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RESEARCH PRODUCT
Hazard analysis and critical control points in deep-fat frying
J. MañesJuan Carlos MoltóJosé Miguel Sorianosubject
food.ingredientfoodSunflower oilCritical control pointHazard analysis and critical control pointsEnvironmental scienceGeneral ChemistryAgricultural engineeringHazard analysisIndustrial and Manufacturing EngineeringFood ScienceBiotechnologydescription
The Hazard Analysis and Critical Control Point (HACCP) system was applied to sunflower oils used for frying in nineteen university restaurants. Guidelines for implementation that include training personnel, flow diagram, identifying hazards, controlling hazards at critical control points (CCP's), monitoring CCP's and measure of action for exceeding limit were developed. Polar compounds were used as a measure for deteriorated sunflower oil and the values obtained from university restaurants before and after personnel training and implementation of HACCP were determined. Implementation of the guidelines produced an improvement in the quality of the frying process, and all establishments reduced their polar compound values to less than 25% by mass.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2002-03-01 | European Journal of Lipid Science and Technology |