El Tahan., F., Khorshed, M., El Tahan, M. (2006). IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE. test, 31(2), 857-868. doi: 10.21608/jfds.2006.236444
F. H. El Tahan.; M. A. Khorshed; M. R. El Tahan. "IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE". test, 31, 2, 2006, 857-868. doi: 10.21608/jfds.2006.236444
El Tahan., F., Khorshed, M., El Tahan, M. (2006). 'IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE', test, 31(2), pp. 857-868. doi: 10.21608/jfds.2006.236444
El Tahan., F., Khorshed, M., El Tahan, M. IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE. test, 2006; 31(2): 857-868. doi: 10.21608/jfds.2006.236444

IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE

Journal of Food and Dairy Sciences
Article 2, Volume 31, Issue 2, February 2006, Pages 857-868    PDF (4.08 M)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236444
Authors
F. H. El Tahan.1; M. A. Khorshed1; M. R. El Tahan2
1Agricultural Research Center, Central Laboratory of Residue Analysis of Pesticides and Heavy metals in Food, Giza, Egypt.
2Agricultural Research Center , Central Laboratory For Food and Feed
Abstract
The aim of this investigation is to determine the chemical and microbiological
hazards and critical control points during the manufactur of soft cheese for developing
of HACCP plan tor this product. Results indicated that raw milk was the most
hazardous. It harbored high bacterial count, with 25% of the tested samples being
contaminated with Brucelia and contained start new sentence 0.15-0.26 mg Cu l Kg
but it was free from lead and mercury. Other raw ingredients i.e. dried milk. salt,
coconut oil and rennet were also examined for chemical and microbiological hazards.
Results also showed that receiving raw milk, pasteurization oi pre cheese milk and
storage temperature of cheese were found to be the obvious CCPs used to eliminate,
prevent or minimize difierenl hazards. Receipt of raw milk must be from certified.
hazards-free milk and time / temperature treatment must be not less than 85 °C 1 20
see. as well as storage temperature which must not more than 5° C were the critical
limits. Recording time 1 temperature treatment of milk and the storage temperature
can be used as monitoring procedures. All guidelines tor the implementation of
HACCP system including a flow diagram oi processing steps, identifying hazards.
controlling at diflerent CCPs through monitoring, corrective active and verifying the
HACCP plan as well as record keeping were also established.
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