Title of article :
Development of HACCP Procedure for the Production of Full Fat Soy Flour
Author/Authors :
Gandhi, A. P. Central Institute of Agricultural Engineering - Soybean Processing and Utilization Center, India
Abstract :
The Hazard Analysis Critical Control Point (HACCP) procedure aims at ensuring the safety of food products. Such a procedure has been developed for the production of full fat soy flour. The hazards, critical control limits, observation practices and corrective actions have been summarized in comprehensive tables. Furthermore, the production process was meticulously analyzed for drafting the HACCP protocol for the production process.
Keywords :
Soybean , full fat soy flour , hazard , HACCP , critical limits , critical controls
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
