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HACCP Plan for Dried Banana Chips by Thanh Vân is a document available to read on EtoBox.

What is HACCP Plan for Dried Banana Chips about?

The document describes the design of a Hazard Analysis and Critical Control Point (HACCP) plan for dried banana chips production. Key steps in the production process include washing, blanching in steam for 4 minutes, draining, dipping in sugar solution for osmotic dehydration, coating in vegetable oil, and drying at 60-65°C for 4-6 hours until the water activity reaches 0.55 or lower. The HACCP plan identifies hazards at each step and establishes control measures and critical limits to prevent, eliminate, o

Author

Thanh Vân

Language

EN