Arvanitoyannis IS, Traikou A. A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products.
Crit Rev Food Sci Nutr 2005;
45:327-70. [PMID:
16130413 DOI:
10.1080/10408390590967694]
[Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and corn flakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ensuring the safety of these products. HACCP has been implemented within the frame of this study on various products of both Asian and European origin; the hazards, critical control limits (CCLs), observation practices, and corrective actions have been summarized in comprehensive tables. Furthermore, the various production steps, packaging included, were thoroughly analyzed, and reference was made to both the traditional and new methodologies in an attempt to pinpoint the occurring differences (advantages and disadvantages) per process.
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