الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
The RACCP system is the most effective and efficient means yet levised to ensure safety of food processing and preparation operations. It is :tate of the art technology for food safety.(4) The application of the RACCP system can aid inspection by regulatory luthorities by focusing on matters of high health risk and promote domestic md international trade by increasing confidence. In addition to enhanced food .afety, the benefits of applying RACCP include better use of resources and [lore timely response to production problems.(6) This study aimed to assess the hygienic quality of the natural raw milk md some dairy products through application of RACCP at Misr Company for viilk and Dairy products through; determining the potential for [licroorganislhs to survive or multiply during the different operations, finding he critical control points by observing each step of the different operations md through correcting the critical control point for each step. ro fulfil tltis aim, tlte following design was adopted: . Evaluation of the quality of the quality of the milk and dairy products produced at Misr Company for Milk and Dairy products plant before HACCP application This part included the microbiological testing of a total of 226 samples lIere taken from the production lines of pasteurized milk, sterilized milk, IIhite cheese, ice cream, yoghurt and processed cheese. In addition to 45 swab :amples and 30 samples from cheese additives. I. Application of the hazard analysis and critical control point (HACCP) system at the plant In this part, the 7 principles of RACCP system were applied to each of he previously mentioned products. The same number of samples were ~alYZed physically and chemically. In the mean time 30 samples were collected from the different end dairy products and were analyzed microbiologically as a part of the validation procedure. I 111- Evaluation of the degree of hazards observed within the visited milk product plant A hazard analysis checklist was filled as a mean of evaluate the hygienic and sanitary layout and practices during the processing of the milk and the dairy products produced at the plant. IV- Evaluation of the quality of the milk and dairy products produced at the plant after HACCP application A total of 226 samples of the previously mentioned products were analyzed microbiologically after applying RACCP. Then, a comparison was made before and after RACCP. Results of the study showed the following: I. Evaluation of the quality of the milk and dairy products produced at Misr Company for milk and dairy products plant before HACCP application 1- The aerobic bacterial count of packaged pasteurized milk was 4.0x104 . CFU/ml, the anaerobic, psychrotrophic, mold and yeast and spore formers counts were < 10 while it was negative in the other tested microorganisms. 12- The packaged sterilized milk was nearly free from all tested I microorganisms. 3- Packaged white cheese had an aerobic bacterial count of2.4xlO4 CFU/gm, mold and yeast count of 5.7x102 CFU/gm, coliforms count of2.7xlOI organisms/gm, Staph.aureus count of 2.3x102 colony/gm and spore formers count of 5.9x102 CFU/gm. 4- Packaged ice cream had an aerobic bacterial count of 1.2xlO6 CFU/gm, lDoJd and yeast COllnt of 2.4xJ05 CPU/gin, co)jfonns cOllotof8.0xlOJ celV gm, Bacillus cereus count of 1.2x 1 02 colony/gm and Staph. aureus count of7.0xl02 colony/gm. 5- The aerobic bacteria, mold and yeast and coliforms counts were 1.6xl03 CFU/gm, 2.5xl03 CFU/gm and 5.0xlOI cell/gm in the packaged yoghurt. 6- Packaged processed cheese had an aerobic bacteria count of 1.8xl03, mold and yeast count of3.7xl03 CFU/gm, coliforms counts of6.0xlOI cell/gm. Both Bacillus cereus count of 1.7xl02 colony/gm and Staph.aureus count of2.3xl02 colony/gm. 11- Application of the hazard analysis and critical control point (HACCP) system at the plant Hazard identification 1- During hazard identification, physical hazards were detected only in the received raw milk, these included dust and straw. While high acidity was the only detected chemical hazard, hence was rejected. 2- High microbial load as a result of uncontrolled temperature, cross contamination and environmental contamination were among the observed hazards during receiving, screening and cooling of the raw milk. 3- Survival of microorganisms was the hazard of pasteurization, sterilization, and heat treatment of dairy product production. 4- Spores germination and cross contamination were the main hazards of any storage or holding step during the milk and dairy production. 5- During packaging hazards were re contamination with microorganisms from utensils or personnel and environmental contamination. Preventive measures included the following: 1- The use of clean and safe utensils and vehicle tanks. 2. Personal hygiene of the food handlers. 3. Reduction of the time of transportation. 4- Adequate covering of vehicle tanks. 5- Receiving or holding milk at < 10°C. 6- Avoiding adulteration. 7- Cleaning and disinfecting the pipes, coolers, utensils and tanks (GMP). 8- Time and temperation control. 9- The use of safe ingredients. 10- Cleaning the environment. Critical limits included mainly time temperature degrees of pasteurization, sterilization and any other heat treatment processes. Monitoring procedures included time temperature measurements and sometimes visual observation. Corrective actions were dependent on the deviations in the critical limits. Verification included time-tempeniture measurement, in addition to the microbiological analysis of 30 end product samples as a validation step. Finally records were informed to the manager and kept at the plant. Ill- Evaluation of the degree of hazards observed within the visited milk product plant Before HACCP the total score Percentage was 79.9 (medium hazard plant) while it decreased to 42.41 (no hazard plant) after HACCP application.