Title of article
Development of HACCP Procedure for the Production of Full Fat Soy Flour
Author/Authors
Gandhi, A. P. Central Institute of Agricultural Engineering - Soybean Processing and Utilization Center, India
From page
141
To page
154
Abstract
The Hazard Analysis Critical Control Point (HACCP) procedure aims at ensuring the safety of food products. Such a procedure has been developed for the production of full fat soy flour. The hazards, critical control limits, observation practices and corrective actions have been summarized in comprehensive tables. Furthermore, the production process was meticulously analyzed for drafting the HACCP protocol for the production process.
Keywords
Soybean , full fat soy flour , hazard , HACCP , critical limits , critical controls
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559630
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