الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
n this study, the HACCP system will apple in the processing of some fruits juices and concentrated tomato, physical, chemical, microbiological, pesticides residues and heavy metals qualities during production of a tomato paste (36-38%), guava puree, tomato paste in jars (28-30%) and guava nectar production lines in UCI Company, it was studied using the HACCP method. Which is including concentrate line during stages (ripe tomato, washing, sorting, crushing, refining, concentrating, sterilization and aseptic filling) and glass filling line during stages (mixing, heating, filling, capping and pasteurizing), its preservation in good conditions. Samples generated during some steps described previously were analyzed by determining physical, chemical and microbiological characteristics. Samples