10.  Quality Control of Pastry Products using the HACCP Method

Authors: M. Panfiloiu, M.C. Cara, D.M. Perju and G.A. Dumitrel


Abstract:

HACCP is a procedure that companies have to apply in order to protect the quality of food products. The purpose of this paper is to describe the critical points in which hazard can come to light in the production process, the evaluation and the measures applied to prevent and control these critical points. This method is applied to all the technological processes in order to obtain the pastry products without yeasts.


Keywords: pastry products, hazard analysis, critical control points

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