Implementation of the Hazard Analysis and Critical Control Points (HACCP) system for safety production of Soft Cheese
Abstract: The aim of this investigation is to determine the chemical and microbiological hazards and critical control points during the manutactur of soft cheese for developing of HACCP plan for this product. Results indicated that raw milk was the most hazardous. It harbored high bacterial count, with 25% of the tested samples being contaminated with Brucella and contained start new sentence 0.15-0.26 mg Cu / Kg but it was free from lead and mercury. Other raw ingredients i.e. dried milk, salt, coconut oil and rennet were also examined for chemical and microbiological hazards. Results also showed that receiving raw milk, pasteurization of pre cheese milk and storage temperature of cheese were found to be the obvious CCPs used to eliminate, prevent or minimize different hazards. Receipt of raw milk must be from certified, hazards-free milk and time / temperature treatment must be not less than 85 °C / 20 sec. as well as storage temperature which must not more than 5° C were the critical limits. Recording time / temperature treatment of milk and the storage temperature can be used as monitoring procedures. All guidelines for the implementation of HACCP system including a flow diagram of processing steps, identifying hazards, controlling at different CCPs through monitoring, corrective active and verifying the HACCP plan as well as record keeping were also established.
Publication year 2006
Pages 857 - 868
Availability location 7 شارع نادى الصيد - الدقى - الجيزة(المعمل المركزى لتحليل متبقيات المبيدات والعناصر الثقيلة فى الأغذية)
Availability number
Organization Name
serial title J. Agric. Sci. Mansoura Univ
Department Microbiology Analysis
Author(s) from ARC
Agris Categories Diet and diet-related diseases
AGROVOC
TERMS		 Brucella.
Proposed Agrovoc Cheese--Microbiology;Milk--Microbiology;
Publication Type Journal
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