Application of Haccp System on Guava Nectar Production Line | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 9, Issue 7, July 2018, Page 237-244 PDF (313.46 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2018.36012 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. T. Shalaby; M. M. Rabie; N. A. El Boraie; M. H. Toyour | ||||
| Food Industry Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| HACCP is a key part of modern food safety management applications such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors affect successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. An important portion of fruit production is processed into nectar .،،Nectar, refers to non-alcoholic beverages produced by dilution of fruit pulp or juices. Nectar is commercialized from a single fruit or more. ،،Nectar must contain at least 25 – 50 % fruit juice, depending on the type of fruit. This study presenting the application of HACCP and focuses on the flow diagrams based on the production line of manufacture guava nectar in Egyptian Canning Company (BEST) located in Delta region of Egypt. It also studying the effect of Pasteurization and storage on physiochemical characters, moisture, ash, protein, total color density, vitamin C and amino acids in guava nectar. It also presents an analyses of the hazards and the critical control points (CCP) and monitoring them beside verification to assure that the HACCP system is working effectively. | ||||
| Keywords | ||||
| HACCP; guava nectar; Microbiological quality; Color density | ||||
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