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.

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