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� $R�3ANAA�'AMMO�*ORDAN �$R�!BBAS�(ADJIAKHOONDI�)SLAMIC�2EPUBLIC�OF�)RAN �$R� (AITHAM�3�)BRAHIM�)RAQ �$R�4OMADER�3AED�+ORDI�3AUDI�!RABIA �$R�9OUSEF�%L 3ANUSI� %L -ABSOUTH� ,IBYAN�!RAB� *AMAHIRIYA �-� $RISS� -ACHRAA� -OROCCO �$R� -ABROUK� .EDHIF� 4UNISIA � AND� -R� -OHAMMED� &AHMI� 3ADDIK� %GYPT � $R� -:�!LI� +HAN� AND�-R�2AKI�:GHONDI �7(/�2EGIONAL�#ENTRE�FOR�%NVIRONMENTAL�(EALTH�!CTIVITIES� #%(! �AND�$R�-OHAMED�%LMI �&OOD�AND�#HEMICAL�3AFETY �7(/�2EGIONAL�/FlCE� FOR�THE�%ASTERN�-EDITERRANEAN �OVERSAW�THE�PROJECT�FROM�INCEPTION�TO�PUBLICATION�!� SUBSTANTIAL�PART�OF�THE�KNOWLEDGE�OF�TRADITIONAL�FOODS�IN�*ORDAN�IS�BASED�ON�RESEARCH� WORK�CONDUCTED�AT�THE�$EPARTMENT�OF�.UTRITION�AND�&OOD�4ECHNOLOGY �&ACULTY�OF� !GRICULTURE �5NIVERSITY�OF�*ORDAN� 1 The HACCP systemOverview)N�ORDER�FOR�FOOD�TO�BE�ACCEPTABLE�IT�HAS�TO�BE�SUITABLE�AND�SAFE�7HILE�SUITABILITY�USUALLY� REFERS�TO�THE�SENSORY �NUTRITIONAL�AND�CONVENIENCE�ASPECTS�OF�FOODS �SAFETY�IS�hTHE�ASSURANCE� THAT�FOOD�WILL�NOT�CAUSE�HARM�TO�THE�CONSUMER�WHEN�IT�IS�PREPARED�ANDOR�EATEN�ACCORDING� TO�ITS�INTENDED�USEv�;=�#ONTROL�MEASURES�AND�CONDITIONS�HAVE�BEEN�DEVELOPED�AND� IMPLEMENTED�TO�ENSURE�FOOD�SAFETY�AND�SUITABILITY�AT�ALL�STAGES�OF�THE�FOOD�CHAIN�4HESE� FORM�THE�BASIS�OF�THE�HYGIENE�AND�SAFETY�PROGRAMMES�IN�FOOD�ESTABLISHMENTS %STABLISHED�METHODS�OF�FOOD�SAFETY �WHICH�USUALLY�CONSTITUTE�A�MAJOR�PART�OF�PRODUCT� CONTROL�ACTIVITIES�IN�FOOD�ESTABLISHMENTS �RELY�ON�INSPECTION�AND�TESTING �ESPECIALLY�OF� END� PRODUCTS� 0RODUCTION� AND� MAINTENANCE� PERSONNEL� ARE� NOT� DIRECTLY� INVOLVED� IN� SAFETY�ASSURANCE �ALTHOUGH�FOOD�SAFETY�IS�DIRECTLY�AFFECTED�BY�THEIR�ACTIVITIES�7ORLDWIDE� INCREASES�IN�THE�NUMBER�OF�FOOD BORNE�EPIDEMICS �THE�INCREASING�HEALTH�AND�ECONOMIC� CONSEQUENCES�OF�FOOD BORNE�ILLNESSES�AND�THE�INHERENT�LIMITATIONS�OF�TRADITIONAL�SYSTEMS� ARE�A�CLEAR�INDICATION�THAT�CONVENTIONAL�METHODS�ARE�NOT�FUNCTIONING�AS�PLANNED 4HE�(AZARD�!NALYSIS�AND�#RITICAL�#ONTROL�0OINT�(!##0 �SYSTEM �BECAUSE�OF�ITS� LOGICAL�AND�PRACTICAL�APPROACH�TO�FOOD�SAFETY �HAS�EVOLVED�AS�AN�ALTERNATIVE �SCIENTIlCALLY BASED�AND�INTERNATIONALLY�RECOGNIZED�FOOD�SAFETY�SYSTEM�&IGURE� 4HE� *OINT� &!/7(/� &OOD� 3TANDARDS� 0ROGRAMME� #ODEX� !LIMENTARIUS� #OMMISSION WAS ONE OF THE lRST INTERNATIONAL BODIES TO ADOPT THE (!##0 SYSTEM HACCP concept elementApplication step and principle*Define the food and the processes involved in production Application steps 1–5 Break down the process into stepsDetermine possible hazards associated with each step and probability of hazard persistence in end HACCP principle 1 product if no effective preventive measures are implemented Application step 6 Specify control measuresConsequently, determine critical control points HACCP principles 2 and 3 (CCPs) Application steps 7–8 Establish critical limitsMonitor CCPs to ensure proper implementation of control measures HACCP principles 4 and 5 Take corrective action when parameter monitoring Application steps 9–10 indicates failure of control measureSystem to be reviewed, confirmed and audited HACCP principles 6 and 7 Records must be generated for the system to be Application steps 11–12 documented(!##0�PRINCIPLES�ARE�OUTLINED�IN�&IGURE��APPLICATION�STEPS�IN�&IGURE�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 Principle 1 Conduct a hazard analysis.Principle 2 Determine the Critical Control Points (CCPs).Principle 3 Establish critical limit(s).Principle 4 Establish a system to monitor control of the CCP.Principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.Principle 6 Establish procedures for verification to confirm that the HACCP system is working effectively.Principle 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.Figure 2. 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Steps needed to establish a traceability system s� 3UPPLIER�TRACEABILITY�FOR�WHOLESALERS �CENTRAL�DISTRIBUTION�CENTRES�AND�RETAIL�FOOD�BUSINESSES � %ACH�WHOLESALER �CENTRAL�DISTRIBUTION�CENTRE �OR�RETAILER�SHOULD�AT�LEAST�BE�ABLE�TO� ENSURE�THAT�FOODSTUFFS�IN�THEIR�CONTROL�ARE�TRACEABLE�TO�THE�SUPPLIER0ROCESS�TRACEABILITY�IS�THE�SECOND�STEP�IN�THE�DEVELOPMENT�OF�A�TRACEABILITY�SYSTEM s� 0ROCESS�TRACEABILITY�FOR�PROCESSING�AND�CATERING�BUSINESSES � %ACH�PROCESSING�OR�CATERING�FOOD�BUSINESS�SHOULD�BE�ABLE�TO�ENSURE�THAT�FOODSTUFFS� PRODUCED�ON�SITE�CAN�BE�TRACED�BACK�TO�THE�INGREDIENTS�AND�PRIMARY�PACKAGING�USED� IN� THEIR� MANUFACTURE�0ROCESSORS� INVOLVED� IN� RE WRAPPING� PRODUCTS� FOR� THE� LOCAL� MARKET�SHOULD�ENSURE�THAT�TRACEABILITY�TO�THE�ORIGINAL�SUPPLIER�IS�MAINTAINED� s� 0ROCESS�TRACEABILITY�FOR�WHOLESALE �CENTRAL�DISTRIBUTION�CENTRES�AND�RETAIL�FOOD�BUSINESSES � %ACH�WHOLESALE �CENTRAL�DISTRIBUTION�CENTRE �OR�RETAIL�FOOD�BUSINESS�SHOULD�AT�LEAST� BE�ABLE�TO�ENSURE�THAT�FOODSTUFFS�HANDLED�ON�SITE�ARE�TRACEABLE�TO�THE�SUPPLIER�AT�ALL� TIMES#USTOMER�TRACEABILITY�IS�THE�THIRD�STEP�IN�THE�DEVELOPMENT�OF�A�TRACEABILITY�SYSTEM s� #USTOMER�TRACEABILITY�FOR�ALL�PROCESSORS�AND�THOSE�CATERERS�INVOLVED�IN�BUSINESS TO BUSINESS� TRADE � %ACH� PROCESSOR� OR� CATERING� FOOD� BUSINESS� INVOLVED� IN� BUSINESS TO BUSINESS� TRADE� SHOULD� BE� ABLE� TO� ENSURE� THAT� FOODSTUFFS� LEAVING� THE� CONTROL� OF� THE� BUSINESS� ARE� TRACEABLE TO THE IMMEDIATE CUSTOMER s� #USTOMER�TRACEABILITY�FOR�WHOLESALERS�AND�CENTRAL�DISTRIBUTION�CENTRES � %ACH�WHOLESALER�OR�CENTRAL�DISTRIBUTION�CENTRE�FOOD�BUSINESS�SHOULD�BE�ABLE�TO�ENSURE� THAT�FOODSTUFFS�LEAVING�THE�CONTROL�OF�THE�BUSINESS�ARE�TRACEABLE�TO�THE�IMMEDIATE� CUSTOMERReviewing the traceability system !�SYSTEM�THAT�IS�BEING�OPERATED�BY�A�FOOD�BUSINESS�SHOULD�BE�REVIEWED�AT�LEAST�YEARLY�TO� ENSURE�THAT�IT�IS�DELIVERING�THE�REQUIRED�LEVEL�OF�TRACEABILITYRecall4HE�OBJECTIVE�OF�PRODUCT�RECALL�IS�TO�PROTECT�PUBLIC�HEALTH�BY�INFORMING�CONSUMERS� WHERE�NECESSARY �OF�THE�PRESENCE�ON�THE�MARKET�OF�A�POTENTIALLY�HAZARDOUS�FOODSTUFF� AND�BY�FACILITATING�THE�EFlCIENT �RAPID�IDENTIlCATION�AND�REMOVAL�OF�UNSAFE�FOODSTUFFS� FROM�THE�DISTRIBUTION�CHAIN �TO�ENSURE�THAT�THE�UNSAFE�FOODSTUFFS�ARE�EITHER�DESTROYED�OR� RENDERED�SAFEClassification of the level of product recall 7HERE�FOOD�SAFETY�IS�CONCERNED�THERE�ARE�ONLY�TWO�LEVELS�OF�PRODUCT�RECALL�4HESE�ARE2ECALL�n�THE�REMOVAL�OF�UNSAFE�FOOD�FROM�THE�DISTRIBUTION�CHAIN�THAT�EXTENDS�TO�FOOD� SOLD�TO�CONSUMERS �AND�THEREFORE�INVOLVES�COMMUNICATION�WITH�CONSUMERS7ITHDRAWAL�n�THE�REMOVAL�OF�AN�UNSAFE�FOODSTUFF�FROM�THE�DISTRIBUTION�CHAIN�THAT�DOES� NOT�EXTEND�TO�FOOD�SOLD�TO�THE�CONSUMERIf a food business becomes aware or is notified of a potential food safety incident, all necessary action must be taken to protect public health.4HE�OBJECTIVE�OF�A�PRODUCT�RECALL�PROCEDURE�IS�TO�FACILITATE�THE�EFlCIENT�AND�EFFECTIVE� REMOVAL�OF�UNSAFE�FOODSTUFFS�FROM�THE�MARKET�4HERE�ARE�SEVEN�STEPS�TO�A�PRODUCT�RECALL� PROCEDURE� $EVELOPMENT�OF�A�PRODUCT�RECALL�POLICY� � !�PRODUCT�RECALL�POLICY�DEMONSTRATES�THE�COMPANYS�COMMITMENT�TO�PROTECT�PUBLIC� HEALTH� )T� SHOULD� CLEARLY� STATE� THE� OBJECTIVE� OF� THE� PRODUCT� RECALL� PLAN� AND� THE� SENIOR MANAGEMENTS COMMITMENT TO PROVIDING THE NECESSARY RESOURCES TO ENSURE � $EVELOPMENT�OF�A�PRODUCT�RECALL�PLAN � !�PRODUCT�RECALL�PLAN�IS�A�DOCUMENTED�PROCEDURE�DESIGNED�TO�ENSURE�THE�PROFESSIONAL � EFlCIENT�AND�EFFECTIVE�REMOVAL�OF�UNSAFE�FOOD�FROM�THE�MARKET�!�MULTI DISCIPLINARY� RECALL�TEAM�SHOULD�DEVELOP�THE�PRODUCT�RECALL�PLAN�%XAMPLES�OF�ELEMENTS�THAT�MAY� BE�INCORPORATED�INTO�A�PLAN�ARE s� REFERENCE�TO�THE�PRODUCT�RECALL�POLICY� s� LIST�OF�MEMBERS�OF�THE�RECALL�TEAM s� DElNITION�OF�ROLES�AND�RESPONSIBILITIES�FOR�PRODUCT�RECALL�&IGURE� s� CONTACT�NAMES�AND�DETAILS�INCLUDING�HOME�TELEPHONE�OR�MOBILE�PHONE�NUMBERS s� DElNITIONS�OF�THE�TWO�CLASSIlCATIONS�OF�A�PRODUCT�RECALL�RECALL�AND�WITHDRAWAL s� A�PRODUCT�RECALL�DECISION�TREE s� MECHANISMS�OF�NOTIlCATION�OF�A�PRODUCT�RECALL s� REFERENCE�TO�THE�COMPANYS�TRACEABILITY�SYSTEM s� GUIDELINES�FOR�MEDIA�CONTACT s� SAMPLE�PRESS�RELEASES s� SAMPLE�PRODUCT�RECALL�NOTICES s� A�PRODUCT�RECALL�REVIEW�PROCEDURE� 4ESTING�OF�A�PRODUCT�RECALL�PLAN� .OTIlCATION�AND�INITIATION�OF�A�PRODUCT�RECALL� -ANAGEMENT�OF�A�PRODUCT�RECALL� #LOSING�A�PRODUCT�RECALL� 2EVIEW�OF�A�PRODUCT�RECALL�AND�AMENDMENT�OF�THE�PRODUCT�RECALL�PLANNotification of a product recall )F�THE�DECISION�IS�TAKEN�TO�INITIATE�A�WITHDRAWAL�THEN�THREE�LEVELS�OF�NOTIlCATION�ARE� ADVISED s� WITHIN�THE�COMPANY s� DISTRIBUTION�CHAIN�n�DISTRIBUTORS �WHOLESALERS �RETAILERS �CATERERS s� REGULATORY�AUTHORITIES� 4HE�DECISION�TREE�SHOULD�BE�DESIGNED�TO�CLARIFY�THE�THOUGHT�PROCESSES�LEADING�TO�A�lNAL�DECISION� ON�THE�NECESSITY�OF�PRODUCT�RECALL�AND�THE�APPROPRIATE�TYPE�OF�PRODUCT�RECALL�&IGURE��SHOWS� PL F T PI L D I I T H F D B I H LD D P D I I T Owner/CEORecall co-ordinator1. Stop all distribution of questionable material and arrange for return of product to collection points. Distribution 2. Prepare inventory and distribution status of product showing where, when, to whom and quantity shipped.1. Prepare batch identification. 2. Halt production of product if related Production & quality problem. assurance 3. Investigate for cause of problem, and check all records.1. Prepare response for consumers. Consumer affairs 2. Answer all consumer enquiries.1. Set up stock reconciliation system to Accounting determine cost of recall. Legal counsel 1. Handle legal implications. Public relations 1. Handle press releases – all media.1. Obtain batch identification and samples. 2. Obtain product analysis to determine Technical if pick-up or destruction necessary. 3. Consult with regulatory agencies if a recall is required.1. Notify sales managers and brokers. Marketing 2. Arrange for pick-up at retail levels. 3. Arrange for proper credit to be given.Fi 4 E l f l d ibili h [6] p notification of problemReport received – initial details takenNotify quality assurance manager or other manager as appropriateQA manager Make preliminary risk assessmentNotify company Potential health hazard No health hazard executivesHandle as complaint Notify regulatory Invoke recall plan authorities or quality recallSuspend distribution of productConvene recall teamCollate all product/ Collate all traceability Initiate product analysis production information information where necessaryConduct documented thorough risk assessmentHandle as complaint Health hazard confirmed No health hazard or quality recallProduct distributed to Product distributed to Product not distributed consumers consumers via caterers to consumersCarry out Carry out RECALL WITHDRAWAL )F�THE�DECISION�IS�TAKEN�TO�INITIATE�A�RECALL�THEN�FOUR�LEVELS�OF�NOTIlCATION�ARE�ADVISED s� WITHIN�THE�COMPANY s� DISTRIBUTION�CHAIN�n�DISTRIBUTORS �WHOLESALERS �RETAILERS �CATERERS s� REGULATORY�AUTHORITIES s� CONSUMERS#OMPANIES�SHOULD�NOTIFY�THE�REGULATORY�AGENCIES�PRIOR�TO�COMMENCING�THE�PRODUCT� RECALL �AND�SUPPLY�THEM�WITH�THE�FOLLOWING�INFORMATION s� NAME�OF�THE�COMPANY�AND�CONTACT�DETAILS �PLUS�ALTERNATIVE�CONTACTS s� NAME�OF�THE�PRODUCT s� BATCH�IDENTIlCATION�CODES s� PRODUCT�DETAILS�INCLUDING�PACKAGING�SIZE�AND�TYPE s� @USE�BY�DATE�OR�@BEST�BEFORE�DATE s� AMOUNT�OF�UNSAFE�PRODUCT�ON�THE�MARKET s� DISTRIBUTION�DETAILS�EG �IS�THE�PRODUCT�EXPORTED s� NAME�OF�COMPANIESOUTLETS�SELLING�TO�THE�CONSUMER s� NATURE�OF�THE�FOOD�SAFETY�RISK s� RESULTS�OF�ANY�INVESTIGATIONS�OR�TESTS s� THE�LEVEL�OF�PRODUCT�RECALL�BEING�CONSIDERED�IE �RECALL�OR�WITHDRAWAL s� PLANS�FOR�PUBLIC�COMMUNICATIONS s� TIMINGS�FOR�PRODUCT�RECALL�AND�COMMUNICATIONCommunicating a product recall s� 4RADE�COMMUNICATION�APPLICABLE�DURING�A�RECALL�OR�A�WITHDRAWAL � � )NITIAL�NOTIlCATION�TO�THE�TRADE�SHOULD�BE�VIA�TELEPHONE�BUT�THIS�SHOULD�BE�FOLLOWED� UP�BY�WRITTEN�COMMUNICATION�PREFERABLY�SENT�BY�FAX�OR�E MAIL s� 0AID�ADVERTISEMENTS�APPLICABLE�DURING�A�RECALL�OR�A�WITHDRAWAL � 0AID�ADVERTISEMENTS�ARE�NECESSARY�IN�THE�CASE�OF�A�RECALL�OR�IN�THE�CASE�OF�A�WITHDRAWAL� WHEN� A� COMPANY� CANNOT� IDENTIFY� ALL� ITS� BUSINESS� CUSTOMERS� IN� THE� DISTRIBUTION� CHAIN s� 0RESS�RELEASE�APPLICABLE�DURING�RECALL�ONLY � 4O�ENSURE�THAT�INFORMATION�IS�DISSEMINATED�AS�WIDELY�AS�POSSIBLE �FOOD�BUSINESSES� ENGAGED�IN�A�RECALL �AS�DElNED�ABOVE �SHOULD�CONSIDER�A�PRESS�RELEASE�IN�ADDITION�TO� PAID�ADVERTISEMENTS�0RESS�RELEASES�HAVE�THE�ADVANTAGE�OF�REACHING�THE�PRINT�MEDIA� AND�ELECTRONIC�MEDIA�FAST�AND�DO�NOT�SUFFER�FROM�DELAYS�THAT�COULD�ACCOMPANY�A�PAID� ADVERTISEMENT Testing and reviewing the product recall plan 4HE�PRODUCT�RECALL�PLAN�SHOULD�SPECIFY�THE�PERIODS�FOR�REVIEW�AND�THE�NAMES�OF�THE� PEOPLE�RESPONSIBLE�FOR�THE�REVIEW�4HE�PLAN�SHOULD�BE�EXAMINED�FOR�ERRORS �PARTICULARLY� IN�THE�CONTACT�LISTS�OR�IN�LIGHT�OF�ANY�CHANGES�IN�THE�COMPANY�PRODUCT�RECALL�POLICY�OR� TRADING�STATUS�)T�IS�RECOMMENDED�THAT�THE�PRODUCT�RECALL�PLAN�IS�REVIEWED�AT�LEAST�TWICE� A�YEAR�FOLLOWING�A�DOCUMENTED�PROCEDURE�THAT�IS�PART�OF�THE�PRODUCT�RECALL�PLAN�ITSELFManaging a product recall 4HE�MANAGEMENT�OF�A�PRODUCT�RECALL�SHOULD�BE�DRIVEN�BY�THE�PRODUCT�RECALL�PLAN�4HE� PLAN�SHOULD�CARRY�ALL�THE�DETAILS�NECESSARY�FOR�THE�PRODUCT�RECALL�COORDINATORS�TO�MANAGE� A�PRODUCT�RECALL�SUCCESSFULLY s� 3OURCES�OF�INFORMATION � 4O�PREVENT�THE�MISCOMMUNICATION�THAT�OFTEN�HAMPERS�EFlCIENT�PRODUCT�RECALL �THE� PRODUCT�RECALL�TEAM�SHOULD�ALWAYS�GET�THEIR�FACTS�lRST�HAND�4HE�INFORMATION�THAT�IS� GLEANED�CONCERNING�THE�FOOD�SAFETY�HAZARD �THE�PRODUCT�DETAILS �THE�LIKELY�DISTRIBUTION � AND�THE�EXTENT�OF�THE�PROBLEM�IS�VITAL�TO�GOOD�DECISION MAKING�4RAINING�OF�STAFF�WILL� BE�NECESSARY�TO�ENSURE�THAT�SUCH�INFORMATION�IS�HANDLED�APPROPRIATELY� s� 2ISK�ASSESSMENT � 0RODUCT�RECALL�IS�A�RISK�MANAGEMENT�DECISION�THAT�REQUIRES�FOOD�BUSINESSES�TO�BE� ABLE�TO�IDENTIFY�A�POTENTIALLY�UNSAFE�FOODSTUFF�)N�ADDITION�A�BUSINESS�MUST�BE�ABLE� TO�DECIDE�IF�THE�UNSAFE�FOODSTUFF�CAN�CAUSE�A�POTENTIAL�RISK�TO�PUBLIC�HEALTH�AND�IF� SO �DETERMINE�THE�LEVEL�OF�ADVERSE�HEALTH�EFFECT�AND�THE�AFFECTED�POPULATION�PROlLE� AND�SIZE�4HIS�REQUIRES�A�FOOD�BUSINESS�TO�CARRY�OUT�AN�ASSESSMENT�OF�THE�POTENTIAL� RISKS�RESULTING�FROM�THE�PROBLEM�WITH�THE�FOODSTUFF�4HIS�IS�CALLED�A�RISK�ASSESSMENT� SEE�&IGURE� �2ISK�ASSESSMENTS�SHOULD�ONLY�BE�CARRIED�OUT�BY�COMPETENT�TECHNICAL� PEOPLE�)F�IN�DOUBT �FOOD�BUSINESSES�ARE�ADVISED�TO�SEEK�SUITABLY�COMPETENT�TECHNICAL� ADVICE�ANDOR�THE�APPROPRIATE�REGULATORY�AUTHORITY s� $OCUMENTING�THE�PRODUCT�RECALL�PROCESS � !LL�INFORMATION�GATHERED�BY�PRODUCT�RECALL�TEAM�SHOULD�BE�DOCUMENTED�ALONG�WITH� THE�DATE �TIME �AND�PROVIDER�OF�THE�INFORMATION s� 2EGAINING�CONTROL�OF�AFFECTED�STOCK � !� FOOD� BUSINESS� THAT� HAS� INITIATED� A� PRODUCT� RECALL� MAY� REGAIN� CONTROL� OF� THE� POTENTIALLY�UNSAFE�PRODUCT�BUT�MUST�ACCOUNT�FOR�ALL�MISSING�STOCK s� #LOSING�THE�PRODUCT�RECALL � !�PRODUCT�RECALL�MUST�BE�FORMALLY�CLOSED�SO�THAT�IT�IS�CLEAR�TO�ALL�PARTIES�THAT�THE� INCIDENT�HAS�ENDED�&OOD�BUSINESSES�SHOULD�ALSO�NOTIFY�THE�REGULATORY�AUTHORITIES�IN� WRITING�WHEN�A�PRODUCT�RECALL�IS�CLOSEDReviewing the lessons learned %VERY�PRODUCT�RECALL�SHOULD�BE�VIEWED�AS�AN�OPPORTUNITY�TO�LEARN�AND�IMPROVE�THE� SYSTEMS�USED�IN�THE�FOOD�BUSINESSReviewing the product recall process &OOD�BUSINESSES�INVOLVED�IN�PRODUCT�RECALL�SHOULD�REVIEW�THE�PRODUCT�RECALL�PROCESS�AND� EVALUATE�ITS�EFFECTIVENESS �AND�AMEND�THE�PRODUCT�RECALL�PLAN�IF�NECESSARY�4HIS�SHOULD�BE� FOLLOWED�BY�A�lNAL�REPORT�AND�RECOMMENDATIONSThe production problem The pH of an acid-preserved foodstuff is too high. The product is distributed at ambient temperature, has a shelf life of one year, does not require re-heating, and has been on sale for one month. Hazard identification The bacterium Clostridium botulinum could grow during product distribution. C. botulinum causes botulism, a condition where a person who eats food in which C. botulinum has grown and produced toxin may die. Exposure assessment The product conditions and shelf life are suitable for C. botulinum to grow and produce toxin. There is no re-heating to degrade the toxin. The consumer is likely to have bought the product. The chances of exposure to C. botulinum toxin are high. Hazard characterization C. botulinum toxin is one of the most potent neurotoxins known. If the toxin is ingested the chances are high that the consumer will develop severe breathing difficulties and may die. Risk characterization The chances of exposure are high and the consequences of exposure potentially lethal. A severe adverse public health effect is likely. It is not possible to quantify the risk or the uncertainties associated with the risk. Risk management decision Recall of product from the affected batches with immediate effect. Guidelines for HACCP system application0RIOR� TO� THE� APPLICATION� OF� (!##0 � THE� FOOD� ESTABLISHMENT� SHOULD� BE� OPERATING� ACCORDING�TO s� THE�#ODEX�'ENERAL�PRINCIPLES�OF�FOOD�HYGIENE�;= s� THE�APPROPRIATE�#ODEX�CODES�OF�PRACTICE� s� APPROPRIATE�FOOD�SAFETY�LEGISLATION�-ANAGEMENT�COMMITMENT�IS�NECESSARY�FOR�IMPLEMENTATION�OF�AN�EFFECTIVE�(!##0� SYSTEM�$URING�HAZARD�IDENTIlCATION �EVALUATION �AND�SUBSEQUENT�OPERATIONS�IN�DESIGNING� AND� APPLYING� (!##0� SYSTEMS �CONSIDERATION� MUST� BE� GIVEN� TO� THE� IMPACT� OF� RAW� MATERIALS �INGREDIENTS �FOOD�MANUFACTURING�PRACTICES �ROLE�OF�MANUFACTURING�PROCESSES� TO�CONTROL�HAZARDS �LIKELY�END USE�OF�THE�PRODUCT �CATEGORIES�OF�CONSUMERS�OF�CONCERN � AND�EPIDEMIOLOGICAL�EVIDENCE�RELATIVE�TO�SAFETY�(!##0�SHOULD�BE�APPLIED�TO�EACH� SPECIlC�OPERATION�SEPARATELY�4HE�APPLICATION�OF�(!##0�PRINCIPLES�CONSISTS�OF�THE�TASKS� IDENTIlED�IN�THE�,OGIC�3EQUENCE�FOR�!PPLICATION�OF�(!##0�&IGURE� �PREPARED�BY� THE�#ODEX�!LIMENTARIUS�#OMMISSION�;=1 Assemble HACCP team 4HE� APPROPRIATE� PRODUCT� SPECIlC� KNOWLEDGE� AND� EXPERTISE� SHOULD� BE� AVAILABLE� FOR� THE�DEVELOPMENT�OF�AN�EFFECTIVE�(!##0�PLAN�4HIS�IS�BEST�ACHIEVED�BY�ASSEMBLING� A�MULTIDISCIPLINARY�TEAM�7HERE�SUCH�EXPERTISE�IS�NOT�AVAILABLE�ON�SITE �EXPERT�ADVICE� SHOULD� BE� OBTAINED� FROM� OTHER� SOURCES�4HE� SCOPE� OF� THE� (!##0� PLAN� SHOULD� HE� IDENTIlED�2 Describe product !� FULL� DESCRIPTION� OF� THE� PRODUCT� SHOULD� BE� DRAWN� UP � INCLUDING� RELEVANT� SAFETY�INFORMATION� SUCH� AS� COMPOSITION � PHYSICALCHEMICAL� DATA� INCLUDING� AW� � P( � ETC � MICROBIALSTATIC�TREATMENTS�HEAT TREATMENT �FREEZING �BRINING �SMOKING �ETC �PACKAGING � DURABILITY�AND�STORAGE�CONDITIONS�AND�METHOD�OF�DISTRIBUTION3 Identify intended use 4HE�INTENDED�USE�SHOULD�BE�BASED�ON�THE�EXPECTED�USES�OF�THE�PRODUCT�BY�THE�END� USER�OR�CONSUMER�)N�SPECIlC�CASES �EG �INSTITUTIONAL�FEEDING �VULNERABLE�GROUPS�OF�THE� POPULATION�MAY�HAVE�TO�BE�GIVEN�SPECIAL�CONSIDERATION Assemble HACCP team 1Describe product 2Identify intended use 3Construct a flow diagram 4Confirm the flow diagram 5List all potential hazards Conduct hazard analysis 6 Establish critical limits for each CCPDetermine CCPs 7Establish critical limits for CCPs 8Establish a monitoring system for CCPs 9Establish a corrective action 10Establish verification procedure 11Establish documentation and record 12 keeping.OTE�3TEPS�n�ARE�THE�APPLICATION�OF�THE�SEVEN�PRINCIPLES�OF�THE�(!##0�SYSTEM�Figure 7. Logic sequence for application of HACCP [1] 4 Construct flow diagram !�mOW�DIAGRAM�COVERING�ALL�STEPS�IN�A�GIVEN�OPERATION�SHOULD�BE�CONSTRUCTED�BY�THE� (!##0�TEAM�5 On-site confirmation of flow diagram 4HE� (!##0� TEAM� SHOULD� CONlRM� THE� PROCESSING� OPERATION� AGAINST� THE� mOW� DIAGRAM�DURING�ALL�STAGES�AND�HOURS�OF�OPERATION�AND�AMEND�THE�mOW�DIAGRAM�WHERE� APPROPRIATE6 List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (HACCP Principle 1) (AZARD�IS�DElNED�AS�A�CHEMICAL �BIOLOGICAL �OR�PHYSICAL�AGENT�IN �OR�A�CONDITION�OF � FOOD�WITH�THE�POTENTIAL�TO�CAUSE�AN�ADVERSE�HEALTH�EFFECT �WHILE�HAZARD�ANALYSIS�IS�THE� PROCESS�OF�COLLECTING�AND�EVALUATING�INFORMATION�ON�HAZARDS�AND�CONDITIONS�LEADING� TO�THEIR�PRESENCE�TO�DECIDE�WHICH�ARE�SIGNIlCANT�FOR�FOOD�SAFETY�AND�SHOULD�THEREFORE� BE� ADDRESSED� IN� THE� (!##0� PLAN�#HEMICAL� HAZARDS� INCLUDE� RESIDUES� OF� PESTICIDES� AND�VETERINARY�DRUGS �CERTAIN�NON '2!3�GENERALLY�RECOGNIZED�AS�SAFE �ADDITIVES�AND� PRESERVATIVES �TOXIC�METALS �AND�CHEMICALS�FROM�CLEANING�4ABLE� �"IOLOGICAL�HAZARDS� INCLUDE�DISEASE CAUSING�MICROORGANISMS�SUCH�AS�BACTERIA �VIRUSES �PARASITES�AND�FUNGI � AND�ALSO�CERTAIN�PLANTS�AND�lSH�THAT�CARRY�TOXINS�4ABLE��SHOWS�THE�MOST�SIGNIlCANT� FOOD BORNE�BIOLOGICAL�HAZARDS�THAT�MAY�OCCUR�IN�FOOD �WHILE�!PPENDIX��GIVES�MORE� DETAILED� INFORMATION� ABOUT� THEIR� GROWTH� LIMITS� 0HYSICAL� HAZARDS� INCLUDE� DIRT � HAIR � BROKEN�GLASS�AND�CROCKERY �NAILS �STAPLES �METAL�FRAGMENTS�OR�BITS�OF�PACKAGING�MATERIALS� THAT�ACCIDENTALLY�ENTER�FOOD�4ABLE� 4HE�(!##0�TEAM�SHOULD�LIST�ALL�OF�THE�HAZARDS�THAT�MAY�BE�REASONABLY�EXPECTED�TO� OCCUR�AT�EACH�STEP�OF�THE�PROCESS�AND�THEN�CONDUCT�A�HAZARD�ANALYSIS�TO�IDENTIFY�FOR�THE� (!##0�PLAN�WHICH�HAZARDS�ARE�OF�SUCH�A�NATURE�THAT�THEIR�ELIMINATION�OR�REDUCTION� TO�ACCEPTABLE�LEVELS�IS�ESSENTIAL�TO�THE�PRODUCTION�OF�A�SAFE�FOOD�4HE�TEAM�MUST�THEN� CONSIDER�WHAT�CONTROL�MEASURES �IF�ANY �EXIST�THAT�CAN�BE�APPLIED�FOR�EACH�HAZARDTable 2. Chemicals used in food processingPoint of use Type of chemicalGrowing crops Pesticides, herbicides, defoliants Raising livestock Growth hormones, antibiotics Production Food additives, processing aids Plant maintenance Lubricants, paints, solvents Bacteria Parasites Seafood toxins Aeromonas hydrophila Anisakis spp. Ciguatera fish poisoning Bacillus cereus Ascaris lumbricoides Gempylotoxin Brucella spp. Cyclospora cayetanensis Tetrodotoxin Campylobacter jejuni Cryptosporidium parvum Scombrotoxin (histamine) Clostridium botulinum Diphyllobothrium spp. Paralytic, neurotoxic and Clostridium perfringens Entamoeba histolytica diarrhetic shellfish poisoning Listeria monocytogenes Giardia lamblia Pathogenic Escherichia coli Taenia spp. Viruses Plesiomonas shigelloides Hepatitis A virus Salmonella spp. Mycotoxigenic moulds Polioviruses Shigella spp. Aspergillus spp. Norwalk virus group Staphylococcus aureus Fusarium spp. Streptococcus pyogenes Penicillium spp. Vibrio cholerae V. parahaemolyticus V. vulnificus Yersinia enterocoliticaTable 4. Examples of physical hazards and their sourcesPhysical hazard Source Metal Bolts, nuts, screws, screens/sieves, steel wool Glass Light bulbs, watch crystals, thermometers, etc. Wood splinters Pallets, equipment bracing, overhead structure Insects Environment, electrocution traps, incoming ingredients Hair Meat ingredients, employees, clothing, rodents Mould Poor sanitation, inadequate cleaning of equipment Rodents/droppings Inadequate rodent controls, incoming ingredients Dirt, rocks Raw materials, poor employee practices Paint flakes Equipment, overhead structure Band-aid Poor employee practices Pen caps Poor employee practices Carcass ID tags Slaughterhouse Hypodermic needles Veterinarian Bullets/shot/BBs Animals shot while in fields Feathers Poor sanitation, inadequate pest (bird) controls Gk l Id f 7 Determine Critical Control Points (CCPs) (HACCP principle 2) !� #RITICAL� #ONTROL� 0OINT� ##0 � IS� A� STEP� AT� WHICH� CONTROL� CAN� BE� APPLIED� AND� IS� ESSENTIAL�TO�PREVENT�OR�ELIMINATE�A�FOOD�SAFETY�HAZARD�OR�REDUCE�IT�TO�AN�ACCEPTABLE�LEVEL� )F�A�HAZARD�HAS�BEEN�IDENTIlED�AT�A�STEP�WHERE�CONTROL�IS�NECESSARY�FOR�SAFETY �AND�NO� CONTROL�MEASURE�EXISTS�AT�THAT�STEP �OR�ANY�OTHER �THEN�THE�PRODUCT�OR�PROCESS�SHOULD�BE� MODIlED�AT�THAT�STEP �OR�AT�ANY�EARLIER�OR�LATER�STAGE �TO�INCLUDE�A�CONTROL�MEASURE�4HE� DETERMINATION�OF�A�##0�IN�THE�(!##0�SYSTEM�CAN�BE�FACILITATED�USING�A�DECISION�TREE� &IGURES��AND� Q1. Does this step involve a hazard of sufficient likelihood of occurrence and severity to warrant its control?Ye s No Not a CCPQ2. Does a control measure for the hazard Modify step, process exist at this step? or productNoYe s Is control at this step Ye s necessary for safety?No Not a CCPQ3. Is control at this step necessary to prevent, eliminate, or reduce the risk of hazard to consumers?Ye s No Not a CCPThis is a Critical Control Point () Modify step, process or for the identified hazard? productYe s NoIs control at this step Ye s necessary for safety?Q2. Does this step eliminate or reduce the likely occurrence of a hazard to an Ye s acceptable level?NoQ3. Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable level(s)?Ye s No Not a CCPQ4. Will a subsequent step, prior to consuming the food, eliminate the identified hazard(s) or reduce the likely occurrence to an acceptable level? No This is a Critical Control PointYe s Not a CCPFigure 9. Example 2 of HACCP decision tree [1] 8 Establish critical limits for each CCP (HACCP principle 3) 4HE� CRITICAL� LIMIT� IS� THE� CRITERION� THAT� SEPARATES� ACCEPTABILITY� FROM� UNACCEPTABILITY� #RITICAL�LIMITS�MUST�BE�SPECIlED�AND�VALIDATED�IF�POSSIBLE�FOR�EACH�CRITICAL�CONTROL�POINT� )N�SOME�CASES�MORE�THAN�ONE�CRITICAL�LIMIT�WILL�BE�ELABORATED�AT�A�PARTICULAR�STEP�#RITERIA�OFTEN�USED�INCLUDE�MEASUREMENTS�OF�TEMPERATURE �TIME �MOISTURE�LEVEL �P( �AW� �AVAILABLE� CHLORINE �AND�SENSORY�PARAMETERS�SUCH�AS�VISUAL�APPEARANCE�AND�TEXTURE9 Establish a monitoring system for each CCP (HACCP principle 4) -ONITORING� IS� THE� ACT� OF� CONDUCTING� A� PLANNED� SEQUENCE� OF� OBSERVATIONS� OR� MEASUREMENTS� OF� CONTROL� PARAMETERS� TO� ASSESS� WHETHER� A� ##0� IS� UNDER� CONTROL� -ONITORING�PROCEDURES�MUST�BE�ABLE�TO�DETECT�LOSS�OF�CONTROL�AT�THE�##0�&URTHER � MONITORING�SHOULD�IDEALLY�PROVIDE�THIS�INFORMATION�IN�TIME�TO�MAKE�ADJUSTMENTS�TO� ENSURE�CONTROL�OF�THE�PROCESS�TO�PREVENT�VIOLATING�THE�CRITICAL�LIMITS�4HE�TASK�OR�TEST � THE�FREQUENCY�OF�TESTING�AND�THE�PERSONS�RESPONSIBLE�FOR�CARRYING�OUT�THE�TASK�SHOULD� BE�DETAILED�IN�THE�MONITORING�PROCEDURE�-OST�MONITORING�PROCEDURES�FOR�##0S�WILL� NEED�TO�BE�DONE�RAPIDLY�BECAUSE�THEY�RELATE�TO�ON LINE�PROCESSES�AND�THERE�WILL�NOT� BE�TIME�FOR�LENGTHY�ANALYTICAL�TESTING�0HYSICAL�AND�CHEMICAL�MEASUREMENTS�ARE�OFTEN� PREFERRED�BECAUSE�THEY�MAY�BE�DONE�RAPIDLY10 Establish corrective actions (HACCP principle 5) 3PECIlC�CORRECTIVE�ACTIONS�MUST�BE�DEVELOPED�FOR�EACH�##0�IN�THE�(!##0�SYSTEM�IN� ORDER�TO�DEAL�WITH�DEVIATIONS�WHEN�THEY�OCCUR�4HE�ACTIONS�MUST�ENSURE�THAT�THE�##0� HAS�BEEN�BROUGHT�UNDER�CONTROL�!CTIONS�TAKEN�MUST�ALSO�INCLUDE�PROPER�DISPOSAL�OF�THE� AFFECTED�PRODUCT�11 Establish verification procedures (HACCP principle 6) 6ERIlCATION�ACTIVITIES�THAT�CAN�BE�USED�TO�DETERMINE�IF�THE�(!##0�SYSTEM�IS�WORKING� CORRECTLY�INCLUDE � 2EVIEW�OF�THE�(!##0�SYSTEM�AND�ITS�RECORDS � 2EVIEW�OF�DEVIATIONS�AND�PRODUCT�DISPOSITIONS � #ONlRMATION�THAT�##0S�ARE�KEPT�UNDER�CONTROL � !UDITING�METHODS �PROCEDURES�AND�TESTS � 2ANDOM�SAMPLING�AND�ANALYSIS � 3YSTEM�VALIDATION�ENSURING�DEVELOPMENT�OF�A�DOCUMENTED�SYSTEM�THAT�MEETS�ALL� #ODEX�REQUIREMENTS �AND�UPDATING�THE�SYSTEM�WHEN�CHANGES�ARE�MADE�IN�PROCESSES � STEPS�OR�MATERIALS�USED�IN�PRODUCTION 12 Establish documentation and record keeping (HACCP principle 7) %FlCIENT� AND� ACCURATE� RECORD� KEEPING� IS� ESSENTIAL� TO� THE� APPLICATION� OF� A� (!##0� SYSTEM� (!##0� PROCEDURES� SHOULD� BE� DOCUMENTED� $OCUMENTATION� AND� RECORD� KEEPING�SHOULD�BE�APPROPRIATE�TO�THE�NATURE�AND�SIZE�OF�THE�OPERATION�$OCUMENTATION� EXAMPLES�ARE s� HAZARD�ANALYSIS s� ##0�DETERMINATION s� CRITICAL�LIMIT�DETERMINATION2ECORD�EXAMPLES�ARE s� ##0�MONITORING�ACTIVITIES s� DEVIATIONS�AND�ASSOCIATED�CORRECTIVE�ACTIONS s� MODIlCATIONS�TO�THE�(!##0�SYSTEMGeneric HACCP modelsMerits and advantages!�PRINCIPAL�CHARACTERISTIC�OF�THE�(!##0�SYSTEM�IS�THAT�IT�IS�APPLIED�TO�EACH�PROCESS� OF�FOOD�PRODUCTION�INDIVIDUALLY�4HIS�MAKES�IT�POSSIBLE�TO�PREPARE�GENERIC�(!##0� MODELS�THAT�CAN�BE�APPLIED�TO�THE�PRODUCTION�PROCESS�OF�A�PARTICULAR�FOOD 4HE�IDEA�OF�DEVELOPING�GENERIC�(!##0�MODELS�IS�THAT�THESE�MODELS �AFTER�BEING� ADOPTED�BY�A�REGULATORY�OR�PRIVATE�AGENCY�ENGAGED�WITH�FOOD�SAFETY �CAN�BE�USED�AS� TEMPLATES�FOR�ALL�RELEVANT�FOOD�SECTORS�)N�THIS�WAY�ESTABLISHMENTS�CONCERNED�WITH�THE� IMPLEMENTATION�ARE�SPARED�THE�TIME �EFFORT�AND�COST�OF�DEVELOPING�THE�SYSTEM�THEMSELVES� &URTHERMORE �IMPLEMENTING�GENERIC�MODELS�HAS�THE�ADVANTAGE�OF�CREATING�A�HIGH�LEVEL� OF�UNIFORMITY�AMONG�THOSE�WHO�APPLY�THE�SYSTEM 'ENERIC�MODELS�CAN�BE�USED�AS�A�PART�OF�THE�MATERIAL�FOR�TRAINING�IN�THE�(!##0� SYSTEM �AND�AS�A�REFERENCE�FOR�INSPECTION�%XPERIENCE�GAINED�IN�THE�lRST�IMPLEMENTATIONS� OF�GENERIC�MODELS �INCLUDING�AVENUES�FOR�IMPROVEMENT �CAN�BE�INCORPORATED�INTO�LATER� APPLICATIONS�OF�THE�MODEL !S�WITH�MOST�GENERIC�SYSTEMS �(!##0�MODELS�HAVE�THE�DISADVANTAGE�OF�NOT�BEING� TAILORED�TO�THE�INDIVIDUAL�ESTABLISHMENTS�PLANNING�TO�APPLY�THE�(!##0�SYSTEM�3O� THE�GENERIC�MODELS�SHOULD�BE�REVIEWED�AND�RElNED �AND�APPLIED�ONLY�AFTER�MAKING� ADJUSTMENTS� TO� MEET� THE� NEEDS� AND� PECULIARITIES� OF� THE� ESTABLISHMENT� APPLYING� THE� SYSTEM pg4HE�CONCEPT�OF�DEVELOPING�GENERIC�(!##0�SYSTEM�MODELS�BY�GOVERNMENTAL�AGENCIES� RESPONSIBLE� FOR� CONTROL� OF� FOOD� SAFETY� HAS� BEEN� INTERNATIONALLY� ACKNOWLEDGED�4HE� 53! �#ANADA �AND�.EW�:EALAND�ARE�AMONG�THE�COUNTRIES�IN�WHICH�GENERIC�(!##0� MODELS�HAVE�BEEN�DEVELOPED�4HE�lRST�GENERIC�(!##0�MODELS�TO�BE�DEVELOPED�WERE� THE�!MERICAN�AND�THE�#ANADIAN��MODELS�FOR�HIGH�RISK�FOODS�MOSTLY�OF�ANIMAL�ORIGIN � 4HESE�PRODUCTS�ARE�OFTEN�FOR�EXPORT �AND�ARE�MORE�FREQUENTLY�ASSOCIATED�WITH�FOOD BORNE�ILLNESS�OUTBREAKS� 4HE�&OOD�3AFETY�AND�)NSPECTION�3ERVICE�&3)3 �THE�AGENCY�WITHIN�THE�5NITED�3TATES� $EPARTMENT� OF�!GRICULTURE� RESPONSIBLE� FOR� ENSURING� THE� SAFETY � WHOLESOMENESS �AND� ACCURATE�LABELLING�OF�MEAT �POULTRY�AND�EGG�PRODUCTS �ISSUED�ITS�LANDMARK�RULE �0ATHOGEN� REDUCTION�HAZARD�ANALYSIS�AND�CRITICAL�CONTROL�POINT�(!##0 �SYSTEMS�lNAL�RULE�;=�ON�*ULY� � �4HE�RULE�REQUIRES�ALL�MEAT�AND�POULTRY�PLANTS�TO�DEVELOP�AND�IMPLEMENT�A�SYSTEM�OF� PREVENTIVE�CONTROLS�(!##0 �AND�TO�ASSIST�IN�THIS�PROCESS�&3)3�DEVELOPED�ITS�OWN�GENERIC� (!##0�MODELS�!�'UIDEBOOK�FOR�THE�PREPARATION�OF�(!##0�PLANS�;=�AND�OTHER�MATERIALS� TO�HELP�IN�THE�IMPLEMENTATION�AND�MAINTENANCE�OF�THE�SYSTEM�HAVE�BEEN�PUBLISHED �AND� ARE�AVAILABLE�ONLINE�OR�AS�HARD�COPY�4ABLE��LISTS�THE�GENERIC�(!##0�MODELS�DEVELOPED� IN�THE�53!�BY�THE�&3)3�$ETAILS�OF�THESE�MODELS�CAN�BE�FOUND�AT�THE�&3)3�WEBSITE� HTTPWWWFSISUSDAGOV3CIENCE(!##0?-ODELSINDEXASP� ACCESSED� � -ARCH� )N�#ANADA �THE�&OOD�3AFETY�%NHANCEMENT�0ROGRAM�&3%0 �OF�THE�#ANADIAN�&OOD� )NSPECTION�!GENCY�#&)! �DEVELOPED�GENERIC�(!##0�MODELS�THAT�COVER�ALL�FEDERALLY� REGISTERED�ESTABLISHMENTS�OF�THE�MEAT �DAIRY �<a href="/tags/Honey/" rel="tag">HONEY</a> �MAPLE�SYRUP �PROCESSED�FRUIT�AND� VEGETABLE �SHELL�EGG �PROCESSED�EGG�AND�POULTRY�HATCHERY�SECTORS�4ABLE��LISTS�THE�GENERIC� MODELS�DEVELOPED�IN�#ANADA�BY�THE�&3%0 $ETAILS� OF� THESE� MODELS� CAN� BE� FOUND� AT� THE� FOLLOWING� WEBSITE� HTTPWWW INSPECTIONGCCAENGLISHFSSAPOLSTRATHACCPHACCPESHTML�ACCESSED��-ARCH� � 'ENERIC�(!##0�PLANS�FOR�MANY�OTHER�FOODS �ESPECIALLY�SEAFOODS �HAVE�SUBSEQUENTLY� BEEN�DEVELOPED�AND�MAY�BE�LOCATED�EASILY�ON�THE�INTERNET�(OWEVER �GENERIC�(!##0� MODELS�FOR�THE�TRADITIONAL�FOODS�OF�MANY�COUNTRIES�ARE�STILL�SCARCE�4HIS�MANUAL�HAS�BEEN� DEVELOPED�FOR�THE�COUNTRIES�OF�THE�%ASTERN�-EDITERRANEAN�2EGION�IN�ORDER�TO�ALLEVIATE� THIS�SHORTFALL Inspection Service/U.S. Department of Agriculture1. Raw, ground meat and poultry products 2. Raw, not ground meat and poultry products 3. Poultry slaughter 4. Mechanically separated (species)/ mechanically deboned poultry 5. Thermally processed, commercially sterile meat and poultry products 6. Irradiated, raw meat and poultry products 7. Meat and poultry products with secondary inhibitors, not shelf-stable 8. Heat treated, shelf-stable meat and poultry products 9. Heat treated but not fully cooked, not shelf-stable meat and poultry products 10. Cooked, not shelf-stable meat and poultry products 11. Beef slaughter 12. Pork slaughter 13. Not heat treated, shelf-stable meat and poultry products Enhancement Program/Canadian Food Inspection AgencyMeat and poultry products 1. Beef slaughter – slaughter operations for all red meat species (except hog) 2. Boneless beef – red meat boning operations 3. Cooked sausage – cooked, cured, ready-to-eat meat products e.g., wieners, bologna 4. Meat spread (cretons) – cooked, pasteurized meat products requiring refrigeration for preservation e.g., <a href="/tags/Head_cheese/" rel="tag">head cheese</a>, cretons 5. Fermented smoked sausage – dry fermented meat products, sausages e.g., salami, and some types of pepperoni 6. Assembled meat product (pizza) – multi commodity food products with or without meat e.g. pizza, submarines, sandwiches 7. Dried meat (beef jerky) – non-fermented dried cured meat products e.g., beef jerky 8. Cooked/sliced ham – cooked, sliced meat packaged after heat treatment e.g., luncheon meats 9. Ready to eat poultry products: (fully cooked chicken wings) – cooked, ready-to-eat poultry products e.g., chicken wings, drumsticks 10. Ready to cook poultry products: (chicken breast fillets) – raw or partially cooked, may be cured e.g., seasoned or breaded breasts, fingers 11. Chinese style dried sausage – cured/dried sausages (not ready to eat) 12. Mechanically separated meat (chicken) – mechanically separated or deboned meat products 13. Poultry slaughter (chilled ready to cook whole chicken) – poultry slaughter operations e.g., turkey, Cornish hens, fowl 14. Hog slaughter – hog slaughter operations 15. Ready to cook poultry products (seasoned, formed, breaded chicken burger) – poultry products such as burgers, nuggets 16. Prosciutto (salted ham) – cured hind leg of pork, prepared in accordance with a variety of traditions 17. Fresh/frozen stored products (meat, non-meat, food, non-food) Processed products (fruits, vegetables, honey, maple) 18. Low acid canned food – canned vegetables, meats and milk products 19. Acidified low acid – includes pickles, pork tongue in vinegar 20. Frozen vegetables – frozen fruits and vegetables 21. Aseptic fruit juice – aseptically packaged fruit and most vegetable juices 22. Pasteurized honey – honey operations that pasteurize and package 23. Maple syrup – maple product operations that heat treat and package Dairy products 24. Unsalted butter – butter products e.g., salted, unsalted, light, dairy spreads and blends 25. Ice cream – frozen dairy products e.g., light ice cream, ice milk, frozen <a href="/tags/Yogurt/" rel="tag">yogurt</a> 26. Soft-serve ice cream – frozen dairy product mixes e.g. includes soft-serve yogurt, milk shake mix Appendix 1. Growth limits for some biological food-borne hazards Temp. ºC pH Microorganism / hazard Min. Opt. Max. Min. Opt. Max. Aeromonas spp. >0, <4 28–35 >42, <45 <4.5 7.5 – Bacillus cereus 4 30–40 55 5 6.0–7.0 8.8 Brucella spp. 6 37 42 4.5–5.1 7.3–7.5 8.2–8.8 Campylobacter spp. 32 42–43 45 4.9 6.5–7.5 ~9Clostridium perfringens 12 43–47 50 5.5–5.8 7.2 8.0–9.0Intestinally pathogenic E. coli ~7–8 35–40 ~44–46 4.4 6–7 9 Listeria monocytogenes -0.4 37 45 4.39 7 9.4 Salmonellae spp. 5.2 35–43 46.2 3.8 7–7.5 9.5 Shigella sonnei 6.1 – 47.1 4.9 – 9.34 S. flexneri 7.9 – 45.2 5 – 9.19Staphylococcus aureus growth 7 37 48 4 6–7 10S. aureus toxin production 10 40–45 48 4.5 7–8 9.6Streptococcus pyogenes 10–15 37 >40, <45 4.8 7 <9.3 Aspergillus flavus growth 10–12 33 43 2 5–8 >11 A. flavus aflatoxin production 13 16–31 31–37 A. parasiticus growth 12 32 42 2 5–8 >11 A. parasiticus aflatoxin production 12 25 40 2 6 >8 A. ochraceus growth 8 24–31 37 2.2 3–8 13 A. ochraceus ochratoxin production 12 31 37 A. ochraceus penicillic acid production 10 16 31 A. versicolor growth 9 25 35–40 3.1 4–8 0 A. versicolor Sterigmatocystin production nk nk nk Fusarium equiseti growth nk nk nk <3.3 5.0–8.0 >10.4 F. graminearum growth nk 24–26 nk <2.4 6.0–8.0 >10.2 F. moniliforme growth 2.5–5 22.5–27.5 32–37 <2.5 5.5–7.5 >10.6 Penicillium citreonigrum growth <5 20–24 37–>37 <2.2 5.0–6.5 >10 P. citreonigrum citreoviridin production 10 20 37 nk nk nk P. citrinum growth 5–7 26–30 37–40 <2.2 5.0–7.0 >9.7 P. citrinum citrinin production <15 30 37 nk nk nk P. verrucosum growth 0 20 31 <2.1 6.0–7.0 >10.0 P. verrucosum ochratoxin A production 0 20 31 nk nk nk P. verrucosum citrinin production <12 – >25 nk nk nk Vibrio cholerae 10 37 43 5 7.6 9.6 V. parahaemolyticus 5 37 43 4.8 7.8–8.6 11 V. vulnificus 8 37 43 5 7.8 10 a Salt (NaCl)% w Oxidation/reduction potential Min. Opt. Max. Min. Opt. Max. – 1–2 >5, <6 0.93 – – –– <4>0.987 0.997 – – 0.5 1.5 5% O2 + 10% CO2 To 5.0, strain 0.97 0.95–0.96 variation up to 8% 0.95 0.995 – 0.92 – – 0.94 0.99 >0.99 – – 5.18 – – 3.78 0.83 Anaerobic 0.98 >0.99 <–200mv–>+200mv (optimally +200mv) 0.90 Anaerobic–aerobic (optimally aerobic) 0.87 Anaerobic 0.98 >0.99 Anaerobic–aerobic (optimally aerobic 5–20% dissolved O ) 0.92 2 – – >4, <6.5 0.8 0.98 >0.99 0.82 0.95–0.99 >0.99 0.80–0.83 0.99 >0.99 0.86 0.95 >0.99 0.77–0.80 0.95–0.99 >0.99 0.83 0.95–0.99 >0.99 0.81 0.9 >0.99 0.76–0.80 0.93–0.97 >0.99 nk nk nk 0.92 >0.99 >0.99 0.9 >0.99 >0.99 0.87 >0.99 >0.99 nk nk >0.99 nk nk nk 0.80–0.84 0.98–0.99 >0.99 nk nk nk0.86–0.87 0.95–0.99 >0.99 <0.93 – >0.99 0.97 0.984 0.998 0.1 0.5 4 Anaerobic–aerobic (optimally aerobic) 0.94 0.981 0.966 0.5 3 10 Anaerobic–aerobic (optimally aerobic) 0.96 0.98 0.997 0.5 2.5 5 Facultative (optimally aerobic)2Traditional foods of the Eastern Mediterranean RegionFood safety of some traditional foods/VER� THE� YEARS �A� 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YEAR �WHEN�KEPT�AT�AMBIENT�TEMPERATURE �BECAUSE�OF�THEIR�LOW�MOISTURE�CONTENT (ALAWA�SAMPLES�WERE�TAKEN�IMMEDIATELY�AFTER�PRODUCTION�FROM��PLANTS�LOCATED�IN� !MMAN �*ORDAN �AND�EXAMINED�MICROBIOLOGICALLY �CHEMICALLY �AND�PHYSICALLY4HE�WATER�ACTIVITY�AW �RANGED�FROM��TO� �WITH�AN�AVERAGE�OF��4HIS�VERY�LOW�AW�DOES�NOT�PERMIT�THE�GROWTH�OF�ANY�TYPE�OF�FOOD BORNE�MICROORGANISMS�IN�ANY�FOOD �MICROBIAL�GROWTH�DOES�NOT�OCCUR�WHEN�AW�� ;=�4HE�P(�OF�HALAWA�SAMPLES� RANGED�FROM��TO� �WITH�AN�AVERAGE�OF��4HE�!0#�RANGED�FROM��™��CFUG� TO��™��CFUG �WITH�AN�AVERAGE�OF��™��CFUG�!0#�WAS��™��CFUG�IN� ONLY�TWO�OF�THE�TEN�HALAWA�SAMPLES� �,!"�COUNT�RANGED�FROM��™��CFUG�TO� �™��CFUG �WITH�AN�AVERAGE�OF��™��CFUG�)N�lVE�OF�THE��HALAWA�SAMPLES� �!0#�WAS��™��CFUG /NLY�ONE�HALAWA�SAMPLE�PROVED�TO�CONTAIN�COLIFORM�BACTERIA�THE�COUNT�WAS�LOW� �CFUG �#OUNTS�OF�3�AUREUS�WERE��CFUG�9EAST�AND�MOULD�COUNTS�WERE�LOW�&IVE� SAMPLES�PROVED�TO�CONTAIN�YEASTS�AND�MOULDS �IN�WHICH�THE�COUNT�RANGED�FROM��TO�� ™��CFUG�3ALMONELLA�WAS�NOT�ISOLATED�FROM�ANY�OF�HALAWA�SAMPLES�TESTED Traditional beverages !�STUDY�WAS�CONDUCTED�TO�EVALUATE�THE�MICROBIOLOGICAL�QUALITY�OF�TRADITIONAL�DRINKS� MOST�COMMONLY�CONSUMED�IN�*ORDAN�;=�4HE�STUDY�INCLUDED��SAMPLES�OF�SOUS�OR� @IRQSUS� A� DRINK� EXTRACTED� FROM� THE� DRIED� ROOTS� OF� 'LYCYRRHIZA� GLABRA �� SAMPLES� OF� <a href="/tags/Tamarind/" rel="tag">TAMARIND</a> �TAMR�HINDI �A�DRINK�PREPARED�BY�INFUSING�OF�4AMARINDUS�INDICA�DRIED�PULP �AND� �SAMPLES�OF�LABAN�DRINK�A�DRINK�PREPARED�BY�DILUTION�OF�YOGHURT�WITH�WATER �3AMPLES� WERE�COLLECTED�FROM�THE�LOCAL�MARKETS�IN�!MMAN �*ORDAN7ATER�IS�THE�MAJOR�COMPONENT�OF�THE�THREE�DRINKS �THUS�WATER�ACTIVITY�AW �OF�THE� DRINKS�WAS�ANTICIPATED�TO�BE�HIGH�4AMARIND�AND�LABAN�DRINKS�ARE�CHARACTERIZED�BY�BEING� ACIDIC�THE�AVERAGE�P(�OF�THEIR�SAMPLES�WERE��AND� �RESPECTIVELY �WHILE�SOUS�DRINK� HAS�AN�ALKALINE�P(�AVERAGE�P(�WAS� �.ONE�OF�THESE�DRINKS�IS�PROCESSED�FOR�SAFETY� BEFORE�SERVING �AND�SOME�VENDORS�DID�NOT�PROPERLY�REFRIGERATE�THE�DRINKS 4HE�AVERAGES�OF�THE�AEROBIC�PLATE�COUNT�!0# �AND�,!"�AND�YEAST�COUNTS�IN�SOUS� DRINK�SAMPLES�WERE��™��CFUML ��™��CFUML�AND��™��CFUML�RESPECTIVELY� )N�TAMARIND�DRINK�SAMPLES �THE�RESPECTIVE�COUNTS�WERE��™��CFUML ��CFUML� AND��™��CFUML�RESPECTIVELY �WHILE�IN�LABAN�DRINK�SAMPLES �THE�COUNTS�WERE�� ™��CFUML ��™��CFUML�AND��™��CFUML�RESPECTIVELY�3OME�SPECIES�OF� %NTEROBACTERIACEAE�WERE�DETECTED�IN�TWO�SOUS�DRINK�SAMPLES �TWO�TAMARIND�DRINK�SAMPLES� AND�ONE�LABAN�DRINK�SAMPLE�3ALMONELLA�WAS�DETECTED�IN�ONE�SOUS�AND�ONE�TAMARIND�DRINK� SAMPLE�0SEUDOMONAS�AERUGINOSA�WAS�DETECTED�IN�ONLY�ONE�SOUS�DRINK�SAMPLE�4HIS�WAS� PROBABLY�DUE�TO�CONTAMINATION�FROM�THE�ENVIRONMENT �HANDLERS�OR�AS�A�RESULT�OF�CROSS CONTAMINATION�%SCHERICHIA�COLI�/(�WAS�NOT�DETECTED�IN�ANY�DRINK�SAMPLEGeneric HACCP models for some traditional foods4HE�GENERIC�(!##0�MODELS�LISTED�IN�0ART��WERE�DEVELOPED�IN�ORDER�TO�lLL�THE�GAP�IN� THE�REGIONAL�FOOD�PROCESSING�SECTOR�WITH�REGARD�TO�SMALL SCALE�PRODUCTION�OF�TRADITIONAL� FOODS�4HEY�COVER�A�VARIETY�OF�TRADITIONAL�FOODS�FROM�MANY�COUNTRIES�OF�THE�2EGION� -OST�OF�THESE�FOODS�ARE�STILL�PRODUCED�IN�RESTAURANTS�OR�SMALL�PLANTS �AS�WELL�AS�IN�LARGE SCALE�FOOD�PROCESSING�PLANTS�SOME �SUCH�AS�THE�DRINKS �ARE�PRODUCED�AT�THE�HOME�LEVEL� FOR�SALE�OUTSIDE�THE�HOME�4HE�#ODEX�!LIMENTARIUS�#OMMISSIONS�(!##0�'UIDELINES� ;=�WERE�FOLLOWED�DURING�THE�DEVELOPMENT�OF�THE�GENERIC�MODELS )NFORMATION ABOUT EACH FOOD WAS COLLECTED DURING A NUMBER OF VISITS TO THE PRODUCERS Group Food 1 Hummus, fuul, falafel and salads 2 <a href="/tags/Shawarma/" rel="tag">Shawarma</a> and salads 3 Meat pastries and salads 4 Tahini and halawa 5 Kunafa (incl. Nabulsi) 6 Tamarind, sous and laban drink 7 LabanehRAW�MATERIALS �PROCESSING�DETAILS �PRESERVATION�METHODS�AND�SHELF�LIFE�3TEPS�n�OF�THE� (!##0�SYSTEM�APPLICATION�OUTLINED�IN�&IGURE��WERE�APPLIED�TO�EACH�PRODUCT�USING� THE� COLLECTED� DATA�!S� WITH� GENERIC� (!##0� MODELS� DEVELOPED� ELSEWHERE� PRODUCTS� WERE�CATEGORIZED�IN�GROUPS�ACCORDING�TO�THEIR�NATURE�4ABLE� �!�TABULATED�(!##0� CHART�SHOWING�THE�APPLICATION�OF�THE�SEVEN�PRINCIPLES�OF�THE�(!##0�SYSTEM�STEPS� n�IN�&IGURE� �TO�THE�PARTICULAR�PROCESS�WAS�THEN�CONSTRUCTED�AND�A�GENERIC�(!##0� PLAN�DEVELOPED�FOR�EACH�FOODApplication guidelines4HE�mOW�DIAGRAMS�HAVE�BEEN�DESIGNED�WITH�THE�ASSUMPTION�THAT�GOOD�MANUFACTURING� PRACTICES� ARE� ALREADY� BEING� FOLLOWED� AT� ALL� STEPS�#URRENTLY �NOT� ENOUGH� ATTENTION� IS� ATTACHED�TO�PERSONAL�HYGIENE�IN�TRADITIONAL�FOOD�PREPARATION� 4HE�GENERIC�MODELS�ARE�NOT�INTENDED�FOR�DIRECT�USE�IN�ALL�PLANTS �BUT�SHOULD�INSTEAD� BE�ADAPTED�TO�REmECT�THE�CONDITIONS�SPECIlC�TO�EACH�PROCESS�AND�PLANT�4HE�PROCESS� OF�APPLICATION�AND�REVIEW�IS�OUTLINED�IN�&IGURE��$IFFERENCES�IN�PRODUCTION�STEPS � CAPABILITIES�AND�RESOURCES�BETWEEN�ESTABLISHMENTS�WILL�LEAD�TO�DIFFERENCES�IN�(!##0� PLANS�DEVELOPMENT�AND�IMPLEMENTATION�FOR�THE�SAME�FOODS�4HIS�IS�EVIDENT �FOR�EXAMPLE � WHEN�DEALING�WITH�RAW�MATERIALS�"IGGER�ESTABLISHMENTS�CAN�SPECIFY�THEIR�REQUIREMENTS� FOR�RAW�MATERIALS�FOR�EXAMPLE�SUGAR �mOUR �MILK�POWDER �CEREALS �ETC �WHICH�ARE�USUALLY� REmECTED�AS�CRITICAL�LIMITS�4O�ENSURE�COMPLIANCE �SUCH�PLANTS�USUALLY�REQUIRE�SUPPLIERS� TO PROVIDE THEM WITH CERTIlCATES AND TEST RESULTS AND CARRY OUT THEIR OWN ANALYSES Governmental or non-governmental agency chooses a <a href="/tags/Traditional_food/" rel="tag">traditional food</a> group to apply HACCP system to Select producers who have good potential to implement HACCP systemWorker(s) from each plant selected to attend training courses in: • Principles of food quality, safety and preservation • General principles of food hygiene, especially cleaning, disinfection and personal hygiene • The HACCP system and its applicationCarry out gap analysis in each plant Take maintenance and corrective measures necessary for HACCP applicationReview product description and flow diagram for each model and make necessary amendments to accommodate actual processing activity in each plantConsequently, make necessary amendments in HACCP chart of each productTrain all workers in the plant in the HACCP system(s) developed for their productsReview and verify the developed HACCP plan(s)Implement the tailored HACCP plan(s)Audit / inspect and verify the implementation of the HACCP systemReview and validate the applicationFi 10 A li i f h i HACCP d l PRODUCERS�ARE�SMALL�PRODUCERS�AND�DO�NOT�HAVE�SUCH�CAPABILITIES�)N�THE�GENERIC�MODELS �� THE�PROCUREMENT�OF�RAW�MATERIALS�IS�NOT�ASSUMED�TO�BE�A�##0�BUT�MERELY�A�CONTROL� POINT�#0 �&OR�THE�SMALL�PRODUCER �AWARENESS�OF�HAZARDS�AND�CRITICAL�LIMITS �BUYING�FROM� REPUTABLE�SUPPLIERS �VISUAL�INSPECTION �AND�PROPER�STORAGE�OF�RAW�MATERIALS�ARE�ACCEPTABLE� MEANS� OF� CONTROL� AT� THE� PROCUREMENT� OF� RAW� MATERIALS� #0�4HE� PROPER� SELECTION� OF� INCOMING� MATERIALS� AND� THE� AVOIDANCE� OF� MISHANDLING� PRODUCTS� AFTER� RELEASE� SHOULD� REmECT�THE�PRODUCERS�POSITION�IN�THE�FOOD�CHAIN�2ECOGNITION�OF�THIS�POSITION �AND� PROPER� COMMUNICATION� THROUGHOUT� THE� CHAIN� ARE� ESSENTIAL� TO� SUPPORT� ANY� (!##0� SYSTEM�IMPLEMENTATION $OCUMENTATION�(!##0�PRINCIPLE� �IS�ALSO�A�POTENTIAL�ISSUE�)T�IS�NEITHER�REALISTIC� NOR�PRACTICAL�TO�EXPECT�A�HIGH�LEVEL�OF�DOCUMENTATION�IN�SMALL�RESTAURANTS�AND�SMALL� PLANTS�.EVERTHELESS�IT�IS�IMPERATIVE�THAT�ALL�ESTABLISHMENTS �BOTH�LARGE�AND�SMALL �HAVE� PROPERLY� DOCUMENTED� (!##0� PLANS� FOR� THEIR� PRODUCTS � ALONG� WITH� THE� NECESSARY� DOCUMENTATION�TO�DEMONSTRATE�PROPER�IMPLEMENTATION�OF�THE�SYSTEM 0RODUCERS� SHOULD� BE� MADE� AWARE� THAT� MAINTENANCE� AND� CONTINUAL� IMPROVEMENT� OF�THE�SYSTEM�ARE�AN�INTEGRAL�PART�OF�ITS�IMPLEMENTATION�!N�EFFECTIVE�WAY�OF�VERIFYING� THE�PROPER�IMPLEMENTATION�AND�MAINTENANCE�OF�THE�SYSTEM�IS�TO�REVIEW�(!##0�PLANS� AND�PERFORM�INTERNAL�AND�THIRD�PARTY�AUDITS�AND�INSPECTIONS�OF�THE�SYSTEM �ESPECIALLY� REGARDING�MONITORING�OF�THE�##0S�AND�IMPLEMENTATION�OF�'-0S �AT�SHORT�AND�REGULAR� INTERVALS� Appendix 2Hazard analysis questionnaireGENERAL INFORMATIONPremises name ______Product ______Production space (area) ______Number of shifts per day ______Production planning and control activities: c Yes c No Products, daily (or weekly) production and capacity ______PRODUCT INGREDIENTS AND FORMULA Ingredients: Storage facility Storage Ingredients Supplier Specification type conditionsProduct formula and production steps Are any acid ingredients used? If yes, what kind of acid? c Yes c No ______What is the source of water used? ______Are non-consumed foods or leftovers re-processed? If yes, at which stage? c Yes c No ______. Do the processing steps include heating? If yes, to what temperature? c Yes c No ______RAW MATERIALS Does a fixed supplier supply the raw materials? If no, what measures are applied for controlling the quality of raw materials? c Yes c No ______Is there any storage for raw materials? If yes, describe storage conditions c Yes c No ______Does the layout of the facility provide an adequate separation of raw materials from ready-to-eat foods? c Yes c No PACKAGING Do you package the product? If yes, what kind of packaging materials are used and what method of packaging? c Yes c No ______EQUIPMENT AND FACILITIES What alternative procedures are used in case of breakdown of equipment? ______.. Is there any programme – even simple – for periodic cleaning and sanitation of equipment? If yes, please give details. c Yes c No ______INSPECTION AND CONTROL Are there any quality control inspection procedures (inspecting raw materials and product, etc.) applied? If yes, please give details. ______c Foreign bodies detectors c Magnets c Sifters c Filters c Screens c Thermometers c DebonersHYGIENE AND EMPLOYEE AWARENESS Are employees aware of safe procedures of food preparation? c Yes c No Do employees wear special dress/uniform during preparation to prevent contamination? c Yes c No Do employees follow personal hygiene rules? c Yes c No READY-TO-EAT FOOD DELIVERY What procedures are used prior to food delivery to consumers? ______OBSERVATIONS BY THE SURVEYOR UPON LEAVING THE PREMISES ______3Generic HACCP modelsGeneric HACCP model for ﺣﻤﺺhummus 1. Product description Product name(s) Hummus (houmous, humous, humus) Important product Average composition of hummus per 100 g of edible characteristics portion is 49.5 g water, 9.6 g protein and 19.7 g fat pH is 5.1 No preservatives are usedIntended use Hummus is prepared for immediate consumption It is served as a snack or as a sandwich using <a href="/tags/Arabic/" rel="tag">Arabic</a> bread Consumed by general public Packaging Served and dispensed on plates or bowls Sold as takeaway in plastic containers (100 g – 300 g)Shelf life 24 h in the refrigerator (below 5ºC*) Prepared / sold in Restaurants, hotels, homes Labelling instructions Keep refrigerated (below 5ºC*) Special distribution control Transport, store, and display refrigerated (below 5ºC) under hygienic conditions; = 2. Ingredients of hummusChickpeas Tahini Sodium bicarbonateAs per CODEX STAN 171- Packaged in plastic or metallic Powder 1989 [10] containers No Codex standard No Codex standard available(b) available(a) Salt Citric acid Lemon juiceAs per CODEX STAN 150- Dried white Fresh (sometimes used 1985 [10](c) Food Chemicals Codex(d) instead of citric acid) No Codex standard available(e) WaterAs per WHO Guidelines for drinking-water quality [5]A �� 2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= D �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= E �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of hummus(UMMUS�IS�A�TRADITIONAL�FOOD�IN�THE�%ASTERN�-EDITERRANEAN�2EGION�AND�IS�OFTEN�EATEN� AS�AN�APPETIZER�)T�IS�PREPARED�AT�THE�HOUSEHOLD�LEVEL �OR�IN�RESTAURANTS �AND�CAN�BE�SERVED� AS�A�SNACK�OR�AS�A�SANDWICH�USING�!RABIC�BREAD (UMMUS�IS�PREPARED�FROM�<a href="/tags/Chickpea/" rel="tag">CHICKPEAS</a>�#ICER�ARIETINUM �WHICH�ARE�SOAKED�OVERNIGHT� AND�THEN�BOILED�WITH�SODIUM�BICARBONATE�/NCE�COOLED �THE�COOKED�CHICKPEAS�ARE�THEN� BLENDED�WITH�LEMON�JUICE�OR�CITRIC�ACID �TAHINI �AND�SALT�TO�GIVE�THE�BASIC�HUMMUS�MIX 4O�SERVE �HUMMUS�IS�TRANSFERRED�ONTO�A�PLATE�OR�DISH�3ALT �LEMON�JUICE �AND�A�DRESSING� CONSISTING�OF�CRUSHED�GARLIC�AND�GREEN�HOT�PEPPER�IN�LEMON�JUICE�ARE�OFTEN�ADDED�4HE� DISH�IS�THEN�TOPPED�WITH�OLIVE�OIL�; =� 4. Process flow chart for hummus production Salt Citric Sodium Dried chick peas Water/ice Tahini CCP 2 acid bicarbonate CCP 1Removal of visible foreign bodiesWashingSoaking overnightStraining CP*BoilingCooling with cold water or ice CP*Storing in refrigerator CCP 3Blending and pH adjustment CCP 4Transferring to storage container CP*Storing in refrigerator CCP 3Serving CP*#ONTROL POINTS THAT SHOULD ALREADY BE DEALT WITH AS A PART OF THE PREREQUISITE PROGRAMME OF HACCP chart for hummus production Critical Monitoring Corrective p Hazard Control measure CCP limit Test Frequency action er Biological: • Use a potable supply 1 Coliforms not Estimation Every month • Discard Disease-causing from the local detectable of coliforms contaminated microorganisms authority in 100-ml count water samples* • Ensure adequacy • Sanitize tanks and of filters, tanks and filters hydrants • Investigate root cause and eliminat Physical: Sieving 2 Mesh size of Visual Each batch Re-sieve salt Foreign matter sieve examination ng in Biological: • Control refrigeration 3 • Temperature: • Temperature Continuous • Discard non- gerator Growth of (below 5ºC for 24 h) < 5ºC check on conforming disease-causing product product microorganisms • Date code of batches • Time: 24 h • Date code • Investigate root • Date code cause, and eliminat ding Biological: Adjust pH to below 5 4 pH < 5 Check pH Each batch • Readjust the pH pH Growth of using a stment disease-causing calibrated pH • Investigate root microorganisms meter cause, and eliminat(/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;= Generic HACCP model for (<a href="/tags/Bean/" rel="tag">beans</a> ﻓﻮfava) ﻝfuul 1. Product description Product name(s) Fuul (ful, foul, medammis) Important product None characteristics This product should be considered ready to eat Intended use Eaten after cooking with oil on its surface, or can be eaten as sandwiches Consumed by general public Packaging Plastic containers or bowls Shelf life Not specified, usually directly consumed Prepared / sold in Restaurants, hotels, street vendors, homes Labelling instructions Not applicable Special distribution control Not applicable;= 2. Ingredients for fuulFava beans Skinless fava beans Salt(<a href="/tags/Vicia_faba/" rel="tag">Vicia faba</a> L. minor)(a) Dried As per CODEX STAN 150- As per CODEX STAN 171- As per CODEX STAN 171- 1985 [10](b) 1989 [10] 1989 [10]Water Lemon juiceAs per WHO Guidelines for Fresh (sometimes used drinking-water quality [5] instead of citric acid) No Codex standard available(c)A �� 2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of fuul&AVA� BEANS� ARE� SOAKED� OVERNIGHT� AND� BOILED� TILL� TENDER�3KINLESS� FAVA� BEANS� MAY� BE� SOAKED�AND�ADDED�TO�THE�BOILED�FAVA�BEANS�4HE�MIX�IS�HELD�HOT�IN�A�SPECIAL�METAL� CONTAINER &OR�SERVING�FUUL�IS�TRANSFERRED�INTO�A�BOWL�3ALT �LEMON�JUICE �AND�A�DRESSING �USUALLY� CONSISTING�OF�CRUSHED�GARLIC�AND�GREEN�HOT�PEPPER�IN�LEMON�JUICE �ARE�ADDED�4HE�DISH� IS�THEN�TOPPED�WITH�OLIVE�OIL �OR�OTHER�EDIBLE�VEGETABLE�OIL�;= 4. Process flow diagram for fuul production Lemon Salt Water Dried fava beans Dehulled fava juice CCP 2 CCP 1 beans CP* Washing and Washing and removal of removal of extraneous extraneous material material CCP 3 CCP 3Soaking overnightDrainingBoilingAddition of dehulled fava beansBoiling CCP 4BlendingServing CP*��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 �;= HACCP chart for fuul production Critical Monitoring p Hazard Control measure CCP Corrective action limit Test Frequency er Biological: • Use a potable supply 1 Coliforms Estimation Every month • Discard Disease-causing from the local not of coliforms contaminated water microorganisms authority detectable count in 100-ml • Sanitize tanks and • Ensure adequacy samples* filters of filters, tanks and hydrants • Investigate root cause and eliminate Physical: Sieving 2 Mesh size of Visual Each batch Re-sieve salt Foreign matter sieve examination ning of Physical: Removing foreign 3 Absence Visual Each batch Re-clean aneous Foreign matter materials of foreign examination erial materials fava s ng Biological: Time / temperature 4 Beans are Testing Each batch Re-boil Disease-causing tender beans for microorganisms tenderness (/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;= Generic HACCP model for ﻓﻼﻓfalafelﻞ 1. Product description Product name Falafel (ta‘miya*) Important product Deep-fried flattened patties prepared from a characteristics mixture of previously soaked ground chickpeas (and/or fava beans), garlic, <a href="/tags/Onion/" rel="tag">onion</a>, <a href="/tags/Parsley/" rel="tag">parsley</a> and a blend of herbs Intended use Fried and served as a snack or as a sandwich using Arabic bread Consumed by general public Packaging Paper bags Shelf life Not specified, usually consumed directly after frying Prepared / sold in Restaurants, hotels, homes Labelling instructions None Special distribution control None�!�VARIANT�FOUND�IN�%GYPT�AND�3UDAN 2. Ingredients of falafel Chickpeas Fava beans Sodium bicarbonate As per CODEX STAN 171- As per CODEX STAN 171- Dry white powder 1989 [10] 1989 [10] (baking soda) No Codex standard available(a)Garlic Parsley Onion Crushed garlic <a href="/tags/Clove/" rel="tag">cloves</a> Fresh and finely chopped Fresh and finely chopped (used No Codex standard No Codex standard sometimes) available(b) available(c) No Codex standard available(d)Salt Green pepper <a href="/tags/Spice/" rel="tag">Spices</a> As per CODEX STAN 150- Fresh Packaged spices 1985 [10] No Codex standard No Codex standard available(e) available(f)Oil Vegetable oils As per CODEX STAN 210- 2003 and 33-1981, Rev. 1- 1989 [10]A ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= D ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;= E ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;= F �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of falafel&ALAFEL �A�DEEP�FRIED�mATTENED�PATTY �IS�PREPARED�FROM�A�MIXTURE�OF�PREVIOUSLY�SOAKED�GROUND� CHICKPEAS�ANDOR�FAVA�BEANS �GARLIC �ONION �PARSLEY�AND�A�BLEND�OF�HERBS �WHICH�IS�SHAPED� INTO�SMALL�PATTIES�AND�FRIED�IN�OIL�IN�A�DEEP�PAN�OR�FRYER &ALAFEL�IS�SERVED�HOT�AS�A�SNACK�OR�AS�A�SANDWICH�IN�!RABIC�BREAD �OFTEN�WITH�TAHINI� AND TOMATO SALAD AND PICKLES 4. Process flow chart for falafel production Pepper Parsley Water Dried chick peas Garlic Removal of visible Washing foreign bodies CCP 3 PeelingSoaking overnight Sodium bicarbonate Straining Spices CCP 1 Washing Salt CCP 2 Blending (1) CP*Blending (2) CP*Covering CP*Shaping falafel dough into small pattiesFrying CCP 4Serving CP*#ONTROL POINTS THAT SHOULD ALREADY BE DEALT WITH AS A PART OF THE PREREQUISITE PROGRAMME OF HACCP chart for falafel productionControl Monitoring Corrective p Hazard CCP Critical limit measure Test Frequency action es Biological: • Visual 1 • No mould growth, no Visual Each batch Reject non- Moulds examination foreign bodies examination conforming product Physical: • Sieving • Sieve mesh aperture Foreign matter < 1 mmPhysical: • Sieving 2 • No foreign bodies Visual Each batch Re-sieve salt Foreign matter examination • Visual test • Sieve mesh aperture < 1 mm oval Physical: Cleaning / 3 Absence of foreign Visual test Each batch Re-clean non- sible Stones and pieces removal of bodies conforming gn of wood, metal, etc. foreign bodies product es from kpeas Use of magnet ng Biological: • Proper 4 • Oil temp. 160–180ºC • Visual test • Every day • Reject non- Pathogens frying (frying conforming temperature • Oil should not be dark product Chemical: brown colour should be 160– • Rapid tests • Kit testing as Polymers, 180ºC) • Change non- nonvolatile • No increase in oil using an oil specified by kit conforming o compounds and • Periodic change smoking test kit manufacturer free radicals of frying oil • Absence of large foam • No increase in oil viscosity Generic HACCP model for ﺳsalads ﻠﻄﺎﺕgreen 1. Product descriptionProduct name(s) Green saladsImportant product Mix of various vegetables, mainly raw, components characteristics varied from customer to customer No preservatives added Intended use Served fresh Consumed by general publicPackaging Plates / bowls / plastic containersShelf life 6 h at below 5ºCPrepared / sold in Restaurants, hotels, homes Labelling instructions Keep refrigerated Special distribution control Store in refrigerator (below 5ºC) under hygienic conditions 2. Ingredients of green saladsLettuce Tomato <a href="/tags/Cucumber/" rel="tag">Cucumber</a> Fresh Fresh Fresh No Codex standard No Codex standard No Codex standard available(a) available(b) available(c) Salt Lemon Parsley As per CODEX STAN Fresh Fresh 150-1985 [10] No Codex standard No Codex standard available(d) available(e) Oil Water Vinegar Vegetable oils WHO Guidelines for drinking- No Codex standard As per CODEX STAN 210- water quality [5] available(f) 2003 [10] Other types of fresh vegetables Fresh / cooked No Codex standard availableA ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= D �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= E ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;= F ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of green salads'REEN�SALAD�IS�USUALLY�A�MIXTURE�OF�RAW�VEGETABLES�THAT�ARE�WASHED �CUT�UP�AND�MIXED� TOGETHER �WITH�THE�ADDITION�OF�SALT �OIL �AND�VINEGAR�AS�DESIRED �THEN�KEPT�REFRIGERATED� UNTIL�SERVING�!�TYPICAL�COMBINATION�IN�THE�2EGION�IS�TOMATO �CUCUMBER �LEMON �PARSLEY � AND�LETTUCE 4. Process flow chart for salad production Lettuce Tomato Assorted Parsley Cucumber Water CP* CP* vegetables CP* CP* CCP 2 CP* Washing and sanitizing CCP 3Lemon Drying CP*Washing Cutting Vinegar CCP 3 CCP 4Mixing Salt Squeezing CP* CCP 1 CP*Cold storage CCP 5Serving CP*��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for the production of green saladsPreventive Monitoring p Hazard CCP Critical limit Corrective action measure Test Frequency er Biological: Disease- • Use a potable supply 1 Coliforms not de- Estimation Every month • Discard causing microorgan- from the local tectable in 100ml of coliforms contaminated wate isms authority samples count • Sanitize tanks and • Ensure the adequacy filters of filters, tanks and hydrants • Investigate root cause and eliminate Physical: Sieving 2 Mesh size of sieve Visual Each batch Re-sieve salt Foreign matter examination hing Biological: Disease- • Decontaminate 3 • Dust and soil on • Visual • Each • Re-wash produce sani- causing microorgan- produce using produce examination washing g isms, insects sanitizer e.g., step • Adjust chlorine chlorine (free • Free available dose Chemical: Sanitizing chlorine not • Each available chlorine • Measurement • Re-wash using non agents 0.05g/L–0.1g/L with more or less than washing 0.05g/L–0.1g/L of chlorine in step chlorinated water, i Physical: Foreign a contact time of water using case of high doses 1–2 min) with a contact bodies, dust time of 1–2 min a certified • Remove foreign technique bodies • Absence of foreign bodies ing Physical: • Use well maintained 4 • Presence of Visual Continuous Remove foreign mat- • Foreign matter equipment foreign matter or examination ter or metal if possi- (insects, parts of metal for parts of ble and discard if not cutting plate, dust) • GMPs metal • Adhere to GMPs • Cross contamination age Biological: Growth Store under refrig- 5 Storage tempera- Temperature Continuous Adjust temperature of disease-causing eration (temperature ture 2–5ºC measurement microorganisms 2–5ºC)(/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;= Generic HACCP model for ﺷﺎﻭﺭﻣﺎshawerma 1. Product descriptionProduct names Shawerma, shawarma Important product Shawerma is cut from big slabs of spicy chicken or characteristics sliced meat grilled on a spit, and wrapped in Arabic bread with sliced tomato, onion and tahini <a href="/tags/Sauce/" rel="tag">sauce</a> Intended use Grilled and served as a sandwich or on plates Consumed by general publicPackaging Polyethylene covered containers or in sandwichesShelf life Depends on size and slice thickness; meat on the spit to be grilled within 6 hours and sandwiches to be consumed directly after preparation Prepared / sold in Restaurants, hotelsLabelling instructions Not specified Special distribution control Not specified 2. Ingredients of shawerma Frozen deboned Sliced meat <a href="/tags/Cardamom/" rel="tag">Cardamom</a> chicken Frozen boneless chicken breast Frozen boneless meat Ground green and legs No Codex standard No Codex standard No Codex standard available(b) available(c) available(a) Garlic Lemon Onion Cloves garlic Fresh juice Fresh (used sometimes) No Codex standard No Codex standard No Codex standard available(d) available(e) available(f)Salt <a href="/tags/Black_pepper/" rel="tag">Black Pepper</a> Tomato <a href="/tags/Paste_(food)/" rel="tag">paste</a> As per CODEX STAN 150- Freshly ground Packaged in a glass container 1985 [10] No Codex standard As per CODEX STAN 13- available(g) 1981 [10]Vinegar <a href="/tags/Nutmeg/" rel="tag">Nutmeg</a> <a href="/tags/Cinnamon/" rel="tag">Cinnamon</a> Packaged in a glass container Ground mace Ground (used sometimes) No Codex standard No Codex standard No Codex standard available(h) available(i) available(j) Cayenne pepper Spices Water Crushed hot <a href="/tags/Chili_pepper/" rel="tag">chili pepper</a> Packaged <a href="/tags/Allspice/" rel="tag">allspice</a> WHO Guidelines for drinking- (used sometimes). No Codex No Codex standard water quality [5] standard available(k) available(l) A � 2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-� ��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= D �� 2ELATED�NATIONAL�STANDARD �EG �*)3-� ��;= E ��2ELATED�NATIONAL�STANDARD �EG �*)3-� ��;= F �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= G �� 2ELATED�NATIONAL�STANDARD �EG �*)3-� �*)3-� �;= H �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= I �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= J �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= K �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= L ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;= 3. Preparation of shawerma3HAWERMA�IS�ROASTED�SPICY�MARINATED�DEBONED�BEEF �LAMB�OR�CHICKEN�SERVED�WARM�IN� !RABIC�BREAD�WITH�FRESH�TOMATOES �<a href="/tags/Onion/" rel="tag">ONIONS</a> �PEPPER �AND�TAHINI�SAUCE�OR�MAYONNAISE� 3HAWERMA� IS� PREPARED� BY� COMBINING� ALL� THE� MARINADE� INGREDIENTS� LEMON� JUICE � MINCED�GARLIC �HOT�PEPPER�SAUCE �VINEGAR �SALT �TOMATO�PASTE �CARDAMOM �MINCED�ONION � SPICES�AND�BLACK�PEPPER �ADDING�SLICED�BEEF �LAMB�OR�CHICKEN �AND�MARINATING�USUALLY� OVERNIGHT�UNDER�REFRIGERATION � -EAT�SLICES�ARE�THEN�ASSEMBLED�TOGETHER�AROUND�A�LARGE�PIN�SKEWER �AND�PLACED�IN� A�ROTISSERIE�VERTICAL�GAS�GRILL �4HE�COOKED�MEAT�IS�SLICED�AND�WRAPPED�IN�!RABIC�BREAD� WITH�SLICED�TOMATO �ONION�AND�TAHINI�SAUCE�OR�MAYONNAISE � 4. Process flow diagram for shawerma production Cloves Onion Frozen Frozen garlic deboned OR deboned chicken beef CP* CP* Water Peeling and � CCP 2 slicing Lemon Thawing Tomato paste CCP 1 CP*Nutmeg Cardamom Washing Spices CP* CP* CP*Grinding Slicing Vinegar CP* Squeezing CP* Salt CCP 3 Marinating CCP 4Preparing the shawerma pin (skewer) CP*Grilling CCP 5Serving CP*��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for shawerma production Control Monitoring p Hazard CCP Critical limit Corrective action measure Test Frequency wing Biological: Thaw in refrig- 1 • < 7ºC for 24 h • Checking Each batch • Discard if thawing a Growth of patho- erator at < 7ºC temperature and > 7ºC for > 24 h genic microorgan- for 24 h • Acceptable time of thawing isms sensory quality • Discard if unaccept • Visual inspection able sensory quality er Biological: Ensure adequacy 2 • Coliforms not • Estimation of Each month • Discard Disease-causing of filters, tanks detectable in coliforms count contaminated wate microorganisms and hydrants 100-ml samples* • Sensory tests • Sanitize tanks and Chemical: • Limits of filters Toxic contami- chemical • Testing chemical nants contaminants of contaminants • Investigate root potable water* cause and eliminate Chemical: • Purchase from 3 Absence of • Ensuring Each batch • Re-sieve salt Impurities reputable impurities and purchase from supplier foreign matter reputable Physical: supplier Foreign matter • Sieve salt before use • Checking sieves nating Biological: • Preserve 4 • Overnight • Checking storage Each batch • Discard if Growth of marinated marinating at 5ºC temperature and temperature > 5ºC pathogenic meat in a in a refrigerator pH or pH > 4.6 microorganisms refrigerator at and pH < 4.6 5ºC and • Sensory tests • Discard if pH < 4.6 • Acceptable unacceptable sensory quality sensory quality Chemical: • GMPs Sanitizing agents • GMPs ng Chemical: • Avoid 5 Absence of Checking cooked Each batch • Discard black crust Carcinogens e.g. overcooking charred crusts meat during aromatic hy- and charring cooking • Re-adjust griller drocarbons and heterogeneous • Discard black amines crusts (/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;=Generic HACCP model for meat pastries1. Product descriptionProduct name(s) Meat pastriesImportant product No preservatives are used characteristics Intended use Ready-to-eat food Consumed by general publicPackaging No packaging is used Shelf life Usually 24 h under refrigeration Prepared / sold in Restaurants, homes, hotelsLabelling instructions Keep refrigerated Special distribution control Shipping and storage under hygienic conditions and under refrigeration 2. Ingredients of meat pastriesYeast Oil Wheat flourPackaged Vegetable oils White powder No Codex standard As per CODEX STAN 210- As per CODEX STAN 152- available(a) 2003 [10] 1985 [10]Powdered milk White sugar SaltPackaged White, free of any suspensions White As per CODEX STAN A-5- No Codex standard As per CODEX STAN 150- 1971 [10] available(b) 1985 [10]Garlic Onion Tomato pasteFresh Fresh Packaged in a glass container No Codex standard No Codex standard As per CODEX STAN 13- available(c) available(d) 1981 [10]Black pepper Pine nuts <a href="/tags/Pomegranate/" rel="tag">Pomegranate</a> molassesFreshly ground Not affected by moulds Packaged in glass bottles No Codex standard No Codex standard Expiry date two years availablee) available(f) No Codex standard available(g) Yogurt Tahini MeatAs per CODEX STAN 243- Packaged in plastic or metallic No Codex standard 2003 [10] containers available(i) No Codex standard available(h)A ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-� ��;= D ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;= E �� 2ELATED�NATIONAL�STANDARD �EG �*)3-� �;= F �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= G �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= H �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= I �� 2ELATED�NATIONAL�STANDARD �EG �*)3-� ��;= 3. Preparation of meat pastriesA. Dough preparation /IL �POWDERED�MILK �YEAST �WHEAT�mOUR �SUGAR�AND�WATER�ARE�MIXED�AND�KNEADED�UNTIL� SMOOTH�4HE�DOUGH�IS�COVERED�AND�ALLOWED�TO�STAND�IN�A�WARM�PLACE�UNTIL�IT�<a href="/tags/Doubles_(food)/" rel="tag">DOUBLES</a>� IN�SIZEB. Filling preparation4HE�MEAT�IS�MINCED �THEN�MINCED�GARLIC�AND�ONION �BLACK�PEPPER �POMEGRANATE�MOLASSES � SALT �MINCED�TOMATOES �SPICES �PINE�NUTS�AND�SOMETIMES�TAHINI�WITH�YOGURT�ARE�ADDED�AND� MIXED�WELLC. Finished pastry assembly4HE�DOUGH�IS�DIVIDED�INTO�SMALL�BALLS �WHICH�ARE�THEN�ROLLED�INTO�A�mAT�CIRCLE�OR�OTHER� SHAPE�4HESE�ARE�THEN�STRETCHED�THIN �AND�MEAT�MIX�IS�PUT�ON�THE�SURFACE�4HE�ASSEMBLED� PASTRIES�ARE�LEFT�TO�REST �THEN�ARRANGED�ON�A�GREASED�BAKING�SHEET�AND�BAKED�IN�A�MODERATE� OVEN�UNTIL�GOLDEN 4. Process flow diagram of meat pastry productionA. Dough preparation and final product assemblyWater Bakers’ Wheat Powdered Salt Sugar 40–50ºC yeast flour milk CP* CP* CCP 1 CP* CP*Sieving CCP 2Kneading Sieving CP* CCP 2CoveringDough formingCutting into small ball- shaped pieces CP*Flattening dough pieces and Meat spreading meat mix on surface mix CP*Baking in oven at core temp. 70ºC for 15–20 mins CCP 3Serving CP* B. Process flow diagram of meat mix preparation for meat pastry preparationTomatoes Black Yogurt Meat Pomegranate CCP 3 pepper CCP 1 molasses CCP 2 Spices CP* Washing Mincing CP* Sieving Pine Mincing Mixing CCP 4 nuts CP* CPPeelingSalt Garlic Onion Tahini CP*Spreading meat on surface of prepared dough CP*� #ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for production of meat pastries Control Critical Monitoring Corrective p Hazard CCP measure limit Test Frequency action er Biological: • Use a potable 1 Coliforms not Estimation of Every month • Discard contaminated Disease-causing supply from detectable coliforms count water microorganisms the local in 100-ml authority samples* • Sanitize tanks and filter • Ensure • Investigate root cause adequacy of and eliminate filters, tanks and hydrants ng Physical: Sieving 2 Mesh size of Visual examination Each batch Re-sieve flour Foreign matter sieve ng Biological: Baking at 3 Product temp Temp / time Each batch Re-bake properly Survival of specified time > 70ºC for measurement vegetative and temperature > 20 min in pathogen > 200ºC core(/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;= HACCP chart for preparation of meat mix for meat pastries Monitoring Corrective p Hazard Control measure CCP Critical limit action Test Frequency t* Biological: • Purchase from reputable 1 • Reputable • Check source Each batch Reject and Disease-causing source source, and certificates are change the microorganisms conformance consistent with supplier • During transport and to local specification storage temperature specification of constant < –18ºC meat • Check freezer temp. • Check meat on delivery • Transport and for proper shipping storage temp. conditions – temperature < –18ºC Physical: • Absence of • Visual Bone fragments bones inspection k Biological: • Visual inspection 2 • Mould growth Visual inspection Each batch • Discard per * Moulds mouldy pepper Physical: Foreign bodies • Sieving • Foreign • Re-sieve materials flour atoes Biological: 3 Absence of Visual inspection Each batch • Pick good Pest infection bruises or pest washing step quality infestation holes tomato Physical: or traces of dust Foreign bodies, • Discard dust damaged pieces ng Physical: Sieving 4 Mesh size of Visual Each batch Re-sieve flour Foreign matter sieve examinationURCING�FROM�REPUTABLE�SUPPLIERS�IS�PART�OF�THE�PREREQUISITE�PROGRAMME�OF�'-0SGeneric HACCP model for ﻃ tahiniﺤﻴﻨﺔ 1. Product descriptionProduct name(s) Tahini (tehineh, tahina, tehena)Important product pH 5.9; very low moisture content < 3% (aw 0.16) characteristics Intended use Used in preparation of some traditional foods like hummus and some salads; a major ingredient of halawa Consumed by general publicPackaging Plastic containers (450 g – 960 g) Tin container (18 kg)Shelf life One year Sold in Supermarkets Labelling instructions Keep at room temperature and dry conditions Special distribution control Shipping and storage under hygienic conditions.;= 2. Ingredients of tahini Sesame Plastic containers Tin containersDried, not affected by moulds In different sizes, must be Must be stored in dry and or their toxins stored in dry and hygienic hygienic conditions No Codex standard conditions No Codex standard available available(a) No Codex standard available(b) SaltAs per CODEX STAN 150- 1985 [10]A �� 2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of tahini 4AHINI � A� TRADITIONAL� FOOD� OF� THE� 2EGION �IS� AN� OILY� VISCOUS� mUID� PRODUCED� BY� THE� MILLING�OF�DEHULLED �ROASTED�SESAME�SEEDS�4WO�BASIC�METHODS�ARE�CURRENTLY�USED�IN�THE� PRODUCTION�OF�TAHINI�)N�THE�TRADITIONAL�METHOD �HULLS�ARE�SEPARATED�FROM�THE�SEEDS�BY�THE� USE�OF�A�BRINE�IN�THE�MODERN�METHOD �HULLS�ARE�SEPARATED�MECHANICALLY�4HE�FOLLOWING� mOW�DIAGRAMS�SHOW�THE�STEPS�OF�THESE�METHODS�$ASHED�LINES�SHOW�STEPS�OF�THE�MODERN� METHOD�WHERE�THEY�DIFFER�FROM�THOSE�OF�THE�TRADITIONAL�METHOD 4AHINI�IS�USUALLY�PACKAGED�INTO�PLASTIC�CONTAINERS�OF�DIFFERENT�SHAPES�AND�SIZES�AND�IN� KG�TIN�CONTAINERS�FOR�CATERING 4. Process flow chart for tahini productionA. Sesame seed preparation and dehullingSalt Water Sesame Water CP* CCP 2 CP* CCP 2Emptying bagsCleaning sesame CCP 1Washing and soaking Primary and secondary sieving CCP 1 Draining waterSeparating hulls from seedsRemoving hulls by Removing hulls in a brine sieving solution Removing hulls with Moistening water sesame Washing dehulled seeds to remove salt residues Drying with high heat Drying To B Sieving��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 � gg pggRoasting dehulled From A seeds CCP 3Cooling Plastic and Plastic tin containers containers CP* CP* Primary millingCooling and mixingSecondary millingCollecting tank of secondary millingSmoothing Collecting tankFilling Filling Filling tank CP* CP*Seaming CoveringCoveringLabelling PackagingStoring ��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for tahini productionMonitoring p Hazard Control measure CCP Critical limit Corrective action Test Frequency ning Physical: Removal of foreign 1 Absence of Ensuring Every batch Reclean non- me, Foreign bodies bodies using sieves, foreign bodies efficiency conforming seeds ary magnets and dust of sieves, suction machine dust suction ndary machine and ng magnets er Biological: • Use a potable supply 2 Coliforms not Estimation Every month • Discard contaminate Disease-causing from the local detectable in of coliform water microorganisms authority 100-ml samples* count • Sanitize tanks and • Ensure adequacy filters of filters, tanks and hydrants • Investigate root caus and eliminate ting Biological: Proper heat treatment 3 Absence of Monitoring Every batch Re-roast Disease-causing to eliminate disease- disease-causing of time and microorganisms causing microorganisms microorganisms temperature(/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;=Generic HACCP model for ﺣﻼhalawaﻭﺓ 1. Product descriptionProduct name(s) Halawa (halwa, halawah, halva) Important product characteristics pH 5.5Very low moisture content < 3% (aw 0.16) Intended use Usually consumed as sweet or with bread Consumed by general public Packaging Plastic containers (450 g – 960 g) or portions wrapped in aluminium foil Shelf life One year Sold in Grocery shops and supermarkets Labelling instructions Keep in dry conditions (closed) at room temperature Special distribution control Shipping and storage under hygienic conditions 2. Ingredients of halawa Flavours and vanilla Plastic containers Tahini Dry Different sizes, must be stored Must be stored in dry and FEMA(a) specifications in dry and hygienic conditions hygienic conditions No Codex standard No Codex standard available(b) available(c)Cocoa Sugar Nuts As per CODEX STAN 105- White, no suspensions and dry Free of moulds and their toxins 1981 [10] As per CODEX STAN 4- No Codex standard 1981 [10] available(d)Soapwort roots Citric acidNo Codex standard Food Chemicals Codex(f) available(e)A ��&LAVOR�AND�%XTRACT�-ANUFACTURERS�!SSOCIATION�� B ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= C ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;= D �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= E ��2ELATED�NATIONAL�STANDARD �EG �*)3-��AND��;= F ��2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of halawa(ALAWA�IS�A�TRADITIONAL�FOOD�IN�THE�COUNTRIES�OF�THE�%ASTERN�-EDITERRANEAN�4HE�BASIC� VERSION�IS�PREPARED�FROM�TAHINI�SEE�(!##0�MODEL�FOR�TAHINI �SUGAR�AND�SOAPWORT�ROOT� 3APONARIA�OFlCINALIS �EXTRACT�/PTIONALLY�mAVOURS �COCOA�AND�NUTS�MAY�BE�ADDED 3UGAR�AND�CITRIC�ACID�ARE�DISSOLVED�IN�WATER�AND�SOAPWORT�EXTRACT�IS�THEN�ADDED� 4HE�SOLUTION�IS�HEATED�^Ž#��MIN �AND�STIRRED�UNTIL�IT�TURNS�WHITE�THIS�MIX� IS�CALLED�NATEF� .ATEF�IS�THEN�MIXED�WITH�TAHINI�AND�PACKAGED�INTO�CONTAINERS�/THER� OPTIONAL�INGREDIENTS�ARE�ADDED�AS�DESIRED�JUST�BEFORE�lLLING�(ALAWA�IS�STORED�AT�ROOM� TEMPERATURE�WITH�A�ONE�YEAR�EXPIRY�DATE 4. Process flow chart of halawa productionFlavours Tahini Soapwort Water Sugar Citric acid vanilla CP* roots CP* CP* CP* CP*Boiling DissolvingSoaking in Heating water CCP 1Dissolving citric acid Straining by heatingSaponin Heating with stirring until extract the mixture turns whiteTransferring to halawa blender CP*Chopping halawa into balls Nuts CP* CP* Mixing with cocoa halawa Cocoa CP* CP* Removing foreign bodies CCP 2 Weighing CP*Chopping Adding nuts CP* CP*Packaging Filling CP* material LabellingStoring HACCP chart for the production of halawaPreventive Critical Monitoring p Hazard CCP Corrective action measure limit Test Frequency king in Biological: Soaking in 1 Temperature: • Visual test for Each batch Discard product with er Mould growth refrigerator, not < 5ºC mould growth mould growth exceeding two days Time: • Time and max. 2 days temperature monitoring moving Physical: Manual cleaning using 2 Absence of Visual testing Each batch Re-clean non- ign Foreign bodies sieves foreign bodies conforming product ies Generic HACCP model for ﻛﻨﺎﻓkunafaﺔ 1. Product description Product name(s) Kunafa (kunafeh, knafeh) Important product Product is usually consumed directly after characteristics preparation Intended use As dessert Consumed by general public Packaging Laminated cardboard trays Shelf life Not specified Sold in Arabic sweet shops, restaurants, hotels Labelling instructions Not specified Special distribution control Not specified ;= 2. Ingredients of kunafaFlour Nuts Red food colourPackaged Free of any moulds or physical Food Chemicals Codex [19] As per CODEX STAN 152- particles 1985 [10] No Codex standard available(a)Ghee Boiled white cheese Sugar (Nabulsi cheese) Metallic covered containers White cheese White sugar No Codex standard available No Codex standard No Codex standard available(b) available(c)WaterWHO Guidelines for drinking- water quality [5]A ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;= C �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��AND��;=3. Preparation of kunafa+UNAFA�IS�A�SWEET�DISH�KNOWN�IN�MOST�COUNTRIES�OF�THE�%ASTERN�-EDITERRANEAN�IT�IS� SERVED�MAINLY�AS�A�DESSERT�AT�OCCASIONS�SUCH�AS�WEDDINGS�AND�BIG�RECEPTIONS +UNAFA�IS�BASICALLY�PREPARED�FROM�A�THIN�mOUR�BATTER�THAT�IS�DRIZZLED�THROUGH�lNE� NOZZLES�ONTO�A�HOT�PLATE�4HE�RESULTING�VERMICELLI LIKE�STRANDS�ARE�COLLECTED �MIXED�WITH� GHEE �THEN�PRESSED�DOWN�INTO�A�THIN�LAYER�IN�A�LARGE�mAT�BAKING�DISH�AND�A�MIXTURE�OF� GHEE�AND�REDORANGE�FOOD�COLOUR�POURED�ON�$ESALTED�BOILED�WHITE�CHEESE�IS�SPREAD� OVER�THIS�LAYER�FOLLOWED�BY�ANOTHER�LAYER�OF�KUNAFA�STRANDS�AND�GHEE�4HE�DISH�IS�THEN� HEATED�OVER�A�LOW�mAME�UNTIL�THE�UNDERSIDE�OF�THE�KUNAFA�TURNS�GOLDEN�BROWN�THE� WHOLE�SLAB�IS�THEN�TURNED�UPSIDE�DOWN�IN�ORDER�TO�COOK�THE�OTHER�SIDE�4O�SERVE �A�FEW� KUNAFA�FRAGMENTS�AND�SOMETIMES�CRUSHED�NUTS�ARE�SPREAD�ON�TOP�AND�THICK�HOT�SUGAR� SYRUP�IS�POURED�ON�;= 4. Process flow diagram chart for kunafa production Flour Nuts Red food Ghee or Boiled white CP* CP* colour CP* oil CP* cheese CP*Sieving Cleaning Mixing red food colour Slicing / cutting CCP 1 with ghee or oil CCP 2Crushing Making Spreading onto backing pan Soaking in water batter CCP 3 Sieving Sprinkling nuts Forming strands by Draining / heating Spreading 0.5cm layer of pressing kunafa onto panMixing Spreading 0.5 cm layer Storing with ghee desalted cheese CCP 4Breaking into Heating over low heat until underside fragments turns golden brown CCP 5 Sugar Sieving Removing excess water CP* from cheese layer Storing Adding Second layer of kunafa fragments waterMoistening with syrup BoilingTurning roasted kunafa upside Holding on down into a second pan low heatSoaking with hot syrup and sprinkling ground nutsHolding warm over low heat CCP 6Serving 100 g – 200 g portions HACCP chart for kunafa production Control Monitoring p Hazards CCP Critical limit Corrective measure measures Test Frequency ng Physical: Foreign Sieving 1 Sieve with a suitable Visual Each batch Re-sieve flour matter mesh size examination ng/ Biological: Growth • Using 2 • Presence of dirt or • Visual Continuous • Washing and sanitizing ng of pathogens sanitizers food residues in joints inspection equipment se* for and equipment parts contact • Adherence to • Personal hygiene surfaces • Absence of foreign GMPs Physical: Foreign bodies or insects in • No skin contact with bodies and insects • GMPs sliced cheese (GMPs) • Observation products king Biological: Growth Soaking 3 • Maximum soaking time Temperature Continuous Discard cheese se in of bacterial below 5ºC 24 h control r pathogens • Maximum temperature 5ºC ng Biological: Growth Storing 4 Maximum temperature Temperature Continuous Discard cheese se of bacterial below 5ºC 5ºC control pathogens ting Biological: Survival 5 Core temperature Temperature Continuous Re-heat fa of vegetative > 73ºC / 2 min and time pathogens measurement m Biological: Growth Warm 6 Holding at 60ºC / max Temperature Continuous Adjust holding ing of bacterial holding 1 h and time temperature to the pathogens (60ºC / max measuring proper level 1 h) URE�EQUIPMENT�AND�THE�ATTACHED�SURFACES�ARE�RINSED�WITH�SUFlCIENT�WATER�TO�EXCLUDE�RESIDUES�OF�CLEANING�AGENTS Generic HACCP model for drinkﲤ ﺮ tamarindﻫﻨﺪﻱ 1. Product description Product name(s) Tamarind drink (tamr hindi) Important product pH 2.8 characteristics No preservatives are used Intended use Commonly served as a cold drink in summer and during Ramadan Consumed by general public Packaging Plastic bottles, sometimes plastic containers or bags Shelf life Not specified Prepared / sold in Home, drink shops, restaurants, street vendors Labelling instructions Not specified Special distribution control Not specified ;= 2. Ingredients of tamarind drinkTamarind Sugar Citric acidFree of any defects, mould and White, no suspensions and dry Dried white foreign bodies As per CODEX STAN 4- No Codex standard 1981 [10] available(1)WaterWHO Guidelines for drinking- water quality [5]� ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;=3. Preparation of tamarind drink4HE�TAMARIND�BELONGS�TO�THE�SUBFAMILY�#AESALPINIOIDEAE �FAMILY�&ABACEAE�4HE�VARIETY� USED�IN�THE�DRINK�IS�CLASSIlED�AS�4AMARINDUS�INDICA�)T�IS�A�STREET VENDED�DRINK �AND�CAN�BE� PRODUCED�AT�HOME�OR�IN�RESTAURANTS�4HE�DRINK�IS�A�MIXTURE�OF�THE�PULP�OF�RIPE�TAMARIND� PODS �SUGAR �CITRIC�ACID�AND�WATER�)T�IS�STEEPED�USUALLY�OVERNIGHT �PRESSED �AND�STRAINED � AND�THEN�MIXED�WITH�OTHER�INGREDIENTS�AND�SERVED�AS�A�COOLED�DRINK�;= 4. Process flow diagram for tamarind drink production Cloth Water Dry tamarind Sugar Citric acid bags CCP 2 blocks CCP 4 CP* CCP 3 CCP 1Loosening of fruits CP*Pressing CP*Steeping (6–8 h) CCP 5Straining through cloth CCP 6Mixing CP*Cool storage CCP 7��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for tamarind drink production Monitoring p Hazard Control measure CCP Critical limit Corrective Test Frequency action Biological: • Purchase from 1 • Compliance • Check At each Remove foreign bodies rind Disease-causing reputable source that with local source purchasing if possible and discard ks microorganisms, complies with local specifications process blocks if not insects, moulds specifications • Absence of • Visual inspection foreign bodies • Visual and insects inspection er Biological: • Use a potable supply 2 Coliforms not Estimation Every month • Discard contaminated Disease-causing from the local detectable in of coliforms water microorganisms authority 100-ml samples* count • Sanitize tanks and filter • Ensure adequacy of filters, tanks and • Investigate root cause hydrants and eliminate h Biological: • Washing straining cloth 3 Cloth bags to be Check for Every batch Re-wash bags Disease-causing clean and free proper microorganisms, • Proper rinsing from any food cleaning moulds after cleaning and traces disinfection r Physical: Foreign Sieving 4 Sieve with a Visual Each batch Re-sieve sugar matter suitable mesh size examination ping Biological: Steep at < 4ºC 5 Refrigerated Temperature Each batch Adjust temperature Disease-causing steeping at < 4ºC measuring microorganisms ning Biological: Growth Strain in refrigerator at 6 • Refrigerated • Visual test • Continuous Adjust temperature of disease-causing < 4ºC straining at < microorganisms 4ºC • Temperature • At each measuring process Physical: Foreign • Absence of step bodies foreign bodies Biological: Growth Maintain cool storage at 7 Cooling Temperature Continuous Adjust temperature ge of disease-causing temperature < 4ºC temperature measuring microorganisms < 4ºC Generic HACCP model for sous drinkﺳﻮﺱ 1. Product descriptionProduct name(s) Sous drink (‘irq’sus)Important product pH 8.6 characteristics No preservatives are used Intended use Commonly served as a cold drink in summer and during the month of Ramadan Packaging Plastic bottles, sometimes plastic bags Shelf life Not specified Prepared / sold in Drink shops, street vendors, homes, restaurants Labelling instructions Health warning if bottled (see section 3) Special distribution control Keep refrigerated under hygienic conditions ;= 2. Ingredients of sous drinkSous Water Sodium bicarbonateFree of any defects, moulds and WHO Guidelines for drinking- Powder foreign bodies water quality [5] No Codex standard available(a)A �� 2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;=3. Preparation of sous drink3OUS� IS� PRIMARILY� A� STREET� VENDED� BEVERAGE � BUT� IT� IS� ALSO� PRODUCED� AT� HOME� OR� IN� RESTAURANTS�)T�IS�USUALLY�SERVED�AS�A�COLD�DRINK�IN�SUMMER�AND�DURING�2AMADAN�THE� NINTH�MONTH�OF�THE�)SLAMIC�YEAR �DURING�WHICH�STRICT�FASTING�IS�PRACTISED�DAILY�FROM� DAWN�TO�SUNSET�BY�-USLIMS )N�CERTAIN�HEALTH�AND�PHYSIOLOGICAL�CONDITIONS�EG �PREGNANCY �FASTING �HYPERTENSION � RENAL�DISEASE �GALL�BLADDER�DISEASE�OR�DIABETES �SOUS�DRINK�SHOULD�BE�AVOIDED�OR�CONSUMED� IN�LIMITED�AMOUNTS�'LYCYRRHIZIC�ACID�IS�THE�ACTIVE�PRINCIPLE�IN�SOUS �AND�HIGH�INTAKE�OF� SUBSTANCES�CONTAINING�THIS�ACID�CAN�CAUSE�INCREASED�BLOOD�PRESSURE �AND�OEDEMA�WITH� SODIUM�RETENTION�AND�POTASSIUM�LOSS� 3OUS�IS�PREPARED�BY�MIXING�THE�DRY�SHREDDED�ROOTS�OF�'LYCYRRHIZA�GLABRA�WITH�SODIUM� BICARBONATE �SOAKING�IN�WATER �SPREADING�THIS�MIXTURE�OUT�TO�EXPOSE�IT�TO�AIR�FOR�A�FEW� HOURS�AND�THEN�EXTRACTING�THE�LIQUID�COMPONENTS�BY�PERCOLATION� ;= 4. Process flow diagram for sous drink production Water Shredded Sodium Cloth bags CCP 1 Glycyrrhiza bicarbonate CCP 2 glabra roots CP* CP*Mixing CP*Soaking and spreading (2–3 h)Extraction by percolation CP*Cool storage CCP 3Serving CP*��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for sous drink production Monitoring Corrective p Hazard Control measure CCP Critical limit Test Frequency action er Biological: • Use a potable supply 1 Coliforms not Estimation of Every month • Discard Disease-causing from the local detectable in coliforms count contaminated microorganisms authority 100-ml samples* water • Ensure adequacy • Sanitize tanks an of filters, tanks and filters hydrants • Investigate root cause and eliminate th Biological: • Washing straining 2 Cloth bags should Check for proper Every batch Re-wash bags Disease-causing cloth be clean and free cleaning microorganisms, from any food moulds • Proper rinsing traces after cleaning and disinfection ol Biological: • Covering prepared 3 Temperature < 5ºC Temperature Continuous Adjust age Disease-causing sous drink for 24 h monitoring temperature to microorganisms within proper • Maintain cool limits storage at temperature < 5ºC for 24 h • Date code for storage(/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;= Generic HACCP model for drink ﺍﻟﻠﱭ labanﺷﺮﺍﺏ 1. Product descriptionProduct name(s) Laban drink (sharab al-laban)Important product pH 3.3 characteristics No preservatives are usedIntended use Commonly served as a cold drink in summer and in hot weather Consumed by general publicPackaging Served directly from storage containers; bottledShelf life 24 h, below 5ºC Prepared / sold in Street vendors, restaurants, homesLabelling instructions Keep refrigerated (2–5ºC) Special distribution control Keep refrigerated (2–5ºC);= 2. Ingredients of laban drinkGarlic Yogurt WaterFresh As per CODEX STAN A- WHO Guideline for drinking- No Codex standard 11a-1975 [10](b) water quality [5] available(a)Salt white As per CODEX STAN 150- 1985 [10]A �� 2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��AND��;= A �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of laban drink,ABAN�DRINK�IS�MADE�AND�SERVED�AT�DRINK�SHOPS �HOMES�AND�IN�RESTAURANTS �AND�IS�ALSO� SERVED�BY�STREET�VENDORS�)T�IS�PREPARED�BY�MIXING�YOGURT�WITH�WATER� �CRUSHED� GARLIC�AND�SALT �USING�A�BLENDER�,ABAN�DRINK�IS�THEN�KEPT�IN�A�REFRIGERATOR�UNTIL�SERVING� ;= 4. Process flow diagram for laban drink production Salt Garlic Yogurt Water CCP 4 CCP 3 CCP 1 CCP 2Crushing Dilution CP* (1:1) CP*Homogenization by blending CP*Cool Storage CCP 5��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� BASIC�GOOD�MANUFACTURING�PRACTICES�'-0 HACCP chart for laban drink production Control Monitoring Corrective p Hazard CCP Critical limit measure Test Frequency actions rt Biological: Yogurt pH < 4.6 1 pH < 4.6 Measure pH Each batch Discard yogurt Disease-causing microorganisms er Biological: • Use a potable 2 Coliforms not Estimation of Every month • Discard Disease-causing supply from the detectable in 100-ml coliforms count contaminated wate microorganisms local authority samples* • Sanitize tanks and • Ensure the filters adequacy of filters, tanks and • Investigate root hydrants cause and eliminate ic Physical: Hull residues Remove all 3 No hulls visible Visual test Each process Re-clean garlic to after peeling step undesirable parts of step remove hulls garlic cloves Physical: Foreign Sieving 4 Sieve with suitable Visual Each batch Re-sieve salt matter mesh size examination l Growth of moulds Maintain at 5 Temperature < 5ºC Temperature Continuous Adjust refrigerator age temperature < 5ºC probe temperature (2–5ºC(/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;= Generic HACCP model for ﻟﺒﻨﺔlabaneh 1. Product description Product name(s) Labaneh (labna, labneh) Important product pH between 3.6 and 4.0 characteristics Intended use Labaneh is widely consumed with <a href="/tags/Olive_oil/" rel="tag">olive oil</a> at breakfast, supper or as a snack, usually as a sandwich spread Packaging Plastic press-to-seal or thermally sealed Shelf life Up to two weeksSold in Supermarkets Labelling instructions Keep refrigerated (below 5ºC)*Special distribution control Ship and store refrigerated (below 5ºC) under hygienic conditions; = 2. Ingredients of labanehWater Salt Raw milkWHO Guidelines for drinking- White No Codex standard water quality [5] As per CODEX STAN 150- available(a) 1985 [10]Plastic containers No Codex standard available(b)A ��2ELATED�NATIONAL�STANDARD �EG �*ORDANIAN�)NSTITUTE�FOR�3TANDARDIZATION�AND�-ETEOROLOGY� *)3- ��;= B �� 2ELATED�NATIONAL�STANDARD �EG �*)3-��;=3. Preparation of labaneh,ABANEH�IS�THE�NAME�USED�IN�*ORDAN�AND�OTHER�!RAB�COUNTRIES�FOR�THE�SEMISOLID�DAIRY� PRODUCT�MADE�WHEN�PART�OF�THE�WHEY�FROM�SET�YOGURT�IS�REMOVED�BY�STRAINING�IN�CLOTH� BAGS 4HE�MILK�USUALLY�FROM�COW �SHEEP�OR�GOAT �IS�BOILED�PASTEURIZED �FOR�A�FEW�MINUTES � COOLED�TO�nŽ# �INOCULATED�WITH�n�YOGURT�STARTER�CULTURE �STIRRED �INCUBATED� FOR�SEVERAL�HOURS�TO�BECOME�YOGURT�AND�COOLED�OVERNIGHT�3ALT�UP�TO� �IS�ADDED �THEN� THE�YOGURT�IS�PLACED�INTO�CLOTH�BAGS�TO�DRAIN�THE�WHEY�4HE�CONCENTRATED�YOGURT�IS�THEN� TRANSFERRED�TO�A�lLLING�MACHINE�; = 4. Process flow diagram for labaneh production Water Salt Raw milk storage Yogurt starter CCP 4 CCP 5 CCP 1 culture CP* CoolingPasteurization 90ºC / 5 min CCP 2Cooling to 43ºC within 2 hAddition of yogurt starter culture 1.5–3%Incubation 43ºC / 2.5–3 h CCP 3Cooling 5–7ºCAddition of salt solution (up to 2%)Cloth bags Transfer into cloth bags CCP 6Straining for 8–48 h Whey CCP 7Transfer to filling machine CCP 8Plastic Filling containers CCP 9 CP*Cooling 5–7ºCSelling��#ONTROL�POINTS�THAT�SHOULD�ALREADY�BE�DEALT�WITH�AS�A�PART�OF�THE�PREREQUISITE�PROGRAMME�OF� HACCP chart for labaneh production Monitoring p Hazard Control CCP Critical limit Corrective measure Test Frequency action ing raw Biological: • Store raw 1 • Raw milk storage • Storage Each batch • Discard affected * Pathogen growth/ milk under temperature temperature batch toxin production refrigeration < 7°C and time of from time and (2–5ºC) every raw • Investigate, identify temperature • Maximum storage milk storage and correct cause abuse period 72 hours tank of problem Chemical: • Antibiotic • Absence of • Antibiotic Antibiotic residues test antibiotic residues residues test residues eurization Biological: Pasteurization of 2 Pasteurization Check Every batch • Discard affected Pathogen survival milk at not less temperature not temperature batch due to improper than 73°C for a less than 75°C for a and time time and/or holding time of not holding time of not during heat • Investigate, identify temperature of less than 3 minutes less than 16 seconds treatment and correct cause pasteurization of problem bation Biological: Growth Check pH 3 • pH < 4.5 Check pH and Every batch • Check starter cul- of disease-causing development within time ture efficiency microorganisms 4 h (pH < 4.5 • Time < 4 h time < 4 h) • Discard batch er** Biological: • Use a potable 4 Coliforms not Estimation Every month • Discard contami- Disease-causing supply from the detectable in 100-ml of coliforms nated water microorganisms local authority samples* count • Sanitize tanks and • Ensure adequacy filter of filter, tanks and hydrants • Investigate root cause and eliminate Physical: Foreign Sieving 5 Sieve with suitable Visual Each batch Re-sieve salt matter mesh size examination th bags Biological: Growth • Washing the cloth 6 Cloth bags to be Check for Every batch Re-wash bags of disease-causing clean and free from proper microorganisms • Proper rinsing any food traces cleaning and moulds after cleaning and Monitoring p Hazard Control CCP Critical limit Corrective measure Test Frequency action ning Biological: Draining whey 7 • Draining whey Measure Continuous Adjust draining Mould growth in refrigerator at time < 24 h draining temperature after draining 5–7ºC temperature whey at room • Temperature and time temperature for surrounding more than 48 h draining whey < 7ºC sferring Biological: • Cleaning, 8 • Proper cleaning • Check Continuous Discard batch neh to Disease-causing disinfection and and rinsing cleaning and g machine microorganisms rinsing adjoining disinfection, surfaces and funnel cover equipment • Checking Chemical: • Proper washing • Absence of sanitizer or Cleaning agents to eliminate sanitizer or detergent detergents and detergent residues using sanitizer residues residues kits g Biological: • Cleaning, 9 • Proper cleaning • Check Continuous • Recleaning and Disease-causing disinfection and and rinsing cleaning and rinsing microorganisms rinsing adjoining disinfection, surfaces and equipment • Observe funnel cover • Review cleaning Physical: Foreign • Covering funnel • Absence of and check for procedure bodies in filling foreign bodies presence of efficiency machine funnel • Proper washing foreign bodies of utensils • Absence of Chemical: to eliminate sanitizer or • Checking Cleaning agents detergent and detergent sanitizers or sanitizer residues residues detergents residues using kitsME�MILK�PRODUCERS�MAY�FEED�ANIMALS�WITH�MOULDY�PRODUCTS�WITHOUT�BEING�AWARE�OF�THE�PROBABILITY�OF�MYCOTOXIN�� NSFER�INTO�MILK�)N�SUCH�CASES �MYCOTOXINS�IN�FEED�SHOULD�BE�DEALT�WITH�AS�A�HAZARD�TO�BE�CONTROLLED�AT�RECEIVING�OF�MILK (/�'UIDELINES�FOR�DRINKING WATER�QUALITY�;=�References� #ODEX�!LIMENTARIUS�#OMMISSION�2ECOMMENDED�INTERNATIONAL�CODE�OF�PRACTICE�n�GENERAL� PRINCIPLES�OF�FOOD�HYGIENE�#!#2#0� �2EV�n�2OME �*OINT�&!/7(/� &OOD�3TANDARDS�0ROGRAMME �&OOD�AND�!GRICULTURE�/RGANIZATION�OF�THE�5NITED� .ATIONS ��HTTPWWWCODEXALIMENTARIUSNETDOWNLOADSTANDARDSCXP? EPDF �ACCESSED��*UNE � � #ORLETT� $� !� (!##0� USERS�MANUAL� 'AITHERSBURG � -$ �!SPEN� 0UBLISHERS � )NC � � .ATIONAL�!DVISORY�#OMMITTEE�ON�-ICROBIOLOGICAL�#RITERIA�FOR�&OODS�.!#-#& � (AZARD� !NALYSIS� AND� #RITICAL� #ONTROL� 0OINT� PRINCIPLES� AND� GUIDELINES� FOR� ITS� APPLICATION�*OURNAL�OF�FOOD�PROTECTION � � n � #URRENT�GOOD�MANUFACTURING�PRACTICE�IN�MANUFACTURING �PACKING �OR�HOLDING�HUMAN�FOOD � �#&2�0ART��2OCKVILLE �-$ �5NITED�3TATES�&OOD�AND�$RUG�!DMINISTRATION � �HTTPWWWCFSANFDAGOVÂCROBATCFRPDF �ACCESSED��*UNE� � 'UIDELINES�FOR�DRINKING WATER�QUALITY�6OLUME��3ECOND�EDITION�'ENEVA �7ORLD�(EALTH� /RGANIZATION �� 'UIDANCE�NOTE�NO��0RODUCT�RECALL�AND�TRACEABILITY�$UBLIN �&OOD�3AFETY�!UTHORITY� OF� )RELAND � � HTTPWWWFSAIIEPUBLICATIONSGUIDANCE?NOTESGNPDF � ACCESSED��*UNE� � )NTERNATIONAL�#OMMISSION�ON�-ICROBIOLOGICAL�3PECIlCATIONS�FOR�&OODS�)#-3& � -ICROORGANISMS� IN� FOODS� � -ICROBIOLOGICAL� SPECIlCATIONS� OF� FOOD� PATHOGENS� ,ONDON � "LACKIE�!CADEMIC��0ROFESSIONAL � �� 0ATHOGEN� REDUCTION�HAZARD� ANALYSIS� AND� CRITICAL� CONTROL� POINT� (!##0 � SYSTEMS�lNAL� RULE�7ASHINGTON �$# �5NITED�3TATES�$EPARTMENT�OF�!GRICULTURE�&OOD�3AFETY�AND� )NSPECTION� 3ERVICE �� HTTPWWWFSISUSDAGOV/00$%RDAD&20UBS &PDF �ACCESSED��*UNE� �� 'UIDEBOOK� FOR� THE� PREPARATION� OF� (!##0� PLANS� 7ASHINGTON � $# � 5NITED� 3TATES� $ F ! I L & D 3 F D ) I 3 I H HTTPWWWCODEXALIMENTARIUSNETWEBSTANDARD?LISTDO LANGEN� ACCESSED� � 3EPTEMBER� ��*ORDANIAN� )NSTITUTE� FOR� 3TANDARDS� AND� -ETROLOGY� ;ONLINE� DATABASE=�� HTTPWWWJISMGOVJO�ACCESSED��3EPTEMBER� � 9AMANI�-) �!L $ABABSEH�"!�-ICROBIOLOGICAL�QUALITY�OF�HOUMMOS�<a href="/tags/Chickpea/" rel="tag">CHICKPEA</a>�DIP � COMMERCIALLY�PRODUCED�IN�*ORDAN�*OURNAL�OF�FOOD�PROTECTION � �n � -IHYAR� '& �9AMANI� -) �!L 3A@ED� !+� 2ESISTANCE� OF� YEAST� mORA� OF� LABANEH� TO� POTASSIUM�SORBATE�AND�SODIUM�BENZOATE�*OURNAL�OF�DAIRY�SCIENCE � �n � � -IHYAR�'& �9OUSIF�!+ �9AMANI�-)�$ETERMINATION�OF�BENZOIC�AND�SORBIC�ACIDS�IN� LABANEH�BY�HIGH PERFORMANCE�LIQUID�CHROMATOGRAPHY�*OURNAL�OF�FOOD�COMPOSITION�AND� ANALYSIS � �n � 9AMANI�-) �!BU *ABER�--�9EAST�mORA�OF�LABANEH�PRODUCED�BY�IN BAG�STRAINING�OF� COW�MILK�SET�YOGURT�*OURNAL�OF�DAIRY�SCIENCE � �n � 9AMANI�-) �4UKAN�3+ �!BU 4AYEH�3*�-ICROBIOLOGICAL�QUALITY�OF�KUNAFA�AND�THE� DEVELOPMENT�OF�A�(AZARD�!NALYSIS�#RITICAL�#ONTROL�0OINT�(!##0 �PLAN�TO�ITS� PRODUCTION�$AIRY �FOOD�AND�ENVIRONMENTAL�SANITATION � �n � )SA�*+�!�STUDY�OF�THE�MICROBIOLOGICAL�QUALITY�OF�TEHINA�MANUFACTURED�IN�*ORDAN�;THESIS=� !MMAN �5NIVERSITY�OF�*ORDAN � � 9AMANI�-) �)SA�*+�-ICROBIOLOGICAL�QUALITY�OF�TEHENA�AND�DEVELOPMENT�OF�A�GENERIC� (!##0�PLAN�FOR�ITS�PRODUCTION�7ORLD�JOURNAL�OF�AGRICULTURAL�SCIENCES � �n � ��&OOD�#HEMICALS�#ODEX�2OCKVILLE �-ARYLAND�5NITED�3TATES�0HARMACOPEIA� � .ASSEREDDIN�2! �9AMANI�-)�-ICROBIOLOGICAL�QUALITY�OF�SOUS�AND�TAMARIND �TRADITIONAL� DRINKS�CONSUMED�IN�*ORDAN� *OURNAL�OF�FOOD�PROTECTION � �n � !BDUL 3ALAM�,-�%FFECT�OF�THE�APPLICATION�OF�(AZARD�!NALYSIS�#RITICAL�#ONTROL�0OINT� (!##0 �SYSTEM�IN�THE�PRODUCTION�OF�HOUMMOS�WITH�TEHINEH�AND�LABANEH�ON�THEIR� MICROBIAL�QUALITY�;THESIS=�!MMAN �5NIVERSITY�OF�*ORDAN � � (ASHEM� 2.� %FFECT� OF� COOKING� ON� THE� PROTEIN� QUALITY� OF� BROAD� BEANS� 6ICIA� FABA� , � ;THESIS=�!MMAN �5NIVERSITY�OF�*ORDAN �

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