الفهرس 
Definition of HACCPOnly 14 pages are availabe for public view
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Abstract
The hazard analysis and critical control point (HACCP) is a system that l~ the production of safe products through the analysis of production process, t IfIcation of all hazards that are likely to occur in the production establishment, !entlfication of critical points in the process at which these hazards may be luced into product and therefore should be controlled, the establishment of limits for control at those points, the verification of these prescribed steps and :iliods by which the processing establishment can monitor how well process ilthrough the HACCP plan is working. This study identified, evaluated and controlled hazards which are significant ~Od safety in Alexandria Snacks Company for Food Industries. The company jrises two plants; puffed snacks plant and iced water products (ice pops or ilIa) plant (include 2 production lines). This study aimed to observing the steps of production of each of the company IC~ to identify the critical control points which are the steps or the procedures at control can be applied and hazard can be prevented, eliminated or reduced to I~o!e levels. To monitoring of microbial, physical and chemical hazards. To :!ion of observed hazardous and to comparison of the hygienic quality of the IC~ ofthe company under study before and after implementation ofHACCP and ;imilar products of other companies from local market. ~tudy consisted of 3 parts: 1: Developlnent and improving of prerequisite progralns ~art comprised: he filling of a designed checklist including 7 parameters measuring the ulrements of GMP and sanitation procedures at the plant. The total score of ~e check-list was 730 which was then converted into a percentage.