Dublin Core
Title
Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems
Creator
EO Afoakwa, H Mensah-Brown, AS Budu, E Mensah
Description
Risk analysis was conducted during processing of Vacuum-Packed Pouched Tuna Chunks using HACCP systems. The hazards likely to occur and their levels of severity and chances of occurrences were identified. Critical control points, critical limits, control and preventive measures, corrective actions for non-conformances and verification procedures were evaluated and documented. ISO 22000 Analysis Worksheet was also employed for determination of some prerequisite programmes (PrPs) and compared with the HACCP decision tree table for determination of Critical Control Points (CCPs). The PrPs were the main difference between the two systems. The major hazards identified were the probable contamination with spoilage and pathogenic microorganisms-Listeria monocytogenes, Clostridium botulinum, Salmonella and Staphylococcus aureus: foreign materials-metal residues and sand; chemical …
Publisher
Universiti Putra Malaysia, Faculty of Food Science & Technology
Date
2013
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:08ZZubdj9fEC
Language
English