Application of HACCP System during Preparing Escalope Panee` Sandwich in Fast Food Restaurants

Document Type : Original Article

Authors

1 Meat and Fish Technol. Res. Dept., Food Technology Res. Inst. A.R.C., El-Sabahia, Alexandria, Egypt.

2 Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Egypt.

Abstract

Implementation of Hazard Analysis Critical Control Point (HACCP) system during preparing the Escalope panee` sandwich in some fast food restaurant branches at Alexandria city, Egypt was carried out using physicochemical and microbiological tests to identify and eliminate the Critical Control Points (CCPs), which could lead to hazards. The obtained results showed that there were significant differences among the determined parameters, temperatures, pH, and microbiological quality due to restaurant branches, quality of meat slices, sandwich preparing steps and the interaction between such factors. The critical control points of this product were mainly due to the cross contamination from the different ingredients to the end product, workers to product, microbiological growth through abuse of storage holding time and temperature. Because meat slices are the only ingredient that subjects to heat treatment to make it safe, an effective supply assurance program for other sandwich ingredients is also necessary to ensure that their potential hazardous are properly eliminated.

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