Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant
DOI:
https://doi.org/10.5433/1679-0359.2001v22n2p185Keywords:
Food safety, Lettuce salad, HACCP, University restaurant.Abstract
The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.
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