Reducing quality costs in light of the international standard for food safety ISO 22000 Applying to Egyptian public business sector companies

The study aims to show the application of the international standard for food safety (ISO 22000) in controlling quality costs in public business sector companies for the manufacture of Egyptian food products, with the aim of reducing total costs by reducing quality costs by controlling the critical points representing cost centers in manufacturing activities. , While showing the influence on the elements of quality costs (prevention, evaluation, internal and external failure). The steps for implementing the international food safety standard were reviewed, with a distinction between the basic principles of HACCP and the preliminary programs for the application of the standard. The study reached a set of results, the most important of which is the suitability of the HACCP system to control quality costs, which led to the possibility of working to reduce them at the level of jobs (production, marketing, and administrative) while clarifying the extent of the impact on the quality elements and clarifying the direction of this effect. It also recommended the necessity to apply the international standard for food safety (ISO 22000) to all units operating in the areas of food products at the level of the supply chain, as the application achieves an increase in the quality of products while reducing costs.

Applying of Hazard Analysis & Critical Control Points System on Orange Juice Production line

In order to achieve the safety of the product of orange juice packed in glass bottles, the physical, chemical and biological hazards that are likely to be found in all stages of industrialization have been studied, based on the methodology of internationally approved hazard analysis according to the HACCP methodology. This study identified all the potential risks associated with this industry, which were three basic stages within the manufacturing line: the pasteurization, the closing phase and the cleaning phase (CIP).

Identification of Critical Control Points for Automatic Ice Cream Industry

Bacteriological critical control points (CCPS) for automatic ice cream industry were identified based on the primary ingradients of such industry, processing stages and working environment. Three thousand samples were analyzed during two production seasons. There were four critical control points in the company in which the study was conducted, Pasteurization (mix) stage, cold (tanks) stage, freezing stage, and hardning (tunnel) stage. The end-product did not coincide with the Syrian standard because of these critical control point, which contributed by 15%, 25%, 35% and 25% respectively, meanwhile the remaining pointes, such as the used water, choclate, air and workers were not critical control points under the production conditions of the investigated company.