Ice cream and HACCP.

摘要

Hazard Analysis Critical Control Point (HACCP) is a new procedure imposed upon food industries in order to guarantee the health and safety of their products. HACCP is a pro-active system which helps to prevent rather than correct problems related tothe contamination of food throughout the production and distribution chain. The application of HACCP requires a team of qualified people whose task is ultimately to identify potential sources of contamination. This requires an accurate analysis of the type of product which is being manufactured and its final destination, a detailed schematic representation of all the steps involved in the production chain, from the suppliers of the basic ingredients to the distribution points, sale and consumption of the final product. According to the experts, this new procedure for quality assurance has been determinant to the identification of several critical points in the production chain of ice cream that had been overlooked in the past.