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175360

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

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Last updated: 26 Dec 2024

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Abstract

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.

DOI

10.21608/mjfds.2019.175360

Keywords

Potato chips plant, ISO 22000, HACCP, Hazard, Critical limit

Authors

First Name

Rasha A. M.

Last Name

Eissa

MiddleName

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Affiliation

Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt

Email

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Orcid

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First Name

M. A.

Last Name

Salem

MiddleName

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Affiliation

Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt

Email

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City

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Orcid

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First Name

S. Y.

Last Name

Elsanat

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Kafrelshiekh University, Egypt

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Orcid

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Volume

4

Article Issue

5

Related Issue

18692

Issue Date

2019-12-01

Receive Date

2021-06-05

Publish Date

2019-12-01

Page Start

171

Page End

188

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 5_Pages 171-188.pdf

PDF . 447.2kB

Link

https://mjfds.journals.ekb.eg/article_175360.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=175360

Order

8

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

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Article

Created At

23 Jan 2023