<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, Egypt. It was implemented under the National Industrial Pollution Prevention Programmers (NIPPP). NIPPP focuses on the introduction and promotion of low-cost improvement measures, which can be easily and quickly implemented by factories. It also emphasizes the importance of economic benefits of any such intervention, particularly those with short pay-back periods. A summary of how these improvements were identified and the underlying problems solved, follows. Waste minimization through improved quality control procedures was implemented at Edfina Company for Preserved Foods, Alexandria, Egypt. A number of interventions costing LE 65,200 (Egyptian Pound) have yielded annual savings of LE 382,622. Quality control training and the implementation of Hazard Analysis and Critical Control Point (HACCP) system will lead to improved product quality and further savings. Although it is difficult to quantify at this stage further savings of LE 550,000 could be expected in the short term.</p></abstract>

Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, Egypt. It was implemented under the National Industrial Pollution Prevention Programmers (NIPPP). NIPPP focuses on the introduction and promotion of low-cost improvement measures, which can be easily and quickly implemented by factories. It also emphasizes the importance of economic benefits of any such intervention, particularly those with short pay-back periods. A summary of how these improvements were identified and the underlying problems solved, follows. Waste minimization through improved quality control procedures was implemented at Edfina Company for Preserved Foods, Alexandria, Egypt. A number of interventions costing LE 65,200 (Egyptian Pound) have yielded annual savings of LE 382,622. Quality control training and the implementation of Hazard Analysis and Critical Control Point (HACCP) system will lead to improved product quality and further savings. Although it is difficult to quantify at this stage further savings of LE 550,000 could be expected in the short term.

Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt

Malaysian Journal of Halal Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser...

Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt

Pubblicato online: 01 mar 2021

Pagine: 23 - 30

DOI: https://doi.org/10.2478/mjhr-2021-0006

Parole chiave
HACCP system, Jam fruits, Fruit Juices, Canned Beans - green beans, Tomato paste, frozen foods, honey

© 2021 El-Sayed El-Tanboly et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt

Pubblicato online: 01 mar 2021

Pagine: 23 - 30

DOI: https://doi.org/10.2478/mjhr-2021-0006

Parole chiaveHACCP system, Jam fruits, Fruit Juices, Canned Beans - green beans, Tomato paste, frozen foods, honey

© 2021 El-Sayed El-Tanboly et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Parole chiave
HACCP system, Jam fruits, Fruit Juices, Canned Beans - green beans, Tomato paste, frozen foods, honey