The ISO 22000 Food Safety Management System has been applied to the spaghetti industry, in order to enhance food protection, protect customers, increase customer trust and improve cost efficiency. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Pasta Factory, Shubra El Khema, Cairo, Egypt, all stages were followed up from the receiving wheat flour extract 72% to spaghetti production and storage. Beginning with the appointment of the food safety team and that the infrastructure is suitable for the production process, the spaghetti product was described, a flow chart was constructed of the manufacturing process, the hazard was analyzed and identification, the sieving stage, drying stage and packaging stage were identified as critical control points (CCPs), while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits. The results showed that no significant differences between the chemical composition of spaghetti. The heavy metal concentration of packaging material to use in packing spaghetti was within the allowable limits.

In this study, ISO 22000 food safety management system was applied and revised to produce wheat flour 72% extracted. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Al Kawther Flour Mill, El Salam City, Cairo, Egypt, all stages were followed up from receiving wheat to flour production and storage. A food safety team was created and that the infrastructure is suitable for the production process. A wheat flour product was described and a flow chart was constructed of the milling process. The hazard was analyzed and identification, cleaning stage and packing stage are critical control points (CCPs) while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits and the microbiological analysis of wheat and flour was less than thirty (cfu/g). The chemical composition of wheat, the highest moisture content was during the conditions stage, regarding the chemical composition for wheat flour, results were similar in average values of readings in all stages. Heavy metal concentration of packaging material to use in packing wheat flour was within the allowable limits, Aflatoxins contents of wheat and flours were not detected in all stages, pesticide residues in flour was within the allowable limits.