Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry | ||||
| Journal of High Institute of Public Health | ||||
| Article 6, Volume 36, Issue 3, July 2006, Page 721-736 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jhiph.2006.156392 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mohamed A. Moneim; Mahmoud El-Tawila; Eglal G. Salem; Naglaa F. Gomaa | ||||
| Nutrition Department, High Institute of Public Health, Alexandria University, Egypt | ||||
| Abstract | ||||
| This study identified, evaluated, and controlled hazards which are significant for food safety in an Alexandria company for puffed snacks industry. Results from the evaluation of Good Manufacturing Practice [GMP] and sanitation procedures after HACCP showed that the plant total score percentage of the checklist increased from 69.0% [low hazard plant] to 94.0% after Hazard Analysis and Critical Control Point [HACCP] [no hazard plant]. The microbial counts before HACCP of puffed snacks products were higher than those after HACCP. The aerobic bacterial count of stored end product of puffed snacks decreased from 7.0*10±9.5*10 to 1.6*10±2.0*10 CFU/g and mold and yeast from 3.0*10±1.9*102 to <10±0.0 CFU/g. | ||||
| Keywords | ||||
| Hazard Analysis; Critical Control Point System; Puffed Snacks Industry | ||||
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