Application of hazard analysis and critical control point system in the dairy industry.
This study aimed to assess the hygiene quality of some packaged milk (pasteurized or sterilized) and dairy products before and after application of a hazard analysis and critical control point (HACCP) system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company.
Department of Food Microbiology, Nutrition Institute, Cairo, Egypt.
M
M
Kassem
E
E
Salem
A M
AM
Ahwal
M
M
Saddik
N F
NF
Gomaa
D000465:Algorithms; D015169:Colony Count, Microbial; D003611:Dairy Products / Q000382:microbiology / Q000592:standards*; D003612:Dairying / Q000592:standards*; D003663:Decision Trees; D004534:Egypt; D005506:Food Contamination / Q000517:prevention & control; D005513:Food Inspection / Q000592:standards*; D005516:Food Microbiology / Q000592:standards*; D005525:Food-Processing Industry / Q000592:standards*; D006801:Humans; D015397:Program Evaluation; D016016:Proportional Hazards Models; D011786:Quality Control; D018570:Risk Assessment / Q000458:organization & administration*