Identification of CPP in the HACCP system for convenience meat products process = Identifikacija kritičnih kontrolnih točk v HACCP sistemu pri pripravi mesnih izdelkov
Kolozyn-Krajewska, Danuta
The HACCP system is becoming accepted as an instrument for ensuring the control of food safety. Although HACCP is a systematic approach to the identification, assessment and control of hazards, it is ...mostly applied in a qualitative manner. Since knowledge of microbial behaviour in food is growing,it becomes possible to determine quantitatively the effects of controlmeasures. In a quantitative HACCP approach CCPs are defined as an operation (practice, procedure, process, etc.) at which control can be exercised to achieve a quantifiable reduction in a hazard or its stabilisation, that leads to an acceptable, safe food product. The approach toestablish the identity of quantitative CCPs in ready-to-eat meat-balls processing, was proposed. After establishing the important parameters for meat-ball and its production process, a decision was made on whether or not they can be utilised to reduce or stabilise a potential hazard. The next question was whether or not the effect was nullified by a subsequent process or procedure. Next, it was decided whether the operations controls the hazardin a quantifiable manner. A flow sheet for CCPs identification was prepared. Two processes were identificated as quantitative CCPs of meat-ballsprocessing: heating (baking) in the oven and frozen storage (time and temperature).
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