For produced Herbs (Thyme), pickles such as pickled olives and cucumber, Halva, Tahini,

Jams such as strawberries jams, syrups and the production process is (Receiving, Sorting,
Screening, sesame soaking, sesame roasting, final screening after roasting, grinding, temporary
Storing, packing and closing), for Halva (Receiving, mixing, cooking, Kneading and packing) and
for powder Juice (Receiving, Mixing, packing), for Pickled vegetables included receiving,
fermentation,
Filling, closing and pastralization for jams receiving, sorting, mixing, cocking, filling, closing and
pastralization and for herbs receiving, screening, packing.
All CCP points and OPRP points has been defined based on the HACCP studies and risk
assessment as the following
There are three control measures were identified for Tahini which are Sesame soaking time,
sesame roasting temperature, metal detection and Tahini filling temperature.
There is one control measure was identified for Halva which is cooking temperature
There is one control measure was identified for powder Juice metal detection.
There is one control measure was identified for herbs metal detection
There is three control measure were identified for pickled vegetables PH, closing and
Pasteurization
There is three control measure were identified for jams cocking, closing and Pasteurization
There is two control measures for syrups such as closing and pasteurization
The mentioned above control measures found monitored according to the HACCP studies which
recent reviewed on 1/1/2016.
Also checked control measures are including PRPs and CCPs points, refer to risk assessment
for Tahini there 2 CCP (Filling temperature and metal detection) for and 1 CCP point for Halva
(cooking temperature) and 1 CCP point for Powder Juice ( metal detection) and for herbs 1 CCP
point metal detector, for pickled vegetables 2 CCP points closing and Pasteurization and for jam
2 CCP points for syrups closing and pasteurization.