Journal of Food Safety and Hygiene 2016. 2(1/2):8-14.

Design and Application of Hazard Analysis Critical Control Point Principles for typical Frozen Vegetables
Nahid Hossain-Jany, Rafiqul Islam, Md. Anisur rahman Mazumder, Burhan Uddin

Abstract


Frozen food industry must be concerned with food safety. Food safety of most of frozen food industry can be accrued by hazard analysis and critical control point (HACCP). HACCP is prerequisite program for transactions of food products. This study aimed to set up a specific HACCP plan for frozen vegetable processing plant in Bangladesh. A specific HACCP model has been developed for this plant for improvement of safety, sanitation and quality issue for frozen vegetables processing plant. HACCP model was set up based on the actual conditions in the plant. HACCP plan, verification procedures and recordkeeping system were initiated by three-member HACCP team. Three critical control point (CCPs) were identified with one operational prerequisite program (OPRP) in the processing plant. The most important identified CCPs were blanching, individually quick frozen (IQF freezing), and metal detector. Cold storage was identified as OPRP in this process. Based on this research and findings, the authors recommend for imple entation of HACCP system in frozen food processing industries.

 

 

 

 


Keywords


Hazard analysis; Critical control point; Verification

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