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Shahen, K., Aglan, M. (2015). APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS. Menoufia Journal of Food and Dairy Sciences, 40(1), 25-40. doi: 10.21608/mjfds.2015.321328
K.A. Shahen; M.K Aglan. "APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS". Menoufia Journal of Food and Dairy Sciences, 40, 1, 2015, 25-40. doi: 10.21608/mjfds.2015.321328
Shahen, K., Aglan, M. (2015). 'APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS', Menoufia Journal of Food and Dairy Sciences, 40(1), pp. 25-40. doi: 10.21608/mjfds.2015.321328
Shahen, K., Aglan, M. APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS. Menoufia Journal of Food and Dairy Sciences, 2015; 40(1): 25-40. doi: 10.21608/mjfds.2015.321328

APPLICATION OF ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN THERAPEUTIC NUTRITION AT SOME HOSPITALS

Article 4, Volume 40, Issue 1, February 2015, Page 25-40  XML PDF (772.77 K)
Document Type: original papers
DOI: 10.21608/mjfds.2015.321328
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Authors
K.A. Shahen; M.K Aglan
Nutrition and Food Science Dept., Faculty of Home Economics, Minufiya University, Shebin El-Kom, Egypt.
Abstract
ABSTRACT: Hazard analysis was conducted to identify critical control points (CCPs) during preparation of kofta, boiled chicken and green salad and applied HACCP plan. During the process, the different biological, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet which incorporated into the HACCP plan to assess the risks associated with the processes. Physical hazards such as foreign matter; chemical hazards such as pesticide, mycotoxins and heavy metals; and microbiological hazards such as Staphyloccous aureus, coliforms, Salmonella were identified. Results shows the thawing operation of meat & chicken should be controlled and monitored to prevent growth of pathogenic microorganisms that may be produce toxins if temperature is not controlled, Green salad should be washed effectively and disinfected with chlorine. This process reduces the initial microbial load and minimises the pathogenic microorganisms. Monitoring systems were established for the CCPs identified and these included a preventive measures, critical limits, corrective actions, assignment of responsibilities and verification procedures.
Keywords
HACCP; ISO 22000; nutrition; hospitals
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