Implementation of HACCP to large scale production line of Greek ouzo and brandy: a case study

The advanced technology of high speed operations and the large scale of incoming materials and components used for food and drink production often cause hazards for the product safety. These hazards can hardly be controlled by the use of classical quality control methods. The most secure and cost-effective method for controlling the possible product contamination or cross contamination, due to physical or chemical hazard during the production is the implementation of the Hazard Analysis of Critical Control Points (HACCP system), particularly, if the latter is a part of a total quality system (TQS). The following case study on the application of HACCP to ouzo and brandy production demonstrates how the hazards at the 6 Critical Control Points (CCPs) of the process are easily and effectively controlled through the implementation of HACCP. (C) 1999 Elsevier Science Ltd. All rights reserved.