Controlling Chemical, Physical, Biological Hazards and Allergens by Implementing a HACCP System in Noodles Technology

Abo-Elkair, A. S.; Khallaf, M. F.; Abd-Eldaim, Y. A.; EL-Bayoumi, M. M.

doi:10.21608/ejchem.2024.343649.10964

Controlling Chemical, Physical, Biological Hazards and Allergens by Implementing a HACCP System in Noodles Technology

Document Type : Original Article

Authors

¹ Food Industry Tech. Dept., Fac. of Industry & Energy, 6 October Tech. Univ., Giza, Egypt.

² Food Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt.

³ Food Safety and Development Center, Qaha, Qalyubia, Egypt.

10.21608/ejchem.2024.343649.10964

Abstract

Abstract
ISO 22000 food safety management system (FSMS) has used as a tool for the production of noodles. Traceability system from receiving raw materials to the final product are also used. Food safety team was created. Noodle product was described and a flow diagram was constructed for noodles technology steps. The hazards were analyzed, the metals detection step was classified as a critical control point (CCP), while steps of the verify & draw sample for analysis, filtration oil, sieving of flour and filtration of alkaline solution have been determined as operational prerequisite programs (OPRPs). Hazard control plan, monitoring system , correction, corrective action, verification and documented information have been designed in this HACCP plan (food safety plan), Until the production of a safe, packaged final product.

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