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Validating a HACCP System for the Production of Vegetable Shito.

Item

Title

Validating a HACCP System for the Production of Vegetable Shito.

Description

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production.

Creator

Ackah, N. B.; Baidoo, E. A.; Appiah, A. H. K.

Date

2018

Language

English

Abstract

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. is work was aimed at developing and validating a HACCP system for the production of vegetable shito. e HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identi ed hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be e ective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.

Bibliographic Citation

Ackah, N. B., Baidoo, E. A., & Appiah, A. H. K. (2018). Validating a HACCP system for the production of vegetable shito. Journal of Food Quality, 2018.

Collection

Citation

Ackah, N. B.; Baidoo, E. A.; Appiah, A. H. K., “Validating a HACCP System for the Production of Vegetable Shito.,” CSIRSpace, accessed December 7, 2024, http://cspace.csirgh.com/items/show/566.