Preparation step | Hazard | Control measures | ||
Biological | Chemical | Physical | ||
Receiving of wheat, barley and millet grains and yoghurt and salt. | Pathogenic bacteria, spore forming bacteria and yeast and mold. | Mycotoxins, pesticides residues and heavy metals. | Different impurities and foreign materials. | Certified suppliers, complains with raw materials specifications and good manufacturing practices. |
Cleaning of grains. | Non | Non | Different impurities and foreign materials. | Maintains of sieves, sanitation standard operating procedures and good manufacturing practices. |
Blanching of wheat and barley grains. | Non | Non | Non | Non |
Steam boiled of millet grains. | ||||
Remove of starch from grains. | ||||
Drying of cereal grains. | Pathogenic bacteria spore forming bacteria and yeast and mold. | Non | Different impurities and foreign materials. | Maintains of drying conditions (e.g. drying temperature and velocity of air) and good manufacturing practices. |
Cracked and dehulling of dried grains. | Non | Non | Different impurities and foreign materials. | Maintains of sieves and good manufacturing practices. |
Mixing of burghol with yoghurt and salt. | Pathogenic bacteria, spore forming bacteria and yeast and mold. | Non | Foreign materials. | Sanitation standard operating procedures, good manufacturing practices, acidity of yoghurt and concentration of salt. |
Incubation of the mixture. | Pathogenic bacteria, spore forming bacteria and yeast and mold. | Non | Non | Sanitation standard operating procedures, good manufacturing practices, acidity, pH and concentration of salt in the mixing. |
Mixing the mixture with rest of yoghurt. | Pathogenic bacteria, spore forming bacteria and yeast and mold. | Non | Foreign materials. | Sanitation standard operating procedures, good manufacturing practices, acidity, pH and concentration of salt in the mixing. |
Kishk formed and dried. | Pathogenic bacteria, spore forming bacteria and yeast and mold. | Non | Foreign materials. | Sanitation standard operating procedures, good manufacturing practices, acidity, pH, concentration of salt and water activity of Kishk. |
Kishk packaging and stored. | Non | Non | Non | Non |