The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

Yu-Ting Hung; Chi-Te Liu; I-Chen Peng; Chin Hsu; Roch-Chui Yu; Kuan-Chen Cheng

doi:10.1016/j.jfda.2015.02.005

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant

J Food Drug Anal. 2015 Sep;23(3):509-515. doi: 10.1016/j.jfda.2015.02.005. Epub 2015 Apr 21.

Authors

Yu-Ting Hung¹, Chi-Te Liu², I-Chen Peng³, Chin Hsu⁴, Roch-Chui Yu⁵, Kuan-Chen Cheng⁶

Affiliations

¹ Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan.
² Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.
³ Department of Life Sciences, National Cheng Kung University, Tainan City, Taiwan.
⁴ Department of Exercise Health Science, National Taiwan University of Sport, Taichung, Taiwan.
⁵ Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
⁶ Institute of Biotechnology, National Taiwan University, Taipei, Taiwan; Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan. Electronic address: kccheng@ntu.edu.tw.

Abstract

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management.

Keywords: Hazard Analysis and Critical Control Point; food safety; ice cream; peanut butter.

Grants and funding

This work was financially supported by the National Science Council, Taiwan, R.O.C. (102-2221-E-002-035-MY2 and 102-2628-B-002-004-MY3).