Food & Nutrition

Arab Journal of Food & Nutrition
52. The Application of Hazard Analysis Critical Control Point (HACCP) System
during Jameed Production (2002)
Rania Mohamad Al- Groum\ University of Jordan
Supervisor: Dr. Ali Kamil Alsaed
Jameed is one of the dried fermented milk products widely used as a traditional
food in several countries and produced mainly on household scale. This study aimed to
improve the safety of jameed by implementing HACCP system. Many houses were
visited in Karak area to get information regarding jameed making; three houses were
selected to apply HACCP system and to collect samples for analysis before and after
HACCP application.
Before applying HACCP system, the average standard plate count, coliform
count, and Staphylococcus aureus for fresh milk collected from the selected three
houses were 2.1x103cfu/ml, 89cfu/ml, and 40cfu/ml respectively, but Salmonella was
not detected. The average standard plate count for jameed after shaping was
1.4x10 6 cfu/g, whereas coliform and Staphylococcus aureus counts were less than
10cfu/g, on the other hand, Salmonella was not detected. The average of standard plate
count for the final product (jameed) was 2.4x10 5 cfu/g, whereas coliform count was
36cfu/g, while Staphylococcus aureuseus was less than 10cfu/g, and Salmonella was
not detected.
A HACCP plan system was developed through assembling of the HACCP team,
describing jameed and its distribution, identification of intended use, and identifying
the consumer. Those activities were followed developing and verifying a flow chart
for the process and application of the seven HACCP principles in the processing of
jameed. The hazard analysis and the identification of the critical control points (CCPs)
led to the construction of ten CCPs in jameed processing, i.e. receiving fresh milk,
pasteurization, addition of starter culture, incubation, addition of water, straining in
cloth bags, addition of salt, personal hygiene, drying, and packaging.
After applying HACCP system, there was significant reduction (p