HACCP in Small and Medium Artisan Plants Dedicated to the Production of IV and V Gamme Vegetables
Keywords:safety, fresh cut vegetables, disinfection
The supply of minimally processed fresh foods is growing, so it is essential that the products can be used without risk to the health of consumers. Such risks can result not only in serious effects on home health and business productivity, but even in legal responsibilities for producers. The number of vegetable processing plants in different scales has increased in recent years in many countries. At the same time, fresh plant products have been involved in various researches as the main source of infection. Also, handling during processing and lack of heat treatment turn risk control points during the process difficult to establish. For this reason, this review highlights the importance of effective programs implementing Good Manufacturing Practices (GMP), Sanitation Standar Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) which aid in assuring the safety of these foods.
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