Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000) | ||||
| Egyptian Journal of Food Science | ||||
| Article 10, Volume 48, Issue 1, 2020, Page 101-116 PDF (1.17 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2020.23183.1044 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud Emam Abdelaziz1; Mousa Abdou Salem1; Samir Elsanat2; Rasha Abdelhalim Eissa  1
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| 1Food Science and Technology Department,Faculty of Agriculture, Tanta University,Egypt | ||||
| 2Food Technology Department, Faculty of Agriculture,Kafrelsheikh University, Egypt | ||||
| Abstract | ||||
| Food safety is a fundamental public health concern, and achieving a safe supply poses major challenges for organization involved in the food chain, so numbers of foodborne hazards must be properly analyzed, assessed and managed to meet growing and increasingly complex sets of global food chain. Proper implementation of food hygiene principle across the food chain in conjunction with hazards analysis and critical control points system will ensure food safety. In this study, Microbiological hazards were controlled for two fried potato chips production lines, processing & packaging for each line starting from raw materials receiving, storage…etc, where microbiolgical tests were carried out at all stages of product production on raw materials received, water used in the manufacturing process, microbiological swabs were taken from the equipment and surfaces of the processing and packaging lines as well as the hands of the workers, in short the stages of potato chips production are as follows: Potatoes receiving & storage ==> Washing ==> Peeling ==> Manual sorting ==> slicing ==> washing and remove starch ==> Frying ==> Optical & Manual sorting ==> Seasoning ==> Packaging and print coding ==> Palletizing. Based on actual conditions in the plant a specific Hazard analysis and critical control point (HACCP) model has been developed to ensure safe product, reduce and support the traditional inspection and quality procedure of fried potato chips product through food safety management system ( FSMS-ISO 22000), the prerequisite programs (PRPs), operational prerequisite programs (OPRPs), critical control point (CCP), critical limits, preventive, monitoring procedures and corrective actions have been designed in this HACCP plan. | ||||
| Keywords | ||||
| Food; safety; management | ||||
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