Development of a HACCP plan on the technological flow of manufacturing biscuits with vegetable

Viorica – Mirela Popa, Aurica – Breica Borozan, Larisa Livia Deaconu,  Delia – Gabriela Dumbravă, Nicoleta – Gabriela Hădărugă, Corina – Dana Mișcă, Camelia Moldovan, Diana – Nicoleta Raba, Bogdan - Petru Rădoi

Volume 29, Issue 2;
Pages: 133-137; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

The purpose of this paper was to identify the potential dangers that may appear at each stage of the technological process of obtaining appetizer biscuits with vegetables. This fact required the development of a HACCP plan through quality control implementation analyzes and the determination of critical control points (CCP) in the process of obtaining biscuits with vegetables.

The research was carried out covering the entire technological process from the reception of raw materials to the storage of the finished product.