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Hazard analysis and critical control

point generic models for some

traditional foods

A manual for the Eastern Mediterranean Region

Contents

Preface

Acknowledgements

Overview

1The

HACCP system

HACCP concept element Application step and principle*

Define the food and the processes involved in production

Break down the process into steps

Application steps 1–5

Determine possible hazards associated with each step and probability of hazard persistence in end product if no effective preventive measures are implemented

Specify control measures

HACCP principle 1

Application step 6

Consequently, determine critical control points (CCPs)

Establish critical limits

HACCP principles 2 and 3


Monitor CCPs to ensure proper implementation of control measures

Take corrective action when parameter monitoring indicates failure of control measure



System to be reviewed, confirmed and audited

Records must be generated for the system to be documented



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. Principles of the HACCP system [1]

Prerequisites for the application of HACCP

Food hygiene requirements and measures

Management and supervision

Facilities

Supplier control

Production equipment

Maintenance, cleaning and sanitation

Pest control

Waste management

Personal hygiene

Health status

Personal behaviour

Visitors

Chemical control

Receiving, storage and shipping

Cross-contamination

Packaging

Training

Awareness and responsibilities

Training programmes

Instruction and supervision

Refresher training

Traceability and recall

Traceability

Documenting the traceability system

Business engagement Traceability system required

Catering and supply of food direct to the consumer

Supplier, process

Catering and supply of food to other catering business

Supplier, process, customer

Retail supply of food to consumers Supplier

Wholesale supply of local or imported food to other food business


Processing and supply of food to other food business


Traceability system(Processing, catering, wholesalers, central distributors)

Supplier traceability

Process traceability

Customer traceability

Figure 3. Steps needed to establish a traceability system

Reviewing the traceability system

Recall

Classification of the level of product recall

If a food business becomes aware or is notified of a potential food safety incident, all necessary action must be taken to protect public health.

Notification of a product recall

Owner/CEO

Recall co-ordinator

Distribution

Production & quality assurance

Consumer affairs

Accounting

Legal counsel

Public relations

Technical

Marketing

1. Stop all distribution of questionable material and arrange for return of product to collection points.

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

problem.3. Investigate for cause of problem, and

check all records.

1. Prepare response for consumers.2. Answer all consumer enquiries.

1. Set up stock reconciliation system to determine cost of recall.

1. Handle legal implications.

1. Handle press releases – all media.

1. Obtain batch identification and samples.

2. Obtain product analysis to determine if pick-up or destruction necessary.

3. Consult with regulatory agencies if a recall is required.

1. Notify sales managers and brokers.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]

pnotification of problem

Report received – initial details taken

Notify quality assurance manager or other

manager as appropriate

QA managerMake preliminary risk

assessment

Potential health hazard

Invoke recall plan

Suspend distribution of product

Convene recall team

Collate all traceability information

Conduct documented thorough risk assessment

Health hazard confirmed

Product distributed to consumers via caterers

No health hazard

Handle as complaint or quality recall

Initiate product analysis where necessary

No health hazard Handle as complaint or quality recall

Product not distributed to consumers

Carry out WITHDRAWAL

Carry out RECALL

Notify company executives

Notify regulatory authorities

Collate all product/ production information

Product distributed to consumers

Communicating a product recall

Testing and reviewing the product recall plan

Managing a product recall

Reviewing the lessons learned

Reviewing the product recall process

The production problemThe 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 identificationThe 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 assessmentThe 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 characterizationC. 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 characterizationThe 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 decisionRecall of product from the affected batches with immediate effect.

Guidelines for HACCP system application

1 Assemble HACCP team

2 Describe product

3 Identify intended use

Assemble HACCP team

Describe product

Identify intended use

Construct a flow diagram

Confirm the flow diagram

List all potential hazardsConduct hazard analysis

Establish critical limits for each CCP

Determine CCPs

Establish critical limits for CCPs

Establish a monitoring system for CCPs

Establish a corrective action

Establish verification procedure

Establish documentation and record keeping

1

2

3

4

5

6

7

8

9

10

11

12

Figure 7. Logic sequence for application of HACCP [1]

4 Construct flow diagram

5 On-site confirmation of flow diagram

6 List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (HACCP Principle 1)

Table 2. Chemicals used in food processing

Point of use Type of chemical

Growing crops

Raising livestock

Production

Plant maintenance

Pesticides, herbicides, defoliants

Growth hormones, antibiotics

Food additives, processing aids

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 diarrhetic shellfish poisoningClostridium perfringens Entamoeba histolytica

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 enterocolitica

Table 4. Examples of physical hazards and their sources

Physical 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

G k l I d f

7 Determine Critical Control Points (CCPs) (HACCP principle 2)

Q1. Does this step involve a hazard of sufficient likelihood of occurrence and severity to warrant its control?

Modify step, process or product

Is control at this step necessary for safety?

Q2. Does a control measure for the hazard exist at this step?

Q3. Is control at this step necessary to prevent, eliminate, or reduce the risk of hazard to consumers?

This is a Critical Control Point

Yes No

Yes

Yes No Not a CCP

Yes

Not a CCP

No

No Not a CCP

( )for the identified hazard?

Modify step, process or product

Is control at this step necessary for safety?

Q2. Does this step eliminate or reduce the likely occurrence of a hazard to an acceptable level?

Q3. Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable level(s)?

This is a Critical Control Point

Yes No

Yes

Yes

No

Yes No Not a CCP

Q4. Will a subsequent step, prior to consuming the food, eliminate the identified hazard(s) or reduce the likely occurrence to an acceptable level?

No

Yes Not a CCP

Figure 9. Example 2 of HACCP decision tree [1]

8 Establish critical limits for each CCP (HACCP principle 3)

9 Establish a monitoring system for each CCP (HACCP principle 4)

10 Establish corrective actions (HACCP principle 5)

11 Establish verification procedures (HACCP principle 6)

12 Establish documentation and record keeping (HACCP principle 7)

Generic HACCP models

Merits and advantages

Inspection Service/U.S. Department of Agriculture

1. 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 Agency

Meat and poultry products1. Beef slaughter – slaughter operations for all red meat species (except hog) 2. Boneless beef – red meat boning operations3. 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., head cheese, 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 yogurt 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

Microorganism / hazardTemp. ºC pH

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 ~9

Clostridium perfringens 12 43–47 50 5.5–5.8 7.2 8.0–9.0

Intestinally 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 – 9.19

Staphylococcus aureus growth 7 37 48 4 6–7 10

S. aureus toxin production 10 40–45 48 4.5 7–8 9.6

Streptococcus 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

aw Salt (NaCl)%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

0.97 0.95–0.96To 5.0, strain variation up

to 8%

0.95 0.995 –

0.92 – –

0.94 0.99 >0.99

– – 5.18

– – 3.78

0.83 Anaerobic

0.900.98 >0.99 <–200mv–>+200mv (optimally +200mv)

Anaerobic–aerobic (optimally aerobic)

0.87 Anaerobic

0.920.98 >0.99 Anaerobic–aerobic (optimally aerobic

5–20% dissolved O2)

– – >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 nk

0.86–0.87 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)

Food safety of some traditional foods

Traditional foods of the Eastern Mediterranean Region

2

Hummus

Labaneh

Kunafa

Tahini

Halawa

Traditional beverages

Generic HACCP models for some traditional foods

Application guidelines

Group Food

1 Hummus, fuul, falafel and salads

2 Shawarma and salads

3 Meat pastries and salads

4 Tahini and halawa

5 Kunafa (incl. Nabulsi)

6 Tamarind, sous and laban drink

7 Labaneh

Governmental or non-governmental agency chooses a traditional food group to apply HACCP system to

Select producers who have good potential to implement HACCP system

Worker(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 application

Carry out gap analysis in each plant Take maintenance and corrective measures necessary for HACCP application

Review product description and flow diagram for each model and make necessary amendments to accommodate actual processing activity in each plant

Consequently, make necessary amendments in HACCP chart of each product

Train all workers in the plant in the HACCP system(s) developed for their products

Review and verify the developed HACCP plan(s)

Implement the tailored HACCP plan(s)

Audit / inspect and verify the implementation of the HACCP system

Review and validate the application

Fi 10 A li i f h i HACCP d l

Appendix 2

Hazard analysis questionnaire

GENERAL INFORMATION

Premises 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:

Ingredients Supplier Specification Storage facility type

Storage conditions

Product 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 Deboners

HYGIENE 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 models

حمصGeneric HACCP model for

hummus

1. Product description

Product name(s) Hummus (houmous, humous, humus)

Important product characteristics

Average composition of hummus per 100 g of edible portion is 49.5 g water, 9.6 g protein and 19.7 g fat pH is 5.1No preservatives are used

Intended use Hummus is prepared for immediate consumptionIt is served as a snack or as a sandwich using Arabic breadConsumed by general public

Packaging Served and dispensed on plates or bowlsSold 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 hummus

Chickpeas Tahini Sodium bicarbonate

As per CODEX STAN 171-1989 [10]

Packaged in plastic or metallic containers No Codex standard available(a)

Powder No Codex standard available(b)

Salt Citric acid Lemon juice

As per CODEX STAN 150-1985 [10](c)

Dried white Food Chemicals Codex(d)

Fresh (sometimes used instead of citric acid)No Codex standard available(e)

Water

As per WHO Guidelines for drinking-water quality [5]

3. Preparation of hummus

4. Process flow chart for hummus production

Citric acid

Dried chick peas Tahini

Removal of visible foreign bodies

Soaking overnight

StrainingCP*

Washing

Boiling

Cooling with cold water or ice

CP*

Storing in refrigeratorCCP 3

Blending and pH adjustmentCCP 4

Transferring to storage containerCP*

Serving CP*

Sodium bicarbonate

Water/iceCCP 1

SaltCCP 2

Storing in refrigeratorCCP 3

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Product name(s) Fuul (ful, foul, medammis)


None 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

Generic HACCP model forفول

fuul (fava beans)

2. Ingredients for fuul

Fava beans Skinless fava beans Salt

(Vicia faba L. minor)(a)


Dried As per CODEX STAN 171-1989 [10]

As per CODEX STAN 150-1985 [10](b)

Water Lemon juice

As per WHO Guidelines for drinking-water quality [5]

Fresh (sometimes used instead of citric acid)No Codex standard available(c)

3. Preparation of fuul

4. Process flow diagram for fuul production

WaterCCP 1

Dried fava beans Dehulled fava beans

Washing and removal of extraneous

material CCP 3

Soaking overnight

Draining

Boiling

Addition of dehulled fava beans

BoilingCCP 4

Blending

Serving CP*

Lemon juiceCP*

SaltCCP 2

Washing and removal of extraneous

material CCP 3

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• Sa

nitiz

e ta

nks

and

filte

rs

• In

vest

igat

e ro

ot

caus

e an

d el

imin

ate

Phys

ical:

Fore

ign

mat

ter

Siev

ing

2M

esh

size

of

siev

e V

isua

l ex

amin

atio

nEa

ch b

atch

R

e-si

eve

salt

ning

of

aneo

us

eria

l fa

va

s

Phys

ical:

Fore

ign

mat

ter

Rem

ovin

g fo

reig

n m

ater

ials

3A

bsen

ce

of fo

reig

n m

ater

ials

Vis

ual

exam

inat

ion

Each

bat

chR

e-cl

ean

ngBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

Tim

e / t

empe

ratu

re4

Bean

s ar

e te

nder

Test

ing

bean

s fo

r te

nder

ness

Each

bat

chR

e-bo

il


Product name Falafel (ta‘miya*)


Deep-fried flattened patties prepared from a mixture of previously soaked ground chickpeas (and/or fava beans), garlic, onion, parsley and a blend of herbs

Intended use Fried and served as a snack or as a sandwich using Arabic breadConsumed by general public

Packaging Paper bags

Shelf life Not specified, usually consumed directly after frying


Labelling instructions None

Special distribution control None

Generic HACCP model forفالفل

falafel

2. Ingredients of falafel

Chickpeas Fava beans Sodium bicarbonate



Dry white powder(baking soda)No Codex standard available(a)

Garlic Parsley Onion

Crushed garlic cloves No Codex standard available(b)

Fresh and finely choppedNo Codex standard available(c)

Fresh and finely chopped (used sometimes)No Codex standard available(d)

Salt Green pepper Spices


FreshNo Codex standard available(e)

Packaged spicesNo Codex standard available(f)

Oil

Vegetable oilsAs per CODEX STAN 210-2003 and 33-1981, Rev. 1-1989 [10]

3. Preparation of falafel

4. Process flow chart for falafel production

Water Dried chick peas Garlic

Sodium bicarbonate

SpicesCCP 1

SaltCCP 2

Removal of visible foreign bodies

CCP 3

Soaking overnight

Straining

Washing

Blending (1)CP*

Blending (2)CP*

CoveringCP*

Shaping falafel dough into small patties

FryingCCP 4

Serving CP*

Peeling

Washing

Pepper Parsley

HA

CC

P c

ha

rt f

or

fala

fel

pro

du

ctio

n

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

ac

tio

nT

est

Fre

qu

en

cy

es

Biol

ogica

l: M

ould

s

Phys

ical:

Fore

ign

mat

ter

• V

isua

l ex

amin

atio

n

• Si

evin

g

1•

No

mou

ld g

row

th, n

o fo

reig

n bo

dies

• Si

eve

mes

h ap

ertu

re

< 1

mm

Vis

ual

exam

inat

ion

Each

bat

chR

ejec

t no

n-co

nfor

min

g pr

oduc

t

Phys

ical:

Fore

ign

mat

ter

• Si

evin

g

• V

isua

l tes

t

2•

No

fore

ign

bodi

es

• Si

eve

mes

h ap

ertu

re

< 1

mm

Vis

ual

exam

inat

ion

Each

bat

ch

Re-

siev

e sa

lt

oval

si

ble

gn

es fr

om

kpea

s

Phys

ical:

Ston

es a

nd p

iece

s of

woo

d, m

etal

, etc

.

Cle

anin

g /

rem

oval

of

fore

ign

bodi

es

Use

of m

agne

t

3A

bsen

ce o

f for

eign

bo

dies

Vis

ual t

est

Each

bat

chR

e-cl

ean

non-

conf

orm

ing

prod

uct

ngBi

olog

ical:

Path

ogen

s

Chem

ical:

Poly

mer

s, no

nvol

atile

co

mpo

unds

and

fr

ee r

adic

als

• Pr

oper

fr

ying

(fr

ying

te

mpe

ratu

re

shou

ld b

e 16

0–18

0ºC

)

• Pe

riod

ic c

hang

e of

fryi

ng o

il

4•

Oil

tem

p. 1

60–1

80ºC

• O

il sh

ould

not

be

dark

br

own

colo

ur

• N

o in

crea

se in

oil

smok

ing

• A

bsen

ce o

f lar

ge fo

am

• N

o in

crea

se in

oil

visc

osity

• V

isua

l tes

t

• R

apid

tes

ts

usin

g an

oil

test

kit

• Ev

ery

day

• K

it te

stin

g as

sp

ecifi

ed b

y ki

t m

anuf

actu

rer

• R

ejec

t no

n-co

nfor

min

g pr

oduc

t

• C

hang

e no

n-co

nfor

min

g o


Product name(s) Green salads


Mix of various vegetables, mainly raw, components varied from customer to customerNo preservatives added

Intended use Served freshConsumed by general public

Packaging Plates / bowls / plastic containers

Shelf life 6 h at below 5ºC


Labelling instructions Keep refrigerated

Special distribution control Store in refrigerator (below 5ºC) under hygienic conditions

سلطاتGeneric HACCP model for

green salads

2. Ingredients of green salads

Lettuce Tomato Cucumber

FreshNo Codex standard available(a)

FreshNo Codex standard available(b)

Fresh No Codex standard available(c)

Salt Lemon Parsley


Fresh No Codex standard available(d)

FreshNo Codex standard available(e)

Oil Water Vinegar

Vegetable oilsAs per CODEX STAN 210-2003 [10]

WHO Guidelines for drinking-water quality [5]

No Codex standard available(f)

Other types of fresh vegetables

Fresh / cookedNo Codex standard available

3. Preparation of green salads

4. Process flow chart for salad production

LettuceCP*

CucumberCP*

Water CCP 2

SaltCCP 1

Washing and sanitizing CCP 3

Drying CP*

CuttingCCP 4

Mixing CP*

Cold storage CCP 5

Serving CP*

SqueezingCP*

Washing CCP 3

Lemon

Vinegar

TomatoCP*

Assortedvegetables

CP*

ParsleyCP*

HA

CC

P c

ha

rt f

or

the

pro

du

ctio

n o

f g

ree

n s

ala

ds

pH

azar

dP

reve

nti

ve

me

asu

reC

CP

Cri

tica

l li

mit

Mo

nit

ori

ng

Co

rre

ctiv

e a

ctio

nT

est

Fre

qu

en

cyer

Biol

ogica

l: Dis

ease

-ca

usin

g m

icro

orga

n-is

ms

• U

se a

pot

able

sup

ply

from

the

loca

l au

thor

ity

• En

sure

the

ade

quac

y of

filte

rs, t

anks

and

hy

dran

ts

1C

olifo

rms

not

de-

tect

able

in 1

00m

l sa

mpl

es

Estim

atio

n of

col

iform

s co

unt

Ever

y m

onth

• D

isca

rd

cont

amin

ated

wat

e

• Sa

nitiz

e ta

nks

and

filte

rs

• In

vest

igat

e ro

ot

caus

e an

d el

imin

ate

Phys

ical:

Fore

ign

mat

ter

Siev

ing

2M

esh

size

of s

ieve

V

isua

l ex

amin

atio

nEa

ch b

atch

R

e-si

eve

salt

hing

sa

ni-

g

Biol

ogica

l: Dis

ease

-ca

usin

g m

icro

orga

n-is

ms,

inse

cts

Chem

ical: S

aniti

zing

ag

ents

Phys

ical:

Fore

ign

bodi

es, d

ust

• D

econ

tam

inat

e pr

oduc

e us

ing

sani

tizer

e.g

., ch

lori

ne (

free

av

aila

ble

chlo

rine

0.

05g/

L–0.

1g/L

with

a

cont

act

time

of

1–2

min

)

• R

emov

e fo

reig

n bo

dies

3•

Dus

t an

d so

il on

pr

oduc

e

• Fr

ee a

vaila

ble

chlo

rine

not

m

ore

or le

ss t

han

0.05

g/L–

0.1g

/L

with

a c

onta

ct

time

of 1

–2 m

in

• A

bsen

ce o

f fo

reig

n bo

dies

• V

isua

l ex

amin

atio

n

• M

easu

rem

ent

of c

hlor

ine

in

wat

er u

sing

a

cert

ified

te

chni

que

• Ea

ch

was

hing

st

ep

• Ea

ch

was

hing

st

ep

• R

e-w

ash

prod

uce

• A

djus

t ch

lori

ne

dose

• R

e-w

ash

usin

g no

nch

lori

nate

d w

ater

, ica

se o

f hig

h do

ses

ing

Phys

ical:

• Fo

reig

n m

atte

r (in

sect

s, pa

rts

of

cutt

ing

plat

e, d

ust)

• C

ross

co

ntam

inat

ion

• U

se w

ell m

aint

aine

d eq

uipm

ent

• G

MPs

4•

Pres

ence

of

fore

ign

mat

ter

or

met

al

• A

dher

e to

GM

Ps

Vis

ual

exam

inat

ion

for

part

s of

m

etal

Con

tinuo

usR

emov

e fo

reig

n m

at-

ter

or m

etal

if p

ossi

-bl

e an

d di

scar

d if

not

age

Biol

ogica

l: Gro

wth

of

dis

ease

-cau

sing

m

icro

orga

nism

s

Stor

e un

der

refr

ig-

erat

ion

(tem

pera

ture

2–

5ºC

)

5St

orag

e te

mpe

ra-

ture

2–5

ºCTe

mpe

ratu

re

mea

sure

men

t C

ontin

uous

A

djus

t te

mpe

ratu

re


Product names Shawerma, shawarma


Shawerma is cut from big slabs of spicy chicken or sliced meat grilled on a spit, and wrapped in Arabic bread with sliced tomato, onion and tahini sauce

Intended use Grilled and served as a sandwich or on plates Consumed by general public

Packaging Polyethylene covered containers or in sandwiches

Shelf 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, hotels

Labelling instructions Not specified

Special distribution control Not specified

شاورماGeneric HACCP model for

shawerma

2. Ingredients of shawerma

Frozen deboned chicken

Sliced meat Cardamom

Frozen boneless chicken breast and legs No Codex standard available(a)

Frozen boneless meatNo Codex standard available(b)

Ground green No Codex standard available(c)

Garlic Lemon Onion

Cloves garlicNo Codex standard available(d)

Fresh juiceNo Codex standard available(e)

Fresh (used sometimes)No Codex standard available(f)

Salt Black Pepper Tomato paste


Freshly groundNo Codex standard available(g)

Packaged in a glass containerAs per CODEX STAN 13-1981 [10]

Vinegar Nutmeg Cinnamon

Packaged in a glass containerNo Codex standard available(h)

Ground maceNo Codex standard available(i)

Ground (used sometimes)No Codex standard available(j)

Cayenne pepper Spices Water

Crushed hot chili pepper (used sometimes). No Codex standard available(k)

Packaged allspiceNo Codex standard available(l)


3. Preparation of shawerma

4. Process flow diagram for shawerma production

Cloves garlic

CardamomCP*

Water CCP 2

SaltCCP 3

ThawingCCP 1

Washing

SlicingCP*

Marinating CCP 4

Preparing the shawerma pin (skewer) CP*

Serving CP*

SqueezingCP*

Lemon

Vinegar

Onion

NutmegCP*

Frozen deboned chicken

CP*

Frozen deboned beef CP*

Tomato pasteCP*

SpicesCP*

GrillingCCP 5

Grinding

Peeling and slicing

OR

HA

CC

P c

ha

rt f

or

sha

wer

ma

pro

du

ctio

n

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

act

ion

Te

stF

req

uen

cyw

ing

Biol

ogica

l: G

row

th o

f pat

ho-

geni

c m

icro

orga

n-is

ms

Tha

w in

ref

rig-

erat

or a

t <

7ºC

fo

r 24

h

1•

< 7

ºC fo

r 24

h

• A

ccep

tabl

e se

nsor

y qu

ality

• C

heck

ing

tem

pera

ture

and

tim

e of

tha

win

g

• V

isua

l ins

pect

ion

Each

bat

ch•

Dis

card

if t

haw

ing

a>

7ºC

for

> 2

4 h

• D

isca

rd if

una

ccep

tab

le s

enso

ry q

ualit

yer

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

Chem

ical:

Toxi

c co

ntam

i-na

nts

Ensu

re a

dequ

acy

of fi

lters

, tan

ks

and

hydr

ants

2•

Col

iform

s no

t de

tect

able

in

100-

ml s

ampl

es*

• Li

mits

of

chem

ical

co

ntam

inan

ts o

f po

tabl

e w

ater

*

• Es

timat

ion

of

colif

orm

s co

unt

• Se

nsor

y te

sts

• Te

stin

g ch

emic

al

cont

amin

ants

Each

mon

th•

Dis

card

co

ntam

inat

ed w

ate

• Sa

nitiz

e ta

nks

and

filte

rs

• In

vest

igat

e ro

ot

caus

e an

d el

imin

ate

Chem

ical:

Impu

ritie

s

Phys

ical:

Fore

ign

mat

ter

• Pu

rcha

se fr

om

repu

tabl

e su

pplie

r

• Si

eve

salt

befo

re u

se

3A

bsen

ce o

f im

puri

ties

and

fore

ign

mat

ter

• En

suri

ng

purc

hase

from

re

puta

ble

supp

lier

• C

heck

ing

sie

ves

Each

bat

ch•

Re-

siev

e sa

lt

natin

gBi

olog

ical:

Gro

wth

of

path

ogen

ic

mic

roor

gani

sms

Chem

ical:

Sani

tizin

g ag

ents

• Pr

eser

ve

mar

inat

ed

mea

t in

a

refr

iger

ator

at

5ºC

and

pH

< 4

.6

• G

MPs

4•

Ove

rnig

ht

mar

inat

ing

at 5

ºC

in a

ref

rige

rato

r an

d pH

< 4

.6

• A

ccep

tabl

e se

nsor

y qu

ality

• G

MPs

• C

heck

ing

stor

age

tem

pera

ture

and

pH

• Se

nsor

y te

sts

Each

bat

ch•

Dis

card

if

tem

pera

ture

> 5

ºCor

pH

> 4

.6

• D

isca

rd if

un

acce

ptab

le

sens

ory

qual

ity

ngCh

emica

l: C

arci

noge

ns e

.g.

arom

atic

hy-

droc

arbo

ns a

nd

hete

roge

neou

s am

ines

• A

void

ov

erco

okin

g an

d ch

arri

ng

• D

isca

rd b

lack

cr

usts

5A

bsen

ce o

f ch

arre

d cr

usts

Che

ckin

g co

oked

m

eat

duri

ng

cook

ing

Each

bat

ch•

Dis

card

bla

ck c

rust

• R

e-ad

just

gri

ller

Generic HACCP model for

meat pastries1. Product description

Product name(s) Meat pastries


No preservatives are used

Intended use Ready-to-eat foodConsumed by general public

Packaging No packaging is used

Shelf life Usually 24 h under refrigeration

Prepared / sold in Restaurants, homes, hotels

Labelling instructions Keep refrigerated

Special distribution control Shipping and storage under hygienic conditions and under refrigeration

2. Ingredients of meat pastries

Yeast Oil Wheat flour

PackagedNo Codex standard available(a)

Vegetable oilsAs per CODEX STAN 210-2003 [10]

White powderAs per CODEX STAN 152-1985 [10]

Powdered milk White sugar Salt

PackagedAs per CODEX STAN A-5-1971 [10]

White, free of any suspensionsNo Codex standard available(b)

WhiteAs per CODEX STAN 150-1985 [10]

Garlic Onion Tomato paste

Fresh No Codex standard available(c)

Fresh No Codex standard available(d)

Packaged in a glass containerAs per CODEX STAN 13-1981 [10]

Black pepper Pine nuts Pomegranate molasses

Freshly groundNo Codex standard availablee)

Not affected by mouldsNo Codex standard available(f)

Packaged in glass bottlesExpiry date two years No Codex standard available(g)

Yogurt Tahini Meat


Packaged in plastic or metallic containersNo Codex standard available(h)

No Codex standard available(i)

3. Preparation of meat pastries

A. Dough preparation

B. Filling preparation

C. Finished pastry assembly

4. Process flow diagram of meat pastry production

A. Dough preparation and final product assembly

Meat mix

Water40–50ºCCCP 1

Bakers’ yeast

Powdered milkCP*

SaltCP*

SugarCP*

SievingCCP 2

Kneading CP*

Covering

Dough forming

Serving CP*

Wheat flourCP*

Baking in oven at core temp. 70ºC for 15–20 mins

CCP 3

Cutting into small ball-shaped pieces

CP*

Flattening dough pieces and spreading meat mix on surface

CP*

SievingCCP 2

B. Process flow diagram of meat mix preparation for meat pastry preparation

WashingCP*

Black pepperCCP 2

Garlic

Pomegranatemolasses

SaltCP*

SpicesCP*

MeatCCP 1

Mincing

Peeling

Yogurt

MixingCP*

Spreading meat on surface of prepared dough

CP*

Sieving CCP 4

Onion

Tomatoes CCP 3

Pine nutsCP

Tahini

Mincing

HA

CC

P c

ha

rt f

or

pro

du

ctio

n o

f m

ea

t p

ast

rie

s

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

it

Mo

nit

ori

ng

Co

rre

ctiv

e

acti

on

T

est

Fre

qu

en

cy

erBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

• U

se a

pot

able

su

pply

from

th

e lo

cal

auth

ority

• En

sure

ad

equa

cy o

f fil

ters

, tan

ks

and

hydr

ants

1C

olifo

rms

not

dete

ctab

le

in 1

00-m

l sa

mpl

es*

Estim

atio

n of

co

lifor

ms

coun

tEv

ery

mon

th•

Dis

card

con

tam

inat

ed

wat

er

• Sa

nitiz

e ta

nks

and fil

ter

• In

vest

igat

e ro

ot c

ause

an

d el

imin

ate

ng

Phys

ical:

Fore

ign

mat

ter

Siev

ing

2M

esh

size

of

siev

e V

isua

l exa

min

atio

nEa

ch b

atch

R

e-si

eve flo

ur

ng

Biol

ogica

l: Su

rviv

al o

f ve

geta

tive

path

ogen

Baki

ng a

t sp

ecifi

ed t

ime

and

tem

pera

ture

>

200

ºC

3Pr

oduc

t te

mp

> 7

0ºC

for

> 2

0 m

in in

co

re

Tem

p / t

ime

mea

sure

men

tEa

ch b

atch

R

e-ba

ke p

rope

rly

HA

CC

P c

ha

rt f

or

pre

pa

rati

on

of

me

at

mix

fo

r m

ea

t p

ast

rie

s

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

ac

tio

nT

est

Fre

qu

en

cy

t*

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

Phys

ical:

Bone

frag

men

ts

• Pu

rcha

se fr

om r

eput

able

so

urce

• D

urin

g tr

ansp

ort

and

stor

age

tem

pera

ture

co

nsta

nt <

–18

ºC

• C

heck

mea

t on

del

iver

y fo

r pr

oper

shi

ppin

g co

nditi

ons

– te

mpe

ratu

re

1•

Rep

utab

le

sour

ce, a

nd

conf

orm

ance

to

loca

l sp

ecifi

catio

n of

m

eat

• Tr

ansp

ort

and

stor

age

tem

p.

< –

18ºC

• A

bsen

ce o

f bo

nes

• C

heck

sou

rce

cert

ifica

tes

are

cons

iste

nt w

ith

spec

ifica

tion

• C

heck

free

zer

tem

p.

• V

isua

l in

spec

tion

Each

bat

chR

ejec

t an

d ch

ange

the

su

pplie

r

k per

*Bi

olog

ical:

Mou

lds

Phys

ical:

Fore

ign

bodi

es

• V

isua

l ins

pect

ion

• Si

evin

g

2•

Mou

ld g

row

th

• Fo

reig

n m

ater

ials

Vis

ual i

nspe

ctio

n Ea

ch b

atch

• D

isca

rd

mou

ldy

pepp

er

• R

e-si

eve

flour

atoe

s Bi

olog

ical:

Pest

infe

ctio

n

Phys

ical:

Fo

reig

n bo

dies

, du

st

3A

bsen

ce o

f br

uise

s or

pes

t in

fest

atio

n ho

les

or t

race

s of

dus

t

Vis

ual i

nspe

ctio

nEa

ch b

atch

w

ashi

ng s

tep

• Pi

ck g

ood

qual

ity

tom

ato

• D

isca

rd

dam

aged

pi

eces

ng

Phys

ical:

Fore

ign

mat

ter

Siev

ing

4M

esh

size

of

siev

e V

isua

l ex

amin

atio

nEa

ch b

atch

R

e-si

eve flo

ur


Product name(s) Tahini (tehineh, tahina, tehena)


pH 5.9; very low moisture content < 3% (aw 0.16)

Intended use Used in preparation of some traditional foods like hummus and some salads; a major ingredient of halawaConsumed by general public

Packaging 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.

طحينةGeneric HACCP model for

tahini

2. Ingredients of tahini

Sesame Plastic containers Tin containers

Dried, not affected by moulds or their toxins No Codex standard available(a)

In different sizes, must be stored in dry and hygienic conditions No Codex standard available(b)

Must be stored in dry and hygienic conditions No Codex standard available

Salt


3. Preparation of tahini

4. Process flow chart for tahini production

A. Sesame seed preparation and dehulling

Removing hulls with

water

Water CCP 2

SesameCP*

SaltCP*

Emptying bags

Washing and soaking

Drying

Separating hulls from seeds

Removing hulls in a brine solution

Cleaning sesameCCP 1

Water CCP 2

Draining water

Washing dehulled seeds to remove salt residues Drying with high

heat

Primary and secondary sieving

CCP 1

Sieving

Removing hulls by sieving

Moistening sesame

To B

g g p g g

CoolingPlastic

containersCP*Primary milling

Cooling and mixing

Filling tank

Collecting tank of secondary milling

Smoothing

Roasting dehulled seeds CCP 3

Secondary milling

Collecting tank

Seaming

From A

Plastic and tin containers

CP*

Storing

FillingCP*

Covering

Packaging

FillingCP*

Covering

Labelling

HA

CC

P c

ha

rt f

or

tah

ini

pro

du

ctio

n

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

act

ion

Te

stF

req

ue

ncy

ning

m

e,

ary

ndar

y ng

Phys

ical:

Fore

ign

bodi

esR

emov

al o

f for

eign

bo

dies

usi

ng s

ieve

s, m

agne

ts a

nd d

ust

suct

ion

mac

hine

1A

bsen

ce o

f fo

reig

n bo

dies

Ensu

ring

effic

ienc

y of

sie

ves,

dust

suc

tion

mac

hine

and

m

agne

ts

Ever

y ba

tch

Rec

lean

non

-co

nfor

min

g se

eds

erBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

• U

se a

pot

able

sup

ply

from

the

loca

l au

thor

ity

• En

sure

ade

quac

y of

filte

rs, t

anks

and

hy

dran

ts

2C

olifo

rms

not

dete

ctab

le in

10

0-m

l sam

ples

*

Estim

atio

n of

col

iform

co

unt

Ever

y m

onth

• D

isca

rd c

onta

min

ate

wat

er

• Sa

nitiz

e ta

nks

and

filte

rs

• In

vest

igat

e ro

ot c

aus

and

elim

inat

e

ting

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

Prop

er h

eat

trea

tmen

t to

elim

inat

e di

seas

e-ca

usin

g m

icro

orga

nism

s

3A

bsen

ce o

f di

seas

e-ca

usin

g m

icro

orga

nism

s

Mon

itori

ng

of t

ime

and

tem

pera

ture

Ever

y ba

tch

Re-

roas

t


Product 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

حالوةGeneric HACCP model for

halawa

2. Ingredients of halawa

Flavours and vanilla Plastic containers Tahini

DryFEMA(a) specifications

Different sizes, must be stored in dry and hygienic conditions No Codex standard available(b)

Must be stored in dry and hygienic conditions No Codex standard available(c)

Cocoa Sugar Nuts


White, no suspensions and dryAs per CODEX STAN 4-1981 [10]

Free of moulds and their toxinsNo Codex standard available(d)

Soapwort roots Citric acid

No Codex standard available(e)

Food Chemicals Codex(f)

3. Preparation of halawa

4. Process flow chart of halawa production

Soaking in water CCP 1

Tahini CP*

Packaging material

Dissolving

Dissolving citric acid by heating

Weighing CP*

Transferring to halawa blender CP*

Chopping halawa into balls CP*

Removing foreign bodies

CCP 2

Heating with stirring until the mixture turns white

Mixing with cocoa halawa CP*

FlavoursvanillaCP*

Soapwort roots

WaterCP*

SugarCP*

Citric acidCP*

CocoaCP*

NutsCP*

ChoppingCP*

Heating

Adding nuts CP*

Filling CP*

Labelling

Storing

Straining

Saponin extract

Boiling

HA

CC

P c

ha

rt f

or

the

pro

du

ctio

n o

f h

ala

wa

pH

azar

dP

reve

nti

ve

me

asu

reC

CP

Cri

tica

l li

mit

Mo

nit

ori

ng

Co

rre

ctiv

e a

ctio

nT

est

Fre

qu

en

cy

king

in

er

Biol

ogica

l: M

ould

gro

wth

So

akin

g in

re

frig

erat

or, n

ot

exce

edin

g tw

o da

ys

1Te

mpe

ratu

re:

< 5

ºC

Tim

e:

max

. 2 d

ays

• V

isua

l tes

t fo

r m

ould

gro

wth

• T

ime

and

tem

pera

ture

m

onito

ring

Each

bat

chD

isca

rd p

rodu

ct w

ith

mou

ld g

row

th

mov

ing

ign

ies

Phys

ical:

Fore

ign

bodi

esM

anua

l cle

anin

g us

ing

siev

es

2A

bsen

ce o

f fo

reig

n bo

dies

Vis

ual t

estin

gEa

ch b

atch

Re-

clea

n no

n-co

nfor

min

g pr

oduc

t

كنافةGeneric HACCP model for

kunafa


Product name(s) Kunafa (kunafeh, knafeh)


Product is usually consumed directly after preparation

Intended use As dessert Consumed by general public

Packaging Laminated cardboard trays

Shelf life Not specified

Sold in Arabic sweet shops, restaurants, hotels



2. Ingredients of kunafa

Flour Nuts Red food colour

Packaged As per CODEX STAN 152-1985 [10]

Free of any moulds or physical particles No Codex standard available(a)

Food Chemicals Codex [19]

Ghee Boiled white cheese (Nabulsi cheese)

Sugar

Metallic covered containersNo Codex standard available

White cheeseNo Codex standard available(b)

White sugarNo Codex standard available(c)

Water


3. Preparation of kunafa

4. Process flow diagram chart for kunafa production

Sieving CCP 1

SugarCP*

Mixing red food colour with ghee or oil

Sprinkling nuts

Moistening with syrup

Spreading 0.5 cm layer desalted cheese

Removing excess water from cheese layer

Spreading 0.5cm layer of kunafa onto pan

Second layer of kunafa fragments

Boiled white cheese CP*

FlourCP*

Red food colour CP*

Ghee or oil CP*

Adding water

NutsCP*

Spreading onto backing pan

Turning roasted kunafa upside down into a second pan

Soaking with hot syrup and sprinkling ground nuts

Serving 100 g – 200 g portions

Forming strands by

heating

Mixing with ghee

Makingbatter

Cleaning

Crushing

Sieving

Breaking into fragments

Sieving

Storing

Heating over low heat until underside turns golden brown CCP 5

Holding warm over low heatCCP 6

Slicing / cuttingCCP 2

Soaking in water CCP 3

Draining / pressing

StoringCCP 4

Boiling

Holding on low heat

HA

CC

P c

ha

rt f

or

ku

na

fa p

rod

uct

ion

pH

azar

ds

Co

ntr

ol

me

asu

res

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

me

asu

r eT

est

Fre

qu

en

cy

ng

Phys

ical: F

orei

gn

mat

ter

Siev

ing

1Si

eve

with

a s

uita

ble

mes

h si

ze

Vis

ual

exam

inat

ion

Each

bat

ch

Re-

siev

e flo

ur

ng/

ng

se*

Biol

ogica

l: Gro

wth

of

pat

hoge

ns

Phys

ical:

Fore

ign

bodi

es a

nd in

sect

s

• U

sing

sa

nitiz

ers

for

cont

act

surf

aces

• G

MPs

2•

Pres

ence

of d

irt

or

food

res

idue

s in

join

ts

and

equi

pmen

t pa

rts

• A

bsen

ce o

f for

eign

bo

dies

or

inse

cts

in

slic

ed c

hees

e (G

MPs

)

• V

isua

l in

spec

tion

• A

dher

ence

to

GM

Ps

• O

bser

vatio

n

Con

tinuo

us

• Was

hing

and

san

itizi

ng

equi

pmen

t

• Pe

rson

al h

ygie

ne

• N

o sk

in c

onta

ct w

ith

prod

ucts

king

se

in

r

Biol

ogica

l: Gro

wth

of

bac

teri

al

path

ogen

s

Soak

ing

belo

w 5

ºC

3•

Max

imum

soa

king

tim

e 24

h

• M

axim

um t

empe

ratu

re

5ºC

Tem

pera

ture

co

ntro

l C

ontin

uous

Dis

card

che

ese

ng

se

Biol

ogica

l: G

row

th

of b

acte

rial

pa

thog

ens

Stor

ing

belo

w 5

ºC

4M

axim

um t

empe

ratu

re

5ºC

Tem

pera

ture

co

ntro

lC

ontin

uous

Dis

card

che

ese

ting

faBi

olog

ical: S

urvi

val

of v

eget

ativ

e pa

thog

ens

5C

ore

tem

pera

ture

>

73º

C /

2 m

in

Tem

pera

ture

an

d tim

e m

easu

rem

ent

Con

tinuo

usR

e-he

at

m

ing

Biol

ogica

l: Gro

wth

of

bac

teri

al

path

ogen

s

War

m

hold

ing

(60º

C /

max

1

h)

6H

oldi

ng a

t 60

ºC /

max

1

hTe

mpe

ratu

re

and

time

mea

suri

ng

Con

tinuo

usA

djus

t ho

ldin

g te

mpe

ratu

re t

o th

e pr

oper

leve

l

هندي متر Generic HACCP model for

tamarind drink


Product name(s) Tamarind drink (tamr hindi)


pH 2.8No preservatives are used

Intended use Commonly served as a cold drink in summer and during RamadanConsumed by general public

Packaging Plastic bottles, sometimes plastic containers or bags


Prepared / sold in Home, drink shops, restaurants, street vendors



2. Ingredients of tamarind drink

Tamarind Sugar Citric acid

Free of any defects, mould and foreign bodies

White, no suspensions and dryAs per CODEX STAN 4-1981 [10]

Dried whiteNo Codex standard available(1)

Water


3. Preparation of tamarind drink

4. Process flow diagram for tamarind drink production

Steeping(6–8 h)CCP 5

Dry tamarind blocksCCP 1

Loosening of fruits

CP*

Citric acidCP*

WaterCCP 2

Clothbags

CCP 3

SugarCCP 4

PressingCP*

Straining through

clothCCP 6

MixingCP*

Cool storageCCP 7

HA

CC

P c

ha

rt f

or

tam

ari

nd

dri

nk

pro

du

ctio

n

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

acti

on

Te

stF

req

ue

ncy

rind

ks

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms,

inse

cts,

mou

lds

• Pu

rcha

se fr

om

repu

tabl

e so

urce

tha

t co

mpl

ies

with

loca

l sp

ecifi

catio

ns

• V

isua

l ins

pect

ion

1•

Com

plia

nce

with

loca

l sp

ecifi

catio

ns

• A

bsen

ce o

f fo

reig

n bo

dies

an

d in

sect

s

• C

heck

so

urce

• V

isua

l in

spec

tion

At

each

pu

rcha

sing

pr

oces

s

Rem

ove

fore

ign

bodi

es

if po

ssib

le a

nd d

isca

rd

bloc

ks if

not

erBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

• U

se a

pot

able

sup

ply

from

the

loca

l au

thor

ity

• En

sure

ade

quac

y of

filte

rs, t

anks

and

hy

dran

ts

2C

olifo

rms

not

dete

ctab

le in

10

0-m

l sam

ples

*

Estim

atio

n of

col

iform

s co

unt

Ever

y m

onth

• D

isca

rd c

onta

min

ated

w

ater

• Sa

nitiz

e ta

nks

and fil

ter

• In

vest

igat

e ro

ot c

ause

an

d el

imin

ate

h Bi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s, m

ould

s

• W

ashi

ng s

trai

ning

clo

th

• Pr

oper

rin

sing

af

ter

clea

ning

and

di

sinf

ectio

n

3C

loth

bag

s to

be

clea

n an

d fr

ee

from

any

food

tr

aces

Che

ck fo

r pr

oper

cl

eani

ng

Ever

y ba

tch

Re-

was

h ba

gs

rPh

ysica

l: For

eign

m

atte

r Si

evin

g4

Siev

e w

ith a

su

itabl

e m

esh

size

Vis

ual

exam

inat

ion

Each

bat

ch

Re-

siev

e su

gar

ping

Bi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

Stee

p at

< 4

ºC

5R

efri

gera

ted

stee

ping

at

< 4

ºC

Tem

pera

ture

m

easu

ring

Each

bat

chA

djus

t te

mpe

ratu

re

ning

Bi

olog

ical: G

row

th

of d

isea

se-c

ausi

ng

mic

roor

gani

sms

Phys

ical:

Fore

ign

bodi

es

Stra

in in

ref

rige

rato

r at

<

4ºC

6•

Ref

rige

rate

d st

rain

ing

at <

4º

C

• A

bsen

ce o

f fo

reig

n bo

dies

• V

isua

l tes

t

• Te

mpe

ratu

re

mea

suri

ng

• C

ontin

uous

• A

t ea

ch

proc

ess

step

Adj

ust

tem

pera

ture

ge

Biol

ogica

l: Gro

wth

of

dis

ease

-cau

sing

m

icro

orga

nism

s

Mai

ntai

n co

ol s

tora

ge a

t te

mpe

ratu

re <

4ºC

7C

oolin

g te

mpe

ratu

re

< 4

ºC

Tem

pera

ture

m

easu

ring

Con

tinuo

us

Adj

ust

tem

pera

ture

سوسGeneric HACCP model for

sous drink


Product name(s) Sous drink (‘irq’sus)


pH 8.6No 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


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 drink

Sous Water Sodium bicarbonate

Free of any defects, moulds and foreign bodies


PowderNo Codex standard available(a)

3. Preparation of sous drink

4. Process flow diagram for sous drink production

Extraction by percolation

CP*

Shredded Glycyrrhiza

glabra rootsCP*

MixingCP*

Cloth bagsCCP 2

WaterCCP 1

Sodium bicarbonate

CP*

Soaking and spreading(2–3 h)

Cool storageCCP 3

Serving CP*

HA

CC

P c

ha

rt f

or

sou

s d

rin

k p

rod

uct

ion

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

itM

on

ito

rin

gC

orr

ect

ive

acti

on

Te

stF

req

ue

ncy

erBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

• U

se a

pot

able

sup

ply

from

the

loca

l au

thor

ity

• En

sure

ade

quac

y of

filte

rs, t

anks

and

hy

dran

ts

1C

olifo

rms

not

dete

ctab

le in

10

0-m

l sam

ples

*

Estim

atio

n of

co

lifor

ms

coun

tEv

ery

mon

th•

Dis

card

co

ntam

inat

ed

wat

er

• Sa

nitiz

e ta

nks

anfil

ters

• In

vest

igat

e ro

ot c

ause

and

el

imin

ate

th

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms,

mou

lds

• W

ashi

ng s

trai

ning

cl

oth

• Pr

oper

rin

sing

af

ter

clea

ning

and

di

sinf

ectio

n

2C

loth

bag

s sh

ould

be

cle

an a

nd fr

ee

from

any

food

tr

aces

Che

ck fo

r pr

oper

cl

eani

ng

Ever

y ba

tch

Re-

was

h ba

gs

ol age

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

• C

over

ing

prep

ared

so

us d

rink

• M

aint

ain

cool

st

orag

e at

te

mpe

ratu

re <

5ºC

fo

r 24

h

• D

ate

code

for

stor

age

3Te

mpe

ratu

re <

5ºC

fo

r 24

hTe

mpe

ratu

re

mon

itori

ngC

ontin

uous

A

djus

t te

mpe

ratu

re t

o w

ithin

pro

per

limits


Product name(s) Laban drink (sharab al-laban)


pH 3.3 No preservatives are used

Intended use Commonly served as a cold drink in summer and in hot weatherConsumed by general public

Packaging Served directly from storage containers; bottled

Shelf life 24 h, below 5ºC

Prepared / sold in Street vendors, restaurants, homes

Labelling instructions Keep refrigerated (2–5ºC)

Special distribution control Keep refrigerated (2–5ºC)

اللنب Generic HACCP model forشراب

laban drink

2. Ingredients of laban drink

Garlic Yogurt Water

FreshNo Codex standard available(a)

As per CODEX STAN A-11a-1975 [10](b)

WHO Guideline for drinking-water quality [5]

Salt

whiteAs per CODEX STAN 150-1985 [10]

3. Preparation of laban drink

4. Process flow diagram for laban drink production

CoolStorageCCP 5

YogurtCCP 1

Dilution(1:1)CP*

CrushingCP*

GarlicCCP 3

SaltCCP 4

WaterCCP 2

Homogenization by blending

CP*

HA

CC

P c

ha

rt f

or

lab

an

dri

nk

pro

du

ctio

n

pH

azar

dC

on

tro

l m

eas

ure

C

CP

Cri

tica

l li

mit

Mo

nit

ori

ng

Co

rre

ctiv

e

acti

on

sT

est

Fre

qu

en

cy

rt

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

Yogu

rt p

H <

4.6

1pH

< 4

.6M

easu

re p

HEa

ch b

atch

Dis

card

yog

urt

erBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

• U

se a

pot

able

su

pply

from

the

lo

cal a

utho

rity

• En

sure

the

ad

equa

cy o

f fil

ters

, tan

ks a

nd

hydr

ants

2C

olifo

rms

not

dete

ctab

le in

100

-ml

sam

ples

*

Estim

atio

n of

co

lifor

ms

coun

tEv

ery

mon

th•

Dis

card

co

ntam

inat

ed w

ate

• Sa

nitiz

e ta

nks

and

filte

rs

• In

vest

igat

e ro

ot

caus

e an

d el

imin

ate

ic

Phys

ical: H

ull r

esid

ues

afte

r pe

elin

g st

ep

Rem

ove

all

unde

sira

ble

part

s of

ga

rlic

clo

ves

3N

o hu

lls v

isib

le

Vis

ual t

est

Each

pro

cess

st

ep

Re-

clea

n ga

rlic

to

rem

ove

hulls

Phys

ical: F

orei

gn

mat

ter

Siev

ing

4Si

eve

with

sui

tabl

e m

esh

size

V

isua

l ex

amin

atio

nEa

ch b

atch

R

e-si

eve

salt

l age

Gro

wth

of m

ould

s M

aint

ain

at

tem

pera

ture

< 5

ºC5

Tem

pera

ture

< 5

ºCTe

mpe

ratu

re

prob

eC

ontin

uous

A

djus

t re

frig

erat

or

tem

pera

ture

(2–

5ºC

لبنةGeneric HACCP model for

labaneh


Product name(s) Labaneh (labna, labneh)


pH between 3.6 and 4.0

Intended use Labaneh is widely consumed with olive oil 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 weeks

Sold in Supermarkets

Labelling instructions Keep refrigerated (below 5ºC)*

Special distribution control Ship and store refrigerated (below 5ºC) under hygienic conditions

2. Ingredients of labaneh

Water Salt Raw milk


WhiteAs per CODEX STAN 150-1985 [10]

No Codex standard available(a)

Plastic containers

No Codex standard available(b)

3. Preparation of labaneh

4. Process flow diagram for labaneh production

WaterCCP 4

Transfer into cloth bags

Addition of yogurt starter culture 1.5–3%

Cooling 5–7ºC

Cooling to 43ºC within 2 h

Addition of salt solution (up to 2%)

Yogurt starter culture

CP*

Straining for 8–48 hCCP 7

Transfer to filling machineCCP 8

Cooling 5–7ºC

Cooling

Incubation43ºC / 2.5–3 h

CCP 3

Filling CCP 9

Pasteurization 90ºC / 5 minCCP 2

Whey

Cloth bagsCCP 6

SaltCCP 5

Raw milk storage CCP 1

Plastic containers

CP*

Selling

HA

CC

P c

ha

rt f

or

lab

an

eh p

rod

uct

ion

pH

azar

dC

on

tro

l

me

asu

re

CC

PC

riti

cal

lim

it

Mo

nit

ori

ng

Co

rre

ctiv

eac

tio

nT

est

Fre

qu

en

cyin

g ra

w

*Bi

olog

ical:

Path

ogen

gro

wth

/to

xin

prod

uctio

n fr

om t

ime

and

tem

pera

ture

ab

use

Chem

ical:

Ant

ibio

tic

resi

dues

• St

ore

raw

m

ilk u

nder

re

frig

erat

ion

(2–5

ºC)

• A

ntib

iotic

re

sidu

es t

est

1•

Raw

milk

sto

rage

te

mpe

ratu

re

< 7

°C

• M

axim

um s

tora

ge

peri

od 7

2 ho

urs

• A

bsen

ce o

f an

tibio

tic r

esid

ues

• St

orag

e te

mpe

ratu

re

and

time

of

ever

y ra

w

milk

sto

rage

ta

nk

• A

ntib

iotic

re

sidu

es t

est

Each

bat

ch•

Dis

card

affe

cted

ba

tch

• In

vest

igat

e, id

entif

yan

d co

rrec

t ca

use

of p

robl

em

euri

zatio

n Bi

olog

ical:

Path

ogen

sur

viva

l du

e to

impr

oper

tim

e an

d/or

te

mpe

ratu

re o

f pa

steu

riza

tion

Past

euri

zatio

n of

m

ilk a

t no

t le

ss

than

73°

C fo

r a

hold

ing

time

of n

ot

less

tha

n 3

min

utes

2Pa

steu

riza

tion

tem

pera

ture

not

le

ss t

han

75°C

for

a ho

ldin

g tim

e of

not

le

ss t

han

16 s

econ

ds

Che

ck

tem

pera

ture

an

d tim

e du

ring

hea

t tr

eatm

ent

Ever

y ba

tch

• D

isca

rd a

ffect

ed

batc

h

• In

vest

igat

e, id

entif

yan

d co

rrec

t ca

use

of p

robl

em

batio

n Bi

olog

ical: G

row

th

of d

isea

se-c

ausi

ng

mic

roor

gani

sms

Che

ck p

H

deve

lopm

ent

with

in

4 h

(pH

< 4

.5

time

< 4

h)

3•

pH <

4.5

• T

ime

< 4

h

Che

ck p

H a

nd

time

Ever

y ba

tch

• C

heck

sta

rter

cul

-tu

re e

ffici

ency

• D

isca

rd b

atch

er**

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

• U

se a

pot

able

su

pply

from

the

lo

cal a

utho

rity

• En

sure

ade

quac

y of

filte

r, ta

nks

and

hydr

ants

4C

olifo

rms

not

dete

ctab

le in

100

-ml

sam

ples

*

Estim

atio

n of

col

iform

s co

unt

Ever

y m

onth

• D

isca

rd c

onta

mi-

nate

d w

ater

• Sa

nitiz

e ta

nks

and

filte

r

• In

vest

igat

e ro

ot

caus

e an

d el

imin

ate

Phys

ical: F

orei

gn

mat

ter

Siev

ing

5Si

eve

with

sui

tabl

e m

esh

size

V

isua

l ex

amin

atio

nEa

ch b

atch

R

e-si

eve

salt

th b

ags

Biol

ogica

l: Gro

wth

of

dis

ease

-cau

sing

m

icro

orga

nism

s an

dm

ould

s

• W

ashi

ng t

he c

loth

• Pr

oper

rin

sing

af

ter

clea

ning

and

6C

loth

bag

s to

be

clea

n an

d fr

ee fr

om

any

food

tra

ces

Che

ck fo

r pr

oper

cl

eani

ng

Ever

y ba

tch

Re-

was

h ba

gs

pH

azar

dC

on

tro

l m

eas

ure

CC

PC

riti

cal

lim

it

Mo

nit

ori

ng

Co

rre

ctiv

eac

tio

nT

est

Fre

qu

en

cyni

ng

Biol

ogica

l: M

ould

gro

wth

af

ter

drai

ning

w

hey

at r

oom

te

mpe

ratu

re fo

r m

ore

than

48

h

Dra

inin

g w

hey

in r

efri

gera

tor

at

5–7º

C

7•

Dra

inin

g w

hey

time

< 2

4 h

• Te

mpe

ratu

re

surr

ound

ing

drai

ning

whe

y <

7ºC

Mea

sure

dr

aini

ng

tem

pera

ture

an

d tim

e

Con

tinuo

usA

djus

t dr

aini

ng

tem

pera

ture

sfer

ring

ne

h to

g

mac

hine

Biol

ogica

l: D

isea

se-c

ausi

ng

mic

roor

gani

sms

Chem

ical:

Cle

anin

g ag

ents

• C

lean

ing,

disi

nfec

tion

and

rins

ing

adjo

inin

g su

rfac

es a

nd

equi

pmen

t

• Pr

oper

was

hing

to

elim

inat

e de

terg

ents

and

sa

nitiz

er r

esid

ues

8•

Prop

er c

lean

ing

and

rins

ing

• A

bsen

ce o

f sa

nitiz

er o

r de

terg

ent

resi

dues

• C

heck

cl

eani

ng a

nd

disi

nfec

tion,

fu

nnel

cov

er

• C

heck

ing

sani

tizer

or

dete

rgen

t re

sidu

es u

sing

ki

ts

Con

tinuo

usD

isca

rd b

atch

gBi

olog

ical:

Dis

ease

-cau

sing

m

icro

orga

nism

s

Phys

ical: F

orei

gn

bodi

es in

filli

ng

mac

hine

funn

el

Chem

ical:

Cle

anin

g ag

ents

• C

lean

ing,

disi

nfec

tion

and

rins

ing

adjo

inin

g su

rfac

es a

nd

equi

pmen

t

• C

over

ing

funn

el

• Pr

oper

was

hing

of

ute

nsils

to

elim

inat

e de

terg

ent

and

sani

tizer

res

idue

s

9•

Prop

er c

lean

ing

and

rins

ing

• A

bsen

ce o

f fo

reig

n bo

dies

• A

bsen

ce o

f sa

nitiz

er o

r de

terg

ent

resi

dues

• C

heck

cl

eani

ng a

nd

disi

nfec

tion,

• O

bser

ve

funn

el c

over

an

d ch

eck

for

pres

ence

of

fore

ign

bodi

es

• C

heck

ing

sani

tizer

s or

de

terg

ents

re

sidu

es u

sing

ki

ts

Con

tinuo

us•

Rec

lean

ing

and

rins

ing

• R

evie

w c

lean

ing

proc

edur

e effic

ienc

y

References

hazard analysis and critical control - whoapps.who.int/iris/bitstream/10665/119885/1/dsa1100.pdf ·...

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