Food & Nutrition

Arab Journal of Food & Nutrition
mented in the University of Jordan Restaurant - appetizers section- by developing a
HACCP team, and describing hoummos with tehineh and its distribution, identification
of the intended use and the consumers, then by developing and verifying a flow chart
for the process and the application of the seven HACCP principles in the production
process. Eight CCPs were identified; these were water, salt, chickpeas, cooling the
boiled chickpeas with water, refrigerated storage, the blending and mixing processes
and conveying the product into stainless steel storage and serving containers.
Monitoring procedures were put for CCPs in order to control them; also procedures for
controlling the production process, conforming with personal hygiene and suitability
of water for use in production process. Microbial analysis for samples of hoummos
with tehineh before and after the implementation the HACCP system showed
significant differences (p< 0.05) in the means of APC (1.4 x 10 7 and 1.9 x10 5 CFU /g
respectively). There were also significant differences in the yeasts and molds means
(P