Title: Hazard analysis critical control point (HACCP): Implementation in the frozen food industry

Biography:

Aycan Cinar completed her PhD on food microbiology at Uludag University, Bursa, Turkey. She has involved in Breast Cancer Campaign project as a Post-doctoral Reseacher at Brunel University, London, UK. Currently, her role is Assistant Professor at the Department of Food Engineering in Bursa Technical University. Her researches focused on antibacterial, antifungal and anticancer activity of bee products, medicinal plants and natural compounds.

Abstract

Freezing process is the best protection methods against microbiological and chemical spoilage of foods. Therefore, frozen food consumption is increasing day by day and every day a new product, a new brand takes place on the shelves. On the other hand, one of the largest foodborne disease outbreaks recorded in the world comes from frozen foods and the number of deaths and poisoning increases each year. Consumption of frozen food contaminated with pathogen microorganisms (PMO) could be more serious for older adults or anyone with a weakened immune system, including pregnant women and newborn children.107 countries received frozen vegetables recalled for Listeria on July 19, 2018 (1). Food recalls are most importantly a public health issue and also they are also significant economic issues and cost of a recall to a Frozen food company is very high, besides to brand damage and lost sales. The Hazard Analysis Critical Control Point (HACCP) is a system to identify, assess and control the hazards related with production, processing, distribution and consumption in order to get safe food(2). The aim of this study was to design a HACCP system for implementing in processing line of frozen Pepper in selected frozen food factory. The following steps were taken for the HACCP system application respectively: HACCP team has been selected; product definitions and usage purposes have been formed, created the flow diagram of the frozen pepper, monitoring system, corrective actions and records created.