The implementation of HACCP management system in a chocolate ice cream plant

To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the...

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Bibliographic Details
Published in:Yàowu shi͡p︡in fenxi 2014-09, Vol.22 (3), p.391-398
Main Authors: Lu, Junchao, Pua, Xiao-Hui, Liu, Chi-Te, Chang, Che-Lang, Cheng, Kuan-Chen
Format: Article
Language:English
Subjects:
Aging
Antibiotics
Biological activity
Case Report
Chocolate
Corporate image
Dairy products
Factories
Fisheries
Food
Food additives
Food contamination & poisoning
Food quality
Food safety
Freezing
Good Manufacturing Practice
HACCP
Hazard analysis critical control point
Hazard assessment
Hazards
Hygiene
Ice
Ice cream
International organizations
Manufacturing
Methods
Milk
Pasteurization
Pathogens
Quality standards
Raw materials
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Summary:To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.
ISSN:1021-9498
2224-6614
DOI:10.1016/j.jfda.2013.09.049