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The methods analysis of hazards and product defects in food processing

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  • Krzysztof Przystupa

Abstract

The paper pertains to the issue of quality assurance methods. Particular emphasis is placed upon the examination of hazards and possible product defects in food processing. At present, Polish regulations oblige any food processing entity to implement HACCP system. The system is perceived as a universal vaccine preventing the emergence of possible hazards or reducing the risk to an acceptable level. As far as defects are concerned, these are either disregarded altogether or do not occur at all. Meanwhile, the practice proves the case is not so. The research aspect of the paper revolves around an attempt to transplant solutions primarily applied in the automotive sector onto food processing industry. The practical aspect of the paper is manifested in the analysis of causes behind defects and hazards conducted on the basis of bakery industry. Potential hazards and product defects emerging from the process were identified in the course of the study. In addition, in order to eliminate these, their level was established with the application of various methods.

Suggested Citation

  • Krzysztof Przystupa, 2019. "The methods analysis of hazards and product defects in food processing," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(1), pages 44-50.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:44-2018-cjfs
    DOI: 10.17221/44/2018-CJFS
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    References listed on IDEAS

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    1. Emmanuel N. Kokkinakis & Georgios A. Fragkiadakis & Souzana H. Ioakeimidi & Ilias B. Giankoulof & Aikaterini N. Kokkinaki, 2008. "Microbiological quality of ice cream after HACCP implementation: a factory case study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(5), pages 383-391.
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