This paper reports the management of Hazard Analysis and the identification of the Critical Control Points for specific contaminants, i.e. mycotoxins, N–nitrosamines and biogenic amines, that can occur in small and mediumsized enterprises in the malting and brewing production chain. Following the principles of the Hazard Analysis and the Critical Control Points system, this paper describes: step 1, how to conduct the hazard analysis, step 2, how to determine the critical control points, step 3, the critical limits, step 4, how to establish the monitoring system, step 5, how to establish the corrective action, step 6, how to establish procedures to verify the effectiveness of the system and step 7 how to document all procedures and records for the correct application of the system. This methodology will help assist malters and brewers to understand the malting and brewing safety aspects and how to manage the risks related to the malting and brewing processes. The method was elaborated on conventional malting and beer production. The schemes are somewhat simplified for the sake of clarity. The beer production scheme illustrates the production of a lager beer with bottom fermenting yeast.
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|Titolo:||HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks|
|Autori interni:||MONTANARI, Luigi|
|Data di pubblicazione:||2009|
|Rivista:||ITALIAN JOURNAL OF FOOD SCIENCE|
|Appare nelle tipologie:||1.1 Articolo in rivista|