The implementation of HACCP management system in a chocolate ice cream plant

Junchao Lu; Xiao-Hui Pua; Chi-Te Liu; Che-Lang Chang; Kuan-Chen Cheng

doi:10.1016/j.jfda.2013.09.049

The implementation of HACCP management system in a chocolate ice cream plant

J Food Drug Anal. 2014 Sep;22(3):391-398. doi: 10.1016/j.jfda.2013.09.049. Epub 2013 Dec 9.

Authors

Junchao Lu¹, Xiao-Hui Pua², Chi-Te Liu³, Che-Lang Chang⁴, Kuan-Chen Cheng⁵

Affiliations

¹ Graduate Institute of Food Science and Technology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
² Graduate Institute of Food Science and Technology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan.
³ Institute of Biotechnology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan.
⁴ Great Wall Enterprise Company, Ltd, 8F, Number 20, Wenhu Street, Neihu District, Taipei 11445, Taiwan.
⁵ Graduate Institute of Food Science and Technology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan; Institute of Biotechnology, National Taiwan University, Number 1, Section 4, Roosevelt Road, Taipei, Taiwan. Electronic address: kccheng@ntu.edu.tw.

Abstract

To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

Keywords: Chocolate; Food safety; HACCP; Ice cream.

Grants and funding

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