@article{ajfst2014265,
author={{Nahemiah, Danbaba and Bankole, Oyeleke Solomon and Tswako, MajiAlhassan and Nma-Usman, Kolo Isa and Hassan, Hauwawu and Fati, Kolo Isa},
title={Hazard Analysis Critical Control Points (Haccp) in the Production of <i>Soy-</i><i>kununzaki</i>: A Traditional Cereal-Based Fermented Beverage of Nigeria},
journal={American Journal of Food Science and Technology},
volume={2},
number={6},
pages={196--202},
year={2014},
url={http://pubs.sciepub.com/ajfst/2/6/5},
issn={2333-4835},
abstract={In this study, Hazard Analysis Critical Control Point (HACCP) was adopted for the evaluation of food safety hazards in the production of local cereal-based beverage (soy-<i>kununzaki</i>) consumed in Nigeria. Significant quantity of physical hazards were recorded when about 1kg of production materials were analysed. 2.35% stones pieces, 1.25% pieces of plastic materials, 1.95% metallic materials, 7.00% soil, 5.69% weed seeds, 1.55% broken grains of soybean were the main physical hazards of concerned identified, while biological physical hazards includes 2.26% animal waste and 2.15% insects. Microorganisms of public health importance were also isolated. Critical control points in the beverage production were highlighted and process capability determined. Process capability index (Cp) was approximately 1.7 for bacterial count and 1.6 for coliform, indicating that the process can be considered capable. Hence HACCP would help in improvement of quality and safe beverage production when properly applied.},
doi={10.12691/ajfst-2-6-5}
publisher={Science and Education Publishing}
}