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HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS

Ivana Filipović ; Veterinarski fakultet Sveučilišta u Zagrebu
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu
L Jacxsens ; University of Ghent, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation, Gent, Belgium
A Rajković ; University of Ghent, Faculty of Bioscience Engineering, Laboratory of Food Microbiology and Food Preservation, Gent, Belgium
Bela Njari ; Veterinarski fakultet Sveučilišta u Zagrebu
Pavel Bystricky ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Food Technology, Košice, Slovakia


Puni tekst: engleski pdf 213 Kb

str. 195-199

preuzimanja: 769

citiraj


Sažetak

Hazard analysis, the first principle within the HACCP
system has been identified as one of the most demanding
tasks for a HACCP team. The second principle of HACCP
is determination of Critical Control Points, at which control
can be applied and is essential to prevent or eliminate a
food safety hazard or to reduce it to an acceptable level. In
this study hazard analysis and CCP determination for the
smoked chicken leg production was made. Using UGent
method 5 production processes/steps were determined
as CCPs.

Ključne riječi

CCP, HACCP, hazard analysis, smoked chicken leg

Hrčak ID:

52441

URI

https://hrcak.srce.hr/52441

Posjeta: 1.163 *