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HACCP Study for Toffee Ice Cream Production by Jaykishan Parmar is a document available to read on EtoBox.

What is HACCP Study for Toffee Ice Cream Production about?

The document summarizes a HACCP study for the production of toffee ice cream. It describes the production process, which involves mixing ingredients, homogenization, pasteurization, aging, freezing, addition of toffee, packaging, and hardening. It identifies potential hazards in the process as Bacillus cereus, Listeria monocytogenes, Salmonella, mycotoxins, and allergens. The HACCP study would analyze these hazards and establish critical control points during production to control hazards such as pasteuriza

Author

Jaykishan Parmar

Language

EN