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

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 p...

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Bibliographic Details
Published in:Yàowu shi͡p︡in fenxi 2015-09, Vol.23 (3), p.509-515
Main Authors: Hung, Yu-Ting, Liu, Chi-Te, Peng, I-Chen, Hsu, Chin, Yu, Roch-Chui, Cheng, Kuan-Chen
Format: Article
Language:English
Subjects:
Antibiotics
Biological activity
Butter
Dairy products
Economic statistics
Food
Food additives
Food contamination & poisoning
Food industry
Food processing industry
Food quality
Food safety
Freezing
Hazard Analysis and Critical Control Point
Hazard analysis critical control point
Hazard assessment
Hazard identification
Hygiene
Ice
Ice cream
International organizations
Manufacturing
Milk
Organic chemistry
Original
Pasteurization
Pathogens
Peanut butter
Peanuts
Production management
Quality standards
Raw materials
Salmonella
Sanitation
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Summary: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.
ISSN:1021-9498
2224-6614
DOI:10.1016/j.jfda.2015.02.005