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. 2023 Aug 1;12(15):2927.
doi: 10.3390/foods12152927.

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

Rehab Mohammed El-Mougy  1 , Samir Mohammed Abd-Elghany  2 , Kálmán Imre  3 , Adriana Morar  3 , Viorel Herman  4 , Khalid Ibrahim Sallam  2
Affiliations

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

Rehab Mohammed El-Mougy et al. Foods. .

Abstract

The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects.

Keywords: Egyptian pastrami factories; HACCP; dry-cured pastrami.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The decision tree diagram for critical control points (CCPs). Legend: * proceed to the next identified hazard in the described process; ** acceptable and unacceptable levels need to be determined within the overall objectives in identifying the CCPs of the HACCP plan [18].
Figure 2
Figure 2
Flow diagram of the dry-cured pastrami production [25,29].
Figure 3
Figure 3
CCPs within the dry-cured pastrami flow diagram.
See this image and copyright information in PMC

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