IMPLEMENTATION OF HACCP TO CHICKEN SAUSAGE PRODUCTION LINE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 33, Issue 8, August 2008, Page 5839-5852 PDF (747.17 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2008.124926 | ||||
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| Authors | ||||
| M. T. Shalaby1; Nabila Y. El-Sanafiry2; Amalika D. El-Dhshan1; M. F. Abd El-Salam2 | ||||
| 1Food Industries Dept., Fac. of Agric., Mans. Univ., Egypt. | ||||
| 2Meat and Fish Technology Res. Dept., Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| Nowadays Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite for transactions involving food products. Whereas the implementation of the Hazard Analysis Critical Control Point (HACCP) system to chicken products is of great importance in order to produce microbiologically safe foods. Chicken sausage is one of the popular foodstuffs among products of chicken meat. Therefore a thorough HACCP analysis of this product has become an important issue for public health. This paper presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture chicken sausage in a small producing unite in Agriculture Research Center, and presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively. | ||||
| Keywords | ||||
| HACCP; Chicken sausage | ||||
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