Journal of Food, Agriculture and Environment

Vol 8, Issue 2,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Implementation of the hazard analysis critical control point (HACCP) system in a frozen fruit company


Sule Turhan *, Bahattin Cetın, Basak Canan Özbağ

Recieved Date: 2010-01-30, Accepted Date: 2010-04-16


The hazard analysis critical control point (HACCP) system, created to prevent disease hazards caused by food and to provide food safety, has gained increasing importance in food companies. This part of the food industry can benefit at economic and human levels from the establishment and the effective management of such system. The article first reviews the concepts and explains the methodology underlying the HACCP system. The different steps necessary to set up an efficient HACCP system in food industries are outlined. In the concluding part of the article, an exemplary implementation of the system in a frozen fruit company is described.


Hazard and risk analysis, food safety, frozen fruit industry, HACCP system

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 60-67

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