HACCP Process development for Ready-to-eat spiced Ham

Abstract

Ready-to-eat spiced ham is a savory and convenient food choice appreciated by consumers worldwide. This project focuses on ensuring the safety and quality of the final product through a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan. Key steps include identifying potential hazards, establishing critical control points, and implementing monitoring procedures throughout the production process. The plan meticulously analyzes each stage, from ingredient reception to packaging and distribution, encompassing spice application, curing, cooking, and packaging. Additionally, the plan outlines corrective actions, verification procedures, and record-keeping protocols to maintain food safety and consistency in Ready-to-Eat Spiced Ham production.