N. KARAGOZLU1, C. KARAGOZLU2 and B. ERGONUL3
1 Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey
2 Ege University, Faculty of Agriculture, Dairy Technology Department, Bornova, Izmir, Turkey
3 Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey
KARAGOZLU, N., C. KARAGOZLU and B. ERGONUL, 2009. A model haccp plan for small-scale manufacturing of tarhana (a traditional Turkish fermented food). Bulg. J. Agric. Sci., 15: 501-513
Most of the tarhana consumed in Turkey is homemade and therefore sun-dried. However, there is a great commercial potential for the production of tarhana on an industrial scale using modern drying techniques. Since tarhana produced by traditional methods is consumed widely and take an important role in diets of many people, safety of this product is so important in terms of consumer health. At this point of view, adopting a food safety system to tarhana production is so important.
In this study hazard analysis system was adopted to manufacturing line of tarhana, critical control points on the line were determined and a sample generic HACCP plan was recommended. Preventive and corrective actions for the critical steps were also discussed in the manuscript.