Implementation of hazard analysis critical control point to Feta and Manouri cheese production lines

Nowadays Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite for transactions involving food products. In view of the great variety of the latter a thorough HACCP analysis is required which should however be adapted to the specific needs and peculiarities of each product. Fe...

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Bibliographic Details
Published inFood control Vol. 10; no. 3; pp. 213 - 219
Main Authors Mauropoulos, A.A, Arvanitoyannis, I.S
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 1999
Subjects
cheese ripening
cheese starters
cheesemaking
cheeses
Feta cheese
food inspection
food packaging
food processing quality
food safety
food storage
HACCP
Hazard
Manouri
pasteurization
plan implementation and evaluation
quality controls
raw milk
HACCP
Feta cheese
Hazard
Manouri
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Summary:Nowadays Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite for transactions involving food products. In view of the great variety of the latter a thorough HACCP analysis is required which should however be adapted to the specific needs and peculiarities of each product. Feta cheese and Manouri are two traditional Greek dairy products which have crossed the borders of other EU state members. Therefore, a thorough HACCP analysis of these two products has become an important issue for public health both at the national (Greek) and international (EU, USA, Australia, etc) level. This paper focuses on the flow diagrams based on the production lines of a dairy company in Northern Greece (Basdras, Katerini), and presents an analysis of the hazards and of the critical control points (CCP).
ISSN:0956-7135
1873-7129
DOI:10.1016/S0956-7135(99)00021-3