Assessment and Implementation of Pre-Requisite Programs in a Dairy Products Plant in Gaza Strip, Palestine | ||||
| Journal of High Institute of Public Health | ||||
| Article 2, Volume 53, Issue 2, August 2023, Page 55-63 PDF (460.38 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jhiph.2023.327929 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Reema YT. Abdallah   1, 2; Adel A. Omara3; Nasir S. Abo-Foul4
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| 1Fellow of Department of Environmental Health, High Institute of Public Health, Alexandria University, Egypt | ||||
| 2Department of Public Health, Al Quds University, Palestine | ||||
| 3Department of Environmental Health, High Institute of Public Health, Alexandria University, Egypt | ||||
| 4Department of Food Science & Technology, Faculty of Agriculture & Veterinary Medicine, Al-Azhar University-Gaza, Palestine | ||||
| Abstract | ||||
| Background: Food safety in food industries requires compliance with the basic requirements of good hygiene practices or prerequisite programs (PRPs), along with a food safety management system (FSMS) such as HACCP and ISO 22000. Objective(s): This study aimed to assess and implement PRPs in a dairy products plant, in Gaza strip, Palestine. Methods: The assessment of the PRPs in the plant was conducted by using a pre-structured checklist for observation of the 14 PRPs parameters. It was followed by rehabilitation to ensure that products meet the prerequisite of quality and safety. Results: The overall score percentage of the available required elements of the PRP was 60.2%, with highest score for product information and consumer awareness (100%). While the lowest score was for both environment and location (28.6%) and utilities as air, water, and energy (46.66%). The deficiency in PRP was more pronounced in the pest control and product recall procedures (0% each). After rehabilitation, the overall score percentage of PRPs parameters were improved to 95.5%. The score percentage of waste disposal, equipment suitability, cleaning and maintenance, management of purchased materials, measures for prevention of cross-contamination, cleaning and sanitizing product recall procedures, warehousing and training was improved to 100%. Also, the score percentage of pest control parameter increased to 85.7%. Conclusion: Implantation of PRPs in a dairy products plant with sustainable rehabilitation is considered a prophylactic means for producing safe products and the foundation stone to apply any FSMS. | ||||
| Keywords | ||||
| Food Safety; Dairy Products; Pre-Requisite Programs; Rehabilitation; Manufacturing Practices | ||||
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