الفهرس 
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Abstract
This study was conducted in chicken panee processing line in Kalyobia governorate in Egypt for verification of control measures used through food safety management system to control food safety hazards and auditing of all applied requirements.. Firstly, the processing line was audited to check its conformance to the requirements of ISO 22000 (documentation, management commitment, human resources management, PRPs, HACCP, verification). The audit discovered some non-conformities against requirements of documentations, human resources management, suppliers control, cleaning, GMP, preventive maintenance and pest control. The audit discovered some points of strength as efficiency of traceability and recall due to application of computer software programs as ORACLE. To prevent those non-conformities, corrective actions were applied as planned internal audits to discover any non-conformity, prevention of supply of raw materials except from approved suppliers, prevention of using any outsource untrained worker, planned preventive maintenance, GMP and GHP. The mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined worker’s hands samples per hand in final product area were7.08 x102, <10, <10, <10 respectively before application of corrective actions and became 1.44x102, <10, <10, <10 respectively after application of corrective actions. Other example, the mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined chicken fillet raw materials were 3.3 x104, 1.12x102, 4.52x102, <100 respectively before application of corrective actions and became 8.04X103, 20, 40, <100 respectively after application of corrective action. Other example, the mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined chicken fillet bins were2.96 x103, 4, 10, <10 before application of corrective action and became6.17 x102 , <10, <10 , <10 after application of corrective action. Finally, the mean APC, coliforms, enterobacteriaceae, staphylococcal counts of examined chicken panee final product were 4.84 x103, <102, <102, <102 respectively before application of corrective actions and became <9.1 x102, <102, <102, <102 respectively after application of corrective actions. The study proved the efficiency of application of ISO 22000 in controlling of food safety hazards if it followed by continues verification to ensure continues conformance of the food establishment to the food management system.