Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing
作者： Ali C Dalgıç , Kadir B Belibağlı
DOI: 10.1111/J.1365-2621.2007.01619.X
关键词: Risk assessment 、 Score matrix 、 Hazard analysis and critical control points 、 Agricultural engineering 、 Food safety 、 Food science 、 Hazard analysis 、 Mathematics 、 Critical factors 、 Critical control point 、 Hazard
摘要: Summary This paper examines the factors, which influence safety characteristics of Tarhana (Tarhana is a fermented, dried dough product commonly reconstituted and served as hot soup). Since becoming an important part modern diet in many communities. The objectives this study were to determine food practices procedures related hazard analysis critical control point programme. significant hazards found used for determination risk assessment by five-class score matrix. revealed that Critical Control Points (CCPs) production cooking, fermentation, drying sieving. At same time, factors limits CCPs determined. Preventative corrective actions proposed.
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