Implementation of ISO 22000 System in Spaghetti Industry

Abstract

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.

ISO 22000 Certification: Diffusion in Europe

“…ISO 22000 certification also provides assurance within the global supply chain, allowing products to cross borders and increasing the confidence of customers [11]. To demonstrate that, El-Rouby et al [31] reported the implementation of the ISO 22000 food safety management system in a spaghetti industry that outputted enhanced food protection, increased customer trust, and improved cost efficiency.…”

Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing

“…They can help the food industry to comply with laws, meet food safety requirements for customers, and produce products that are safe for consumers because they have an impact on reducing foodborne diseases. In addition, the implementation of HACCP in the food industry has a good impact on company finances which leads to an increase in company profits, increased sales, and reduced production costs [6][7][8][9].…”