Awad, M., El-Makhzangy, A., Soliman, M. (2019). APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES. Journal of Productivity and Development, 24(1), 15-35. doi: 10.21608/jpd.2019.41320
Mahmoud Awad; Attia El-Makhzangy; Mohamed Soliman. "APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES". Journal of Productivity and Development, 24, 1, 2019, 15-35. doi: 10.21608/jpd.2019.41320
Awad, M., El-Makhzangy, A., Soliman, M. (2019). 'APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES', Journal of Productivity and Development, 24(1), pp. 15-35. doi: 10.21608/jpd.2019.41320
Awad, M., El-Makhzangy, A., Soliman, M. APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES. Journal of Productivity and Development, 2019; 24(1): 15-35. doi: 10.21608/jpd.2019.41320
APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES
11. Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.
2Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.
31. Department of Food and dairy Science , Technology, Faculty of Technology & Development, Zagazig University, Egypt.
Abstract
This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programme (oPRPs) and the HACCP plan in the Strawberry concentrates industry according to the ISO 22000 standard, this study focused on the manufacture of Strawberry concentrated, which sold as raw materials to juice filling factories. In this study, the presence of (sterilization, Packing & Firm closure), were identified as critical control points. (CCP) and presence of (Pesticide residues at the receiving stage, Magnetic trap) were identified as Operational Pre-Requisite Program Points. after the implementation of HACCP. This was due to stricter controls in terms of GMPs, GLPs, GHPs and CCPs. Total bacteria count , Yeast & Mold counts were 2.08 , 2.48 (log cfu/cm2) ; respectively but E-Coli ,Salmonella sp. Hepatitis A Virus The results were negative .The heavy metals detected were Fe, Zn, and Mn were positive results and values were reduced by thermal treatment . As, P b, c d, Hg the results were negative and the results were in accordance with CODEX STAN 193-1995, Pesticides residues were detected and the results were in accordance with CODEX STAN 193-1995.The values were reduced by thermal treatment and storage, The water used in the production process has been analyzed physically, chemically and microbiologically; although it is used only for washing fruit. Generally, the study emphasized that the required disciplined approach is best provided by the ISO 22000 procedure applied as an integral element of total quality management principles, which include (HACCP, GMP, GHP, GLP and document control (e.g., ISO 9001 Quality Systems). ISO 22000 FSMS embracing Conclusively, implementation of the ISO 22000 standard in the fruit concentrates industry guarantees food safety and helps improve their competitiveness in the global market.
View on SCiNiTO
Top