CCP | Hazard | Critical limits | Monitoring | Corrective actions | Verification | Record keeping |
Receiving wheat, barley and millet grains and cow or goat yoghurt and salt. | Biological, chemical and physical | Supplier guarantees specifications of ingredients. | Visual inspection of supplier guarantee and sensory characteristics of each ingredient. | Reject any doubtful ingredients. | Auditing of supplier guarantee and visual inspection of characteristics for each ingredients. | Supplier guarantee |
Cleaning of grains. | Physical | Sieved grains should not contain physical hazards. | Visual inspection of cleaned grains. | Grains should be re-sieved if any physical contaminants are seen visually. | Test and visual inspection of sieves. | Reports of visual inspection of cleaned grains and testing of sieves. |
Incubation of mixture. | Biological | Compliance with general recommendation of good manufacturing practices. Temperature of incubation 40˚C ± 2˚C for 24 hrs. | Checked of temperature and time of inculpation and pH of cereals/yoghurt mixture. | Check and repair incubation conditions and reprocess if necessary (increase time of incubation). | Checked the incubation conditions and the final pH of cereals/yoghurt mixture. | Reports of checked temperature and time of inculpation and pH of cereals/yoghurt mixture. |
Kishk formed and dried. | Biological | Compliance with general recommendation of good manufacturing practices. Temperature of drying 50˚C ± 2˚C for 24 hrs. | Checked temperature and time of drying process and pH, acidity and water activity of Kishk. | Check and repair drying conditions and reprocess if necessary (increase time or temperature of drying). | Checked the drying conditions and testing the pH, water activity, acidity and microbiological load of Kishk. | Reports of checked the drying conditions and testing the pH, water activity, acidity and microbiological load of Kishk. |