A starter culture is a microbiological additive with a high viable cell count, that is added to a substrate in making a fermented product of consistent quality. By the definition of Codex Alimentarius the food is also any substance that was included in food production. By this definition a starter culture which is used to add to the substrate to start fermentation is considered as food additive. Therefore for production of starter culture a HACCP system must be implemented, to ensure the safety of the end product and consequently, for the consumer. Hence the purpose of this thesis was to set a HACCP plan for the production of a Saccharomyces cerevisiae wine yeast starter culture. At first, we determined and quantified possible hazards for raw materials and for every step in the production line. The highest score was set fort he presence of unwanted microorganisms, cleaning agent residues or the presence od plastic or metal particles. For the production steps in which these hazards were recognized we set the critical control points for which preventive measures and corrective actions were described. The preventive measures include microbiological analysis, cleaning agent residue detection kits, filtrations and the exclusion of an infected sample or medium from the production line. By impleneting such control a safe product on the market can be ensured.
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