HACCP for fresh cheese and jam processing line - Miguel Langa Moral

Currently in the EU, food operators are responsible for the production of safe food for consumption, and the HACCP system is a mandatory self-monitoring tool that is implemented to prevent problems affecting food safety. In the book presented here, a Hazard Analysis and Critical Control Point (HACCP) system has been designed for the production line of fresh cheese with light orange marmalade developed in the Food Science and Technology Pilot Plant as part of the Practicum course. The proposed self-control..