03153cab a2200313Ia 4500 u186733 ENAL 210928s2020 ua ss b eng d EAL EAL eng ara ART EJFS V48 No1 10 Abdelaziz, Mahmoud E. 22013 Egyptian journal of food science, 2020 v.48 [electronic resource]. Controlling of microbial hazards for potato chips manufacturing through food safety management system (ISO 22000) [electronic resource]. التحكم في المخاطر الميكروبيولوجية لتصنيع رقائق البطاطس من خلال نظام إدارة سلامة الأغذية (الايزو 22000) 101-115 p. text file PDF Includes references. 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. Keyword: Food safety management system, ISO 22000, HACCP, Hazard,Critical control point, Critical limit, Prerequisite programs, Operation prerequisite programs. Summary in Arabic. Potato chips 33353 Potato products industry Salem, Mousa A. Elsanat, Samir Y. 33356 Eissa, Rasha A. M. Egyptian Journal of Food Science, 2020 v.48 11100192 nnas u30367 http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/101.pdf Full Text Article. AR alc 0 0 alc 0 0 ENAL ENAL 2021-09-28 0 ART EJFS V48 No1 10 2021-09-28 00:00:00 2021-09-28 AR 67016 67016