1. HACCP for Fruit Processing
Case study: Canned Pineapple sliced in
syrup
By
Ms.Atcharaporn Khoomtong st113172
FEBT

2. 12 Steps of HACCP
 Assemble HACCP Team
 Describe Product
 Identify the intended use
 Construct flow diagram
 On-site confirmation of flow diagram
 Conduct a hazard analysis.
 Identify critical control points.
 Establish critical limits for each critical control point.
 Establish critical control point monitoring requirements.
 Establish corrective actions.
 Establish record keeping procedures.
 Establish procedures for verifying the HACCP system is
working as intended.
2

3. Assemble HACCP team
HACCP Team
Leader
HACCP
Team
3

4. Establish HACCP Team
Name Position/Department Experience
Mr. ABM Production Manager B.Sc Food Technology
(HACCP Team leader) GMP,HACCP
Miss FEBT Quality Assurance B.Sc Food Science
Manager GMP,HACCP
Mrs.SET Assistant Manager of B.Sc Food Science
Research Development GMP,HACCP
Mr.SERD Engineering Supervisor B.Sc Food Technology
GMP,HACCP
Mrs.SET Purchasing Manager Bachelor degree
Marketing
GMP,HACCP
4

5. Product Description and Intended Use
Product name Canned pineapple in syrup
Important product characteristic Sliced pineapple ,added syrup Brix
of product 14-18 ,
(aw, pH, etc.) Commercial sterilize, pH not more
than 4.2,No pathogenic Bacteria,
The color of the product shall be
normal for the varietal type
How is it to be used Ready to eat
Packaging The product is packed in tin can*
size A2(20 oz) , end coated with
lacquer place in corrugated carton,
sealed with PP tape and strapped
with plastic strapped.
Shelf life 3 years from production date in
original pack at mentioned storage
condition.
Storage * mean"Tin" cans are made of tinplate (tin-coated room
Note Store in dry condition at
5
steel). temperature 25- 30 C
In some locations, cans made of aluminum are called

6. Product Description and Intended
Use
Where will it be sold foreign market
Labeling instructions name or trademark identifying a
product , manufacturer, lot,
manufacture date,
expiry date, ingredient, Drained
Weight in grams, Net Weight
Target group of customers Food industry and General consumer.
Intended use Food industry and General consumer.
Distribution Control Keep the product in dry place during
distribution, storage and handling.
6
Con’

7. Plant Layout
7

8. Raw Material and Ingredient
Raw appearanc storage package size
material/ e
Ingredients
Pineapple Fresh, whol Room temp. - -
e Not more than 2
days
Sugar Crystals,wh Dry@Room PE bag 50
ite temp. Kgs
2 years
Citric acid Crystals,wh Dry@Room PE bag 50
ite temp. Kgs
2 years
8

9. Hazard occurence in process step /
Environment of Production
Biological Chemical Physical
Pathogenic Bacteria From Raw material - Wood
: Bacillus cereus - Herbicide - Metal
: Salmonella Spp. - Heavy metal - Plastic
: E.coli - Nitrate - Sand
: Coliform bacteria -From Equipment - Jewelry
: Staphylococcus -Lubricant - Glass
aureus -From Tin cans
: Clostridium botulinum -Tin
: Clostridium -Lacquer
Perfringens -Rusty
: Flat Sour group - From Sanitizing
: Aciduric spoilage Chemical
group :Detergent
:Chlorine
Yeast & Mold : Sodium hydroxide
: Nitric acid
9

10. Flow diagram
CCP
1
10

11. CCP Flow diagram
2
CCP
3
CCP
4
CCP
5
CCP6
,
CCP7
Con
’ 11

12. 12
Decision
tree

13. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
1 BIO.
Receiving Salmonella spp., Approve supplier list ;Raw
Pineapple Material Specification &
E. coli, Clostridium
Record
Perfringens
Staphylococcus
aureus, Exist:
from rotten fruit,
Fertilizer Y N Y Y N
(plantation)
Truck inspection & Record
Pathogenic
bacteria &
Yeast &Mold
Contamination:
From trucks
Con CHEM.
’ Herbicide
Contamination:
Approve supplier list
(GAP), Fertilizer &
13

14. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
Hazards
1 CHEM. CON’
and Control Fertilizer & Chemical Control
Process
Receiving Nitrate Y N Y Y N
possibl measur Record Nitrate Inspection Q3
Pineapple Contamination:
Q1 Q2 Q4
step
e es
From plantation
causes
Oil & Lubricant Raw Material Specification,
Y N N - N
Contamination: Record Oil & Lubricant
From trucks Contamination
PHYS.
Wood, Sand Raw Material
Y N N - N
Contamination: Specification, Record
From Supplier Foreign Matter
Con
’ 14

15. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
2 Sorting BIO.
Pathogenic bacteria Cleaning Program & Record Y N Y Y N
&
Yeast &Mold
Contamination:
From Equipment
CHEM.
Lubricant Preventive Maintenance,
Contamination: Check Lubricant
From machine Contamination
Y N N - N
Sanitizing chemical Cleaning Program &
Contamination: Record, Chemical
From cleaning Residual
PHYS.
No perceived - - - Con
- - -
hazard
’ 15

16. ’ HACCP Analysis 16
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
3 BIO.
Washing E. coli, Coliform Water Treatment Control & Y N Y Y N
(Residual bacteria Record
Cl2 20-40 Contamination:
ppm.) From Water
Y N Y Y N
Pathogenic Change water (over flow or
bacteria GROWTH drain every hour)
:From dirty water
collect
CHEM.
High chlorine Water Treatment Control Y N N - N
Contamination: & Record
From Water
treatment
Cleaning Program Y N N - N
Sanitizing chemical &Record,
Contamination: Chemical Residual
From cleaning

17. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
4 BIO.
Grading Pathogenic Cleaning Program & Record, Y N Y Y N
Sanitation Inspection Record
bacteria &
Yeast &Mold
Contamination:
From Equipment
(Grader)
CHEM.
Lubricant Preventive Maintenance, Y N N - N
Contamination: Check Lubricant
From machine Contamination
PHYS.
No perceived - - - - - -
hazard Con
’ 17

18. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
5 Peeling BIO.
Pathogenic Cleaning Program & Y N Y Y N
Sanitation Inspection Record
bacteria &
Swab Test Program &
Yeast &Mold Record
Contamination:
From Equipment
(GINAGA)
CHEM.
Lubricant Preventive Maintenance, Y N N - N
Contamination: Check Lubricant
From machine Contamination
PHYS.
Metal fragments Preventive Maintenance, Y N Y Y N
Contamination: :
From Equipment
Record Con
(GINAGA) ’ 18

19. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
6 BIO.
Trimming Pathogenic Cleaning Program & Y N Y Y N
Sanitation Inspection Record
bacteria &
Swab Test Program &
Yeast &Mold Record
Contamination:
From Equipment
(TRIMMER)
Y N Y Y N
E. coli, Coliform Personal Hygiene & Record,
bacteria,Staphyloc Swab Test Program &
Record
occus aureus
Contamination:
From Workers
CHEM.
Sanitizing Cleaning Program & Y N N - N
chemical Record, Chemical
Contamination: Residual
From cleaning 19

20. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
6 PHYS.
Trimming Metal fragments Preventive Maintenance, Y N Y Y N
CON’ Contamination from
machine
(TRIMMER)
Personal Hygiene &
Record,
Y N N - N
Jewelry
Contamination:
From Workers Y N N - N
Glass control
Glass
Contamination:
From Light bulbs
Con
20 ’

21. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
7 Slicing BIO.
(SLICER) Pathogenic Cleaning Program & Y N Y Y N
bacteria & Sanitation Inspection
Yeast &Mold Record
Contamination: Swab Test Program &
From Equipment Record
(SLICER)
Y N Y Y N
E. coli, Coliform
bacteria,Staphyloc Personal Hygiene &
occus aureus Record,
Contamination: Swab Test Program &
From Workers Record
CHEM.
Sanitizing Cleaning Program & Y N N - N
chemical Record, Chemical
Contamination: Residual
21 From cleaning

22. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
7 Slicing CHEM.
(SLICER) Lubricant Preventive Maintenance, Y N N - N
CON’ Check Lubricant
Contamination:
Contamination
From machine
PHYS.
Metal fragments Preventive Maintenance, Y N Y Y N
Contamination
from machine
(Knife)
Personal Hygiene & Y N N - N
Jewelry Record,
Contamination:
From Workers
Con
22
’

23. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
8 Filling BIO.
Pathogenic Cleaning Program & Y N Y Y N
into
bacteria & Sanitation Inspection
cans Record
Yeast &Mold
Contamination: Swab Test Program &
From Equipment Record
(BELT
CONVEYER /
FILLER) Y N Y Y N
E. coli, Coliform Personal Hygiene &
bacteria,Staphyloc Record,
occus aureus Swab Test Program &
Contamination: Record
From Workers
CHEM.
Sanitizing Cleaning Program & Y N N - N
chemical Record, Chemical 23
Contamination: Residual

24. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
8 Filling PHYS.
into cans Jewelry Personal Hygiene & Y N N - N
CON’ Contamination: Record,
From Workers
Glass
Glass control
Y N N - N
Contamination:
From Light bulbs
Con
24 ’

25. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
9 BIO.
Receiving Bacillus spp. & Approve supplier list ; Y N Y Y N
Tin Cans MOLD EXIST Empty Can Inspection &
Record
Bacillus spp. & Y Y - - CCP
MOLD, E. coli, Empty Can Inspection 1
Coliform (Tear down & Visual
Staphylococcus Seam)
aureus
Recontaminatio
n
From Double
seam defect
(supplier)
CHEM.
Con Oil & Lubricant Approve supplier list ,
Y N N - N
’ Contamination:
From machine
Oil & Lubricant
Contaminate Inspection
25

26. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
9 PHYS.
Receiving Metal fragments Foreign Matter Y N N - N
Tin Cans Contamination: Contamination Inspection
CON’
From TIN Plate
Con
26 ’

27. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
10 BIO.
Washing Pest Pest Control & Record Y N Y Y N
Contamination:
Can storage
E. coli, Coliform Water Treatment Control & Y N Y Y N
Contamination Record
From Water
CHEM.
Rusty can Water Treatment Control Y N N - N
Contamination & Record
High Chlorine
Concentration
Con PHYS.
No perceived - - - - - -27
’ hazard

28. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
11 Water BIO.
E. coli, Coliform Water Treatment Control & Y N Y Y N
Record
Contamination
From Water
CHEM.
High Chlorine Water Treatment Control Y N N - N
Concentration: & Record
From Over f
eeded Cl2 water
PHYS.
No perceived - - - - - -
hazard
Con
’ 28

29. HACCP Analysis
Hazards and
Process
possible Control measures Q1 Q2 Q3 Q4 Y/N
step
causes
12 Added BIO.
Syrup Clostridium Packing Media Control (pH) & Y Y - - CCP
(Packing Record 2
media) botulinum
GROWTH
From : High pH
Cleaning Program & Y N Y Y
Pathogenic Sanitation Inspection N
bacteria Record
Yeast &Mold Swab Test Program &
Contamination: Record
From Equipment
CHEM.
Sanitizing Cleaning Program & Y N N - N
chemical Record, Chemical
Contamination: Residual
From cleaning
29
PHYS.

30. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
13 BIO.
Exhaustin Bacillus cereus, Initial Temperature Y Y - - CCP3
g
Bacillus coagurans Control & Record
SURVIVAL Flat
sour group, Aciduric
Spoilage group
From Low initial
temperature
CHEM.
Sanitizing chemical Cleaning Program &
Y N N - N
Contamination: Record, Chemical
From cleaning Residual
PHYS.
No perceived - - - - - -
hazard
Con
’ 30

31. HACCP Analysis
Proces Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
s step possible causes
14 BIO.
Seaming E. coli, Coliform Tare down & down visual Y Y - - CCP4
bacteria, seam inspection & record
Staphylococcus
aureus
Recontamination
From Double seam
defect
CHEM.
Sanitizing chemical Cleaning Program & Y N N - N
Contamination: Record
From cleaning
Oil & Lubricant Y N N - N
Contamination: Preventive Maintenance,
From machine( Check Lubricant
SEAMER ) Contamination Con
PHYS.
’ 31

32. HACCP Analysis
Proces Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
s step possible causes
15 BIO.
Cooking Bacillus cereus, Cooking water temp.& Y Y - - CCP5
Bacillus coagurans cooking time
Flat sour group,
Aciduric Spoilage
group SURVIVAL
From Inadequate
temperature & Time
cooking
CHEM.
No perceived -
- - - - -
hazard
PHYS.
No perceived - - - - Con
- -
hazard
’ 32

33. HACCP Analysis
Proces Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
s step possible causes
16 BIO.
Cooling E. coli, Coliform Residual chlorine control Y N Y N CCP6
bacteria, in cooling water (Not less
Recontamination than 0.2 ppm) & record
From Cooling water
Center Can Temperature Y N Y N CCP7
Bacillus cereus, After Cooling control &
Bacillus coagurans Record
Flat sour group,
Aciduric Spoilage
group SURVIVAL
From High CCT.
After cooling
CHEM.
No perceived - - - - - -
hazard
Con
PHYS. ’ 33
No perceived - - - - - -

34. HACCP Analysis
Proces Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
s step possible causes
17 BIO.
Storage No perceived - - - - - -
hazard
CHEM.
High TIN content Tin Content Y N N - N
not more than 200 Specification & Record
ppm Check before loading
Shelf life not more than
3 years.
PHYS.
No perceived - - - - - -
hazard
Con
’ 34

35. HACCP Analysis
Proces Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
s step possible causes
18 BIO.
Labeling Pathogenic bacteria Label inspection& record Y N N - N
Growth and labeling & casing
:From shelf life inspection
product more than
shelf show in label
CHEM.
High TIN content labeling & casing Y N N - N
not more than 200 inspection
ppm
PHYS.
No perceived - - - - - -
hazard
35

36. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
19 BIO.
Receiving No perceived - - - - - -
Citric hazard
acid
CHEM.
Impurity Approve supplier list ,
(Heavy metal) Analysis heavy metal
Y N N - N
Contamination from supplier, COA
(Certificate of authentic)
PHYS.
Wood, Sand Citric Acid Inspection
Y N N - N
Contamination: (Foreign Matter)& Record
From Supplier
36

37. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
20 BIO.
Unloading Pathogenic Cleaning Program & Y N Y Y N
bacteria &Yeast Sanitation Inspection
&Mold Record
Contamination: Swab Test Program &
From Equipment Record
E. coli, Coliform Y N Y Y N
bacteria,Staphyloc
Personal Hygiene &
occus aureus
Record,
Contamination:
Swab Test Program &
From Workers
Record
CHEM.
Sanitizing chemical Cleaning Program & Y N N - N
Contamination: Record, Chemical
From cleaning Residual
37

38. HACCP Analysis
Hazards and
Process
possible Control measures Q1 Q2 Q3 Q4 Y/N
step
causes
20 PHYS.
Unloading Jewelry Personal Hygiene & Y N N - N
CON’ Contamination: Record,
From Workers
Plastic
Preventive Maintenance,
Y N N - N
Contamination:
From Citric acid Strainer
bags
Con
38 ’

39. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
21 BIO.
Receiving No perceived - - - - - -
Sugar hazard
CHEM.
Impurity (Heavy Approve supplier list ,
metal) Analysis heavy metal
Contamination from supplier, Y N N - N
COA(Certificate of
authentic)
PHYS.
Wood, Sand Citric Acid Inspection
Y N N - N
Contamination: (Foreign Matter)&
From Supplier Record
39

40. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
22 BIO.
Unloading Pathogenic Cleaning Program & Y N Y Y N
bacteria &Yeast Sanitation Inspection
&Mold Record
Contamination: Swab Test Program &
From Equipment Record
E. coli, Coliform Y N Y Y N
bacteria,Staphyloc
Personal Hygiene &
occus aureus
Record,
Contamination:
Swab Test Program &
From Workers
Record
CHEM.
Sanitizing chemical Cleaning Program & Y N N - N
Contamination: Record, Chemical
From cleaning Residual
40

41. HACCP Analysis
Hazards and
Process
possible Control measures Q1 Q2 Q3 Q4 Y/N
step
causes
22 PHYS.
Unloading Jewelry Personal Hygiene & Y N N - N
CON’ Contamination: Record,
From Workers
Plastic Y N N - N
Contamination: Preventive Maintenance,
From Sugar bags Strainer
Con
41 ’

42. HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
23 BIO.
Mixing& Clostridium Packing Media Control Y N Y Y N
Heating botulinum (pH) & Record
GROWTH
Contamination:
From HIGH pH
Cleaning Program &
Pathogenic Sanitation Inspection Y N Y Y N
bacteria &Yeast Record
&Mold Swab Test Program &
Contamination: Record
From Equipment
CHEM.
Sanitizing chemical Cleaning Program, Y N N - N
Contamination: Check Chemical
From cleaning Residual
42

43. HACCP Analysis
Hazards and
Process
possible Control measures Q1 Q2 Q3 Q4 Y/N
step
causes
23 Mixing& PHYS.
Heating Plastic Preventive Strainer & Y N N - N
CON’ Contamination: Check Strainer
From Sugar and
Citric acid bags
Con
43 ’

44. HACCP Analysis
Hazards and
Process
possible Control measures Q1 Q2 Q3 Q4 Y/N
step
causes
24 BIO.
Filtering Pathogenic Cleaning Program & Y N Y Y N
bacteria Sanitation Inspection
Yeast &Mold Record
Contamination: Swab Test Program &
From Equipment Record
CHEM.
Sanitizing Cleaning Program & Y N N - N
chemical Record, Chemical
Contamination: Residual
From cleaning
PHYS.
Metal fragments Preventive Strainer & Y N N - N
Contamination: Check Strainer
From strainer
44

45. HACCP Analysis
Hazards and
Process
possible Control measures Q1 Q2 Q3 Q4 Y/N
step
causes
25 BIO.
Syrup Pathogenic Cleaning Program & Y N Y Y N
storage bacteria &Yeast Sanitation Inspection
&Mold Record
Contamination: Swab Test Program &
From Equipment Record
Pathogenic Y N Y Y N
bacteria &Yeast
Delay time control
&Mold
(not more than 8 hrs)
Contamination:
From Delay time
CHEM.
Sanitizing Cleaning Program & Y N N - N
chemical Record, Chemical
Contamination: Residual
45 From cleaning
PHYS.

46. HACCP Plan
CCP1: Step 9 Receiving Tin Cans
Process Hazard Critical Control Monitoring Corrective/
step limit measures method Preventive
Action
Receiving BIO: Not found Empty can WHAT: DURING
Tin Cans Bacillus Critical&maj (Visual Critical&majo PROCESS
spp. & or seam r LINE: Reject
MOLD, E. Defect inspection Defect seam WHO:
coli, seam ) QA .
Coliform (Visual HOW : Supervisor
Staphylococ seam) Visual
cus aureus external
Recontami seam FINISHED
nation inspection PRODUCT
From PRODUCT:
Double WHEN: Hold
seam defect every lot (Sorting
(supplier) 100%)
Con WHERE:
Incoming WHO:
’ area QA .
46

47. HACCP Plan
CCP 2: Step 12 Added Syrup (Packing media)
Process Hazard Critical Control Monitoring Corrective/
step limit measures method Preventive
Action
Added BIO: pH not more pH Meter WHAT: pH DURING
Clostridium than 4.2 (Check pH PROCESS
Syrup
(Packing botulinum Eqilibrium HOW :Check LINE: Adjust pH
pH Eqilibrium WHO: operator
media) growth product)
product
From: High FINISHED
pH WHEN: First PRODUCT
time,every PRODUCT: Hold
code,every (Incubation 14
hour Days)
WHERE: WHO:
Packing QA . Supervisor
media
inspection
area
Con
WHO:
’ QA .
47

48. HACCP Plan
CCP3: Step 13 Exhausting
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Exhausting BIO: Can Check WHAT: initial FIRST
Bacillus size<A10 initial temperature OPERATION
cereus, not less temperatu LINE: until
HOW :Check
Bacillus than 60 ˚C re before reach temp
initial
required and
coagurans seaming temperature
recheck
SURVIVAL Note before
WHO:
Flat sour (A2 =20 oz.) seaming
production line
group, WHEN: First DURING
Aciduric time,every PROCESS
Spoilage code,every LINE: stop
group 30 Mins process until
From Low WHERE: reach temp
initial Packing required and
temperature media stop cooking
inspection time
area FINISHED
Con WHO:
PRODUCT
’
PRODUCT: Hold
QA . 48
(Incubation 14
Inspector

49. HACCP Plan
CCP4: Step 14 Seaming
Process Hazard Critical Control Monitoring Corrective/
step limit measures method Preventive
Action
Seaming BIO. Not found Empty can WHAT: DURING
E. coli, Critical&major (Visual Critical&major PROCESS
Coliform Defect seam seam Defect seam LINE:
bacteria, (Visual seam) inspection) stor&seamer
Staphylococc HOW : adjust
us aureus Visual WHO:Operator/
Recontamin external Mechanic
ation seam
From Double inspection FINISHED
seam defect PRODUCT
WHEN: PRODUCT:
Every 30 Hold (Sorting
mins 100%)
Operating
seamer for WHO:
visual check QA . Supervisor
Con WHERE:
Seamer area
’ WHO:
49

50. CCP5: Step 15 Cooking
HACCP Plan
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Cooking BIO: Temp not less Temperatur WHAT: DURING
Bacillus than 97˚C e recorder Cooking PROCESS
cereus, A2 >20 min (Check water LINE: stop
Bacillus temperature temperature process until
coagurans Commercial (MIG)and reach temp
Flat sour Sterilization Cooking time required and
group, ) HOW :Check
stop cooking
Aciduric temperature time
Spoilage Check time Commercial WHO: operator/
group control Sterilization QA . Supervisor
SURVIVAL
From WHEN: FINISHED
Inadequate every 30 PRODUCT
temperature Mins PRODUCT:
& Time (T)(productn Hold
cooking line) /every 1 (Incubation 14
hour(T) Days)
(QA line)
Con WHERE: WHO:
’ Cooking area QA . Supervisor
50
WHO:

51. HACCP Plan
CCP6: Step 16 Cooling
Process Hazard Critical Control Monitoring Corrective/
step limit measures method Preventive
Action
Cooling BIO. Residual Chlorine WHAT: DURING
E. coli, Chlorine not test Residual PROCESS
Coliform less than 0.2 kit(LOVIBON) Chlorine in LINE:
bacteria, ppm cooling water Adjust Residual
Recontamin Chlorine until
ation HOW :Check required
From Cooling Residual (minimum
water Chlorine 0.2ppm)
WHO: operator
WHEN: every
2 hours by FINISHED
cooker PRODUCT
PRODUCT:
WHERE: Hold
Cooker area (Incubation 14
Days)
Con WHO:
QA . WHO:
’ Inspector
&productn
51
QA . Supervisor

52. HACCP Plan
CCP7: Step 16 Cooling
Process Hazard Critical Control Monitoring Corrective/
step limit measures method Preventive
Action
Cooling BIO: CCT not Center WHAT: DURING
Bacillus more can CCT after PROCESS
cereus, than45˚C temperatu cooling LINE:
Bacillus re Increasing
coagurans inspection HOW flow rate of
Flat sour after :Check cooling water
group, cooling CCT after WHO:
Aciduric (CCT) cooling operator
Spoilage
group WHEN: FINISHED
SURVIVAL every 4 PRODUCT
From High hours by PRODUCT:
CCT. cooker Hold
After (Incubation 14
Con cooling WHERE: Days)
Cooker
’ area WHO:
52

53. Verification Plan
Calibrate seam micrometer Every 6 months
Calibrate pH Meter Everyday before operation
Calibrate Thermometer Every 3 months
Calibrate Timer Every month
Refresh Training operator @ CCP Every year
point
External lab for inspection finish Every year
product
Internal audit GMP/HACCP Every 6 months
External lab for inspection WATER Every year
Verified HACCP Documents Every year or Anytime that
(From step 1 – step 12) production line/Ingredient was
changed)
53

54. Thank you for your
attention ka/krub
54