Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints
Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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PeerJ Inc.
2023-01-01
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| Series: | PeerJ |
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| Online Access: | https://peerj.com/articles/14648.pdf |
| _version_ | 1797420173158776832 |
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| author | Aya Allam Noha Shafik Ahmed Zayed Ibrahim Khalifa Ibrahim A. Bakry Mohamed A. Farag |
| author_facet | Aya Allam Noha Shafik Ahmed Zayed Ibrahim Khalifa Ibrahim A. Bakry Mohamed A. Farag |
| author_sort | Aya Allam |
| collection | DOAJ |
| description | Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk and ending with consumer consumption. While this is happening, major economic and health issues might arise from exposing the manufacturing line to biological, chemical, and/or physical contaminations. As a result, the decision tree approach was used to determine the CCPs during the production of yogurt. Additionally, biological dangers are incorporated as a by-product of the system’s implementation performance. In particular, the plain set and nut puree-honey-fortified stirred yogurt manufacturing techniques are highlighted for the first time in this study. The potential manufacturing risks are described for the first time, together with information on how HACCP plans may guard against major risks that could result in the production of yogurt that is not in compliance with established standards. |
| first_indexed | 2024-03-09T06:57:50Z |
| format | Article |
| id | doaj.art-1850490b141547b79e92b139d6026886 |
| institution | Directory Open Access Journal |
| issn | 2167-8359 |
| language | English |
| last_indexed | 2024-03-09T06:57:50Z |
| publishDate | 2023-01-01 |
| publisher | PeerJ Inc. |
| record_format | Article |
| series | PeerJ |
| spelling | doaj.art-1850490b141547b79e92b139d60268862023-12-03T09:59:44ZengPeerJ Inc.PeerJ2167-83592023-01-0111e1464810.7717/peerj.14648Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpointsAya Allam0Noha Shafik1Ahmed Zayed2Ibrahim Khalifa3Ibrahim A. Bakry4Mohamed A. Farag5Chemistry Department, School of Sciences & Engineering, The American University in Cairo, Cairo, EgyptChemistry Department, School of Sciences & Engineering, The American University in Cairo, Cairo, EgyptPharmacognosy Department, College of Pharmacy, Tanta University, Tanta, EgyptFood Technology Department, Faculty of Agriculture, Benha University, Benha, EgyptFood and Dairy Technology Department, Faculty of Technology and Development, Zagazig University, Zagazig, EgyptPharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, EgyptHazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk and ending with consumer consumption. While this is happening, major economic and health issues might arise from exposing the manufacturing line to biological, chemical, and/or physical contaminations. As a result, the decision tree approach was used to determine the CCPs during the production of yogurt. Additionally, biological dangers are incorporated as a by-product of the system’s implementation performance. In particular, the plain set and nut puree-honey-fortified stirred yogurt manufacturing techniques are highlighted for the first time in this study. The potential manufacturing risks are described for the first time, together with information on how HACCP plans may guard against major risks that could result in the production of yogurt that is not in compliance with established standards.https://peerj.com/articles/14648.pdfYogurtHACCPSafetyContaminationsFermentation |
| spellingShingle | Aya Allam Noha Shafik Ahmed Zayed Ibrahim Khalifa Ibrahim A. Bakry Mohamed A. Farag Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints PeerJ Yogurt HACCP Safety Contaminations Fermentation |
| title | Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints |
| title_full | Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints |
| title_fullStr | Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints |
| title_full_unstemmed | Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints |
| title_short | Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints |
| title_sort | plain set and stirred yogurt with different additives implementation of food safety system as quality checkpoints |
| topic | Yogurt HACCP Safety Contaminations Fermentation |
| url | https://peerj.com/articles/14648.pdf |
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