Bisküvi üretim proseslerinde HACCP gıda güvenliği sisteminin kurulması ve uygulamaları üzerine bir çalışma / A study on the implamentation of HACCP food safety system in the processes of biscuit production
Loading...
Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Bisküvi üretim proseslerinde Codex Alimentarius modeli ile TS 13001 (Tehlike Analizi ve Kritik Kontrol Noktalarına (HACCP) Göre Gıda Güvenliği Yönetimi - Gıda Üreten Kuruluşlar ve Tedarikçileri İçin Yönetim Sistemine İlişkin Kurallar) standardına göre Tehlike Analizleri ve Kritik Kontrol Noktaları (HACCP) sistemi uygulanmıştır. HACCP Bir gıda ürününün farklı üretim aşamalarında olabilecek tehlikelerin belirlenmesine ve analiz edilmesine, bu tehlikelerin önlenmesi için gerekli faaliyetlerin belirlenmesine ve bu faaliyetlerin etkili bir şekilde uygulamaya konulduğunu takip etmeye yarayan bir sistemdir. Bisküvi üretim proseslerinde GMP'le, GHP'ler ve ön koşul programları eksiksiz olarak yerine getirilmiştir. HACCP takımı bisküvi üretim proseslerinde HACCP sistemini kurmuş ve uygulamıştır. HACCP takımı proseslerin her bir aşamasında risk değerlendirmesi yapmıştır. Proseslerdeki Kritik Kontrol noktaları (CCP) tanımlanmış ve kritik kontrol noktalarının izlenmesi için bir izleme sistemi oluşturulmuştur.
The Hazard Analysis Critical Control Point (HACCP) system according to the Codex Alimentarius model and Standard of TS 13001 (Management of food safety based on Hazard Analysis and Critical Control Points (HACCP) - Requirements for a management system for food producing organizations and their suppliers) was applied on the processes of biscuit lines. HACCP is a system which helps to determine and analyze of possible hazards at different production stages of food and determination of the activities to prevent these hazards and their effective applications into the practice. GMPs, GHPs and the Pre-requisite program (PRP) were made on biscit lines. HACCP Team was assembled by the business operator. HACCP Team developed and implemented the HACCP system on the processes of biscuit lines. HACCP team identified all potential (biological, chemical and physical) hazards that can have an adverse effect on the safety of biscuits. HACCP team conducted a risk assessment of every step in the process. Critical Control Points (CCPs) were identified and maintained a monitoring system in the process.
The Hazard Analysis Critical Control Point (HACCP) system according to the Codex Alimentarius model and Standard of TS 13001 (Management of food safety based on Hazard Analysis and Critical Control Points (HACCP) - Requirements for a management system for food producing organizations and their suppliers) was applied on the processes of biscuit lines. HACCP is a system which helps to determine and analyze of possible hazards at different production stages of food and determination of the activities to prevent these hazards and their effective applications into the practice. GMPs, GHPs and the Pre-requisite program (PRP) were made on biscit lines. HACCP Team was assembled by the business operator. HACCP Team developed and implemented the HACCP system on the processes of biscuit lines. HACCP team identified all potential (biological, chemical and physical) hazards that can have an adverse effect on the safety of biscuits. HACCP team conducted a risk assessment of every step in the process. Critical Control Points (CCPs) were identified and maintained a monitoring system in the process.
Description
Keywords
Gıda Mühendisliği
