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Article: A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products
- Article from:
- Critical Reviews in Food Science and Nutrition
- Article date:
- July 10, 2005
- Author:
CopyrightCopyright CRC Press 2005. Provided by ProQuest LLC. (Hide copyright information)
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The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and cornflakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ens
uring the safety of these products. HACCP has been implemented within the frame of this study on various products of both Asian and European origin; the hazards, critical control limits (CCLs), observation practices, and corrective actions have been summarized in comprehensive tables. Furthermore, the various production steps, packaging included, were thoroughly analyzed, and reference was made to ...