Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)

Abstract

The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale produc-tion. 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 produc-tion steps was established. A simple HACCP plan was implemented; critical control points of production were determined; critical limits, corrective actions and moni-toring procedures for each critical control points were established; verification pro-cedures were also discussed.