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3157

Application of HACCP System during Preparing Escalope Panee` Sandwich in Fast Food Restaurants

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food Science and technology

Abstract

Implementation of Hazard Analysis Critical Control Point (HACCP) system during preparing the Escalope panee` sandwich in some fast food restaurant branches at Alexandria city, Egypt was carried out using physicochemical and microbiological tests to identify and eliminate the Critical Control Points (CCPs), which could lead to hazards. The obtained results showed that there were significant differences among the determined parameters, temperatures, pH, and microbiological quality due to restaurant branches, quality of meat slices, sandwich preparing steps and the interaction between such factors. The critical control points of this product were mainly due to the cross contamination from the different ingredients to the end product, workers to product, microbiological growth through abuse of storage holding time and temperature. Because meat slices are the only ingredient that subjects to heat treatment to make it safe, an effective supply assurance program for other sandwich ingredients is also necessary to ensure that their potential hazardous are properly eliminated.

DOI

10.21608/asejaiqjsae.2012.3157

Keywords

Key words: Critical Control Points, quality assurance, Escalope Panee` Sandwich, Fast Food Restaurants

Authors

First Name

Nadia

Last Name

A. Abd-El Aziz

MiddleName

-

Affiliation

Meat and Fish Technol. Res. Dept., Food Technology Res. Inst. A.R.C., El-Sabahia, Alexandria, Egypt.

Email

-

City

-

Orcid

-

First Name

Moharram

Last Name

Y. G.

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Egypt.

Email

-

City

-

Orcid

-

First Name

Kotit

Last Name

S. M.

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Egypt.

Email

-

City

-

Orcid

-

First Name

Attia

Last Name

R. S.

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Egypt.

Email

dr.ramadan_attia@yahoo.com

City

-

Orcid

-

Volume

33

Article Issue

October-December

Related Issue

553

Issue Date

2012-10-01

Receive Date

2012-10-15

Publish Date

2012-12-30

Page Start

209

Page End

219

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 33_Issue October-December_Pages 209-219.pdf

PDF . 337.7kB

Link

https://asejaiqjsae.journals.ekb.eg/article_3157.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=3157

Order

1

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Application of HACCP System during Preparing Escalope Panee` Sandwich in Fast Food Restaurants

Details

Type

Article

Created At

22 Jan 2023