Application of Hazard Analysis Critical Control Points System (HACCP) during Production of Tarhana
Mohamed M. Abd El-Razik
Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt. and Department Food Science and Human Nutrition, Faculty of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia.
Mohamed G. E. Gadallah *
Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt. and Department Food Science and Human Nutrition, Faculty of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia.
Mohamed F. Y. Hassan
Department Food Science and Human Nutrition, Faculty of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia. and Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag, Egypt.
*Author to whom correspondence should be addressed.
Abstract
The aim of this study is development of Hazard Analysis and Critical Control Points (HACCP) system during production of Tarhana on small scale production. Tarhana is known as a traditional fermented food widely consumed in Middle East countries. Since Tarhana prepared by traditional method, homemade and consumed widely, its safety is very important in terms of consumer health. Therefore, HACCP system as food safety tool was adopted during preparation of Tarhana. Hazard analysis of raw materials and during different production steps was established with different control measures could be used in controlling various identified hazards. HACCP plan was implemented, three critical control points: reception raw materials, fermentation and drying steps were determined during production of Tarhana. Critical limits, corrective actions and monitoring procedures for each critical control points were established, verification procedures were also discussed.
Keywords: Food safety, GMPs, HACCP, SSOPs, Tarhana