STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK CHEESE AND APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM

Abstract

This study provides HACCP system as a structured and systematic approach to identify hazards and assess their occurrence during the preparation of raw milk cheese in Egypt and defines measure for their control. HACCP system has been applied throughout the production lines of raw milk cheese to the implementation of 12 part/7 – principles which is based in a plan to monitor the preparation of the program of measurements and observations that determine the critical control points and through critical limits. This study aimed to assess the safety of raw milk cheese provided to study, secure health with high efficiency and low cost in addition to documenting the data, control the sources of hazards and supply fall and accurate view of all the manufacturing operation depending upon: 1. Investigation of microbial contamination and CCPs in the preparation and handling of catering foods. 2. The correction of CCPs for each step will be applied and evaluated based on the obtained results.