Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

Food Science and Technology (Campinas)

Cristina Farias Da Fonseca²  Tânia Lúcia Montenegro Stamford¹  Samara Alvachian Cardoso Andrade¹  Evandro Leite De Souza¹  Celiane Gomes Maia Da Silva² 

[1] ,Rural Federal University of Pernambuco Department of Domestic Sciences Post-Graduate Program of Food Science and TechnologyRecife PE ,Brazil

关键词: fishery industry;    good manufacturing practices;    HACCP;    food safety;    indústria de pescado;    boas práticas de manipulação;    APPCC;    segurança alimentar;   

DOI  :  10.1590/S0101-20612013005000019

来源: SciELO

【 摘 要 】

This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

【 授权许可】

CC BY   
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