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41320

APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES

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Last updated: 04 Jan 2025

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Abstract

This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programme (oPRPs) and the HACCP plan in the Strawberry concentrates industry according to the ISO 22000 standard, this study focused on the manufacture of Strawberry concentrated, which sold as raw materials to juice filling factories.
In this study, the presence of (sterilization, Packing & Firm closure), were identified as critical control points. (CCP) and presence of (Pesticide residues at the receiving stage, Magnetic trap) were identified as Operational Pre-Requisite Program Points. after the implementation of HACCP. This was due to stricter controls in terms of GMPs, GLPs, GHPs and CCPs.
Total bacteria count , Yeast & Mold counts  were 2.08 , 2.48 (log cfu/cm2) ; respectively  but  E-Coli ,Salmonella sp. Hepatitis A Virus The results were negative .The heavy metals detected were Fe, Zn, and Mn were positive results and values were reduced by thermal treatment .  As, P b, c d, Hg the results were negative and the results were in accordance with CODEX STAN 193-1995, Pesticides residues were detected and the results were in accordance with CODEX STAN 193-1995.The values were reduced by thermal treatment and storage, The water used in the production process has been analyzed physically, chemically and microbiologically; although it is used only for washing fruit.
Generally, the study emphasized that the required disciplined approach is best provided by the ISO 22000 procedure applied as an integral element of total quality management principles, which include (HACCP, GMP, GHP, GLP and document control (e.g., ISO 9001 Quality Systems). ISO 22000 FSMS embracing
Conclusively, implementation of the ISO 22000 standard in the fruit concentrates industry guarantees food safety and helps improve their competitiveness in the global market.
 

DOI

10.21608/jpd.2019.41320

Keywords

Food Safety, Quality, ISO 22000, fruit, Strawberry Concentrates

Authors

First Name

Mahmoud

Last Name

Awad

MiddleName

-

Affiliation

1. Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.

Email

-

City

Zagazig

Orcid

-

First Name

Attia

Last Name

El-Makhzangy

MiddleName

-

Affiliation

Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.

Email

attiamakhzangy@yahoo.com

City

Zagazig

Orcid

-

First Name

Mohamed

Last Name

Soliman

MiddleName

-

Affiliation

1. Department of Food and dairy Science , Technology, Faculty of Technology & Development, Zagazig University, Egypt.

Email

-

City

Zagazig

Orcid

-

Volume

24

Article Issue

1

Related Issue

6520

Issue Date

2019-01-01

Receive Date

2018-09-02

Publish Date

2019-01-01

Page Start

15

Page End

35

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 24_Issue 1_Pages 15-35.pdf

PDF . 723.8kB

Link

https://jpd.journals.ekb.eg/article_41320.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=41320

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2

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Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES

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Article

Created At

22 Jan 2023