The Implementation of HACCP in Ice Cream Industry |
Author(s): |
| Sujit Balasahe Borude , Sam Hingginbottom Institute of Agriculture, Technology And Sciences, Allahabad, UP, India; Dr. B. R. Shakya, Sam Hingginbottom Institute of Agriculture, Technology And Sciences, Allahabad, UP, India; Tabeen Jan, Sam Hingginbottom Institute of Agriculture, Technology And Sciences, Allahabad, UP, India |
Keywords: |
| Ice Cream, Critical Control Point, Corrective Action, HACCP |
Abstract |
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HACCP (Hazard Analysis Critical Control Point) was a preventive system concerned with food safety. This system has become a necessary for transactions involving food products. The purpose was to set up specific HACCP plan for ice cream processing in ice cream industry. A specific generic HACCP model was developed to improve safety and quality of ice cream produced in industry. This was based on actual conditions in the ice cream manufacturing in industry. Four CCPs were identified in the ice cream manufacturing process. The most important identified CCPs were ice cream mix filtration, pasteurization, metal detector, and cold storage |
Other Details |
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Paper ID: IJSRDV4I40983 Published in: Volume : 4, Issue : 4 Publication Date: 01/07/2016 Page(s): 1527-1530 |
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