IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM IN DAIRY PROCESSING.
- Dairy Department, Faculty of Agriculture, Cairo Univ. Giza, Egypt.
- Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
- Natural Resources Institute, African Research Studies, Cairo Univ., Egypt.
- Abstract
- Keywords
- Cite This Article as
- Corresponding Author
To guarantee the safety of yoghurt, fermented cream and kariesh cheese production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of yoghurt, fermented cream and kariesh cheese production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control point, which includes pasteurization, was identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality. The HACCP plan tasks positively influenced the microbiological quality in the assessment of the final products.
[Fawzia H.R Abd Rabo, Amany R. El-Bialy, Sabah S. Ahmed and Hassan M. Sobhy. (2016); IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM IN DAIRY PROCESSING. Int. J. of Adv. Res. 4 (Mar). 950-966] (ISSN 2320-5407). www.journalijar.com
