Hazard Analysis and Critical Control Point Process Development for Peanut Butter

Abstract

Peanut butter is a common food, but during process safety is essential. This research poster details the development and practical application of a Hazard Analysis and Critical Control Points (HACCP) strategy for peanut butter manufacturing, emphasizing the significance of maintaining its safety and quality. The process involved recognizing potential hazards, determining critical control points, and instituting monitoring protocols. Specific thresholds were defined for each control point to uphold food safety standards. Additionally, the plan outlined corrective measures, verification methods, and documentation practices. The adoption of this HACCP plan is crucial for mitigating food safety hazards and maintaining uniform excellence in peanut butter production.