A hazard analysis and critical control point (HACCP) plan was implemented in a spice store located in northern Lebanon in the city of Zgharta, from receiving raw materials until packaging the finished product. To the best of our knowledge, this is the first study to apply and evaluate a HACCP system for spices and herbs in a retail store in Lebanon. For the successful implementation of the HACCP plan, prerequisite programs (PRPs) were applied and maintained. The development of a flow diagram describing the process in the spice store was facilitated at each stage of the process. Based on a critical control point (CCP) decision tree, two CCPs were identified as the storage of raw materials after receiving from the supplier and storage of ready‐made spices before packaging for sale (temperature T 10%), and 8% (cloves and curry powder) tested positive for aflatoxin B1. All samples were safe for Bacillus cereus and Salmonella . Microbial contamination, moisture, and aflatoxin levels remained the same upon purchase and after 3 months of storage at the store. These suggest that raw materials when received from the supplier do not comply with safety standards. However, corrective actions have been implemented with a focus on supplier management, whereas more control measures at the receiving step should be strengthened. The HACCP plan was effectively implemented and validated, highlighting the importance of controlling various parameters such as temperature and humidity, regular review, and timely updating to maintain its efficiency.
Mouawad et al. (Thu,) studied this question.