Haccp Model Application In The Production Of Canned Grapefruit Segment

Year 2005, Volume: 3 Issue: 4, 25 - 27, 01.08.2005

Metin Güldaş Canan Dokuzlu Mehlika Güçbilmez

Abstract

Canned grapefruit segment is both consumed directly and used in cakes and other bakery products as well. In the products like canned fruit with high acidity some mould and yeast can appear, spore forms of some bacteria can survive. There is a questioning matter in using chemicals for peeling. Partly penetration into the fruit tissue of chemicals used depends upon the processing time, temperature and concentration.HACCP Hazard Analysis On Critical Control Points being applied during the production of canned grapefruit segments will eliminate the existing risks and provide a more safely produced food getting rid of the hazards.In this study, applying the 7 principles of HACCP system 5 critical control points were determined.

Keywords

HACCP, grapefruit, chemical peeling

GREYFURT DİLİM KONSERVESİ ÜRETİMİNDE HACCP KRİTİK KONTROL NOKTALARINDA TEHLİKE ANALİZİ UYGULAMASI

Abstract

Greyfurt segment konservesi hem doğrudan tüketilebilmekte hem de pasta ve benzeri ürünlerde kullanılmaktadır. Asitliği yüksek greyfurt konservesi gibi ürünlerde bazı maya ve küfler üreyebilmekte, bazı bakterilerin sporları canlı kalabilmektedir. Greyfurt dilim segment zarlarının kimyasal yolla soyulması için kullanılan kimyasallar süre, sıcaklık ve konsantrasyona bağlı olarak meyve dokusuna kısmen geçebilmektedir. HACCP Kritik Kontrol Noktalarında Tehlike Analizi ' in greyfurt dilim konservesi üretiminde kullanılması, mevcut risklerin elemine edilmesi ve tehlikelerin ortadan kaldırılarak daha güvenli bir ürün üretilmesini sağlayacaktır.Çalışmada HACCP sisteminin yedi ilkesi uygulanmış ve beş kritik kontrol noktası belirlenmiştir.

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