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Application of Hazard Analysis Critical Control Points System (HACCP) during

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Meri-Rastilantie 3 B, FI-00980 Journal of Food, Agriculture & Environment Vol.16 (1): 12-19. 2018 www.world-food.net
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e-mail: [email protected]

Application of Hazard Analysis Critical Control Points System (HACCP) during

packaging of date fruits
Mohamed M. Abd El-Razik1, 3 *, Mohamed G. E. Gadallah 1, 3 , Ahmed A. Al-Hassan 1 and
El-Sayed A. Abd El-Hady 1 ,2
1
Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah,
Kingdom of Saudi Arabia. 2 Human Nutrition Department, Faculty of Tourism and Hotels, Suez Canal University, Ismailia, Egypt.
3
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt. *e-mail: [email protected]

Received 10September 2017, accepted 28 December 2017.

Abstract
The aim of this study was application HACCP system during packaging steps of date fruit in one of date fruit packaging establishment in Qassim
region. Hazard analysis of raw materials, raw date fruits and packaging materials in addition to during different production steps, receiving fumigation,
washing, sorting, drying, sorting and packaging, established with different control measures could be used for prevent, eliminate and reduce these
hazards to an acceptable level. A simple HACCP plan was planned during packaging date fruits, receiving raw materials, fumigation, washing and
drying and date fruits packaging steps were identified as CCPs of production packaged date fruits. Critical limits, corrective actions and monitoring
procedures for each identified CCP were established, verification procedures in addition to record keeping were also discussed.

Key words: Control measures, date packaging, GMPs, hazard, HACCP, SSOPs

Introduction
Date palm is a multi-purpose tree, being highly regarded as a mature firm (Bisir or Khalal), full ripe (Rutab) and dry (Tamar or
national heritage in many countries. It provides food, shelter, timber Tamr). In the same time, time of harvest is based on the date
products and all parts of the palm can be used. Because of these fruit’s appearance and texture (related to moisture and sugar
qualities, and its tolerance to harsh environmental desert conditions, content). Proper timing of harvest reduces incidence and severity
areas under cultivation have increased tremendously in recent of cracking or splitting of dates, excessive dehydration, insect
years 1. Due to the high nutritional value, productivity and long infestation, and attack by microorganisms 5. However, a significant
yield-life of date palm (100 years), it was referred to as the “tree of portion of dates are wasted in date producing countries (e.g.
life” in the Bible 2. The production of date in Saudi Arabia as the 3rd 30% loss of total production) due to its inferior quality, damage,
world producer of date was 1,065,032 t in 2013 3 representing about and undersized fruit of unattractive appearance 6. During the last
13.21% of the total world production of date fruits (~8.06 million 30 years, significant ‘modernization’ changes have occurred in
tons). Many of 1,500 varieties of date palm are cultivated in some date harvesting, packing, processing and marketing 7. In
limited regions of the world. In Saudi Arabia, there are more than conventional date processing, dry or soft dates are eaten as whole
400 date palm varieties, of which only about 40 varieties with an fruit, seeded and stuffed, or chopped and used in a great variety
economic value, spread in 7 Saudi provinces characterized by fitting of ways: as ingredients in cereals, puddings, breads, cakes,
climate for the growth and fruiting of the date palm. Riyadh, Qassim, cookies, ice cream, and confectionaries. The pitting may be done
eastern province, and Medina are the most famous production by crushing and sieving the fruit or, more sophisticatedly, by
areas in SA. Sukkary, Saquee, Ekhlass, Ajwa, Barhee, Anbara, piercing the seed out of the whole fruit. The calyces may also be
Safawi, Rothana, Rashodya, and Khedry are the most economic mechanically removed. Surplus dates are processed into cubes,
well-known cultivars in SA 4. Although most of the dates produced paste, spread, powder (date sugar), jam, jelly, juice, syrup, vinegar
in the Kingdom are used directly for human consumption with or alcohol. Discolored and filtered date juice yields a clear invert
little or no further processing. However, the quantities of properly sugar solution 8. The different potential sources of contamination
processed dates are growing rapidly due to governmental support date fruit during pre and post harvest were soil, irrigation water,
and subsidies to date production and processing. Dates are animal manure, inadequately composted manure, wild and
harvested and marketed generally at three stages of development: domestic animals, inadequate field worker hygiene, harvesting

12 Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018

equipment, and transport containers, wash and rinse water, Materials and Methods
unsanitary handling during sorting and packaging, equipment Date fruit packaging establishment: Application of HACCP
used to soak, pack, or cut produce, ice for cooling produce, cooling system was conducted at a date fruits packaging establishment in
units, transport vehicles, improper storage temperature, improper Qassim region during the period of 2015.
packaging, cross contamination in storage, display, and,
preparation, respectively 9, 10. Dates could be contaminated with Application HACCP system: According to NACMCF 13, 16,
different hazards (biological, chemical and physical) both in the HACCP system was implemented during different packaging steps
pre-harvest and postharvest stages 11. Bihn and Reiners 12 reported of date fruits based on the following seven principles: 1) Conduct
that proper food safety measures should be taken during date a hazard analyses; 2) Identify the critical control points (CCPs); 3)
harvesting and handling. During date fruits processing steps safe Establish critical limits for preventive measures associated with
and sanitary manufacturing and handling of food for human each identified CCP; 4) Establish CCP monitoring requirements;
consumption require adherence to current good manufacturing 5) Establish corrective actions should be taken when monitoring
practices (GMPs) and good hygienic practices (GHPs), which are procedures indicate there is a deviation from an established critical
important foundations and prerequisites for process specific, food limit; 6) Establish verification procedures and 7) Establish record-
safety control programs, such as hazard analysis and critical keeping and documentation procedures. The results were
control points (HACCP) 11. According to National Advisory summarized with reference to CCPs and their monitoring on the
Committee on Microbiological Criteria for Foods 13, HACCP is a HACCP worksheet.
management system in which food safety is addressed through
the analysis and control of biological, chemical and physical Microbiological analysis: Raw date fruit and packaged date
hazards from raw material production, procurement and handling samples as end product were microbiologically analyzed. Different
to manufacturing, distribution and consumption of the finished date fruit samples (10 g from each) were aseptically taken,
product. HACCP is a technique used to analyze potential hazards homogenized in 90 ml of sterile diluent (0.1% peptone water) with
in an operation, identifying where these may occur and how much a Stomacher (Seward, Model 400, England) for 30 s, serial dilutions
these are critical to consumer safety. It also establishes control were prepared in peptone water 17. Different date fruit samples
systems that focus on the prevention of such hazards rather than were analyzed for total aerobic bacterial count 18, yeast and mold19,
relying on end-product testing 14. HACCP system has become coliform group 20, Staphylococcus aureus counts 21. After
synonymous with food safety. It is a worldwide recognized incubation, the colonies (30-300 colonies) developed on agar plates
systematic and preventive approach that addresses biological, were counted. Each value represents the mean of duplicate and
chemical and physical hazards through anticipation and prevention results were expressed as Log Colony Forming units per gram
rather than through inspection and testing of end-product 15. (log CFU/g) 22.
HACCP system is a systematic approach to the identification,
assessment of risk and control of the biological, chemical and Results and Discussion
physical hazards associated with each part of the food system Description of the product: Packaged date is a product made
from production to consumption, following the seven basic from dates retains all the characteristics and free from damage,
principles, 1) Identification of hazards that may be present from spoilage, fermentation and packaged in food packaging allows
harvest through ultimate consumption and preventive measures the consumer display and carry the required data according to the
for controlling them, 2) Determination of Critical Control Points specification food label 23. According to Kader and Hussein 5,
(CCPs) required to control the identified hazards, 3) Establishment dates tend to be light brown in color, uniform in shape and long,
of critical limits that must be met at each CCP, 4) Establish moderately sweet, slightly to moderately chewy, smooth texture
appropriate monitoring procedures for each identified CCP, 5) and mouth feel. Quality indices include fruit size, shape, color,
Establishment of corrective actions should be taken when CCPs texture (chewiness), cleanliness, and freedom from defects (such
are not under control, 6) Establishment of procedures for as sunburn, skin separation, insect damage, sugar migration to
verification that HACCP system is working according to the plan fruit surface, and fermentation) and decay-causing pathogens. In
and 7) Documentation records concerning all procedures and the same time, quality factors in the CODEX standard for dates
records appropriate to principles 1 through 6 13. In general, HACCP include the following points: (1) dates should possess the
aims to eliminate influences that result in food borne diseases in characteristic color and flavor for the variety, be of proper stage
humans from the production, handling, treatment, transportation of ripeness, and be free of live insects and insect eggs and mites;
and storage of foods. Therefore the aim of this study was (2) Moisture content of 26 to 30%, depending on the variety; (3)
application HACCP system during packaging steps of date fruit Minimum fruit size of 4.75 g (unpitted) or 4.0 g (pitted) ; (4) Absence
in one of date fruit packaging establishment in Qassim region. of defects, including blemishes, mechanical damage, unripe,
Hazard analysis of raw materials and during different production unpollinated, embedded dirt or sand, damaged by insects and/or
steps was established. A simple HACCP plan was planned, critical mites, souring, mold, and decay. Dates and their products should
control points of production were determined and critical limits, be free from objectionable matter and free from microorganisms
corrective actions and monitoring procedures for each critical that represent a hazard to human health 5.
control points were established, verification procedures were also
discussed. Hazard analysis of raw materials and during date fruits
packaging steps: Identification of different hazards (biological,
chemical and physical) is implemented for different raw materials
(raw date fruits and packaging materials) used in production

Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018 13

packaged date fruits and during various packaging steps of date notices, dates are fairly dry fruits, with water and sugar contents
fruits from receiving raw materials up to the end step of processing of 10-15% and 60-88% (on dry basis), respectively 25, hence they
as packaged date fruit product. The different possible biological, are generally regarded as stable to microbial spoilage. However,
chemical and physical hazards of raw date fruits and different some contaminants, especially osmotolerant yeasts and molds,
packaging steps are identified and listed in Table 1, at the same may survive for longer times or even grow on the fruits. Microbial
time, control measures of each identified hazard were determined. contaminants isolated from date fruits include yeasts, molds, lactic
As presented in Table 1 it could be noticed that, different acid bacteria and some potential pathogens like Staphylococcus
biological, chemical and physical hazards were analyzed during aureus, E. coli, and A. flavus 26. Moisture content is a critical
receiving raw date fruits. Hazards could be listed as insects, parameter responsible for the microbiological quality of the dates,
pathogenic bacteria, spore forming bacteria and yeast and mold, microbial counts were high at the first (kimri) and second (rutab)
(biological), in the same time, the most important microbiological stage of maturation, then decreased significantly at maturation
hazards in addition to insects were spore forming bacteria and stage, which had low water activity and high sugar content.
presence of yeasts and molds could result mycotoxins. Therefore, Therefore it appears that, presence of microflora in date fruits may
mycotoxins, pesticide residues, heavy metals and different be dependent on the variety and the maturation stage 27. Control
impurities and foreign materials were identified as chemical and measures could be used for controlling the aforementioned listed
physical hazards, respectively. Siddiq et al. 11 reported that dates hazards (Table 1) and certified suppliers of raw ingredients
could be contaminated with different hazards (biological, chemical complains with raw material specifications and good
and physical) both in the pre-harvest and postharvest stages. manufacturing practices (GMPs). So, the receipt of raw date fruits
The biological hazards cover a wide range of insects including should be in accordance with the standards and requirements of
flies and pests, microbiological hazards such as Gram negative the particular source of regulations and circulars issued by the
and positive bacteria (Salmonella, Shigella and E. coli) and Ministry of Municipal and Rural Affairs 28. At the same time,
Clostridium botulinum, Clostridum perfringens, Bacillus cereus microbiological, chemical and physical characteristics of raw date
and Staphylococcus aureus, respectively, viruses and parasites24. fruits should be under the upper limits given in guides of
Chemical hazards could include fungal toxins, carcinogenic agents microbiological specifications and criteria for foods and harmful
as pesticides and insecticide residues. Physical hazards include residues in food. Examples of hazards sources during processing
glass, metals, stones, wood chips and hard plastic chips and part/ date as water, worker health and hygiene, facilities and packaging
organs of birds and insects. In addition to the aforementioned utensils and processing steps were identified 9, 10. The different

Table 1. Hazard analysis of raw materials and different preparation steps of packaged date fruits.
Hazard
Preparation step Control measures
Biological Chemical Physical
Insects, pathogenic
Mycotoxins, Different Certified suppliers, complains with
Receiving raw date bacteria, spore
pesticides residues impurities and raw materials specifications and
fruit forming bacteria and
and heavy metals. foreign materials. good manufacturing practices.
yeast and mold.
Different Certified suppliers, complains with
Packaging materials Non. Chemical toxins. impurities and raw materials specifications and
foreign materials. good manufacturing practices.
Good manufacturing practices,
sanitation standard operating
Insects, pathogenic procedures and fumigation
Residues of
bacteria, spore conditions such as time,
Fumigation fumigation Non.
forming bacteria and temperature and concentration of
material.
yeast and mold. methyl bromide and final residues
of fumigation material in final
product.
Potable water should be used in
Different washing date fruits, good
Chemical toxins
Washing with water Pathogenic bacteria. impurities and manufacturing practices and
and heavy metals
foreign materials. sanitation standard operating
procedures.
Good manufacturing procedures,
Sorting date fruits Pathogenic bacteria. Non. Foreign materials. sanitation standard operating
procedures and personal hygiene.
Pathogenic bacteria, Maintains of drying conditions
Different
spore forming (e.g. drying temperature and
Drying Non impurities and
bacteria and yeast velocity of air) and good
foreign materials.
and mold. manufacturing practices.
Good manufacturing procedures,
Sorting date fruits Pathogenic bacteria. Non. Foreign materials. sanitation standard operating
procedures and personal hygiene.
Different Good manufacturing practices,
Date fruits
Non Non impurities and sanitation standard operating
packaging
foreign materials. procedures and metal detector.
Storage Non. Non. Non. Non.

14 Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018

control measures of these hazard sources could be listed as during storage of dates. Up to nine different chemicals have been
follows: 1) the quality of water in direct contact with edible portion used as fumigants, but currently, only chlorpyrifos-methyl (Reldan)
of produce should be of potable quality, in the same time, regularly and phosphine are considered safe for use in date preservation
test and maintain a record of water quality, 2) workers and other and food industries 29. According to Barreveld 25, the practical,
food handling employees should be trained in aspects of good average dose of effective fumigation of dates has been reported
hygienic practices, importance of sanitation, and proper hand as 15 g/m3 of storerooms for 12 h at 15°C. If the processing
washing technique, 3) the toilet and wash room facilities, temperature is lower, the amount of gas has to be increased (25 %
production, and other areas, should be provided with facilities for every 3°C drop) but can be reduced when time of treatment is
such as tissue paper, soaps, etc., and be properly cleaned on a increased. Using malathion and methyl bromide are common
regular basis, 4) maintain sanitary clean facility including buildings, among producers, but many stored-product insect species have
fixtures, other physical facilities, and equipment. developed resistance to malathion. Many of the chemical
In the same time, pest control should be established in the pesticides used to protect dates from insect activity are threatened
packaging processing line. Different date fruit packaging steps by environmental legislation. Methyl bromide depletes the ozone
are illustrated in Fig. 1 and the hazard analysis results of these layer and has been classified as a class I ozonedepleting substance
steps are tabulated in Table 1. The different control measures and is being phased out by 2015 worldwide 30.
could be used for prevent, eliminate and reduce each identified Washing raw date fruits is important processing step during
hazard during the packaging steps to an acceptable level. Different packaging date fruits since it is performed for removing different
packaging steps of date fruits are illustrated in Fig. 1 and the physical hazards could be contaminated date fruits during and
hazard analysis results of these steps are reported in Table 1. post harvesting process. Potable water (free of various biological,
Listed different control measures could be used to prevent, chemical and physical contaminants) should be used in washing
eliminate and reduce each identified hazard to an acceptable level. process, and GMPs and SSOPs could be used as control measures
Fumigation is an important preparation step in date fruits for this step. Homayouni et al. 31 reported that, because dates may
packaging for removal different insects contaminated raw date be contaminated by insects and their dead bodies and dust during
fruits. The control measures of this step are good manufacturing harvesting and handling, therefore they should be cleaned to
practices, (GMPs), sanitation standard operating procedures, raise their marketability. Fresh drinking water should be used in
(SSOPs) and fumigation conditions such as time, temperature and washing date fruits. For dates exposed to various types of
concentration of methyl bromide and final residues of fumigation contamination of physical, chemical or/and microbiological
material in final product. Insect infestation in store products may hazards, clean water must be used and care taken that all the fruit
be controlled effectively by fumigation. Over the past 100 years are washed. Washing and rinsing periods, chlorine concentrations,
fumigation has been the most effective method of pest control temperatures and pressures of washing and rinsing water should
be adequate to remove dirtiness and to decrease the microbial
Receiving raw date fruits load 32.
Sorting date fruits is the second processing step which could
be used in removing contaminated date and fruit unavailable for
Fumigation eating and processing dates. Date fruits sorting is done manually
as more factors can be controlled. In manual processing the color,
texture, size, moisture and blemishes are the main factors which
Washing with water are needed to be checked. The damaged and infested dates are
removed by workers while they are moving on the belt 25. Since
the sorting date fruits is done manually GMPs, SSOPs and
Sorting date fruits personal hygiene of workers in the processing line are the control
measures which should be established during the sorting step
(Table 1).
Moisture content of dates is an important quality parameter
Drying that contributes to the quality of dates. Hussein et al.33 classified
dates on the basis of moisture content as dry date with less than
20 per cent moisture that require high temperature and sun intensity
for maturity with about the same level of sucrose and reducing
Sorting dried date fruits sugars. Semi-dry dates were found to have moisture levels ranging
from 20-30 per cent with low sucrose content and soft dates with
more than 30 per cent moisture with low sucrose content and
must be eaten fresh. The most effective and common form of
Date fruits packaging
processing is the convective drying method, because of its ability
to reduce the moisture content in food and preserved well 34.
Therefore, drying date fruits is one of important step during
Cooling storage packaging process as it is applied especially for controlling
biological hazards which contaminate the date fruits pre and post
Figure 1. Flow diagram of dried date fruits packaging steps. harvest since the effect of drying process due to heat treatment
and reducing water activity of dried product. Heat treatment of

Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018 15

dates may have some beneficial effects on date fruit. The presence hazards, biological, chemical and physical, were identified so this
of insects on any stage lessens the quality of date; activity of step could be used as CCP for controlling the identified hazards.
enzymes and growth of microorganisms have the same effect, so The other identified CCPs during packaging date fruits were
the aim of applying this treatment is destroying insect life, reducing fumigation (biological hazards), washing date with water
the microbial count and decreasing enzyme activity 25. In the same (biological, chemical and physical hazards), drying (microbiological
time, Kader and Hussein 5 reported that, dry the dates to 20% hazards) and packaging (physical hazards) (Table 2). Inspection
moisture or lower greatly reduced incidence of molds and yeasts. and storage of fruits date (raw materials); sorting; cleaning;
Maintains of drying conditions (e.g. drying temperature and washing; drying; transporting to the packinghouse, and serving/
velocity of air) and good manufacturing practices are the control distributing the markets, are the critical control points in the
measures could be established during drying step (Table 1). After packaging lines 32.
drying process sorting dried date fruit is very important for
removing date with poor quality characteristics, since this step is Critical limits for each identified CCP: Critical limits of each
done manually GMPs, SSOPs and personal hygiene should be identified CCP during packaging date fruits were determined. The
established as control measures for this step. critical limits of receiving raw ingredients should be listed in
Packaging date fruit step is performed especially for preventing supplier guarantee specifications of each ingredients established
product from different hazards (biological, chemical and physical) by Ministry of Municipal and Rural Affairs 28. So levels of different
and enhancing different quality characteristics of product. In the hazards in raw ingredients should be under the maximum values
same time, as mentioned earlier and listed in Table 1 different listed in guides of microbiological specifications and criteria for
identified biological, chemical and physical (non metal) hazards foods and harmful residues in food (www.momra.gov.sa). At the
could contaminate date fruits as raw materials and during same time, microbiological, chemical and visual inspections of all
processing steps could be controlled by applauding different raw materials should be taken into consideration according to
control measures established at each processing step. About established HACCP plan. The critical limits of fumigation were
physical hazards (metal) it could be controlled during packaging conditions of fumigation such as time, temperature and
step since metal detector should be established at this step in concentration of methyl bromide and final residues of fumigation
addition to GMPs, and SSOPs (Table 1). According to Kader and material in final product. About washing step it’s critical limits
Hussein 5 GMPs and SSOPs should be established during were compliance with general recommendation of GMPs, SSOPs
processing date fruits in the following points: GMPs 1. Personnel and characteristics of water. Aran et al. 35 reported that, 50-125
hygiene to prevent the spread of illness, 2. Adequate buildings ppm active chlorine is adequate for eliminating the microbial risks
and facilities, 3. Sanitary food contact surfaces and 4. Process of the fruits and vegetables. For very dirty raw materials 1-5 ppm
control to prevent cross-contamination; SSOPs 1. Safety and purity active chlorine should be added to the final rinsing water. To
of the water used in all operations, 2. Cleanliness of utensils and avoid the contamination from water used for washing, water
equipment, 3. Prevention of cross-contamination, 4. Hand washing analysis (chemical and microbiological) should be performed by
and toilet facilities, 5. Protection of food from contaminants, 6. authorized laboratories periodically 32. The conditions of drying
Labeling and storage of toxic compounds, 7. Monitoring employee steps as temperature and time were established as critical limits
health and not allowing sick employees to touch the food and 8. for drying steps during. About the critical limits of packaging step
Pest control. (metal detector) the sensitivity of metal detector is the critical limit
of this CCP so dimensions of metal contaminants detected by
Critical control points during date fruits packaging steps: metal detector should be recorded as critical limits of this point.
Critical control points (CCPs) are processing step where control According to El-Tanboly et al.32, metal contamination of fruits
measures could be performed to prevent, eliminate and reduce during production occurs especially where there is no properly
any identified hazards (biological, chemical and physical) to an handled raw fruits during harvesting steps, therefore metal detector
acceptable level 16. A decision tree used for identified preparation should be applied during processing step of fruits.
step could be established as CCP during packaging date fruits
and the results are shown in Table 2. It could be noticed that, Monitoring procedures: Visual inspection of supplier guarantee
receiving raw date fruits and packaging materials is the first for raw date fruits and packaging materials in addition to
identified CCP, as aforementioned listed in Table 1, three types of inspection of raw date fruits during different packaging steps
Table 2. Critical Control Points during preparation steps of packaged date fruit samples.
Decision tree questions*
Preparation step CCP Hazard
Q1 Q2 Q3 Q4
Receiving raw date fruitand
Yes Yes - - CCP Biological, chemical and physical
packaging materials
Fumigation Yes Yes - - CCP Biological.
Washing with water Yes Yes - - CCP Biological, chemical and physical
Sorting date fruits Yes No No - - -
Drying  Yes Yes - - CCP Microbiological
Sorting date fruits Yes No No - - -
Date fruits packaging Yes Yes - - CCP Physical
Storage Yes No - - - -
*: NACMCF 13 Q1: Do preventative control measures exist ? Q2: Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable
level ? Q3: Could contamination with identified hazard(s) occur in excess of acceptable levels ? Q4: Will subsequent step(s) eliminate or reduce the hazard to an acceptable
level ?

16 Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018

could be established as monitoring procedures for CCPs of sanitary conditions of date fruit packaging line under investigation
receiving raw ingredients and cleaning grains, respectively. Visual in addition to the correcting of applied HACCP plan. According
inspection of date fruits during washing process is the monitoring to Nguz et al. 38, levels of E. coli are often used for monitoring the
procedure which could be used at the washing step. About sanitary conditions under which foods are processed. More than
fumigation and drying steps visual inspection of fumigated and 102 CFU/g coliform represents a potential risk to health, Health
dried date fruits in addition to conditions of fumigation (time, Laboratory Services 39, 40, counts of coliform at this level may also
temperature and dose of fumigated agent) and drying (time, indicate a significant failure of hygiene standards in the handling
temperature and moisture content of date) steps are the monitoring and/or storage of ready to eat foods like fresh fruits and dates36 .
procedures of fumigation and drying steps. Where the validity of According to Saudi standards for packaged dates, the maximum
metal detector (the ability of the metal detector in detection of counts for yeasts, moulds, and coliform should be 210 (2.32 log
metal contaminants) is checked it could be used as monitoring cfu/g) cfu/g, 310 (2.49 log cfu/g) cfu/g and 10 (1.00 log cfu/g) cfu/
procedure for packaging step of date fruits. g, respectively, but there are no limits for other microbial groups36.
Date fruits are also known to contain some antimicrobial
Corrective actions: Different corrective actions for each identified components. For example, some varieties contain up to 2.5%
CCP of date fruits packaging processing line were established. A tannins 41, which have been reported to cause growth inhibition
corrective action for the receiving raw date fruits and packaging to many species of fungi and bacteria 42. Hamad 26 noticed that,
materials rejected any doubtful ingredients as it not accompanied most microbial contaminants of dates die with time if the fruits are
by supplier guarantee. Where check and repair washing, packaged and stored at refrigeration temperature. According to
fumigation, drying and packaging (metal detector) conditions in the aforementioned results, it could be suggested that, HACCP
addition to reprocess date fruits to the aforementioned processing system applied in the packaged date fruits processing line under
steps if necessary were the corrective actions established for investigation was correctly planed and effectively applicable.
washing, fumigation, drying and packaging steps when monitoring
procedures of these CCPs indicated that, the critical limits of those Record keeping procedures: Record keeping documents for each
steps were exceeded. identified CCP during packaged date fruits are presented in Table
4. It could be observed that, keeping of supplier guarantee for raw
Verification procedures: About verification procedures it could date fruits and packaging materials and documents the inspection
be reported that, aforementioned monitoring procedures for each results of those were the record documents for receiving raw
identified CCP could be established for verifying applied HACCP ingredients. In the same time, visual and inspection reports of
plan during date fruits packaging process, as recommended by fumigation, washing, drying and packaged date fruit steps should
NACMCF 13, 16 . In the same time, microbiological analysis of be kept and established as documented of HACCP plan. Finally it
packaged date fruits as end product was the main verification could be reported that, Tables 1, 2 and 4 and Fig. 1 show formal
procedures of applied HACCP plan, whereas the microbiological documents that pulls together the key information of HACCP
analysis of food reflected the sanitary conditions of processing plan for date fruit packaging line, and contain details of all that is
line in addition to the safety of the product. The microbiological critical to product safety. An important role of HACCP system is
analysis of raw date fruits and packaged date fruits samples are to help the food processor applying HACCP during their
presented in Table 3. It could be noticed the effect of applying processing line through identification of key or critical control
HACCP plan during processing since the tested microbiological measures that prevent, eliminate or reduce different hazards
criteria (counts of total bacterial, yeasts and molds, coliform group (biological, chemical and physical) to acceptable level as
and S. aureus) of raw date fruits and packaged date fruit samples previously listed in Tables 1 and 2. A HACCP worksheet contained
decreased from 3.70, 2.85, 0.60 and 1.60 to 1.55, 0.48, < 1 and < 1 log the seven principles of HACCP system are presented in Table 4.
cfu/g, respectively. Low total bacterial count of packaged date
fruit samples indicates the positive effect of different processing Conclusions
steps in reducing the microbiological contamination of date fruits. Date fruits are consumed as traditional and ideal food in Saudi
The total viable counts are indices of the general microbiological Arabia. It provides a wide range of essential nutrients and potential
quality of food 31, elevated counts of mesophilic aerobic bacteria health benefits. Contamination date fruits with different hazards,
may be due to inadequate processing or post-processing biological, chemical and physical, in fruits is a matter of concern.
contamination such as poor dates handling or hygiene practices36. Hence methods that will control these hazards of fruits at harvest,
According to Saudi standards for microbiological criteria of post harvest and at storage conditions are required and should
foods37, the loads of yeasts in date fruits should not exceed 10 be made mandatory, one of this method is HACCP system. The
cfu/g in 3 out of 5 replicates of tested sample and that of moulds results of our study showed that HACCP system is needed in
not to exceed 102 cfu/g in 3 of 5 replicates of tested sample (SASO). order to improve the safety of packaged date fruits. HACCP system
In the same time, coliform group and S. aureus were not detected could evaluate the different sources of hazards during various
at detection limit < 101 cfu/g (Table 3), which indicated the high processing steps of packaged date fruits and established different

Table 3. Microbiological analysis of date fruits sample before and after drying.
Microbiological test log cfu/g
Date fruit samples
Total bacterial count Yeast and mold count Coliform group S. aureus
Raw date fruits 3.70 2.85 0.60 1.60
Packaged date fruits 1.55 0.48 <1 <1
<1: viable colony was not detected at detection limit < 101 cfu/g.

Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018 17

 Table 4. HACCP worksheet for preparing steps of packaged date fruit samples.
CCP Hazard Critical limits Monitoring Corrective actions Verification Record keeping
Visual Auditing of
inspection of supplier
Supplier guarantee
Receiving supplier guarantee and
Biological, and documents the
raw date fruit Supplier guarantee guarantee and Reject any Visual
chemical results of inspection
and specifications of characteristics doubtful inspection of
and raw date fruits and
packaging ingredients. of raw date ingredients. characteristics
physical packaging
materials fruits and raw date fruits
materials.
packaging and packaging
materials. materials.
Fumigation
Visual Check and repair
conditions such as Reports of
inspection of fumigation
time, temperature Test and visual fumigation process
fumigated date conditions and
and concentration of inspection of and visual
Fumigation Biological fruits and reprocess if
methyl bromide and fumigated date inspection of
recorded the necessary
final residues of fruits. fumigated date
fumigation (increase time of
fumigation material fruits.
conditions. fumigation).
in final product.
Compliance with
Biological, general Visual Check and repair Periodically
Washing with chemical recommendation of inspection washing process analysis of Reports of water
water and GMPs, SSOPs and during washing and rewashing water used in analysis.
physical characteristics of process. fruits if necessary. processing line.
water.
Checked the
Reports of checked
Checked Check and repair drying
Compliance with the drying
temperature and drying conditions conditions and
general conditions and
time of drying and reprocess if determined the
recommendation of measurements the
Drying Biological process and necessary moisture
GMPs, SSOPs. moisture content
moisture (increase time or content and
Temperature of and microbiological
content of dried temperature of microbiological
drying 70 OC. load of dried date
date fruits. drying). load of dried
fruits.
date fruits.
Check and repair Reports of checked
Checked the Checked the
Date fruits Sensitivity of metal metal detector and metal detector and
Physical validity of metal validity of metal
packaging detector reprocess the inspected of final
detector. detector.
product. date product.

control measures could be used for controlling these identified 4

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