Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing

Abstract

SummaryThis paper examines the factors, which influence the safety characteristics of Tarhana (Tarhana is a fermented, dried dough product commonly reconstituted and served as a hot soup). Since Tarhana is becoming an important part of the modern diet in many communities. The objectives of this study were to determine food safety practices and procedures related to the hazard analysis critical control point programme. The significant hazards found in hazard analysis were used for determination of risk assessment by five‐class hazard score matrix. The study revealed that the Critical Control Points (CCPs) for Tarhana production were cooking, fermentation, drying and sieving. At the same time, critical factors and limits for CCPs were determined. Preventative and corrective actions were proposed.