Introduction to HACCP for the edible oil industry

Adinan Husin, . (2001) Introduction to HACCP for the edible oil industry. [Proceedings Paper]

HACCP stands for hazard analysis and critical control point. It is part of the Food Safety Assurance System as applied to processing of food for human consumption. HACCP is used to assess hazards and subsequently establish a control system systems which focuses on preventive technique rather than relying mainly on end product testing. Thus HACCP is a preventive system of assuring food safety through hazard analysis and control measures. This paper describes the basic approach toward achieving the neccessary knowledge for implementing the system by addressing the seven principles of HACCP while giving a broad spectrum of its area of application.

Full text available from:

Abstract

HACCP stands for hazard analysis and critical control point. It is part of the Food Safety Assurance System as applied to processing of food for human consumption. HACCP is used to assess hazards and subsequently establish a control system systems which focuses on preventive technique rather than relying mainly on end product testing. Thus HACCP is a preventive system of assuring food safety through hazard analysis and control measures. This paper describes the basic approach toward achieving the neccessary knowledge for implementing the system by addressing the seven principles of HACCP while giving a broad spectrum of its area of application.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP684 P3N277 2000 Call Number
AGROVOC Term:	ELAEIS GUINEENSIS
AGROVOC Term:	PALM OILS
AGROVOC Term:	OILS INDUSTRY
AGROVOC Term:	FOOD SAFETY
AGROVOC Term:	MONITORING
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/16040

Actions (login required)

View Item