| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2507482 | Journal of Food and Drug Analysis | 2014 | 8 Pages |
Abstract
To guarantee the safety of chocolate ice cream 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 chocolate ice cream 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 points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Junchao Lu, Xiao-Hui Pua, Chi-Te Liu, Che-Lang Chang, Kuan-Chen Cheng,