Haccp process 3 verification#

To control the safety of sponge cakes made from organic raw materials in line with the HACCP principles, we have developed two sample sponge cakes 'Winter delight' and 'Exotic'. Design and application of hazard analysis critical control point principles for typical frozen vegetables. Citation: Hossain-Jany N, Islam R, Mazumder AR, Uddin B. Based on this research and findings, the authors recommend for implementation of HACCP system in frozen food processing industries. Cold storage was identified as OPRP in this process. The most important identified CCPs were blanching, individually quick frozen (IQF freezing), and metal detector. Three critical control point (CCPs) were identified with one operational prerequisite program (OPRP) in the processing plant.

Haccp process 3 verification#

HACCP plan, verification procedures and recordkeeping system were initiated by three-member HACCP team. HACCP model was set up based on the actual conditions in the plant.

A specific HACCP model has been developed for this plant for improvement of safety, sanitation and quality issue for frozen vegetables processing plant. This study aimed to set up a specific HACCP plan for frozen vegetable processing plant in Bangladesh. HACCP is prerequisite program for transactions of food products. Food safety of most of frozen food industry can be accrued by hazard analysis and critical control point (HACCP). Frozen food industry must be concerned with food safety.