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Health and Safety Management
C/M/2030. HACCP of fresh orange, mango and lime juice production
- WORDS:
- 860
- DATE:
- 2011
- PRICE:
- 9.99 GBP
The paper offers a Hazard Analysis and Critical Control Points (HACCP) of the fresh juice produced from oranges, mangos and limes. The fruit wash step is identified as a critical control point (CCP) highlighting the need of higher hygiene standards. The process of the juice production is detailed, an example of hazard analysis sheet is presented.
KEYWORDS: HACCP, Hazard Analysis and Critical Control Point, fresh orange, mango and lime juice production,
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