Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: The case study of an ice cream company in Algeria

Our study aims at establishing and implementing the HACCP and traceability system, in an integrated approach, of ice cream processing in order to control food borne safety hazards, to minimize the production and distribution of unsafe or poor quality products, thereby the potential food safety risks and associated food recalls

S. Allata; A. Valero; L. Benhadja

2017

Scholarcy highlights

  • Implementation of the Food safety system resulted in an improvement of ice cream quality
  • Our study aims at establishing and implementing the HACCP and traceability system, in an integrated approach, of ice cream processing in order to control food borne safety hazards, to minimize the production and distribution of unsafe or poor quality products, thereby the potential food safety risks and associated food recalls
  • The results of HACCP adoption showed the reduction of aerobic plate count in all flavours of the ice cream samples tested, being higher for the strawberry from 4.18 ± 3.03 till 3.80 ± 2.71 log CFU/g
  • A significant decrease of coliforms from 2.39 ± 1.76 till 2.11 ± 1.42 and 2.54 ± 1.62 till 2.02 ± 1.15 log CFU/g was observed in ice cream samples with a chocolate and strawberry flavour, respectively
  • The implementation of traceability and HACCP system, under the ISO 22000 standard has allowed tracking and tracing of ice cream products improving the microbiological quality of the ice creams

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