IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM

For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling cream were identified and control measures we...

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Bibliographic Details
Main Authors: Abd El-Rady F., Nagwa Rasmy, Nessrien Yasin, Abd El-Razik M., Fahmy A.
Format: Article
Language:Arabic
Published: The Union of Arab Universities 2016-03-01
Series:Arab Universities Journal of Agricultural Sciences
Subjects:
control measures
filling cream
haccp
milk powder
pathogens
safety
Online Access:https://ajs.journals.ekb.eg/article_14196_4e0cd742418437e9da4bb274f1e10aff.pdf

Internet

https://ajs.journals.ekb.eg/article_14196_4e0cd742418437e9da4bb274f1e10aff.pdf

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