¹Professor of Food Science, Head of Department of Food & Dairy Science, Faculty of, Technology and Development, Zagazig University, Egypt

²Eng of ’Misr Italy for Concentrates and Food Industries Co. Domiatt, Egypt

*Corresponding author: Attia Elmakhzangy, Professor of Food Science, Head of Department of Food & Dairy Science, Faculty of, Technology and Development, Zagazig University, Egypt; E-mail: [email protected].

Received Date: July 02, 2023

Published Date: August 30, 2023

Citation: Elmakhzangy A, et al. (2023). How to Apply ISO 22000 in the Production of Strawberry Concentrates "A Practical Study’’. Mathews J Nutr Diet. 6(3):27.

Copyrights: Elmakhzangy A, et al. © (2023).

ABSTRACT

The historical development of ISO 22000 FSMS began with the principles of Hazard Analysis Critical Control Points (HACCP) that were published by the World Health Organization (WHO) in the Codex Alimentarius in 1963. These principles aimed originally to produce zero-defect products for the astronauts who went into space with NASA in 1973. After that, in 1985, the American National Academy of Sciences advised food producers about the application of the HACCP system, followed by the adoption of the HACCP in the laws of the European Union countries in 1993. By 1996, a legal obligation to apply HACCP standards in all of the food industry in Europe was introduced. On 1 September 2005, food safety management systems (FSMS), currently used, emerged and were published as “ISO 22000 Food Safety Management Systems - Requirements for the Establishments Involved in Food Chain”. In this chapter, the main objective of ISO 22000 is to provide harmony on the international level between the requirements for FSMS for corporations within the entire food supply chain. The aim of this work is present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programs (OPRPs) and the HACCP plan in the Strawberry concentrates industry in accordance with ISO 22000 standards, this study focus on the production of concentrated strawberry, which was sold as raw materials to juice-filling factories.

Keywords: ISO 22000, HACCP, Strawberry, FSMS, NASSA, OPRPs.