Application of the hazard analysis and critical control point (HACCP)system on the mushroom processing line for fresh consumption

Abstract

The Hazard Analysis and Critical Control Point (HACCP) is a preventivesystem that intends to guarantee the safety and harmlessness of food. It improves the quality of products as it eliminates possible defects during theprocess, and saves costs by practically eliminating final product inspection. This work describes the typical hazards encountered on the mushroom processing line for fresh consumption. Throughout the process, only the reception stage of mushrooms has been considered a critical control point (CCP). The main hazards at this stage were: the presence of unauthorised phytosanitary products; larger doses of such products than those permitted;the presence of pathogenic bacteria or thermo-stable enterotoxins. Putting into practice such knowledge would provide any industry that processes mushrooms for fresh consumption with a self-control HACCP-based system for its own productions.