HACCP Plan Implementation for Food Safety For Start up Business : Fruit Combining

HACCP Plan Implementation for Food Safety For Start up Business : Fruit Combining

 

HACCP Plan Implementation for Food Safety For Start up Business : Fruit Combining

Description:

HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end product testing. Seven basic principles underline the concept. These principles include an assessment of the inherent risk that may be present from harvest through ultimate consumption. Six hazard characteristics and a ranking schematic are used to identify those points throughout the food production and distribution system whereby control must be exercised in order to reduce or eliminate potential risks. A guide for HACCP plan development and critical control point (CCP) identification are noted. Further, the document points out the additional areas that are to be included in the HACCP plan: the need to establish critical limits that must be met at each CCP, appropriate monitoring procedures, corrective action proced ures to takes if a deviation is encountered, record keeping, and verification activities.

Author:

  1. Kartiko Setiyadi
  2. Tantri Yanuar Rahmat Syah
  3. Samerdanta Pusaka
  4. Darmansyah HS

Source:

International Conference on Recent Innovation 2018

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