HACCP - CHOOSING THE CRITERIA FOR THE CCP AND FOR THE VERIFYING PHASE

Authors
STECCHINI ML SARAIS I DELTORRE M
Citation
Ml. Stecchini et al., HACCP - CHOOSING THE CRITERIA FOR THE CCP AND FOR THE VERIFYING PHASE, Industrie alimentari, 33(329), 1994, pp. 825-827
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
33
Issue
329
Year of publication
1994
Pages
825 - 827
Database
ISI
SICI code
0019-901X(1994)33:329<825:H-CTCF>2.0.ZU;2-2
Abstract
Hazard Analysis Critical Control Point (HACCP) systems can be used to assure the safety of food products. Guidelines for implementation incl ude developing criteria for control, applying preventive/control measu res, and verifying that the HACCP plan is working. The criteria for ea ch Critical Control Point (CCP) should derive from microbial challenge testing studies. Furthermore, microbiological criteria should be sele cted as a part of the verification activities.