Implementation of Food Safety Management System FSMS (ISO 22000) in Cold Smoked Herring (Clupea harengus) Factory at AL-GHARBIA Governorate | ||||
| Journal of Sustainable Agricultural and Environmental Sciences | ||||
| Volume 3, Issue 2, 2024, Page 25-33 PDF (448.4 K) | ||||
| Document Type: Original research paper | ||||
| DOI: 10.21608/jsaes.2024.282530.1086 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Maha Magdy Zalat   1; Mohamed Bassim Atta2; Mohamed Reda Badr3
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| 1fish processing and biotechnology department, faculty of aquatic sciences and fisheries Kafr El-Sheikh university | ||||
| 2food science and technology. faculty of agriculture. Tanta University. Egypt | ||||
| 3Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt | ||||
| Abstract | ||||
| This study depends on the importance of implementation of Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the substance of HACCP in the factory of cold smoked herring fish, to stop foodborne disease outbreaks and to make the food safe to the consumer through implementing of good food safety principles and avoidance of cross- contamination and fraud. This implemented system organized preventative methods to care for foods and consumers from contaminants that may be physical, chemical, and biological. It is regularly applied in all food production stage, beginning with received raw materials from approved suppliers, within food production processing stage and after finishing production processing i.e. distribution of final products to customers, to make sure there is no hazard in the products or to reduce the hazard in the safe level that does not cause any risk for human when consumption it (i.e. safe food consumption when people eat it). The results showed the difference between biological examination (swabs was taken from equipment in salting area and packaging area, swabs was taken from workers staff in salting area and packaging area) before and after ISO implementation through application of programs of cleaning and disinfection and individual hygiene. Also water supply quality and safety was implemented by microbiological analysis of water. The final products that ready – to – eat called cold smoked herring fish were analyzed chemically, microbiologically, physically, sensory to ensure the safety and quality of them. | ||||
| Keywords | ||||
| Cold smoked herring fish; HACCP; ISO 22000; Hazard; Corrective action | ||||
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