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- W45303247 abstract "In the 1960s, the Pillsbury Corporation developed the Hazard Analysis and Critical Control Point (HACCP) system with the U.S. National Aeronautic and Space Administration to ensure food safety for the first manned space missions. HACCP involves identifying all points in the manufacturing process where a food hygiene risk could occur and then controlling and monitoring those risks. Based on its success, HACCP was recognized by the U.S. Department of Agriculture as an effective system in controlling the safety of finished foods. Today, HACCP is mandated for certain segments of the food industry in the United States and in a number of other countries. Fueled by growing threats to the world's food supply, increased concern for food safety by consumers, and possible consequences of failing to provide safe, quality food products, manufacturers in many other segments of the food and beverage industries have begun to voluntarily implement HACCP programs. In fact, a major focus of the new HACCP system is farm to table. In short, everyone is responsible for safe food products. Embracing this concept and recognizing that HACCP is an effective system for controlling both food safety and quality, a number of breweries in all comers of the globe have voluntarily implemented HACCP, and because security of malt supply is a vital element of HACCP systems in breweries, malting companies have started to voluntarily implement HACCP. This paper shows how a team approach was used to research, develop, and implement HACCP in a production facility that manufactures grain-based ingredients used in the production of both beer and food. The first step of the process was to form an internal HACCP team that was then assigned the task of researching, developing, and implementing the HACCP system. The team was led by an independent, trained HACCP consultant and included personnel from all levels, including production operators, floor supervisors, plant managers, and quality control personnel. This paper identifies how critical control points, unique to a manufacturing process that begins with raw grain, were identified by the team, as well as presents examples of systems that were established to control and monitor those risks." @default.
- W45303247 created "2016-06-24" @default.
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- W45303247 date "2006-01-01" @default.
- W45303247 modified "2023-09-24" @default.
- W45303247 title "Developing HACCP programs in grain-based brewing and food ingredient production facilities" @default.
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