Application of Haccp System on Mango Nectar Production Line | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 7, Issue 7, July 2016, Page 331-337 PDF (610.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.46012 | ||||
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| Authors | ||||
| Gehan A. Ghoniem; M. B. Domaa; W. M. Ahmed | ||||
| Food Industry Department, Faculty of Agriculture, Mansoura University, Egypt. | ||||
| Abstract | ||||
| Hazard Analysis Critical Control Point( HACCP) is a system, which gives us a proactive common sense approach to the safety management of our food products. HACCP is a preventative system used by the food industry to help ensure food safety and reduce food safety risks. An important portion of fruit production is processed into nectar. “Nectar” typically refers to beverages produced by dilution of fruit pastes or juices with or without the addition of sweeteners. Nectars are commercialized as from a single fruit or as blends. “nectar” must contain at least 25–50% fruit juice, depending on the specific fruit. This study presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture Mango Nectar in Egyptian canning company. It also presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively. | ||||
| Keywords | ||||
| HACCP; Mango Nectar | ||||
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