Application of the HACCP System in Controlling the Formation of Bongkrekic Acid in the Production of Wet Noodles
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Hazard analysis and critical control point (HACCP) is a preventive management system used in the control of food production and processing, which can effectively improve food safety management in food enterprises. Wet noodles are commonly associated with contamination issues; thus, a demonstration study was performed in a wet noodles production enterprise in Guangzhou, including a potential hazards analysis of contamination with Pseudomonas cocovenenans subsp. and its metabolites (highly toxic bongkrekic acid). The critical control points (CCP) of the production process were identified; CCP monitoring, correction, and verification procedures were established; and prevention and control measures were proposed. Finally, a HACCP plan was formulated. Application of the HACCP system can strengthen the management and control of the production process for wet noodles, ensuring the quality and safety of this food type.
