Implementation of hazard analysis critical control point (haccp) system to the non-alcoholic beverage industry

Abstract

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).