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To Develop And Implement A Quality Assurance System Based On Hazard Analysis Critical Control Points (Haccp) To A Cook-Freeze Operation: Research Project, Denisa Baca
Theses : Honours
The purpose of this study was to identify and develop a suitable quality assurance system based on Hazard Analysis Critical Control Points (HACCP), which was implemented to the ‘cook-freeze' operation, currently employed at Healthcarc Foods. In addition, the quality assurance system was implemented as a systematic approach to food quality, and as a means of ensuring food safety. The samples, which consisted of all the chicken dishes, were used in the development of the HACCP plans comprising of flowcharts and HACCP control charts. These dishes are regarded as 'high risk', in terms of microbiological growth, and therefore, were chosen to …