Abstract:
Hazard Analysis Critical Control Point (HACCP) is a food safety prevention program designed to ensure that consumers have access to safe food supplies. The precautionary measures adopted for this concept aim to reduce need for post-processing microbial, physical and chemical testing , so it’s a main part of ISO 22000 and this research to Evaluate Of Hazard Analysis Critical Control Point (HACCP System) Implementation In Dry Packing Crops In Khartoum State - Sudan. This study was conducted on a company that implemented HACCP system from January 2016 to October 2017, in this research quantitative criteria were used to analyze the data collected by the questionnaire 30 samples. HACCP plans was designed with the inclusion of good manufacturing practices as a guide to standard operating procedures five preliminary and seven principles. HACCP plan was evaluated to determine if product was safe and had been consistently manufactured, verified HACCP plan was implemented properly, with good manufacturing processes, personal hygiene, internal and external environment and appropriate support from top management to maintain HACCP implementation. Complaints were reviewed and compared before and after the implementation of the HACCP system. Complaints reports were taken six months ago (January - Jun 2016) before implemented HACCP system 11 complaints of physical hazards from a total of 17 complaints. After implementation of HACCP system (January - Jun 2017) 7 complaints were filed, which only 4 complaints physical hazard. As mentioned above, this research was based on physical hazards in plants of dry packing crops (Lentils).
