Development Of Haccp Plan For Flour Production Line
In this study, it is aimed to determine the critical control points of a flour production line in a millot Kyrgyzstan. Hazard analysis of the production line was done and 5 different critical control points have been identified and corresponding process steps are classified as follows: Reseiving of...
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| Format: | Article |
| Language: | English |
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Kyrgyz Turkish Manas University
2017-12-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/576000 |
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| author | E. Semercioglu A. Kasımakunova R. Adil Akai Tegin |
| author_facet | E. Semercioglu A. Kasımakunova R. Adil Akai Tegin |
| author_sort | E. Semercioglu |
| collection | DOAJ |
| description | In this study, it is aimed to determine the critical control points of a flour production line in a millot Kyrgyzstan. Hazard analysis of the production line was done and 5 different critical control points have been identified and corresponding process steps are classified as follows: Reseiving of wheat, storage of wheat, removal of foreign materials by metal magnite, storage of ready-made product without packaging, storage of ready-made product. The safety of control points outside the critical control points is ensured by prerequisite programs. The HACCP Plan has been established for the process steps that are considered as critical control point. |
| format | Article |
| id | doaj-art-3707a9bff99547cf986f48c812946a4e |
| institution | Kabale University |
| issn | 1694-7398 |
| language | English |
| publishDate | 2017-12-01 |
| publisher | Kyrgyz Turkish Manas University |
| record_format | Article |
| series | MANAS: Journal of Engineering |
| spelling | doaj-art-3707a9bff99547cf986f48c812946a4e2025-02-03T12:02:38ZengKyrgyz Turkish Manas UniversityMANAS: Journal of Engineering1694-73982017-12-0153011437Development Of Haccp Plan For Flour Production LineE. SemerciogluA. KasımakunovaR. Adil Akai TeginIn this study, it is aimed to determine the critical control points of a flour production line in a millot Kyrgyzstan. Hazard analysis of the production line was done and 5 different critical control points have been identified and corresponding process steps are classified as follows: Reseiving of wheat, storage of wheat, removal of foreign materials by metal magnite, storage of ready-made product without packaging, storage of ready-made product. The safety of control points outside the critical control points is ensured by prerequisite programs. The HACCP Plan has been established for the process steps that are considered as critical control point.https://dergipark.org.tr/en/download/article-file/576000flourfood safetyphysicalchemical and biological hazardshaccp systemkyrgyzstanungıda güvenliğihaccpkırgızistan |
| spellingShingle | E. Semercioglu A. Kasımakunova R. Adil Akai Tegin Development Of Haccp Plan For Flour Production Line MANAS: Journal of Engineering flour food safety physical chemical and biological hazards haccp system kyrgyzstan un gıda güvenliği haccp kırgızistan |
| title | Development Of Haccp Plan For Flour Production Line |
| title_full | Development Of Haccp Plan For Flour Production Line |
| title_fullStr | Development Of Haccp Plan For Flour Production Line |
| title_full_unstemmed | Development Of Haccp Plan For Flour Production Line |
| title_short | Development Of Haccp Plan For Flour Production Line |
| title_sort | development of haccp plan for flour production line |
| topic | flour food safety physical chemical and biological hazards haccp system kyrgyzstan un gıda güvenliği haccp kırgızistan |
| url | https://dergipark.org.tr/en/download/article-file/576000 |
| work_keys_str_mv | AT esemercioglu developmentofhaccpplanforflourproductionline AT akasımakunova developmentofhaccpplanforflourproductionline AT radilakaitegin developmentofhaccpplanforflourproductionline |