Study on implementation of HACCP in fruit and vegetable processing unit (Onion dehydration unit)

Abstract

HACCP, or the Hazard Analysis and Critical Control Point System has been recognized as an effective and rational means of assuring food safety from primary production through to final consumption, using a “farm to table” methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. The purpose was to set up specific HACCP plan for onion dehydration processing plant in an existing fruits and vegetable plant in Jalgaon, Maharashtra. A specific generic HACCP model was developed to improve safety and quality of dehydrated onion produced in this plant. This was based on actual conditions in the onion dehydration plant, the seven principles of HACCP and several existing generic models of HACCP using qualitative approach. Three CCPs were identified in the production of dehydrated onion in the manufacturing plant. The most important identified CCPs metal detector, post shifter and magnet. However, the HACCP plan in this study has not been implemented in the onion dehydration plant. The HACCP system in this study for onion dehydration line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.