The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant
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 p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-09-01
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| Series: | Journal of Food and Drug Analysis |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1021949815000319 |