Controlling Chemical, Physical, Biological Hazards and Allergens by Implementing a HACCP System in Noodles Technology | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 29 December 2024 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2024.343649.10964 | ||
| Authors | ||
| Ahmed Sobhy Abo Elkhair* 1; Mohammed Farag Khallaf2; Yosry Ahmed Abdeldaim2; Medhat Mohammed Elbayoumi3 | ||
| 1Food Science department, faculty of agriculture, Ain shams, university | ||
| 2Food Science Dept., Fac.of Agric., Ain Shams Univ., Cairo, Egypt | ||
| 3Food Safety and Development Center | ||
| Abstract | ||
| Abstract ISO 22000 food safety management system (FSMS) has used as a tool for the production of noodles. Traceability system from receiving raw materials to the final product are also used. Food safety team was created. Noodle product was described and a flow diagram was constructed for noodles technology steps. The hazards were analyzed, the metals detection step was classified as a critical control point (CCP), while steps of the verify & draw sample for analysis, filtration oil, sieving of flour and filtration of alkaline solution have been determined as operational prerequisite programs (OPRPs). Hazard control plan, monitoring system , correction, corrective action, verification and documented information have been designed in this HACCP plan (food safety plan), Until the production of a safe, packaged final product. | ||
| Keywords | ||
| Key words: ISO 22000; HACCP; OPRPs; Food safety; Noodles technology | ||
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