Establishing a HACCP system in a small-scale traditional meat processing enterprise

dc.contributor.author	Trianti, I	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Zoiopoulos, PE	en
dc.date.accessioned	2014-06-06T06:48:28Z
dc.date.available	2014-06-06T06:48:28Z
dc.date.issued	2008	en
dc.identifier.issn	11201770	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4160
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-57149114390&partnerID=40&md5=68a0d298a3e1591b28c3e927e5331568	en
dc.subject	Critical control points	en
dc.subject	Cured ham	en
dc.subject	Food safety management system	en
dc.subject	HACCP	en
dc.title	Establishing a HACCP system in a small-scale traditional meat processing enterprise	en
heal.type	journalArticle	en
heal.publicationDate	2008	en
heal.abstract	The aim of the present work was to develop a HACCP program for a small-scale cured ham producing enterprise. The product is defined, the key-stages of production are described, and the prerequisite programs and supporting measures applied in the enterprise are given. Regarding hazard analysis, the HACCP team was formed, the potential hazards were identified, and after evaluation, the critical control points (CCPs) were determined. The CCPs of the processing steps are: reception and storage of raw materials, meat trimming, weighing of curing mixture, cooling, drying, resting and maturing, packaging-labeling and storage of the final product.	en
heal.journalName	Italian Journal of Food Science	en
dc.identifier.issue	3	en
dc.identifier.volume	20	en
dc.identifier.spage	427	en
dc.identifier.epage	432	en