Professional paper
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
Abstract
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.
Keywords
CCP; HACCP; hazard analysis; smoked chicken leg
Hrčak ID:
52441
URI
Publication date:
12.6.2009.
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