To guarantee the safety of yoghurt,
fermented cream and kariesh cheese production, the Hazard Analysis Critical
Control Points (HACCP) system was applied to the production process. The
biological, chemical, and physical hazards that may exist in every step of
yoghurt, fermented cream and kariesh cheese production were identified. In
addition, the critical control points were selected and the critical limits,
monitoring, corrective measures, records, and verifications were established.
The critical control point, which includes pasteurization, was identified.
Implementing the HACCP system in food manufacturing can effectively ensure food
safety and quality. The HACCP plan tasks positively influenced the
microbiological quality in the assessment of the final products.seemore.
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