الفهرس 
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Abstract
The present study was carried out at potato chips plant provided from a manufacture at Central Delta area, Egypt. Two processing and two packaging lines were experimentally investigated. (Processing line) was designed to prepare and processing potato, (packaging line) for packaging potato chips based on potato processing line. In order to ensure the company elevates commitment to safety of its product to the highest level, controlling the microbiological, chemical, physical hazards through the implementing of food safety management system (FSMS), ISO22000. The adoption of a (FSMS) is a strategic decision for an organization that can help to improve its overall performance in food safety. (FSMS) Utilizes ISO 22000 scheme to communicate relevant food safety hazards and critical control points in a food chain. Utilizes HACCP to identify, prevent, and control food safety hazards. General implementation of the food safety system will involve Food safety policies, procedures, work instructions & records of compliance. The keys to successful food safety system: • The company must understand: its context, determine external and internal issues “legal, technological, competitive, market, cultural, social and economic environments, food fraud, food defense and intentional contamination. Understanding the needs and expectations of interested parties” that are relevant to its purpose and that affect its ability to achieve the intended results of its FSMS. • Management commitment: food safety policy and the objectives of the FSMS are established; ensure that the resources needed for the FSMS are available & promoting continual improvement.Planning: actions to address risks and opportunities, objectives of the food safety management system and planning to achieve them also planning of changes. • Training and awareness: Each functional department shall identify training needs and provide training for all employees to ensure that they have the appropriate level of education, experience and training necessary to effectively perform the required activities. • Implement HACCP Plan: by using 12-step logic sequence includes the 5 Preliminary Steps and the 7 Principles of HACCP • Assessment of potential hazards: Identify the potential hazards associated with food production at all stages, from primary production, processing, manufacture and distribution until the point of consumption. • Identification of control measures: prerequisite programs (PRP), Operational prerequisite programs (OPRP), critical control points (CCP). • Plan revisions, validation, auditing, verification & corrective action. • Food safety is non-negotiable, food safety must be responsibility of all departments associate with process manufacturing to be successful, should not be a one-man job, also HACCP system should not be paperwork system, should not be a one-time exercise, should not be a fixed system or system for authority and does not work without proper understanding of the process.