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Implementation of HACCP in a food processing plant, microbiology and safety committee of the national food processors association. J Food Technology 993; 56.

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Article

A Model HACCP Plan for Fish Seasoning Powder Production

1Department of Industrial Chemistry, University of Yangon, Yangon, Myanmar


American Journal of Food Science and Technology. 2019, Vol. 7 No. 6, 200-204
DOI: 10.12691/ajfst-7-6-6
Copyright © 2019 Science and Education Publishing

Cite this paper:
Khin Swe Oo, Soe Soe Than, Thet Hnin Oo. A Model HACCP Plan for Fish Seasoning Powder Production. American Journal of Food Science and Technology. 2019; 7(6):200-204. doi: 10.12691/ajfst-7-6-6.

Correspondence to: Khin  Swe Oo, Department of Industrial Chemistry, University of Yangon, Yangon, Myanmar. Email: drkhinsweooic@gmail.com

Abstract

Many kinds of seasoning powder available in market contain high amount of monosodium glutamate (MSG) in Myanmar. So, natural seasoning powder without MSG from fish and vegetables seasoning powder was considered for safe and healthy product as substitute of MSG. The main aim of this research is to design Hazard Analysis and Critical Control Point (HACCP) plan for fish based seasoning powder production. Local indigenous raw materials such as Ngar-Gyin (Mrigal fish), cabbage, carrot, cauliflower, chinese cabbage, garlic and ginger were used in the formulation of fish based seasoning powder. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw fish; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards.

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