Implementation of the hazard analysis critical control point (HACCP) system in a frozen fruit company

被引：0

作者：

Turhan, Sule ^{[1
]}

Cetin, Bahattin ^{[1
]}

Ozbag, Basak Canan ^{[1
]}

机构：

[1] Uludag Univ, Fac Agr, Dept Agr Econ, TR-16059 Gorukle, Bursa, Turkey

来源：

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT | 2010年 / 8卷 / 02期

关键词：

Hazard and risk analysis; food safety; frozen fruit industry; HACCP system;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The hazard analysis critical control point (HACCP) system, created to prevent disease hazards caused by food and to provide food safety, has gained increasing importance in food companies. This part of the food industry can benefit at economic and human levels from the establishment and the effective management of such system. The article first reviews the concepts and explains the methodology underlying the HACCP system. The different steps necessary to set up an efficient HACCP system in food industries are outlined. In the concluding part of the article, an exemplary implementation of the system in a frozen fruit company is described.

引用

页码：60 / 67

页数：8

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