Saleem Bani Almrjeh*(1) Fuaad Obboush(1) and Maytham Galiss(1)
(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(*Corresponding author: Eng. Saleem Bani Almrjeh. E-Mail: email@example.com).
Received: 20/09/ 2015 Accepted: 18/02/ 2016
In this research, a HACCP plan (Hazard Analysis and Critical Control Point “HACCP”) was designed for a production line of lokum with pistachio in a Syrian food establishment for lokum production, which located in Damascus countryside in 2011. First, an evaluation of the Good Manufacturing Practices (GMP) and Good Health Practices (GHP) in the establishment was done. It has been found a medium personal cleanliness practices considering the workers. Besides, there wasn′t a training program for the workers about GMP and GHP. According to the hazard analysis during the production process of lokum with pistachio, five critical control points (ccp) were determined: The first and the second were detected during the reception of pistachio (the hazard of shell sand aphlatoxins), and the third was detected during heating process (survival of dangerous bacteria) and the fourth and fifth were during storing (dangerous bacteria or mold multiplication, and contamination by aphlatoxins). According to that the HACCP plan was defined, and the critical limits of each (ccp) were determined, and the monitoring system and corrective actions that should be followed were defined, to avoid deviation from the critical limits.
Key words: HACCP plan, Lokum, Hazard analysis, Critical control point, Pistachio.
Full paper in Arabic: Designing of a HACCP Plan of Lokum Line Production With Pistachio