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

packaging of date fruits

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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: mabdelrazik1969@yahoo.com

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
national heritage in many countries. It provides food, shelter, timber
products and all parts of the palm can be used. Because of these
qualities, and its tolerance to harsh environmental desert conditions,
areas under cultivation have increased tremendously in recent
years 1. Due to the high nutritional value, productivity and long
yield-life of date palm (100 years), it was referred to as the “tree of
life” in the Bible 2. The production of date in Saudi Arabia as the 3rd
world producer of date was 1,065,032 t in 2013 3 representing about
13.21% of the total world production of date fruits (~8.06 million
tons). Many of 1,500 varieties of date palm are cultivated in some
limited regions of the world. In Saudi Arabia, there are more than
400 date palm varieties, of which only about 40 varieties with an
economic value, spread in 7 Saudi provinces characterized by fitting
climate for the growth and fruiting of the date palm. Riyadh, Qassim,
eastern province, and Medina are the most famous production
areas in SA. Sukkary, Saquee, Ekhlass, Ajwa, Barhee, Anbara,
Safawi, Rothana, Rashodya, and Khedry are the most economic
well-known cultivars in SA 4. Although most of the dates produced
in the Kingdom are used directly for human consumption with
little or no further processing. However, the quantities of properly
processed dates are growing rapidly due to governmental support
and subsidies to date production and processing. Dates are
harvested and marketed generally at three stages of development:
mature firm (Bisir or Khalal), full ripe (Rutab) and dry (Tamar or
Tamr). In the same time, time of harvest is based on the date
fruit’s appearance and texture (related to moisture and sugar
content). Proper timing of harvest reduces incidence and severity
of cracking or splitting of dates, excessive dehydration, insect
infestation, and attack by microorganisms 5. However, a significant
portion of dates are wasted in date producing countries (e.g.
30% loss of total production) due to its inferior quality, damage,
and undersized fruit of unattractive appearance 6. During the last
30 years, significant ‘modernization’ changes have occurred in
date harvesting, packing, processing and marketing 7. In
conventional date processing, dry or soft dates are eaten as whole
fruit, seeded and stuffed, or chopped and used in a great variety
of ways: as ingredients in cereals, puddings, breads, cakes,
cookies, ice cream, and confectionaries. The pitting may be done
by crushing and sieving the fruit or, more sophisticatedly, by
piercing the seed out of the whole fruit. The calyces may also be
mechanically removed. Surplus dates are processed into cubes,
paste, spread, powder (date sugar), jam, jelly, juice, syrup, vinegar
or alcohol. Discolored and filtered date juice yields a clear invert
sugar solution 8. The different potential sources of contamination
date fruit during pre and post harvest were soil, irrigation water,
animal manure, inadequately composted manure, wild and
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,
unsanitary handling during sorting and packaging, equipment
used to soak, pack, or cut produce, ice for cooling produce, cooling
units, transport vehicles, improper storage temperature, improper
packaging, cross contamination in storage, display, and,
preparation, respectively 9, 10. Dates could be contaminated with
different hazards (biological, chemical and physical) both in the
pre-harvest and postharvest stages 11. Bihn and Reiners 12 reported
that proper food safety measures should be taken during date
harvesting and handling. During date fruits processing steps safe
and sanitary manufacturing and handling of food for human
consumption require adherence to current good manufacturing
practices (GMPs) and good hygienic practices (GHPs), which are
important foundations and prerequisites for process specific, food
safety control programs, such as hazard analysis and critical
control points (HACCP) 11. According to National Advisory
Committee on Microbiological Criteria for Foods 13, HACCP is a
management system in which food safety is addressed through
the analysis and control of biological, chemical and physical
hazards from raw material production, procurement and handling
to manufacturing, distribution and consumption of the finished
product. HACCP is a technique used to analyze potential hazards
in an operation, identifying where these may occur and how much
these are critical to consumer safety. It also establishes control
systems that focus on the prevention of such hazards rather than
relying on end-product testing 14. HACCP system has become
synonymous with food safety. It is a worldwide recognized
systematic and preventive approach that addresses biological,
chemical and physical hazards through anticipation and prevention
rather than through inspection and testing of end-product 15.
HACCP system is a systematic approach to the identification,
assessment of risk and control of the biological, chemical and
physical hazards associated with each part of the food system
from production to consumption, following the seven basic
principles, 1) Identification of hazards that may be present from
harvest through ultimate consumption and preventive measures
for controlling them, 2) Determination of Critical Control Points
(CCPs) required to control the identified hazards, 3) Establishment
of critical limits that must be met at each CCP, 4) Establish
appropriate monitoring procedures for each identified CCP, 5)
Establishment of corrective actions should be taken when CCPs
are not under control, 6) Establishment of procedures for
verification that HACCP system is working according to the plan
and 7) Documentation records concerning all procedures and
records appropriate to principles 1 through 6 13. In general, HACCP
aims to eliminate influences that result in food borne diseases in
humans from the production, handling, treatment, transportation
and storage of foods. Therefore 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 and during different production
steps was established. A simple HACCP plan was planned, critical
control points of production were determined and critical limits,
corrective actions and monitoring procedures for each critical
control points were established, verification procedures were also
discussed.
Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018
Materials and Methods
Date fruit packaging establishment: Application of HACCP
system was conducted at a date fruits packaging establishment in
Qassim region during the period of 2015.
Application HACCP system: According to NACMCF 13, 16,
HACCP system was implemented during different packaging steps
of date fruits based on the following seven principles: 1) Conduct
a hazard analyses; 2) Identify the critical control points (CCPs); 3)
Establish critical limits for preventive measures associated with
each identified CCP; 4) Establish CCP monitoring requirements;
5) Establish corrective actions should be taken when monitoring
procedures indicate there is a deviation from an established critical
limit; 6) Establish verification procedures and 7) Establish record-
keeping and documentation procedures. The results were
summarized with reference to CCPs and their monitoring on the
HACCP worksheet.
Microbiological analysis: Raw date fruit and packaged date
samples as end product were microbiologically analyzed. Different
date fruit samples (10 g from each) were aseptically taken,
homogenized in 90 ml of sterile diluent (0.1% peptone water) with
a Stomacher (Seward, Model 400, England) for 30 s, serial dilutions
were prepared in peptone water 17. Different date fruit samples
were analyzed for total aerobic bacterial count 18, yeast and mold19,
coliform group 20, Staphylococcus aureus counts 21. After
incubation, the colonies (30-300 colonies) developed on agar plates
were counted. Each value represents the mean of duplicate and
results were expressed as Log Colony Forming units per gram
(log CFU/g) 22.
Results and Discussion
Description of the product: Packaged date is a product made
from dates retains all the characteristics and free from damage,
spoilage, fermentation and packaged in food packaging allows
the consumer display and carry the required data according to the
specification food label 23. According to Kader and Hussein 5,
dates tend to be light brown in color, uniform in shape and long,
moderately sweet, slightly to moderately chewy, smooth texture
and mouth feel. Quality indices include fruit size, shape, color,
texture (chewiness), cleanliness, and freedom from defects (such
as sunburn, skin separation, insect damage, sugar migration to
fruit surface, and fermentation) and decay-causing pathogens. In
the same time, quality factors in the CODEX standard for dates
include the following points: (1) dates should possess the
characteristic color and flavor for the variety, be of proper stage
of ripeness, and be free of live insects and insect eggs and mites;
(2) Moisture content of 26 to 30%, depending on the variety; (3)
Minimum fruit size of 4.75 g (unpitted) or 4.0 g (pitted) ; (4) Absence
of defects, including blemishes, mechanical damage, unripe,
unpollinated, embedded dirt or sand, damaged by insects and/or
mites, souring, mold, and decay. Dates and their products should
be free from objectionable matter and free from microorganisms
that represent a hazard to human health 5.
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
13
packaged date fruits and during various packaging steps of date
fruits from receiving raw materials up to the end step of processing
as packaged date fruit product. The different possible biological,
chemical and physical hazards of raw date fruits and different
packaging steps are identified and listed in Table 1, at the same
time, control measures of each identified hazard were determined.
As presented in Table 1 it could be noticed that, different
biological, chemical and physical hazards were analyzed during
receiving raw date fruits. Hazards could be listed as insects,
pathogenic bacteria, spore forming bacteria and yeast and mold,
(biological), in the same time, the most important microbiological
hazards in addition to insects were spore forming bacteria and
presence of yeasts and molds could result mycotoxins. Therefore,
mycotoxins, pesticide residues, heavy metals and different
impurities and foreign materials were identified as chemical and
physical hazards, respectively. Siddiq et al. 11 reported that dates
could be contaminated with different hazards (biological, chemical
and physical) both in the pre-harvest and postharvest stages.
The biological hazards cover a wide range of insects including
flies and pests, microbiological hazards such as Gram negative
and positive bacteria (Salmonella, Shigella and E. coli) and
Clostridium botulinum, Clostridum perfringens, Bacillus cereus
and Staphylococcus aureus, respectively, viruses and parasites24.
Chemical hazards could include fungal toxins, carcinogenic agents
as pesticides and insecticide residues. Physical hazards include
glass, metals, stones, wood chips and hard plastic chips and part/
organs of birds and insects. In addition to the aforementioned
notices, dates are fairly dry fruits, with water and sugar contents
of 10-15% and 60-88% (on dry basis), respectively 25, hence they
are generally regarded as stable to microbial spoilage. However,
some contaminants, especially osmotolerant yeasts and molds,
may survive for longer times or even grow on the fruits. Microbial
contaminants isolated from date fruits include yeasts, molds, lactic
acid bacteria and some potential pathogens like Staphylococcus
aureus, E. coli, and A. flavus 26. Moisture content is a critical
parameter responsible for the microbiological quality of the dates,
microbial counts were high at the first (kimri) and second (rutab)
stage of maturation, then decreased significantly at maturation
stage, which had low water activity and high sugar content.
Therefore it appears that, presence of microflora in date fruits may
be dependent on the variety and the maturation stage 27. Control
measures could be used for controlling the aforementioned listed
hazards (Table 1) and certified suppliers of raw ingredients
complains with raw material specifications and good
manufacturing practices (GMPs). So, the receipt of raw date fruits
should be in accordance with the standards and requirements of
the particular source of regulations and circulars issued by the
Ministry of Municipal and Rural Affairs 28. At the same time,
microbiological, chemical and physical characteristics of raw date
fruits should be under the upper limits given in guides of
microbiological specifications and criteria for foods and harmful
residues in food. Examples of hazards sources during processing
date as water, worker health and hygiene, facilities and packaging
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
follows: 1) the quality of water in direct contact with edible portion
of produce should be of potable quality, in the same time, regularly
test and maintain a record of water quality, 2) workers and other
food handling employees should be trained in aspects of good
hygienic practices, importance of sanitation, and proper hand
washing technique, 3) the toilet and wash room facilities,
production, and other areas, should be provided with facilities
such as tissue paper, soaps, etc., and be properly cleaned on a
regular basis, 4) maintain sanitary clean facility including buildings,
fixtures, other physical facilities, and equipment.
In the same time, pest control should be established in the
packaging processing line. Different date fruit packaging steps
are illustrated in Fig. 1 and the hazard analysis results of these
steps are tabulated in Table 1. The different control measures
could be used for prevent, eliminate and reduce each identified
hazard during the packaging steps to an acceptable level. Different
packaging steps of date fruits are illustrated in Fig. 1 and the
hazard analysis results of these steps are reported in Table 1.
Listed different control measures could be used to prevent,
eliminate and reduce each identified hazard to an acceptable level.
Fumigation is an important preparation step in date fruits
packaging for removal different insects contaminated raw date
fruits. The control measures of this step are good manufacturing
practices, (GMPs), sanitation standard operating procedures,
(SSOPs) and fumigation conditions such as time, temperature and
concentration of methyl bromide and final residues of fumigation
material in final product. Insect infestation in store products may
be controlled effectively by fumigation. Over the past 100 years
fumigation has been the most effective method of pest control
Receiving raw date fruits
Fumigation
Washing with water
Sorting date fruits
Drying
Sorting dried date fruits
Date fruits packaging
Cooling storage
Figure 1. Flow diagram of dried date fruits packaging steps.
Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018
during storage of dates. Up to nine different chemicals have been
used as fumigants, but currently, only chlorpyrifos-methyl (Reldan)
and phosphine are considered safe for use in date preservation
and food industries 29. According to Barreveld 25, the practical,
average dose of effective fumigation of dates has been reported
as 15 g/m3 of storerooms for 12 h at 15°C. If the processing
temperature is lower, the amount of gas has to be increased (25 %
for every 3°C drop) but can be reduced when time of treatment is
increased. Using malathion and methyl bromide are common
among producers, but many stored-product insect species have
developed resistance to malathion. Many of the chemical
pesticides used to protect dates from insect activity are threatened
by environmental legislation. Methyl bromide depletes the ozone
layer and has been classified as a class I ozonedepleting substance
and is being phased out by 2015 worldwide 30.
Washing raw date fruits is important processing step during
packaging date fruits since it is performed for removing different
physical hazards could be contaminated date fruits during and
post harvesting process. Potable water (free of various biological,
chemical and physical contaminants) should be used in washing
process, and GMPs and SSOPs could be used as control measures
for this step. Homayouni et al. 31 reported that, because dates may
be contaminated by insects and their dead bodies and dust during
harvesting and handling, therefore they should be cleaned to
raise their marketability. Fresh drinking water should be used in
washing date fruits. For dates exposed to various types of
contamination of physical, chemical or/and microbiological
hazards, clean water must be used and care taken that all the fruit
are washed. Washing and rinsing periods, chlorine concentrations,
temperatures and pressures of washing and rinsing water should
be adequate to remove dirtiness and to decrease the microbial
load 32.
Sorting date fruits is the second processing step which could
be used in removing contaminated date and fruit unavailable for
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
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
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
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
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
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
packaging process as it is applied especially for controlling
biological hazards which contaminate the date fruits pre and post
harvest since the effect of drying process due to heat treatment
and reducing water activity of dried product. Heat treatment of
15
dates may have some beneficial effects on date fruit. The presence
of insects on any stage lessens the quality of date; activity of
enzymes and growth of microorganisms have the same effect, so
the aim of applying this treatment is destroying insect life, reducing
the microbial count and decreasing enzyme activity 25. In the same
time, Kader and Hussein 5 reported that, dry the dates to 20%
moisture or lower greatly reduced incidence of molds and yeasts.
Maintains of drying conditions (e.g. drying temperature and
velocity of air) and good manufacturing practices are the control
measures could be established during drying step (Table 1). After
drying process sorting dried date fruit is very important for
removing date with poor quality characteristics, since this step is
done manually GMPs, SSOPs and personal hygiene should be
established as control measures for this step.
Packaging date fruit step is performed especially for preventing
product from different hazards (biological, chemical and physical)
and enhancing different quality characteristics of product. In the
same time, as mentioned earlier and listed in Table 1 different
identified biological, chemical and physical (non metal) hazards
could contaminate date fruits as raw materials and during
processing steps could be controlled by applauding different
control measures established at each processing step. About
physical hazards (metal) it could be controlled during packaging
step since metal detector should be established at this step in
addition to GMPs, and SSOPs (Table 1). According to Kader and
Hussein 5 GMPs and SSOPs should be established during
processing date fruits in the following points: GMPs 1. Personnel
hygiene to prevent the spread of illness, 2. Adequate buildings
and facilities, 3. Sanitary food contact surfaces and 4. Process
control to prevent cross-contamination; SSOPs 1. Safety and purity
of the water used in all operations, 2. Cleanliness of utensils and
equipment, 3. Prevention of cross-contamination, 4. Hand washing
and toilet facilities, 5. Protection of food from contaminants, 6.
Labeling and storage of toxic compounds, 7. Monitoring employee
health and not allowing sick employees to touch the food and 8.
Pest control.
Critical control points during date fruits packaging steps:
Critical control points (CCPs) are processing step where control
measures could be performed to prevent, eliminate and reduce
any identified hazards (biological, chemical and physical) to an
acceptable level 16. A decision tree used for identified preparation
step could be established as CCP during packaging date fruits
and the results are shown in Table 2. It could be noticed that,
receiving raw date fruits and packaging materials is the first
identified CCP, as aforementioned listed in Table 1, three types of
Table 2. Critical Control Points during preparation steps of packaged date fruit samples.
Decision tree questions*
Preparation step
Q1 Q2 Q3
Receiving raw date fruitand
Yes Yes
packaging materials
Fumigation Yes Yes
Washing with water Yes Yes
Sorting date fruits Yes No
Drying  Yes Yes
Sorting date fruits Yes No
Date fruits packaging Yes Yes
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
hazards, biological, chemical and physical, were identified so this
step could be used as CCP for controlling the identified hazards.
The other identified CCPs during packaging date fruits were
fumigation (biological hazards), washing date with water
(biological, chemical and physical hazards), drying (microbiological
hazards) and packaging (physical hazards) (Table 2). Inspection
and storage of fruits date (raw materials); sorting; cleaning;
washing; drying; transporting to the packinghouse, and serving/
distributing the markets, are the critical control points in the
packaging lines 32.
Critical limits for each identified CCP: Critical limits of each
identified CCP during packaging date fruits were determined. The
critical limits of receiving raw ingredients should be listed in
supplier guarantee specifications of each ingredients established
by Ministry of Municipal and Rural Affairs 28. So levels of different
hazards in raw ingredients should be under the maximum values
listed in guides of microbiological specifications and criteria for
foods and harmful residues in food (www.momra.gov.sa). At the
same time, microbiological, chemical and visual inspections of all
raw materials should be taken into consideration according to
established HACCP plan. The critical limits of fumigation were
conditions of fumigation such as time, temperature and
concentration of methyl bromide and final residues of fumigation
material in final product. About washing step it’s critical limits
were compliance with general recommendation of GMPs, SSOPs
and characteristics of water. Aran et al. 35 reported that, 50-125
ppm active chlorine is adequate for eliminating the microbial risks
of the fruits and vegetables. For very dirty raw materials 1-5 ppm
active chlorine should be added to the final rinsing water. To
avoid the contamination from water used for washing, water
analysis (chemical and microbiological) should be performed by
authorized laboratories periodically 32. The conditions of drying
steps as temperature and time were established as critical limits
for drying steps during. About the critical limits of packaging step
(metal detector) the sensitivity of metal detector is the critical limit
of this CCP so dimensions of metal contaminants detected by
metal detector should be recorded as critical limits of this point.
According to El-Tanboly et al.32, metal contamination of fruits
during production occurs especially where there is no properly
handled raw fruits during harvesting steps, therefore metal detector
should be applied during processing step of fruits.
Monitoring procedures: Visual inspection of supplier guarantee
for raw date fruits and packaging materials in addition to
inspection of raw date fruits during different packaging steps
CCP Hazard
Q4
- - CCP Biological, chemical and physical
- - CCP Biological.
- - CCP Biological, chemical and physical
No - - -
- - CCP Microbiological
No - - -
- - CCP Physical
- - - -
Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018
could be established as monitoring procedures for CCPs of
receiving raw ingredients and cleaning grains, respectively. Visual
inspection of date fruits during washing process is the monitoring
procedure which could be used at the washing step. About
fumigation and drying steps visual inspection of fumigated and
dried date fruits in addition to conditions of fumigation (time,
temperature and dose of fumigated agent) and drying (time,
temperature and moisture content of date) steps are the monitoring
procedures of fumigation and drying steps. Where the validity of
metal detector (the ability of the metal detector in detection of
metal contaminants) is checked it could be used as monitoring
procedure for packaging step of date fruits.
Corrective actions: Different corrective actions for each identified
CCP of date fruits packaging processing line were established. A
corrective action for the receiving raw date fruits and packaging
materials rejected any doubtful ingredients as it not accompanied
by supplier guarantee. Where check and repair washing,
fumigation, drying and packaging (metal detector) conditions in
addition to reprocess date fruits to the aforementioned processing
steps if necessary were the corrective actions established for
washing, fumigation, drying and packaging steps when monitoring
procedures of these CCPs indicated that, the critical limits of those
steps were exceeded.
Verification procedures: About verification procedures it could
be reported that, aforementioned monitoring procedures for each
identified CCP could be established for verifying applied HACCP
plan during date fruits packaging process, as recommended by
NACMCF 13, 16 . In the same time, microbiological analysis of
packaged date fruits as end product was the main verification
procedures of applied HACCP plan, whereas the microbiological
analysis of food reflected the sanitary conditions of processing
line in addition to the safety of the product. The microbiological
analysis of raw date fruits and packaged date fruits samples are
presented in Table 3. It could be noticed the effect of applying
HACCP plan during processing since the tested microbiological
criteria (counts of total bacterial, yeasts and molds, coliform group
and S. aureus) of raw date fruits and packaged date fruit samples
decreased from 3.70, 2.85, 0.60 and 1.60 to 1.55, 0.48, < 1 and < 1 log
cfu/g, respectively. Low total bacterial count of packaged date
fruit samples indicates the positive effect of different processing
steps in reducing the microbiological contamination of date fruits.
The total viable counts are indices of the general microbiological
quality of food 31, elevated counts of mesophilic aerobic bacteria
may be due to inadequate processing or post-processing
contamination such as poor dates handling or hygiene practices36.
According to Saudi standards for microbiological criteria of
foods37, the loads of yeasts in date fruits should not exceed 10
cfu/g in 3 out of 5 replicates of tested sample and that of moulds
not to exceed 102 cfu/g in 3 of 5 replicates of tested sample (SASO).
In the same time, coliform group and S. aureus were not detected
at detection limit < 101 cfu/g (Table 3), which indicated the high
Table 3. Microbiological analysis of date fruits sample before and after drying.
Date fruit samples
Total bacterial count
Raw date fruits 3.70
Packaged date fruits 1.55
<1: viable colony was not detected at detection limit < 101 cfu/g.
Journal of Food, Agriculture & Environment, Vol.16 (1), January 2018
sanitary conditions of date fruit packaging line under investigation
in addition to the correcting of applied HACCP plan. According
to Nguz et al. 38, levels of E. coli are often used for monitoring the
sanitary conditions under which foods are processed. More than
102 CFU/g coliform represents a potential risk to health, Health
Laboratory Services 39, 40, counts of coliform at this level may also
indicate a significant failure of hygiene standards in the handling
and/or storage of ready to eat foods like fresh fruits and dates36 .
According to Saudi standards for packaged dates, the maximum
counts for yeasts, moulds, and coliform should be 210 (2.32 log
cfu/g) cfu/g, 310 (2.49 log cfu/g) cfu/g and 10 (1.00 log cfu/g) cfu/
g, respectively, but there are no limits for other microbial groups36.
Date fruits are also known to contain some antimicrobial
components. For example, some varieties contain up to 2.5%
tannins 41, which have been reported to cause growth inhibition
to many species of fungi and bacteria 42. Hamad 26 noticed that,
most microbial contaminants of dates die with time if the fruits are
packaged and stored at refrigeration temperature. According to
the aforementioned results, it could be suggested that, HACCP
system applied in the packaged date fruits processing line under
investigation was correctly planed and effectively applicable.
Record keeping procedures: Record keeping documents for each
identified CCP during packaged date fruits are presented in Table
4. It could be observed that, keeping of supplier guarantee for raw
date fruits and packaging materials and documents the inspection
results of those were the record documents for receiving raw
ingredients. In the same time, visual and inspection reports of
fumigation, washing, drying and packaged date fruit steps should
be kept and established as documented of HACCP plan. Finally it
could be reported that, Tables 1, 2 and 4 and Fig. 1 show formal
documents that pulls together the key information of HACCP
plan for date fruit packaging line, and contain details of all that is
critical to product safety. An important role of HACCP system is
to help the food processor applying HACCP during their
processing line through identification of key or critical control
measures that prevent, eliminate or reduce different hazards
(biological, chemical and physical) to acceptable level as
previously listed in Tables 1 and 2. A HACCP worksheet contained
the seven principles of HACCP system are presented in Table 4.
Conclusions
Date fruits are consumed as traditional and ideal food in Saudi
Arabia. It provides a wide range of essential nutrients and potential
health benefits. Contamination date fruits with different hazards,
biological, chemical and physical, in fruits is a matter of concern.
Hence methods that will control these hazards of fruits at harvest,
post harvest and at storage conditions are required and should
be made mandatory, one of this method is HACCP system. The
results of our study showed that HACCP system is needed in
order to improve the safety of packaged date fruits. HACCP system
could evaluate the different sources of hazards during various
processing steps of packaged date fruits and established different
Microbiological test log cfu/g
Yeast and mold count Coliform group S. aureus
2.85 0.60 1.60
0.48 <1 <1
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

hazards. Identified CCPs during different processing steps of
packaging date fruits and establishment their critical limits,
monitoring procedures, corrective actions, verification procedures
and record keeping makes the application of HACCP system one
of the safety tools to emphasize the safety of packaged date fruits.
AcknowledgEments
The authors acknowledge the financial support from Saleh Kamel
Chair for date palm research (SKCDR) for funding the project
titled “Application of Hazard Analysis Critical Control Points
“HACCP” System during Preparation and Packaging of Dates in
one of Factories in Qassim Region.” 2014.
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