Validating a HACCP System for the Production of Vegetable Shito

Table 1

Acceptable levels of identified potential hazards for food safety.

Potential hazards	Acceptable levels for food safety (raw materials)	Acceptable levels for food safety (finished product)
Bacillus cereus	10^6 cfu/g [13]	<10 cfu/g [13]
Clostridium perfringens	10^2 cfu/g [13]	<10 cfu/g [13]
Escherichia coli	10^2 cfu/g [13]	<10 cfu/g [13]
Salmonella	Absent/25 g [13]	Absent/25 g [13]
Staphylococcus aureus	10^2 cfu/g [13]	<10 cfu/g [13]
Aflatoxins B1	5 µg/kg [22]	5 µg/kg [22]
Total aflatoxins	10 µg/kg [22]	10 µg/kg [22]