A Practical Application of Haccp in a Refrigerated Food Manufacturing Operation1

Abstract

HACCP was used in a research study to produce a refrigerated food product at a food manufacturing plant in Central Texas. Coleslaw was selected for analysis due to production volume and instability of the product during shelf‐life. Critical control points (ccps) were identified in the manufacturing areas of processing, production and distribution and documentation instruments were designed to monitor the (ccps) in each of these areas. Three formulations of the product were tested; one as control, and one a variation of the control formula with a pre‐treatment of the cabbage. The third formula contained a different stabilizing system. All products were manufactured utilizing the proposed HACCP system for this operation. The results of the study indicated that a HACCP system could be implemented into an existing food manufacturing operation successfully. The data collected from the HACCP documentation instruments for time and temperature for the three major refrigerated product holding areas were analyzed statistically. The analysis of the data indicated that changes were needed for these areas to be in compliance with this HACCP program. This study supports current literature on research from regulatory agencies and academic studies which suggests that the food industry use HACCP as a control to ensure a safe food supply for consumers.