Validating a HACCP System for the Production of Vegetable Shito
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. This work was aimed at developing and validating a HACCP...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/7146040 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832545933959626752 |
|---|---|
| author | Nina Bernice Ackah Elvis Alfred Baidoo Alexander Henry Kwadwo Appiah |
| author_facet | Nina Bernice Ackah Elvis Alfred Baidoo Alexander Henry Kwadwo Appiah |
| author_sort | Nina Bernice Ackah |
| collection | DOAJ |
| 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. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective 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. |
| format | Article |
| id | doaj-art-895a5fd202394be0b69f96715108c9dc |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-895a5fd202394be0b69f96715108c9dc2025-02-03T07:24:19ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/71460407146040Validating a HACCP System for the Production of Vegetable ShitoNina Bernice Ackah0Elvis Alfred Baidoo1Alexander Henry Kwadwo Appiah2CSIR-Food Research Institute (FRI), Accra, GhanaCSIR-Food Research Institute (FRI), Accra, GhanaCSIR-Food Research Institute (FRI), Accra, GhanaVegetable 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. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective 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.http://dx.doi.org/10.1155/2018/7146040 |
| spellingShingle | Nina Bernice Ackah Elvis Alfred Baidoo Alexander Henry Kwadwo Appiah Validating a HACCP System for the Production of Vegetable Shito Journal of Food Quality |
| title | Validating a HACCP System for the Production of Vegetable Shito |
| title_full | Validating a HACCP System for the Production of Vegetable Shito |
| title_fullStr | Validating a HACCP System for the Production of Vegetable Shito |
| title_full_unstemmed | Validating a HACCP System for the Production of Vegetable Shito |
| title_short | Validating a HACCP System for the Production of Vegetable Shito |
| title_sort | validating a haccp system for the production of vegetable shito |
| url | http://dx.doi.org/10.1155/2018/7146040 |
| work_keys_str_mv | AT ninaberniceackah validatingahaccpsystemfortheproductionofvegetableshito AT elvisalfredbaidoo validatingahaccpsystemfortheproductionofvegetableshito AT alexanderhenrykwadwoappiah validatingahaccpsystemfortheproductionofvegetableshito |