Research Article | OPEN ACCESS
Using HACCP to Control Hazards in Fresh Noodles Processing Line
1, 2Fu Xiaowei, 3Huang Bin and 1, 2Yu Wenping
1China Jiliang University, Zhejiang
2Zhejiang Provincial Enineering Laboratory of Quality Controlling Technology and
Instrumentation for Marine Food
3The Institute of Food and Beverage, Hangzhou Wahaha Group Co. Ltd., Zhejiang,
Hangzhou, 310018, China
Advance Journal of Food Science and Technology 2016 10:721-725
Received: May 1, 2015 | Accepted: May 22, 2015 | Published: April 05, 2016
Abstract
Quality assurance norm covering all the processing steps, from farm to table, have become obligatory and assume a fundamental role in process innocuousness. The HACCP system includes a series of inter-related steps, inherent to industrial food processing, including all the operations occurring from production to consumption of the food. A Fresh Noodle (FN), the fourth instant noodle, was an instant noodle without oil-fried process. Comparing with oil-fried noodle, Fresh Noodle (FN) has many advantages in some factors such as freshness, good taste and nutrition and so on. However, the critical problem about Fresh Noodle (FN) is controlling food microorganism that is solving its storage. This study evaluates the safety issues during the production of Fresh Noodle (FN) and it indicates how the hazards (including microbiological, chemical and physical) may be effectively controlled using a HACCP approach.
Keywords:
Fresh noodle processing, HACCP,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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