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Implementation of the hazard analysis critical control point (HACCP) system on uf white cheese production line [electronic resource].

By:

El Hofi, M. A

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Language: English Summary language: Arabic Description: p.4565-4575Other title:

دراسة تطبيقية بإستخدام تحليل مصدر الخطر ونقطة التحكم الحرجة (الهاسب) على خط إنتاج الجبن الابيض بطريقةUF [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2009 v. 34 (5) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (5)Part ASummary: The Hazard Analvsis and Critical Control Point (HACCP) Svstem has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a "farm to table " methodology.The application of this preventive oriented approach would give the food producer betier control over operation, better manufacturing practices and greater efficiencies, inclUding reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food prodUcts. The steps taken to put HACCP in place are described and the process was monitored to assess its impact.

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The Hazard Analvsis and Critical Control Point (HACCP) Svstem has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a "farm to table " methodology.The application of this preventive oriented approach would give the food producer betier control over operation, better manufacturing practices and greater efficiencies, inclUding reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food prodUcts. The steps taken to put HACCP in place are described and the process was monitored to assess its impact.

Summary in Arabic.

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