MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03153cab a2200313Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
u186733 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
ENAL |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210928s2020 ua ss b eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART EJFS V48 No1 10 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abdelaziz, Mahmoud E. |
| 9 (RLIN) |
22013 |
| 240 10 - UNIFORM TITLE |
|---|
| Uniform title |
Egyptian journal of food science, 2020 v.48 |
| Medium |
[electronic resource]. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Controlling of microbial hazards for potato chips manufacturing through food safety management system (ISO 22000) |
| Medium |
[electronic resource]. |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
التحكم في المخاطر الميكروبيولوجية لتصنيع رقائق البطاطس من خلال نظام إدارة سلامة الأغذية (الايزو 22000) |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
101-115 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes references. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Food safety is a fundamental public health concern, and achieving a safe supply poses major challenges for organization involved in the food chain, so numbers of foodborne hazards must be properly analyzed, assessed and managed to meet growing and increasingly complex sets of global food chain. Proper implementation of food hygiene principle across the food chain in conjunction with hazards analysis and critical control points system will ensure food safety. In this study, Microbiological hazards were controlled for two fried potato chips production lines, processing & packaging for each line starting from raw materials receiving, storage…etc, where microbiolgical tests were carried out at all stages of product production on raw materials received, water used in the manufacturing process, microbiological swabs were taken from the equipment and surfaces of the processing and packaging lines as well as the hands of the workers, in short the stages of potato chips production are as follows: Potatoes receiving & storage ==> Washing ==> Peeling ==> Manual sorting ==> slicing ==> washing and remove starch ==> Frying ==> Optical & Manual sorting ==> Seasoning ==> Packaging and print coding ==> Palletizing. Based on actual conditions in the plant a specific Hazard analysis and critical control point (HACCP) model has been developed to ensure safe product, reduce and support the traditional inspection and quality procedure of fried potato chips product through food safety management system ( FSMS-ISO 22000), the prerequisite programs (PRPs), operational prerequisite programs (OPRPs), critical control point (CCP), critical limits, preventive, monitoring procedures and corrective actions have been designed in this HACCP plan.<br/>Keyword: Food safety management system, ISO 22000, HACCP, Hazard,Critical control point, Critical limit, Prerequisite programs, Operation prerequisite programs. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Potato chips |
| 9 (RLIN) |
33353 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Potato products industry |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Salem, Mousa A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Elsanat, Samir Y. |
| 9 (RLIN) |
33356 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Eissa, Rasha A. M. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Egyptian Journal of Food Science, 2020 v.48 |
| International Standard Serial Number |
11100192 |
| Control subfield |
nnas |
| Record control number |
u30367 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/101.pdf |
| Public note |
Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Articles |
AR |
| Source of classification or shelving scheme |
alc |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
text file |
| Encoding format |
PDF |