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Item
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A Model HACCP Plan for Small Scale Production of Baby Food
https://meral.edu.mm/records/9394
https://meral.edu.mm/records/93944dd4ca4d-50fd-4afb-8eb0-97c152c6a2eb
91699bf0-53b7-4214-bcc8-e688bbcce3a1
Name / File | License | Actions |
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Publication type | ||||||
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Journal article | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | A Model HACCP Plan for Small Scale Production of Baby Food | |||||
Language | en | |||||
Publication date | 2022-12-31 | |||||
Authors | ||||||
Zo Khua Vak | ||||||
Khin Swe Oo | ||||||
Description | ||||||
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. | ||||||
Keywords | ||||||
Indigenous raw materials, HACCP, Critical control points | ||||||
Journal articles | ||||||
2022 | ||||||
University of Yangon Research Journal | ||||||
11-22 | ||||||
11, No. 2 |