<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.</p></abstract>

The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

Quality management and safety of food in HACCP system aspect

Department of Production Engineering and Safety

Production Engineering Archives

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Quality management and safety of food in HACCP system aspect"}

The practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in...

Quality management and safety of food in HACCP system aspect

Publicado en línea: 25 jun 2020

Páginas: 50 - 53

Recibido: 17 mar 2020

Aceptado: 26 may 2020

DOI: https://doi.org/10.30657/pea.2020.26.11

Palabras clave
quality, HACCP system, safety of food, quality systems, competition

© 2020 Joanna Rosak-Szyrocka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Quality management and safety of food in HACCP system aspect

Publicado en línea: 25 jun 2020

Páginas: 50 - 53

Recibido: 17 mar 2020

Aceptado: 26 may 2020

DOI: https://doi.org/10.30657/pea.2020.26.11

Palabras clavequality, HACCP system, safety of food, quality systems, competition

© 2020 Joanna Rosak-Szyrocka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
quality, HACCP system, safety of food, quality systems, competition