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- Title
Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories.
- Authors
El-Mougy, Rehab Mohammed; Abd-Elghany, Samir Mohammed; Imre, Kálmán; Morar, Adriana; Herman, Viorel; Sallam, Khalid Ibrahim
- Abstract
The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects.
- Subjects
CRITICAL analysis; FROZEN meat; SUPPLY chains; HAZARDS; RESEARCH teams
- Publication
Foods, 2023, Vol 12, Issue 15, p2927
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12152927