Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 16 (2025)
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Ashour, E., Emam, A. (2014). VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS. Journal of Food and Dairy Sciences, 5(3), 187-198. doi: 10.21608/jfds.2018.52757
E. Z. Ashour; A. M. Emam. "VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS". Journal of Food and Dairy Sciences, 5, 3, 2014, 187-198. doi: 10.21608/jfds.2018.52757
Ashour, E., Emam, A. (2014). 'VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS', Journal of Food and Dairy Sciences, 5(3), pp. 187-198. doi: 10.21608/jfds.2018.52757
Ashour, E., Emam, A. VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS. Journal of Food and Dairy Sciences, 2014; 5(3): 187-198. doi: 10.21608/jfds.2018.52757

VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS

Article 7, Volume 5, Issue 3, March 2014, Page 187-198  XML PDF (490.98 K)
Document Type: Original Article
DOI: 10.21608/jfds.2018.52757
View on SCiNiTO View on SCiNiTO
Authors
E. Z. Ashour; A. M. Emam
Hotel Studies Department, High Pharaohs Institute of Tourism and Hotels – Ministry of Higher Education, Egypt
Abstract
Hazard Analysis and Critical Control Points (HACCP) system is a very important food safety tool that most countries throughout the world try to implement and make pressure for its adoption. The food safety literature demonstrates that a successful HACCP system involves a complex mix of managerial. The aim of this study was to verify the control measures of critical control points (ccp) and monitoring procedures during processing steps of food chain in two kitchen hotels. Control measures like sanitizing and its effects in reducing microbial levels of food contact surfaces (chopping machines, kitchenware, knives, worktops, and cutting boards) were verified, also critical limits of established critical control points e.g. temperature of cold stores, freezers, thawing, cooking, hot holding, cold holding, cooling and reheating units were also verified. The food contact surfaces sampled in the two kitchen hotels were within the recommended standard. Our results set a representative picture of the actual situation in the tested samples. 
Keywords
CCP; Critical Limits; HACCP; verification; Food Safety
Statistics
Article View: 253
PDF Download: 497