HACCP project Business & Marketing Term Paper Essay

Effective Implementation of HACCP in Your Own Company
Name
Institutional Affiliate
HACCP Project
Introduction
The food and beverage industry in the state of Kentucky makes for one of the state’s economic sectors that put it on both the national and global market economies. At the center of the state’s prided success in the industry across the different levels of the economy is the effective implementation and compliance with the Hazard Analysis Critical Control Point (HACCP) systems. The success of business entities across the equally diverse sectors of the state’s economy is dependent on their abilities to develop effective preventive controls plan for the equally distinct product lines. As a producer of a new brand of porridge flour, whose key ingredients are corn flour and milled peanuts, it is important to create an effective HACCP plan for the firm to enhance its competitiveness in the market. Thus, provided herein is a preventive control plan for the peanut-blended porridge flour.
Hazard Analysis
* Identifying the hazard of mycotoxin in the raw materials
Both maize flour and peanuts are susceptible to contamination by one of the most common mycotoxins known as aflatoxin. Besides the aflatoxin examination, maize can also be contaminated by fumonisins and zearalenone. However, it is aflatoxin that poses the biggest threat to the product.
* Critical Control Points
The critical control points of the product can be divided into various steps or stages starting with the planting and growing of raw materials, harvesting, and the processing of the same into the finished product. Drought-related stress and the damage of seeds by insects expose the raw materials to aflatoxin contamination even before harvesting of the same. However, planting maize during the rainy season functions to offset the risk of pre-harvest contamination. Regular inspection of both maize and peanut ...