Food & Nutrition

Arab Journal of Food & Nutrition
31. Effect of the Application of Hazard analysis Critical Control Point (HACCP)
System in the Production of Hoummos with Tehineh and Labaneh on Their
Microbial Quality (1998)
Leena Mohammed Ahmed Abdul- Salam
Supervisor: Dr. Mohammed Isam Yamani
Co- Supervisor: Dr. Salma K. Tukan
This study was aimed for implementing HACCP system in the production of
labaneh and hoummos with tahineh; four dairy factories were visited in order to get
information regarding labaneh processing, and to collect samples for microbial
analysis. It was observed that there was a need for improving the hygienic conditions
especially those related to the design and services. The means of the aerobic plate
count (APC) and yeasts and moulds counts for labaneh collected from those factories
were 1.3 x10 4 and 5.7 x10 4 CFU /g respectively, but the coliform counts and
Staphylococcus aureus were less than 10 CFU/g and Salmonella was not isolated from
any of the samples.
The HACCP system was implemented on labaneh processing in The Dairy Unit
of the Faculty of Agriculture by developing a HACCP plan through assembling of the
HACCP team, and describing labaneh and its distribution, identification of the
intended use and the consumers. Then by developing and verifying a flow chart for the
process and application of the seven HACCP principles in the processing of labaneh.
The hazard analysis and the identification of the critical control points (CCPs) lead to
the construction of eight CCPs in labeneh processing, these were concerned with the
raw milk, water, salt, containers and their caps, method of whey straining, the transfer
of labaneh to filling machine and the filling process. The monitoring procedures for
CCPs were done in order to control them, also procedures for controlling labaneh
processing, pasteurizing milk used in this process, water, safety measures and personal
hygiene and procedures for the detection of antibiotics in milk. Microbial analysis was
done for the labaneh samples before and after implementing the HACCP system.
There were significant differences (p