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