HAZARD ANALYSIS AND CCP DETERMINATION IN THE SMOKED CHICKEN LEG PRODUCTION PROCESS

Hazard analysis, the first principle within the HACCP system has been identified as one of the most demanding tasks for a HACCP team. The second principle of HACCP is determination of Critical Control Points, at which control can be applied and is essential to prevent or eliminate a food safety hazard or to reduce it to an acceptable level. In this study hazard analysis and CCP determination for the smoked chicken leg production was made. Using UGent method 5 production processes/steps were determined as CCPs.