APPLICATION OF FOOD SAFETY MANAGEMENT SYSTEM DURING WHEAT FLOUR MILLING AND PROCESSING
MEDHAT MOHAMED EL-BAYOUMI AHMED;
Abstract
Food processingcompanies aroundthe world are implementing foodsafety management systems to ensurethe productionand distribution of safefoodsand it became aresultofglobalizationandinternationaltrade. Customersaround the world are demanding safe andwholesomefood products. Toassist foodprocessingcompanies to meet this marketplacerequirement,ISO 22000international standardthatdefinestherequirementsofa food safetymanagement system should be applied.
It is an assurance systembased on the prevention of food safety problems and is accepted byinternational authorities as the most effective means for controllingfood-borne diseases and hazard associated with handling, processing, storage and distribution of foods.
Therefore, the aim of this study was:
a) Survey and audit for one of wheat milling mills to identify its compatibility with food safety management systems and its requirements
b) Preliminary steps for Implementation of prerequisite programs; operational PRP; and GMP.
c) Preliminary steps for implementation hazard analysis as well as food safety management system in accordance with ISO 22000 (2005)
d) Storability characteristics for wheat ; flour and its streams
e) Risk assessment to identifying CCP and OPRP’s quantitative and qualitative
f) Developing of HACCP plan for wheat milling processing line as well as ISO 22000
g) Monitoringof microbiological ; chemical and physical hazards in wheat milling industry
h) Design and implementation all documentation system
i) Monitoring and flow up after implantation to measure the effectiveness of the system
j) Design and implementation of corrective action
The obtained results could be summarized as follows:
Ι: Prerequisite Programs (PRPs):
1. Location and design of the milling processing line, walls, doors, devices and machines and disposals tanks were satisfactory constructed according to the criteria listed in ES: 3393, (2005).
2. Records of quality control for devices was not applicable ,since there was no monitoring for the temperature of the milling processing line and no monitoring control for the safety of water used in the milling processing line. The infrastructure of wheat milling processing line under investigation was evaluated and it was satisfactory according to the criteria listed in Egyptian standards (ES: 3393, 2005).
3. Environmental monitoring was unsatisfactory as there are no documentsfor quality control of air in the milling processing line, as well as monitoring of necessary hygienic principles in the milling processing linewere applicable.
4. After the surveillance of the prerequisite programs (PRP) for the milling processing line under investigation, the unsatisfactory and not applicable criteria were reviewed with the management of establishment for taking the corrective actions necessary to be established before application of FSMS. In the same time, chemical and microbiological analysis of conditioning water was conducted.
It is an assurance systembased on the prevention of food safety problems and is accepted byinternational authorities as the most effective means for controllingfood-borne diseases and hazard associated with handling, processing, storage and distribution of foods.
Therefore, the aim of this study was:
a) Survey and audit for one of wheat milling mills to identify its compatibility with food safety management systems and its requirements
b) Preliminary steps for Implementation of prerequisite programs; operational PRP; and GMP.
c) Preliminary steps for implementation hazard analysis as well as food safety management system in accordance with ISO 22000 (2005)
d) Storability characteristics for wheat ; flour and its streams
e) Risk assessment to identifying CCP and OPRP’s quantitative and qualitative
f) Developing of HACCP plan for wheat milling processing line as well as ISO 22000
g) Monitoringof microbiological ; chemical and physical hazards in wheat milling industry
h) Design and implementation all documentation system
i) Monitoring and flow up after implantation to measure the effectiveness of the system
j) Design and implementation of corrective action
The obtained results could be summarized as follows:
Ι: Prerequisite Programs (PRPs):
1. Location and design of the milling processing line, walls, doors, devices and machines and disposals tanks were satisfactory constructed according to the criteria listed in ES: 3393, (2005).
2. Records of quality control for devices was not applicable ,since there was no monitoring for the temperature of the milling processing line and no monitoring control for the safety of water used in the milling processing line. The infrastructure of wheat milling processing line under investigation was evaluated and it was satisfactory according to the criteria listed in Egyptian standards (ES: 3393, 2005).
3. Environmental monitoring was unsatisfactory as there are no documentsfor quality control of air in the milling processing line, as well as monitoring of necessary hygienic principles in the milling processing linewere applicable.
4. After the surveillance of the prerequisite programs (PRP) for the milling processing line under investigation, the unsatisfactory and not applicable criteria were reviewed with the management of establishment for taking the corrective actions necessary to be established before application of FSMS. In the same time, chemical and microbiological analysis of conditioning water was conducted.
Other data
| Title | APPLICATION OF FOOD SAFETY MANAGEMENT SYSTEM DURING WHEAT FLOUR MILLING AND PROCESSING | Other Titles | تطبيقنظامإدارةسلامةالغذاءأثناءطحنوتصنيعدقيقالقمح | Authors | MEDHAT MOHAMED EL-BAYOUMI AHMED | Issue Date | 2015 |
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