الفهرس 
list of contentsOnly 14 pages are availabe for public view
 |  | from | 338 |  |  |
| | | from | 338 | | |
Abstract
The principal purpose of the HACCP and ISO 9000 systems is ensuring product safety and quality. Both systems are considered compatible for food regulation control purposes. Whereas ISO 9000 is concerned with quality in a general sense as determined by agreement between the supplier and purchaser of the product, HACCP is concerned with quality as it relates to public health. The food industry has an obligation to produce safe, nutritious and uniform quality foods. This responsibility rests with both the management and workers . The role of quality assurance is to assure management and ultimately the consumers that the quality of the foods meets the comapny’s and consumer’s expectation. The main goal should be to produce a quality product at a profit. Within recent years a modified approach to assuring food safety through in-process controls has been developed and accepted. The Hazard Analysis and Critical Control Point (HACCP) system was presented as a concept “to describe the location(s) or point(s) in a food processing operation at which failure to prevent contamination can be detected by laboratory tests with maximum assurance and efficiency. Dairy products and beverages are processed and prepared by many public and private factories, with different hygienic conditions and technological practices, which may affect their nutritional value, quality and the degree of contamination with different microorganisms. Therefore, the aim of this study is to identify the quality of processing in some private and public food processing industries and degree compliance with modern quality assurance standard programs [the international standards organization (ISO) and the Hazard Analysis Critical Control Point (HACCP) system]. To fulfill this objective, the following design was adapted: 1- Four food plants were chosen to conduct this study including two dairy plants (one private and one public) and two soft drink plants (one private and one public) 2- Hazard analysis through HACCP principles was conducted on the four food plants. 3- Collection of samples: Samples were collected from each production plants for a whole year. Starting by the raw materials and passing through at all stages of processing until the final product was attained. A total of 756 random samples of dairy products were collected from different stages of two dairy products plant. A total of 720 random samples of non-alcoholic carbonated beverages were collected from different stages of two soft drink products plant. A total of 96 water samples were collected from the four food plants (24 samples, each). 4- Laboratory analysis The collected samples were subjected to the following tests:- a- Physical and organoleptic examination Labelling, taste, flavour, colour and appearance. b- Chemical analysis Moisture, specific gravity, pH, acidity, total solids, fat, milk solids non fat, salts, antibiotics, aflatoxin M1. Total soluble solids, total sugars, invert sugars, caffeine, vitamin C, benzoic acid, natural and artificial colours, and heavy metals (lead & cadmium). c- Microbiological examination Aerobic plate counts, coliforms, E.coli and fecal coliforms, staphylococcus aureus, salmonella and total yeasts and moulds. 5- The sanitation levels of the four food plants were evaluated using a detailed questionnaire. The results of this study revealed the following: • Through application of the hazard analysis on the four food plants the following critical control points were observed : a) Dairy products • Raw milk delivery. • Raw milk holding. • Pasteurizing and cooling. • Filling and packaging. • Storing and distributing. b) Soft drink • Water. • Raw materials. • Packaging materials. • Syrup manufacturing. • Carbonation. • Warehousing and distribution • The organoleptic properties of the examined dairy products showed some variation between products and between the different factories.