Professional paper
Application of HACCP system in the ice cream production
Meho Bašić
; Tehnološki fakultet Univerziteta u Tuzli, Bosna i Hercegovina
Milica Vilušić
Edina Ahmetašević
Abstract
For enhancement of quality in all production segments, the ice cream factory «SA&JACOM» Sarajevo has made a decision to introduce a system of quality control and health safety for all of its products.
Possible critical control points were analyzed and successfully specified, with hazard reduction to tolerant level, and in some cases with total hazard elimination. Using HACCP methodology, it is expected that the factory will produce the ice-creams with reliable preliminary established quality and accepted level of hygienic and health safety. All the activities are applied in a precise and documented way, so the products of this factory achieve trust of the customers and provide an official production certificate.
Keywords
Ice cream factory «SA&JACOM» Sarajevo; HACCP; quality insurance
Hrčak ID:
1499
URI
Publication date:
12.1.2005.
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