الفهرس 
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Abstract
The aim of this study is to know how to analyze the hazard associated with the production of fruit nectar during the various manufacturing processes and how to determine the critical control points which must be controlled to produce high quality fruit and safety nectars. To provide different monitoring methods to prevent their deviation from the critical limits identified by local and international food agencies and organizations. The effect of pasteurization and storage was also studied for a period of 6 months at the room temperature, the effect of pasteurization and storage at 6 months on the chemical composition of guava nitrate (moisture, ash, protein) was also studied. The effect of pasteurization and storage Period 6 months at room temperature on the content of guava nectar of vitamin C and amino acids. Methods and Results: First, the quality and safety team was selected; the product description and its uses were defined. The plan was followed by the production of the guava nectar from the receiving to the final product, hazard analysis along the production line, determined of the critical control points using by the decision tree. Monitoring of each critical control point and then carrying out the corrective action in case of any critical control point deviation from the critical limit .The verification by using some microbiological analyzes (total bacterial count, mold and yeast, coiform bacteria, Bacillus cereus). The measurement of the concentration of hydrogen peroxide used in the sterilization of Tetra Pak packaging as well as the measurement of residues in the final product and tests on the tetra Pak packaging as a critical control points and in the end documented and recorded all previous procedures for the application of the HACCP. The effect of pasteurization and storage for 6 months at room temperature on physiochemical properties (Total soluble solids, pH, acidity, Total color density). Also study the effect of pasteurization and storage for 6 months at room temperature was also studied on the chemical composition of guava nectar (moisture, ash, protein), also study the effect of pasteurization process and storage period of 6 months at room temperature on the content of guava nectar of vitamin C and amino acids. Conclusion: The results showed that The application of the HACCP system has been obtained from a product of guava nectar safe and free of hazards and high quality and high in nutritional value, because deterioration in vitamin C is not high and also increased the proportion of protein and amino acids after the pasteurization and storage 6 month.