2026-04-30T08:28:54Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/00009394 2024-04-18T08:25:04Z 1582963390870:1582967436313

A Model HACCP Plan for Small Scale Production of Baby Food Zo Khua Vak Khin Swe Oo The development and quality evaluation of brown rice and vegetables based baby food will be intended as complementary infant food for children aged between the first 6 months and one year of life. Local indigenous raw materials such as brown rice, red lentils, orange-fleshed sweet potatoes and spinach leaves were used in the formulation of baby food powder. The main aim of this research is to design a Hazard Analysis and Critical Control Point (HACCP) plan for baby food powder production. A hazard analysis system was adopted and critical control points in each processing step were determined. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw materials; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards. 2022-12-31 https://meral.edu.mm/records/9394