الفهرس 
2. REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
HACCP system was applied on halawa tahinia production from sesame in El-Rashidi Confectionery Factories Development Company (El-Asly). The system was in terms of the CODEX, where the HACCP team was formed a flow plan for the industry was developed and through a decision tree point were identified critical control points (CCP) of the stages of the industry that go through the following steps (receipt to packaginy). The critical control points were as follows (the stage of roasting sesame, the stage of softening the tahini, the vacuum stage and the metal detector stage). The risks were identified at each point and it was the most important chemical hazards such as (pesticide residues and heavy metals) as well as microbiological risks such as total aerobic bacterial count, yeasts and molds, E.coli, Bacillus sp, Salmonella sp and Clostridium sp. The results estimated of pesticide residues were >0.01 mg/kg, heavy metals (lead 0.05 mg/kg, arsenic negative and copper 0.088 mg/kg) and the results of microbiological salmonella were negative E. coli <10 cells/g and Staphylococcus aureus <10 cells/g. The data demonstrated that applying HACCP system will improve the quality of the final product of halawa tahinia.
Key words: Halawa tahinia, HACCP, microbiological hazard, chemical hazard, sesame