AGFD 110 |
| HACCP (Hazard Analysis Critical Control Points) is an internationally recognized and recommended approach to food safety that anticipates and prevents hazards associated with ingredients. The objective of this work was to develop a HACCP plan for the receipt of moon pie's. The first step of the HACCP plan is to conduct a hazard analysis, which identifies the potential hazards found in this recipe. These potential hazards include the receiving and storage of the ingredients such as egg whites, marshmallow, non-fat dry milk and annatto (color). The second step of HACCP is the determination of critical control points (CCP's). There are four CCP's for the moon pies recipe, which are controlled by "establishing critical limits" or standards that food must meet to be considered safe for each control point, CP (third HACCP step). Adequate cooking (time temperature, 350¢ªF for 15 sec) at the consumer level is critical to ensure the destruction of pathogenic bacteria and assure the safety of products that contain eggs (fourth step). The fifth step is to establish corrective actions when the critical limit was not met. This step includes rejection of any food product that doesn't meet standard criteria from being delivered. The sixth step is verification procedures. This step will determine if the HACCP plan is working or whether it needs to be altered. The last step is to establish record-keeping and documentation procedures. Inspection of storage areas, cooking temperature for conveyor, cooling temperature for cooling conveyor, and packaging logs are periodically reviewed. Based on the conclusion of this project, HACCP would be an essential plan for insuring safety of food products. |
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General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster
Division of Agricultural & Food Chemistry |