الفهرس 
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Abstract
Ingredient Vulnerability Assessment VACCP Questions with ”no” ”yes” answers will be vaccp and require additional supporting documents from supplier to confirm -”no fraud ” L=likelihood:1 2 3 4 5 (low to high) C=Economic consequence :1 2 3 4 5 (low to high) Ingredient supplier Assessment Detections likelihood Economic consequence Risk =L × c Is the potential food fraud reasonably likely to occur? Yes R ˃12 NO R˂12 VACCP Yes/No VACCP taken approved supplier yes/no supplier - history of fraud (yes/no) internet search for fraud (yes/no) food fraud findings from internet search (yes/no) findings (yes/no) traceable to manufacturer ?(yes/no) if not add support English Application of Food Safety Systems Certification 22000 for wheat products Food Safety Systems Certification 22000: 2018 Version 5.1 is a certification program for food and feed safety and quality management systems in compliance with the requirements of ISO 9001 and 22000, prerequisite program requirements, and additional program requirements. FSSC 22000 focuses on ensuring Food Safety by identifying, assessing, controlling risks , hazards during processing, manufacturing, packaging, storage, transportation, distribution, handling, offering for sale, or display in any sector of the food chain. operates Food Safety Systems Certification 22000: 2018 Version 5.1 To guide give food manufacturers accurate tools to help them implement appropriate assessments, procedures, processes to ensure food safety and compliance with laws. The Food Safety Systems Certification 22000: 2018 Version 5.1 Food Security Management System Standard is the most comprehensive food security system standard because it includes the full ISO 22000, precondition programs such as ISO/TS 22002-1, ISO/TS 22002, and HACCP, and the implementation steps of a set of global food systems. It is also recognized by the Global Food Safety Initiative (GFSI). The aim of the study: 1. Implementation of ISO 22000: 2018 in the wheat milling process. 2. Application of ACCP system. 3. Implementation of the technical specification ISO 22002-1:2009. 4. Food defense system implementation. 5. Food fraud system implementation. 6. Determination of the chemical composition and physical and rheological properties of wheat flour. English Accordingly, this study was designed in Al-Manara Flower Mills to grind wheat and produce 72% extraction flour, as shown in the following steps: First: the preparatory programs for the mill PRPs: In the meeting of the food safety team all the items related to the technical specification ISO 22002-1: 2009. were discussed after the items decided in the meeting of the Food safety team were put in place and approved by the Food Safety team in accordance with ISO 22000: 2018, item No. 8.2.2, the items were included in the following: • Application of the GMP before entering the production halls. • Application of GMP in the production stage. • Application of GMP in the temporary storage stage in the production hall. • Application of the GMP in the stage of receiving raw materials and storage of raw materials and the final product. The FOOD SAFETY team checks the implementation of the precondition programs and initial requirements monthly, taking corrective measures in case of deviation, and recording the data in the report of verifying the precondition programs and prerequisites. Cleaning the production and packaging halls and warehouses, which includes (the daily cleaning plan according to the need for it and the basic cleaning plan) • Clean toilets, workers’ rooms and lockers, and garbage disposal, including (garbage disposal - checking the cleanliness of workers’ lockers) • Import inspection work: Examination work on imports is carried out, taking into account the following: nt is clean. pallets - outer packaging). are distinguished after examination as follows: 1- Accepted imports are released by a decision of the factory engineer, who marks them with a green card “ACCEPTED” 2- Imports that are awaiting laboratory analyzes and a decision to be taken will be marked with a yellow “HOLD” card until the completion of the inspection work. 3- Items that do not conform to the specified specifications are marked with a “REJECTED” red card and isolated until they are disposed of or returned to the supplier. • The food safety team has been trained on the requirements of ISO 22000. Second, the establishment of a risk analysis system and identification of critical control points: 1. Formation of the team: A decision was issued to appoint a HACCP team and food safety team, which consists of the following (Director of the Quality Assurance Department - Quality Assurance Specialist - Quality Control and Laboratories Responsible - Planning, Support Chains and Supplies Responsible - Production Responsible - Maintenance Responsible - Warehouse Responsible - Responsible for Security and Balance ) 2. Product Description: The product description is in accordance with ISO 22000:2018. 3. Determine the intended use of the product. 4. Create the flowchart. 5. Check the flowchart on the ground 6. Risk Analysis: The HACCP team meets for the purpose of analyzing potential risk areas and identifying critical points, using approved production flow maps. The team analyzes the risks using the following means: A- Reviewing all the inputs of the production process at each manufacturing point, which are shown in the flow charts, and identifying the types of risks that may result from each of these inputs. • Biological hazards (bacteria - fungi - viruses). • Chemical hazards (insecticides - heavy metals - fungal toxins ”aflatoxins”). • Natural hazards (insects - solid materials - impurities …). B- Reviewing the different manufacturing stages and the accompanying changing conditions that affect the increase or decrease in those aforementioned pollutants. C - All points that represent potential hazards to the final product during the various stages of manufacturing are counted and collected in preparation for identifying control points in critical areas. - To determine control points in critical areas, the following is done: A- Carrying out various tests/inspections at the points that have been considered as potentially dangerous, in order to verify the extent of pollution/divergence that actually exists at these points. b- Each hazardous point is studied separately, taking into account the possibility of either increasing or decreasing or controlling the source of pollution in the next step of the manufacturing process before any of these points are considered as a critical control point (CCP). C - The decision tree (DECISION TREE) can be used to reach the determination of (CCPS) points. All Critical Control Points (CCPS) along the production lines are counted in preparation for monitoring and controlling critical points. - HACCP process records are saved as a quality record. 7. Determining the limits of critical control points: where the sieve control 236 microns was determined as the critical control point No. 1, as the critical limits are that the slices are 236 microns, and the integrity of the slices is verified by laboratory sieving every hour and the sieve is checked every 15 days, a detector device was selected Metals as a critical control point No. 2, as its critical limits are ferrous 3 mm, non-ferrous 3.5 mm, and stainless steel 4 mm, to ensure the efficiency of the slides every hour by calibrating the device. 8. Establish a System of Corrective Action: The need for corrective action is assessed when critical limits in the CCPS and/or working standards for OPRPS are not met. The miller shall create and maintain documented information outlining appropriate procedures to identify and remove the cause of the detected nonconformity, to prevent its recurrence, and to return the operation to control after the nonconformity has been determined. 9. Verifying the effectiveness of the implementation of the HACCP plan and preparatory programs for operation: The food safety team developed the verification plan related to the conditional programs PRPS and the risk control plan to ensure that all food safety management system operations are implemented and updated in an effective manner. 10. Documented information: All documents and records of the food safety management system have been established, implemented, maintained and kept for all operations. These records and documents are kept for a period of not less than one year after the validity period of the product. Third, the tests that were carried out to ensure the safety of the operations: Chemical tests: • Estimating the percentage of mineral content in wheat flour: where the percentage of iron, zinc, copper and magnesium were measured, and the results were respectively 9.5:7:1.9:7.4. • Estimation of the percentage of heavy metals: in wheat, the percentage of heavy metals is verified through the certificate of conformity attached to wheat issued by the National Food Safety Authority. In wheat flour, an analysis of heavy metals was performed and the percentage of lead, cadmium, cobalt, chromium and nickel was measured, and the results were, respectively, 13.:02.:16.:21.:19. mg/kg. • Detection of aflatoxins: in wheat, it is verified through the certificate of conformity attached to wheat issued by the National Food Safety Authority, and in wheat flour it was not found and detected. • Detection of pesticide residues: In wheat, the percentage of heavy metals is verified through the certificate of conformity attached to wheat issued by the National Food Safety Authority. In wheat flour, no results were shown for pesticide residues in the drawn samples. • Immigration test: The immigration test was conducted for rounds and the results were identical. • Chemical analysis of water. • Determination of moisture in wheat and wheat flour. Rheological tests: • Estimation of the ash percentage: The ash percentage was estimated on 5 stages during the production process, which are raw wheat, after the cleaning stage, after hydration, before milling and wheat flour, and the results were, respectively, 1.55: 1.60: 1.66: 47.: 50. • Estimation of the protein percentage: The protein percentage was estimated on 5 stages during the production process, which are raw wheat, after the cleaning stage, after hydration, before milling and wheat flour, and the results were respectively 12.6: 12.6: 12.6: 12.6: 12.7 • Estimating the percentage of falling number: The percentage of falling number was estimated on 5 stages during the production process, which are raw wheat, after the cleaning stage, after hydration, before milling, and wheat flour, and the results were, respectively, 410: 360: 390: 390: 405 • Estimation of gluten: Gluten was estimated on 5 stages during the production process, namely raw wheat, after cleaning, after hydration, before milling and wheat flour, and the results were respectively 24.5: 25.5: 26.5: 27.5: 27.6. Microbiological tests: Microbiological tests in wheat and wheat flour: In wheat, the percentage of microbiological results is verified through the certificate of conformity attached to wheat issued by the National Authority for Food Safety in wheat flour. The following microbiological tests were conducted (E-COLI - TOTAL PLATE COUNT - TOTAL COLIFORM - SALMONELLA - MOLD- YEAST- LISTERIA- STAPHYLOCOCCUS AUREUSENTEROBACTERIACE - BACILLUS CEREUS) and the results were within the permissible limits. In water: The following microbiological tests were conducted (E-COLI - TOTAL PLATE COUNT AT 22°C - TOTAL PLATE COUNT AT 37°CTOTAL COLIFORM- FAECAL ENTEROCOCCUS - PSEUDOMONAS AERUGINOSA- SPORE FORMING SULFITE ANAEROBES) and the results were within the permissible limits. An environmental monitoring program has been implemented. Fourth: Determine the context of the organization according to ISO22000: 2018: 1. Understanding the context of the organization: internal and external issues related to the organization’s goal that may affect the intended use of the FSMS program application have been identified. 2. Understanding the needs and expectations of the stakeholders: The following were identified a) Interested parties related to the FSMS system. b) Relevant requirements for FSMS interested parties. 3. Determine the scope of the food safety management system. 4. Food Safety Management System: The FSMS, including the necessary processes and their interactions, has been created, implemented, maintained, updated and continuously improved in accordance with the requirements of this document. Fifthly, performance evaluation, policy, and quality control of manufacturing processes are achieved through the following: 1. Measuring and controlling the quality of the manufacturing process 2. Measurement, control, and conformity of the final product 3. Internal audit 4. Review the internal and external management. • Sixth: Food adulteration and food defense.