Author(s)

Mohamed M. Abd El-Razik^1,2, Mohamed F. Y. Hassan^2,3, Mohamed G. E. Gadallah^1,2

¹Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
²Department of Food Science & Human Nutrition, Faculty of Agriculture and Veterinary Medicine, Qassim University, Buraydah, KSA.
³Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag, Egypt.

The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale production. Kishk is a traditional dry fermented product consisted from salted sour butter milk (Laban zeer) or yoghurt with cracked and bran free parboiled wheat grains (Burghol); the mixture of cereal and milk allows fermenting at ambient temperature for different periods, then the fermented mixture is formed in ball form and dried. Kishk is consumed in Egypt and in most Arab countries. Since Kishk is prepared by traditional and consumed widely, safety of this product is very important in terms of consumer health. Therefore, HACCP system as food safety tool was adopted during preparation of Kishk. Hazard analysis of raw materials and during different production steps was established. A simple HACCP plan was implemented; critical control points of production were determined; critical limits, corrective actions and monitoring procedures for each critical control points were established; verification procedures were also discussed.

HACCP, Kishk, Safety, Verification

El-Razik, M. , F. Y. Hassan, M. and G. E. Gadallah, M. (2016) Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture). Food and Nutrition Sciences, 7, 1262-1275. doi: 10.4236/fns.2016.713116.