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.
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
MLA
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
HARVARD
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
VANCOUVER
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
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