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Abstract
The present study was aimed to implement the Hazard Analysis Critical Control Point (HACCP) system on low fat soy flour and soymilk processing lines.
Prior to HACCP implementation microbiological scanning for processing lines were conducted to study the microbiological criteria on site.
Swabs were taken from walls, equipments and worker hands beside sampling of raw materials, intermediate and finished products to identify all potential hazards that may exist through soy flour and soy milk processing lines. The results could be summarized through the following points: -
Walls, equipments and worker hands were contaminated with coliform group and Staphylococcus aureus. New cleaning and disinfection programs were developed and hand sanitizer was used to overcome the existed contamination in soy flour and soymilk processing lines.
Hazard Analysis and Critical Control Point (HACCP) were implemented in soy flour and soymilk processing lines through the following steps: - Assembly of HACCP team, Description of the products and its intended use, construction of flow diagrams and its on-site verifications, hazard analysis conduction, determination of the Critical Control Points (CCPs), establishment of critical limits for each identified CCP, establishment of monitoring procedures, establishment of corrective actions, establishment of verification procedures and establishment of documentation and record keeping.