Applying of Hazard Analysis & Critical Control Points System on Orange Juice Production line


Abstract in English

In order to achieve the safety of the product of orange juice packed in glass bottles, the physical, chemical and biological hazards that are likely to be found in all stages of industrialization have been studied, based on the methodology of internationally approved hazard analysis according to the HACCP methodology. This study identified all the potential risks associated with this industry, which were three basic stages within the manufacturing line: the pasteurization, the closing phase and the cleaning phase (CIP).

References used

Sprenger, R. A, 2016- The HACCP Handbook, 6th edition. Highfield international Ltd. UK
Mayes, T and Mortimore, S, 2001- Making the most of HACCP, Learning from others experience, Woodhead Publishing Limited and CRC Press, Cambridge, England, 304
Truswell, A.S., 1997- Protective plant foods: new opportunities for health and nutrition. Food Australia; 49(1), 40-43

Download