Implementation of hazard analysis critical control points (haccp)‎ principles in production of filling cream

Abstract EN

For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process.

Different biological, chemical, and physi-cal hazards that may exist in every preparing step of filling cream were identified and control measures were used for controlling those identified hazards.

Dried milk powder was identified as high potential hazard raw materials contaminated with pathogenic bacteria e.g.

S.

aureus and Salmonella sp.

Whipping step in preparing filling cream was identified as critical control point.

For improving the safety of preparing filling cream system, different control measures including, thermal processing (pasteurization), addition of natural preservatives (lemongrass oil and herbs of cinnamon, clove and anise) and reduction of pH (fruit pulps of strawber-ry, apricots and apple) were established.

Different applied control measures could be used for im-proving the safety of prepared filling cream where different investigated microbiological criteria were reduced to acceptable levels especially pathogenic bacteria.

In addition, different HACCP principles as the critical control points, critical limits, monitoring, corrective measures, verifications and records were established.

Implementing the HACCP sys-tem during preparing filling cream can effectively ensure safety of this product and other food prod-ucts contained filling cram especially bakeries.