Validating a HACCP System for the Production of Vegetable Shito

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP...

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Bibliographic Details
Published in:Journal of food quality 2018-01, Vol.2018 (2018), p.1-7
Main Authors: Ackah, Nina Bernice, Appiah, Alexander Henry Kwadwo, Baidoo, Elvis Alfred
Format: Article
Language:English
Subjects:
Agribusiness
Convenience foods
Food processing industry
Food quality
Food safety
Industrial research
International economic relations
Manufacturing
Microbiology
Microorganisms
Officials and employees
Process controls
Quality control
Quality management
Raw materials
Sauces
Vegetable industry
Vegetarianism
Vegetarians
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Summary:Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/7146040