Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 2 1/2 2017 11 21 8 14 EN Nahid Hossain-Jany QC and R&D, Eurasia Food Processing BD Ltd., Bangladesh Rafiqul Islam QA and R&D and Compliance Coordinator, Dhaka Ice cream Industries Ltd., Dhaka, Bangladesh Md. Anisur Mazumder Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh Burhan Uddin Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh 2016 02 17 2017 07 04 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.         https://jfsh.tums.ac.ir/index.php/jfsh/article/view/30 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/30/35