University of Khartoum

Assessment of Good Manufacturing Practices (Gmp) In Sudanese Dairy Industry

Assessment of Good Manufacturing Practices (Gmp) In Sudanese Dairy Industry

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Title: Assessment of Good Manufacturing Practices (Gmp) In Sudanese Dairy Industry
Author: Humidan, Almugtaba Ahmed brima
Abstract: This study was designed to assess the good manufacturing practices (GMP) as a prerequisite programme and Hazard Analysis Critical Control Point (HACCP) implemented and maintained in the dairy industries in three selected Sudanese States of Khartoum, White Nile and North Kordofan. The study depended on a questionnaire as a tool for collection of primary and secondary information for prerequisite programme of the HACCP system. The results showed that 36% of these dairy plants were in excellent situation with respect to the inside and outside factories and facilities of processing plant such as rooms, walls, windows, drains, lighting, ventilation, chilling, freezing facilities and equipment and machinery design, while the remaining plants (~64%) were in critical situation. For the facilities of processing plant such as the water and hygiene of changing rooms, toilets and hand-washing, almost 43% of these factories meet excellent standards. With respect to the operation condition, the results showed that 36% of these plants were in excellent condition concerning safety of water, cleanliness of contact surfaces, maintenance of facilities for personal hygiene, recalls and traceability, transport and storage, while the remaining plants were at risk. On the other hand, 43% of these plants can be regarded as excellent with respect to operation condition such as the training of staff, labeling, safe storage and use of toxic chemicals. For the operation conditions such as the pest control, protection of food from adulterants and waste management, most of these plants (88%) were in critical situation. For the implementation of HACCP requirements only, 36% of these plants do have process control documents, responsibilities for product safety, product information, intended use of product, flow diagrams of product, preventive measures and limits and tolerances for critical points. The results also revealed that, more than 79% of these plants did not implement HACCP principles such as monitoring the critical process parameters, conduct corrective action, have HACCP system documented, and appoint HACCP team for implementing HACCP system. Moreover, in all dairy plants investigated, the quality assurance team did not use HACCP decision tree or make an assessment of all potential risk for every process step and conduct verification procedures. The study recommended that the prerequisite programme is a good starting point for companies which wish to start quality assurance system, but still have a long way to go towards implementation of HACCP system.
URI: http://khartoumspace.uofk.edu/handle/123456789/11930
Date: 2015-06-14


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