The aim of this study is development of Hazard Analysis and Critical Control Points (HACCP)
system during production of Tarhana on small scale production. Tarhana is known as a traditional
fermented food widely consumed in Middle East countries. Since Tarhana prepared by traditional
method, homemade and consumed widely, its safety is very important in terms of consumer health.
Therefore, HACCP system as food safety tool was adopted during preparation of Tarhana. Hazard
analysis of raw materials and during different production steps was established with different
control measures could be used in controlling various identified hazards. HACCP plan was implemented, three critical control points: reception raw materials, fermentation and drying steps
were determined during production of Tarhana. Critical limits, corrective actions and monitoring
procedures for each critical control points were established, verification procedures were also