Elnagar, A., El-Gammal, R., Ibrahim, F., Amin, H. (2024). Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate. Journal of Food and Dairy Sciences, 15(5), 79-87. doi: 10.21608/jfds.2024.281459.1154
A. W. Elnagar; Rania E. El-Gammal; Faten Y. Ibrahim; Heba E. Amin. "Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate". Journal of Food and Dairy Sciences, 15, 5, 2024, 79-87. doi: 10.21608/jfds.2024.281459.1154
Elnagar, A., El-Gammal, R., Ibrahim, F., Amin, H. (2024). 'Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate', Journal of Food and Dairy Sciences, 15(5), pp. 79-87. doi: 10.21608/jfds.2024.281459.1154
Elnagar, A., El-Gammal, R., Ibrahim, F., Amin, H. Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate. Journal of Food and Dairy Sciences, 2024; 15(5): 79-87. doi: 10.21608/jfds.2024.281459.1154
Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Egypt
Abstract
HACCP system is an efficient tool for producing safe food in different production lines. In this study sixty cake samples were collected from popular cake industries factories in El-Dakahlia Governorate.Implement of HACCP plan and PRp concepts during preparation of filling cream by showing typical hygiene and how to solve them were observed.A generic plan (HACCP) in accordance to legal requirements was created. Also, a flow chart diagram based on the production of manufacturing cake processing was evaluated.Studying of physicochemical and microbiological analysis for cake samples were examined. Results showed that the filling cream did not match the legal limit. Also, results for total viable count (TVC) were high when compared with legal limits. Pre-requisite programs were designed for pasteurization process at 80˚C for 10 min for filling cream in order to be safety and hygienic products. Our results unobserved differences resulting from application of the standard moisture content of the collected filling cake samples, since, the moisture content ranged from 20.88 to 21.97 %. In addition, fat content ranged from 6.30 to 7.30% while protein ranged from 6.03 to 6.95 %, while the pH value ranged from 6.43 to 6.90 and total carbohydrate ranged from 84.54 to 85.73 After Implementation of PRP and HACCP Management System, Total bacterial count ranged from 1.00 to 1.68 log cfu/g and the absence of both S.aureus, Salmonella Typhi, and E.coli from the tested samplesFinally, applying quality systems can potentially avoid hazards and increase consumer safety and acceptability.
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