history of food safety regulation have approached the significance of the Hazard Analysis and Critical Control Point (HACCP) system. The HACCP concept is simple; it is a systematic, proactive approach to preventing food safety hazards by focusing resources at those points at which food safety hazards can be controlled, an alternative to generally reactive end-produ...

Current Issues in Haccp Application to Poultry Processing

Consumption of poultry meat has risen remarkably over the last two decades due to the perception that it is a “healthier” alternative to red meats. To cope with this increase in consumption processing operations have become larger and many processing plants can now process 6,000 or more carcasses per hour. These high volume plants potentially create problems due to cross contamination, and diff...

Application of HACCP principles in dairy herd health and production management