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Hazard analysis and critical control points in deep‐fat frying
Author(s) -
Soriano José Miguel,
Moltó Juan Carlos,
Mañes Jorge
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200203)104:3<174::aid-ejlt174>3.0.co;2-7
Subject(s) - critical control point , sunflower oil , hazard analysis , sunflower , environmental science , hazard analysis and critical control points , agricultural science , measure (data warehouse) , hazard , mathematics , toxicology , food science , operations management , computer science , risk analysis (engineering) , business , chemistry , reliability engineering , engineering , food safety , biology , data mining , organic chemistry , combinatorics
The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduced their polar compound values to less than 25% by mass.