A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products From: Critical Reviews in Food Science and Nutrition | Date: July 10, 2005| Author: Traikou, Athina; Arvanitoyannis, Ioannis S | Copyright CRC Press 2005. Provided by ProQuest LLC.Copyright information

The production of flour and semolina and their ensuing products, such as bread, cake, spaghetti, noodles, and cornflakes, is of major importance, because these products constitute some of the main ingredients of the human diet. The Hazard Analysis Critical Control Point (HACCP) system aims at ensuring the safety of these products. HACCP has been implemented within the frame of this study on various products of both Asian and European origin; the hazards, critical control limits (CCLs), observ...

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