IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS

IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS

This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical...

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Bibliographic Details
Main Authors: CAMELIA CIOBAN, ANDA MILIN, T. TRASCA
Format: Article
Language:English
Published: Agroprint Timisoara 2008-10-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
haccp system
structureless meat product
ccp
hazard
monitoring
corrective actions
Online Access:http://spasb.ro/index.php/spasb/article/view/1331
Description
Summary:This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical limits to be monitored, until the corrective action and verification procedures establishment. Finally, the documentation concerning all procedures and records appropriate to these principles and their application was established.
ISSN:1841-9364
2344-4576

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