El-Rouby, M., Bahlol, H., El-Desouky, A., Sharoba, A., Darweesh, A. (2020). Implementation of ISO 22000 System in Spaghetti Industry. Journal of Food and Dairy Sciences, 11(12), 321-329. doi: 10.21608/jfds.2020.160389
M. Z. El-Rouby; H. E. Bahlol; A. I. El-Desouky; A. M. Sharoba; A. H. Darweesh. "Implementation of ISO 22000 System in Spaghetti Industry". Journal of Food and Dairy Sciences, 11, 12, 2020, 321-329. doi: 10.21608/jfds.2020.160389
El-Rouby, M., Bahlol, H., El-Desouky, A., Sharoba, A., Darweesh, A. (2020). 'Implementation of ISO 22000 System in Spaghetti Industry', Journal of Food and Dairy Sciences, 11(12), pp. 321-329. doi: 10.21608/jfds.2020.160389
El-Rouby, M., Bahlol, H., El-Desouky, A., Sharoba, A., Darweesh, A. Implementation of ISO 22000 System in Spaghetti Industry. Journal of Food and Dairy Sciences, 2020; 11(12): 321-329. doi: 10.21608/jfds.2020.160389
Implementation of ISO 22000 System in Spaghetti Industry
1Food Tech. Dept., Fac. of Agric., Moshtohor, Benha Univ., Egypt
2North Cairo Flour Mills and bakeries company, Cairo, Egypt
Abstract
The ISO 22000 Food Safety Management System has been applied to the spaghetti industry, in order to enhance food protection, protect customers, increase customer trust and improve cost efficiency. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Pasta Factory, Shubra El Khema, Cairo, Egypt, all stages were followed up from the receiving wheat flour extract 72% to spaghetti production and storage. Beginning with the appointment of the food safety team and that the infrastructure is suitable for the production process, the spaghetti product was described, a flow chart was constructed of the manufacturing process, the hazard was analyzed and identification, the sieving stage, drying stage and packaging stage were identified as critical control points (CCPs), while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits. The results showed that no significant differences between the chemical composition of spaghetti. The heavy metal concentration of packaging material to use in packing spaghetti was within the allowable limits.
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