IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM
F., A., Rasmy, N., Yasin, N., M., A., A., F. (2016). IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM. EKB Journal Management System, 24(1), 207-218. doi: 10.21608/ajs.2016.14196
Abd El-Rady M. F.; Nagwa M.H. Rasmy; Nessrien M. Yasin; Abd El-Razik M. M.; Fahmy H. A.. "IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM". EKB Journal Management System, 24, 1, 2016, 207-218. doi: 10.21608/ajs.2016.14196
F., A., Rasmy, N., Yasin, N., M., A., A., F. (2016). 'IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM', EKB Journal Management System, 24(1), pp. 207-218. doi: 10.21608/ajs.2016.14196
F., A., Rasmy, N., Yasin, N., M., A., A., F. IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM. EKB Journal Management System, 2016; 24(1): 207-218. doi: 10.21608/ajs.2016.14196

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM

Arab Universities Journal of Agricultural Sciences
Article 16, Volume 24, Issue 1, March 2016, Page 207-218  XML PDF (262.72 K)
Document Type: Original Article
DOI: 10.21608/ajs.2016.14196
View on SCiNiTO View on SCiNiTO
Authors
Abd El-Rady M. F.* 1; Nagwa M.H. Rasmy2; Nessrien M. Yasin2; Abd El-Razik M. M.3; Fahmy H. A.4
1Quality control Dept., Food Techn. Res. Inst. (FTRI), Agric. Res. Center (ARC), Giza, Egypt
2Food Sci. Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt
3Food Science &Human Nutrition Dept, College of Agric. and Veterinary Medicine, Qassim Univ., Kingdom of Saudi Arabia
4Quality Control Dept., Food Techn. Res. Inst. (FTRI), Agric. Res. Center (ARC), Giza, Egypt
Abstract
For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling cream were identified and control measures were used for controlling those identified hazards. Dried milk powder was identified as high potential hazard raw materials contaminated with pathogenic bacteria e.g. S. aureus and Salmonella sp. Whipping step in preparing filling cream was identified as critical control point. For improving the safety of preparing filling cream system, different control measures including, thermal processing (pasteurization), addition of natural preservatives (lemongrass oil and herbs of cinnamon, clove and anise) and reduction of pH (fruit pulps of strawberry, apricots and apple) were established. Different applied control measures could be used for improving the safety of prepared filling cream where different investigated microbiological criteria were reduced to acceptable levels especially pathogenic bacteria. In addition, different HACCP principles as the critical control points, critical limits, monitoring, corrective measures, verifications and records were established. Implementing the HACCP system during preparing filling cream can effectively ensure safety of this product and other food products contained filling cram especially bakeries.
Keywords
Control measures; Filling cream; HACCP; milk powder; pathogens; safety
Supplementary Files
Statistics
Article View: 591
PDF Download: 545