About this document

HACCP Implementation for Red Chili Pepper by Aloryito Lucy is a document available to read on EtoBox.

This document presents a model for implementing a Hazard Analysis and Critical Control Points (HACCP) system during the production of red dried chili peppers to control mycotoxins. It identifies the key steps in the production process and determines the critical control points (CCPs) as sorting and drying. The HACCP system aims to ensure food safety and quality by establishing control systems focused on preventive measures rather than end-product testing alone. Implementation of good practices along with HA

Author

Aloryito Lucy

Language

EN