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Journal of Food Quality
Volume 2018, Article ID 7146040, 7 pages
https://doi.org/10.1155/2018/7146040
Research Article

Validating a HACCP System for the Production of Vegetable Shito

CSIR-Food Research Institute (FRI), Accra, Ghana

Correspondence should be addressed to Nina Bernice Ackah; moc.liamg@u2aninmorf

Received 23 February 2018; Revised 7 June 2018; Accepted 27 June 2018; Published 16 July 2018

Academic Editor: Jordi Rovira

Copyright © 2018 Nina Bernice Ackah et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. This work was aimed at developing and validating a HACCP system for the production of vegetable shito. The HACCP system was successfully developed and validated to ensure that critical limits established for the critical control points were adequate to eliminate identified hazards. Validation was done through microbial challenge testing, and results obtained indicated that the HACCP plan developed will be effective in controlling and eliminating microbial hazards related to the vegetable shito. With such a quality management system in place, vegetable shito producers would be able to produce shito products which are safe and have a stable shelf life.