Open AccessApplication of hazard analysis and critical control point system in the dairy industry
Author(s) -
Maya Alaa Dine Kassem,
Eglal Ghoneim Salem,
A M Ahwal,
M Saddik,
Naglaa F Gomaa
Publication year - 2002
Publication title -
eastern mediterranean health journal/eastern mediterranean health journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.442
H-Index - 47
eISSN - 1687-1634
pISSN - 1020-3397
DOI - 10.26719/2002.8.1.114
Subject(s) - pasteurization , critical control point , hazard analysis and critical control points , hazard analysis , business , hygiene , dairy industry , quality (philosophy) , hazard , agricultural science , environmental health , food science , food safety , medicine , environmental science , engineering , chemistry , philosophy , organic chemistry , epistemology , pathology , aerospace engineering
Thistudy 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.