Hazard analysis and critical control point generic models for some traditional foods : a manual for the Eastern Mediterranean region.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : World Health Organization. Regional Office for the Eastern Mediterranean.
- ناشر : Cairo : World Health Organization, Regional Office for the Eastern Mediterranean
- چاپ و سال / کشور: 2007
- شابک / ISBN : 9789290215905
Description
ontents Preface 5 Acknowledgements 6 1. The HACCP system 7 Overview 7 Prerequisites for the application of HACCP 10 Guidelines for HACCP system application 27 Generic HACCP models 34 Appendix 1. Growth limits for some biological food–borne hazards 38 2. Traditional foods of the Eastern Mediterranean Region 41 Food safety of some traditional foods 41 Hummus 42 Labaneh 43 Kunafa 44 Tahini 44 Halawa 46 Traditional beverages 47 Generic HACCP models for some traditional foods 47 Appendix 2. Hazard analysis questionnaire 51 3. Generic HACCP models 55 Hummus 57 Fuul 61 Falafel 65 Green salads 69 Shawerma 73 Meat pastries 79 Tahini 87 Halawa 93 Kunafa 97 Tamarind drink 101 Sous drink 105 Laban drink 109 Labaneh 113 4 HACCP generic models for some traditional foods: a manual for the Eastern Mediterranean Region References 119 List of figures Figure 1. Evolution of the concept of hazard analysis and the identification and monitoring of critical control points in a system to ensure food safety 8 Figure 2. Principles of the HACCP system 9 Figure 3. Steps needed to establish a traceability system 19 Figure 4. Example of a role and responsibility chart 22 Figure 5. Example of a product recall decision tree 23 Figure 6. Example of a risk assessment problem 26 Figure 7. Logic sequence for application of HACCP 28 Figure 8. Example 1 of HACCP decision tree 31 Figure 9. Example 2 of HACCP decision tree 32 Figure 10. Application steps for the generic HACCP models 49 List of tables Table 1. Guide to the scope of a traceability system 18 Table 2. Chemicals used in food processing 29 Table 3. Some food-borne biological hazards 30 Table 4. Examples of physical hazards and their sources 30 Table 5. Generic HACCP models developed in the USA 36 Table 6. Generic HACCP models developed in Canada 37 Table 7. Traditional food groups 48
