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alkhass 2022, 4(4): 5-10 |
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Mazaheri Y, Molaee-Aghaee E, Shokri S. Hazard Analysis and Critical Control Point (HACCP) in the Dairy Product: Cheese. alkhass 2022; 4 (4) :5-10
URL: http://alkhass.srpub.org/article-4-163-en.html
URL: http://alkhass.srpub.org/article-4-163-en.html
Department of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran.
Abstract: (616 Views)
Food safety management systems in the food industry have been established over the last four decades. The dairy industries soon realized the need for proactive procedures hence implementing HACCP (Hazard Analysis and Critical Control Points) for ensuring that safe dairy products would reach the consumers. The implementation of the HACCP system, which is known as preventive methodology would remove the possibility of complaints because of the risk of a food product. HACCP is a control system and form of risk management in the effort to prevent problems that are based on the identification of critical points in the management and production stages. Cheese is one of the dairy products that are widely favored by the community. There are various potential hazards in terms of biological chemical, and physical through process of making cheese from the initial stage of quality control of raw materials until the ripening stage. Generally, processing stages such as receiving raw materials, quality inspection, cooling, incubating, separation of why with curd, ripening and packing are consider as CCPs, which require to be watched out
Type of Study: Research |
Subject:
Food Science and Technology
Received: 2022/10/7 | Revised: 2022/11/23 | Accepted: 2022/11/27 | Published: 2022/12/25
Received: 2022/10/7 | Revised: 2022/11/23 | Accepted: 2022/11/27 | Published: 2022/12/25
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