Controlling Chemical, Physical, Biological Hazards and Allergens by Implementing a HACCP System in Noodles Technology | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 68, Issue 8, August 2025, Page 647-655 PDF (813.87 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.343649.10964 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
A. S. Abo-Elkair  1; M. F. Khallaf2; Y. A. Abd-Eldaim2; M. M. EL-Bayoumi3
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| 1Food Industry Tech. Dept., Fac. of Industry & Energy, 6 October Tech. Univ., Giza, Egypt. | ||||
| 2Food Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt. | ||||
| 3Food Safety and Development Center, Qaha, Qalyubia, Egypt. | ||||
| Abstract | ||||
| Abstract ISO 22000 food safety management system (FSMS) has used as a tool for the production of noodles. Traceability system from receiving raw materials to the final product are also used. Food safety team was created. Noodle product was described and a flow diagram was constructed for noodles technology steps. The hazards were analyzed, the metals detection step was classified as a critical control point (CCP), while steps of the verify & draw sample for analysis, filtration oil, sieving of flour and filtration of alkaline solution have been determined as operational prerequisite programs (OPRPs). Hazard control plan, monitoring system , correction, corrective action, verification and documented information have been designed in this HACCP plan (food safety plan), Until the production of a safe, packaged final product. | ||||
| Keywords | ||||
| Key words: ISO 22000; HACCP; OPRPs; Food safety; Noodles technology | ||||
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