Abstract

In this research, according to the Codex protocol for the application of HACCP principles, flow diagram of juiceprocessing was studied. The microbiological quality of samples before and after implementation of the HACCP system in ajuice industry was used as indicator of food safety. The incidences of Escherichia coli, Staphylococcus aureus andLactobacillus ssp. were determined. Results of implementation of the HACCP system showed a lower incidence of studiedmicroorganisms. Finally, based on these results, a model for safety management system in juice industries was exhibited.