الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
In conclusion, the application of different corrective actions to each step in the production line of meat preparations served in Egyptian touristic hotels is based on gap analysis. Cooking and serving (were the critical control points in the production line of meat preparations. Moreover, the application of corrective actions to the previous preparation steps was responsible for drastic reduction in microbial load (total bacterial, Enterobacteriaceae and coliform counts) of meat preparations, contact surfaces, handlers and equipments, which finally reflected in increasing the safety of produced food. However, application of corrective actions to the other preparation steps resulted in a less pronounced effect.
It can be easily concluded that HACCP system is an effective way for systematic assessment, prevention and control of all the probable hazards associated with the food throughout its production line from production till serving. Moreover, application of HACCP reduces the reliance on end-product inspection which ultimately resulted in a more safe, commercially viable and cost saving product.
Therefore, to improve the hygienic status of Egyptian touristic hotels, and consequently the quality of meat preparations, the following recommendations should be carried out:
4.2. HACCP System:
6.٠.٠. Generally, application and implementation of HACCP system as a hazard control system should be done in all food serving establishments in order to ensure a maximum safety to consumers and to decide the implementation of good manufacturing practice (GMP) and Codex general principles of food hygiene.