A MODEL HACCP PLAN FOR SMALL-SCALE MANUFACTURING OF TARHANA (A TRADITIONAL TURKISH FERMENTED FOOD)


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Karagozlu N., Karagözlü C. , Ergonul B.

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE, cilt.15, ss.501-513, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 15
  • Basım Tarihi: 2009
  • Dergi Adı: BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
  • Sayfa Sayıları: ss.501-513

Özet

Most of the tarhana consumed in Turkey is homemade and therefore sun-dried. However, there is a great commercial potential for the production of tarhana on an industrial scale using modern drying techniques. Since tarhana produced by traditional methods is consumed widely and take an important role in diets of many people, safety of this product is so important in terms of consumer health. At this point of view, adopting a food safety system to tarhana production is so important.