Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review

  • Min, Sea-Cheol (Department of Food Science and Technology University of California) ;
  • Min, David B. (Food Science and Technology, The Ohio State University)
  • Published : 2006.10.30
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Abstract

Hazard Analysis and Critical Control Point (HACCP), a systematic process that identifies, assesses, and controls hazards, has been developed as an effective alternative to conventional end-point analysis for food safety control. The importance of HACCP has been emphasized recently due to the development of new food processing technologies and the increase in international trade demanding worldwide of food product safety. This paper provides a review of HACCP and a generic HACCP template for its implementation for aseptic processing of a juice drink.

Keywords

References

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