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, vol.15, pp.501-513, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15
  • Publication Date: 2009
  • Title of Journal : BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
  • Page Numbers: pp.501-513

Abstract

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.