Implementation of Hazard Analysis Critical Control Points (Haccp) Principles in Production of Filling Cream

Abstract

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 physical 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 strawberry, apricots and apple) were established. Different applied control measures could be used for improving 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 system during preparing filling cream can effectively ensure safety of this product and other food products contained filling cram especially bakeries.

Implementation of Prp and Haccp System for Commercial Cake Filled with Butter Cream Cake Samples in Dakahlia Governorate

“…It could be noticed that pH levels of filling cream are more suitable for microbial growth, especially pathogenic bacteria e. g. Salmonella Typhi. These notices were agreement with the observation reported by (Rasmy and Yasin, 2016), controlling of the pH of filling cream, addition natural preservatives and thermal processing and cooling were the most controlling measures which could be used in this study for preventing microbial growth in the final product.…”

“…Some are just moderately acceptable substrates or maybe even inhibitive to microbial development due to one or more limiting properties, such as low water activity, low pH, or inadequate nutrients. Refrigeration, preservatives, or formulation changes are methods used to achieve preservation (Rasmy and Yasin, 2016). Sîrbu (2023) said that small bakeries find it especially challenging to implement HACCP since there are a lot of items involved and not enough staff members who are familiar with the system.…”