Application of Haccp System in the Manufacture of Halawa Tahinia from Sesame | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 7, Volume 60, Issue 2, June 2022, Pages 417-430 PDF (887.53 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2022.251498 | ||
| Author | ||
| Mohamed A. Mosa* | ||
| Food Tech. Dept., Fac. of Agric., Moshtohor, Benha Univ., Egypt. | ||
| Abstract | ||
| In this study the HACCP system was applied on of halawa tahinia production from sesame in El-Rashidi Confectionery Factories Development Company (El-asly). The system was in terms of the Codex, where the HACCP team was formed a flow map for the industry was developed, and through a decision making tree, points were identified critical control ponts(CCP) of the stages of the industry that go through the following steps (receipt to packaginy).The critical points were as follows (the stage of roasting sesame , the stage of softening the tahini , the vacuum stage and the metal detector stage). The risks were identified at each point and it was the most important chemical hazards such as (pesticide residues and heavy metals ) as well as microbiological risks such as total aerobic bacterial count, yeasts and molds, E.coli, Bacillus, Salmonella and Clostridium. The results estimated of pesticide residues were >0.01 mg/kg, heavy metals (lead 0.05 mg/kg, arsenic negative.and copper0.088 mg/kg) and the results of microbiological salmonella were negative E. coli <10 cells/gm and Staphylococcus aureus <10 cells/gm. The data demonstrated that applying HACCP system will improve the quality of the final product halawa tahinia. | ||
| Keywords | ||
| Halawa tahinina; HACCP; microbiological hazard; chemical hazard; sesame | ||
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