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Hazard Analysis Critical Control Point” HACCP certification at the local Palestinian industries

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Thu, 2010-04-22 16:21 — Nidal Yousef Dwaikat
Type: 
Graduation Project
Year: 
2009
Students: 
Zain Qetifan
Aya Breik
Hanin Horani
Alaa Yaquob
Abstract: 

The local Palestinian food industries suffer from several problems in planning, management, and quality in their products; one of these problems is the absence of competitive factor between their products in the market. The problem to will be discussed in this project is the application of “Hazard Analysis Critical Control Point” HACCP certification at the local Palestinian industries. The concept of HACCP is still fresh and new to most of our local industries.

The industry that was selected to apply HAACP certification in it was AL-Safa Factory for milk products.

Objectives

The aims of applying this project are:

  1. Implementation of HACCP certification in AL-Safa factory
  2. Improve the quality of the products.
  3. Create a competitive factor between the local and international products.
  4. Enter the technology and the new improvement to our local industries such as HACCP system, ISO 22000, Six sigma