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Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing
Author(s) -
Dalgıç Ali C.,
Belibağlı Kadir B.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01619.x
Subject(s) - critical control point , hazard analysis , hazard , fermentation in food processing , food safety , food processing , food science , biological hazard , microbiology and biotechnology , risk analysis (engineering) , business , medicine , environmental health , engineering , biology , reliability engineering , bacteria , lactic acid , genetics , ecology
Summary This paper examines the factors, which influence the safety characteristics of Tarhana (Tarhana is a fermented, dried dough product commonly reconstituted and served as a hot soup). Since Tarhana is becoming an important part of the modern diet in many communities. The objectives of this study were to determine food safety practices and procedures related to the hazard analysis critical control point programme. The significant hazards found in hazard analysis were used for determination of risk assessment by five‐class hazard score matrix. The study revealed that the Critical Control Points (CCPs) for Tarhana production were cooking, fermentation, drying and sieving. At the same time, critical factors and limits for CCPs were determined. Preventative and corrective actions were proposed.