CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)
Eissa, R., Salem, M., Elsanat, S. (2019). CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000). EKB Journal Management System, 4(5), 171-188. doi: 10.21608/mjfds.2019.175360
Rasha A. M. Eissa; M. A. Salem; S. Y. Elsanat. "CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)". EKB Journal Management System, 4, 5, 2019, 171-188. doi: 10.21608/mjfds.2019.175360
Eissa, R., Salem, M., Elsanat, S. (2019). 'CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)', EKB Journal Management System, 4(5), pp. 171-188. doi: 10.21608/mjfds.2019.175360
Eissa, R., Salem, M., Elsanat, S. CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000). EKB Journal Management System, 2019; 4(5): 171-188. doi: 10.21608/mjfds.2019.175360

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

Menoufia Journal of Food and Dairy Sciences
Article 8, Volume 4, Issue 5, November and December 2019, Page 171-188  XML PDF (436.67 K)
Document Type: original papers
DOI: 10.21608/mjfds.2019.175360
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Authors
Rasha A. M. Eissa1; M. A. Salem1; S. Y. Elsanat2
1Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt
2Food Science and Technology Department, Faculty of Agriculture, Kafrelshiekh University, Egypt
Abstract
The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.
Keywords
Potato chips plant; ISO 22000; HACCP; Hazard; Critical limit
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