Portakal nektarı çalıştayında HACCP sisteminin uygulanmasına katkı

This thesis focuses on implementing the Hazard Analysis and Critical Control Points (HACCP) system in orange nectar production, emphasizing the integration of prerequisite programs and adherence to the 12-step HACCP methodology. The goal is to design a tailored HACCP system for orange nectar production, incorporating prerequisite programs for general food safety and following the Codex Alimentarius Commission's 12 steps. Expected outcomes include enhanced control over critical points, improved product safety, reduced contamination risks, compliance with regulations, and increased consumer confidence. This research contributes practical insights for applying HACCP in the fruit beverage industry, specifically in orange nectar production. While limited to a specific timeframe, geographic location, and industry context, the study aims to establish a comprehensive framework for enhancing orange nectar safety and quality.