Hazard analysis and critical control point generic models for some traditional foods: a manual for the Eastern Mediterranean Region

This manual is intended to help producers, regulators, trainers and other concerned with the safety of traditional foods in the Eastern Mediterranean Region, and may be used as material for training in food hygiene and the HACCP system, as well as the basis for the development of food safety programmes. It is expected that most producers of the foods covered in this manual will have little or no knowledge of the HACCP system, so to expect them to implement the relevant models alone would not be realistic. Rather, governmental or nongovernmental agencies engaged in health, food control, or safety of the environment will need to help groups of producers in implementing the models in their plants. This manual covers just a few of the many traditional foods of the Region.It is hoped that this represents just the first edition of the manual, and that countries will develop and share generic HACCP models for other traditional foods in the Region so that a second edition can follow

Application of hazard analysis and critical control point system in the dairy industry

This study aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company