Abstract
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. © 2015 Food and Drug Administration, Taiwan.
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Recommended Citation
Hung, Y.-T.; Liu, C.-T.; Peng, I.-C.; Hsu, C.; Yu, R.-C.; and Cheng, K.-C.
(2015)
"The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant,"
Journal of Food and Drug Analysis: Vol. 23
:
Iss.
3
, Article 7.
Available at: https://doi.org/10.1016/j.jfda.2015.02.005
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