Moneim, M., El-Tawila, M., Salem, E., Gomaa, N. (2006). Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry. Journal of High Institute of Public Health, 36(3), 721-736. doi: 10.21608/jhiph.2006.156392
Mohamed A. Moneim; Mahmoud El-Tawila; Eglal G. Salem; Naglaa F. Gomaa. "Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry". Journal of High Institute of Public Health, 36, 3, 2006, 721-736. doi: 10.21608/jhiph.2006.156392
Moneim, M., El-Tawila, M., Salem, E., Gomaa, N. (2006). 'Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry', Journal of High Institute of Public Health, 36(3), pp. 721-736. doi: 10.21608/jhiph.2006.156392
Moneim, M., El-Tawila, M., Salem, E., Gomaa, N. Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry. Journal of High Institute of Public Health, 2006; 36(3): 721-736. doi: 10.21608/jhiph.2006.156392
Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry
Nutrition Department, High Institute of Public Health, Alexandria University, Egypt
Abstract
This study identified, evaluated, and controlled hazards which are significant for food safety in an Alexandria company for puffed snacks industry.
Results from the evaluation of Good Manufacturing Practice [GMP] and sanitation procedures after HACCP showed that the plant total score percentage of the checklist increased from 69.0% [low hazard plant] to 94.0% after Hazard Analysis and Critical Control Point [HACCP] [no hazard plant]. The microbial counts before HACCP of puffed snacks products were higher than those after HACCP. The aerobic bacterial count of stored end product of puffed snacks decreased from 7.0*10±9.5*10 to 1.6*10±2.0*10 CFU/g and mold and yeast from 3.0*10±1.9*102 to <10±0.0 CFU/g.