IMPLEMENTATION OF HACCP IN A FOOD-PROCESSING PLANT

Authors
MOBERG L KRYSINSKI E BERNARD D HALL P SCOTT VN HONTZ L FELDSTEIN F HOLZINGER T SWANSON K THOMPSON S DAVID J SHANNON T GOMBAS D HOTCHNER S KUEHM J YOUNG L THARRINGTON G LIEWEN M KINELL W ZINK D GRAUMLICH T BROWN D MARCINIAK D MORTON D
Citation
L. Moberg et al., IMPLEMENTATION OF HACCP IN A FOOD-PROCESSING PLANT, Journal of food protection, 56(6), 1993, pp. 548-554
Citations number
9
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Journal of food protection → ACNP
ISSN journal
0362028X
Volume
56
Issue
6
Year of publication
1993
Pages
548 - 554
Database
ISI
SICI code
0362-028X(1993)56:6<548:IOHIAF>2.0.ZU;2-4
Abstract
Hazard Analysis Critical Control Point (HACCP) systems can be used to assure the safety of food products. Management commitment is essential for a successful program. A team approach with worker involvement mus t be used to make the program work. Guidelines for implementation incl ude developing a flow diagram, identifying hazards, controlling hazard s at critical control points (CCP's), monitoring CCP's and recording i nformation, and verifying the HACCP plan is working.