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.

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