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46012

Application of Haccp System on Mango Nectar Production Line

Article

Last updated: 22 Jan 2023

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Abstract

Hazard Analysis Critical Control Point( HACCP) is a system, which gives us a proactive common sense approach to the safety management of our food products. HACCP is a preventative system used by the food industry to help ensure food safety and reduce food safety risks. An important portion of fruit production is processed into nectar. “Nectar" typically refers to beverages produced by dilution of fruit pastes or juices with or without the addition of sweeteners. Nectars are commercialized as from a single fruit or as blends. “nectar" must contain at least 25–50% fruit juice, depending on the specific fruit. This study presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture Mango Nectar in Egyptian canning company. It also presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively.

DOI

10.21608/jfds.2016.46012

Keywords

HACCP, Mango Nectar

Authors

First Name

Gehan

Last Name

Ghoniem

MiddleName

A.

Affiliation

Food Industry Department, Faculty of Agriculture, Mansoura University, Egypt.

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Orcid

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First Name

M.

Last Name

Domaa

MiddleName

B.

Affiliation

Food Industry Department, Faculty of Agriculture, Mansoura University, Egypt.

Email

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City

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Orcid

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First Name

W.

Last Name

Ahmed

MiddleName

M.

Affiliation

Food Industry Department, Faculty of Agriculture, Mansoura University, Egypt.

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Orcid

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Volume

7

Article Issue

7

Related Issue

7119

Issue Date

2016-07-01

Receive Date

2019-08-27

Publish Date

2016-07-01

Page Start

331

Page End

337

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_46012.html

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https://jfds.journals.ekb.eg/service?article_code=46012

Order

4

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023