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