This document provides the Hazard Analysis Critical Control Point (HACCP) plan for La Dolce Vita Preserves. It includes flowcharts and procedures for 10 products: strawberry jam, apricot jam, brown sugar apple sauce, smoked ketchup, caramel sauce, chai sugar, vanilla sugar, orange/cranberry marmalade, and duck fat. For each product, the document lists ingredients and measures, preparation, cooking, and packing, cooling and storing procedures. Critical control points are identified for ensuring food safety during production.

1. 0
Hazard Analysis Critical Control Point Plan for
La Dolce Vita Preserves, Algonquin College
Brenda Kubanowski
May 18, 2012

2. 1
Table of Contents
Flowcharts ................................................................................................................................................... 2
Packing, Cooling and Storing (All Products)....................................................................................... 3
Strawberry Jam ..................................................................................................................................... 4
Apricot Jam........................................................................................................................................... 5
Brown Sugar Apple Sauce.................................................................................................................... 6
Smoked Ketchup................................................................................................................................... 7
Caramel Sauce ...................................................................................................................................... 8
Chai Sugar............................................................................................................................................. 9
Vanilla Sugar ...................................................................................................................................... 10
Orange/Cranberry Marmalade ............................................................................................................ 11
Duck Fat.............................................................................................................................................. 12
Recipes with Critical Control Points....................................................................................................... 13
Steam Cabinet - Packing, Cooling and Storing Procedures for All Recipes...................................... 14
Tilt Fryer - Packing, Cooling and Storing Procedures for All Recipes .............................................. 15
Strawberry Jam ................................................................................................................................... 16
Apricot Jam......................................................................................................................................... 17
Brown Sugar Apple Sauce.................................................................................................................. 18
Smoked Ketchup................................................................................................................................. 19
Caramel Sauce .................................................................................................................................... 20
Chai Sugar........................................................................................................................................... 21
Vanilla Sugar ...................................................................................................................................... 22
Orange/Cranberry Marmalade ............................................................................................................ 23
Duck Fat.............................................................................................................................................. 24
Monitoring and Record Keeping............................................................................................................. 25
Preparation of Jars, Lids and Utensils Checklist................................................................................. 26
Production Procedures Checklist........................................................................................................ 27

3. 2
Flowcharts

4. 3
Packing, Cooling and Storing Flowchart
(All Products)
Preparing Equipment
Steam Cabinet or Tilt Fryer
Packing
Sealing
Steam Cabinet or Tilt Fryer
Labelling
Storing
CCP - Place clean and sanitized jars, new lids,
funnel and jugs in steam cabinet for at least 10
minutes.
CCP - Put on a new pair of latex gloves and remove jars and equipment.
CCP - Ladle hot product into jars leaving at least 1 cm headspace.
Place lids on jars and screw on until fingertip tight.
CCP – Ensure that lids have sealed (depressed) and discard any jars that have not sealed.
CCP - Label with product name, company name, best before date (see individual recipes and
flowcharts), ingredient list, nutrition information, storage instructions (see below) and (except
for flavoured sugars) instructions for refrigeration after opening.
CCP - Cool upright, undisturbed for 24 hours. Store at 21°C in a dark place with a relative
humidity of 50-60%.
CCP - Return to steam cabinet for at least 5
minutes.
CCP - Return to tilt fryer for at
least 10 minutes.
Critical Control Point (CCP) - Turn on
steam cabinet and set to 10 PSI.
CCP - Fill tilt fryer with water to 60 litre
mark and set to 205°C (400°F). Wait for
water to come to 100°C.
CCP - Place clean and sanitized jars, new
lids, funnel and jugs in tilt fryer for at least
20 minutes.

5. 4
Strawberry Jam Flowchart
Lemons IQF Strawberries or Fresh Strawberries Sugar
Storing
Preparing
Cooking
Packing, Cooling and Storing
Receiving
Store in
refrigerator.
Store in
freezer.
Store in dry
storage.
Rinse lemons.
Defrost
strawberries in
colander over
drip pan in
refrigerator 2
days in advance.
Discard
juice.
Put in tall saucepot and lightly mash.
Bring to full rolling boil (100°C) and continue boiling for 10 minutes only.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
Juice and
discard
seeds and
rind.
Store in
refrigerator.
Rinse and
remove leaves.

6. 5
Apricot Jam Flowchart
Lemons Dried Apricots White Sugar
Storing
Preparing
Cooking
Packing, Cooling and Storing
Receiving
Store in
refrigerator.
Store in dry
storage.
Store in dry
storage.
Rinse lemons.
Soak dried
apricots in water
and lemon juice
for 12-18 hours
before use under
refrigeration.
Discard water and mince in buffalo
chopper.
Add to stainless steel pot with 2 L of water.
Simmer for 90 minutes. Do not overcook.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
Juice and
discard
seeds and
rind.
Warm sugar over low heat.

7. 6
Brown Sugar Apple Sauce Flowchart
Lemons Apples Apple Cider Vanilla Cinnamon Nutmeg Brown Sugar White Sugar
Storing
Preparing
Cooking
Packing, Cooling and Storing
Receiving
Store in
refrigerator.
Store in dry storage.
Rinse
and
core
apples.
Simmer for 25 minutes.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
Pass through food mill using large die/sieve.
Add vanilla, cinnamon, nutmeg, lemon juice,
white and brown sugars to apple purée.
Rinse
lemons;
juice and
discard
seeds and
rind.
Put apple cider and
cored apples into a
stainless steel pot.
Simmer for 40 minutes only.

8. 7
Smoked Ketchup Flowchart
Onions Garlic Tomatoes Olive Oil Canned Tomatoes Cider Vinegar Brown Sugar Rice Wine Vinegar Molasses
Storing
Preparing
Cooking
Packing, Cooling and Storing
Receiving
Store in
refrigerator.
Store in dry storage.
Smoke with wood for 30 minutes.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
In stainless steel pot, add smoked tomatoes, garlic and onions. Then add olive oil, canned
tomatoes, brown sugar, cider vinegar, rice wine vinegar and molasses.
Rinse, peel and chop tomatoes, garlic and onions.
Heat slowly and cook for 120 minutes.

9. 8
Caramel Sauce Flowchart
Pasteurized Unsalted Butter Pasteurized 35% Cream White Sugar
Storing
Cooking
Packing, Cooling and Storing
Receiving
Store in refrigerator. Store in dry storage.
In stainless steel pot, add sugar and heat slowly to caramelize.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
Slowly add cream and stir carefully for 20 minutes.
Strain and add cold butter.

10. 9
Chai Sugar Flowchart
Cinnamon Green Cardamom Pod Cloves Ground Ginger Vanilla Bean White Sugar
Storing
Preparing
Packing, Cooling and Storing
Receiving
Store in dry storage.
In Robocoupe, add
sugar and blend
until it is a fine
powder (10x, like
fruit sugar); empty
and put aside.
CCP – Follow HACCP procedures for packing, cooling and storing. Include instructions to
use within six months from date of production.
In Robocoupe, add whole cinnamon, green cardamom pod, cloves, ground ginger, vanilla
bean; add sugar and blend for 10 minutes.

11. 10
Vanilla Sugar Flowchart
Vanilla Bean White Sugar
Storing
Preparing
Packing, Cooling and Storing
Receiving
Store in dry storage.
In Robocoupe, add sugar and blend
until it is a fine powder (10x, like
fruit sugar).
CCP – Follow HACCP procedures for packing, cooling and storing. Include instructions to
use within six months from date of production.
Add vanilla bean and blend for 10 minutes.

12. 11
Orange/Cranberry Marmalade Flowchart
Lemons Oranges Dried Cranberries Ground Cloves White Sugar
Storing
Preparing
Cooking
Packing, Cooling and Storing
Receiving
Store in refrigerator. Store in dry storage.
Rinse, slice
and seed
oranges and
lemons.
Soak dried
cranberries in
water for 12-18
hours before use
under
refrigeration;
drain and discard
water.
Simmer sliced oranges
and lemons for 2 hours in
stainless steel pot; strain
and cool.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
Warm sugar over low heat.
Add warmed sugar, oranges, lemons, cranberries, cloves and 2 liters of water to stainless
steel pot; simmer for 90 minutes.

13. 12
Duck Fat Flowchart
Duck Fat Garlic Nutmeg Dried Sage
Storing
Preparing
Cooking
Packing, Cooling and Storing
Receiving
Store in refrigerator. Store in dry storage.
Peel, rinse and
chop garlic.
Melt duck
fat.
CCP – Without cooling product, follow HACCP procedures for packing, cooling and storing.
Include instructions to use within six months from date of production, refrigerate after opening
and use within 7 days.
Add garlic, nutmeg and sage.
Heat until garlic starts to turn colour (roast); let warm for 2 hours.
Strain.

14. 13
Recipes with Critical Control Points

15. 14
Steam Cabinet - Packing, Cooling and Storing Procedures for All
Recipes
PREPARING EQUIPMENT
CCP 1. Turn on steam cabinet and set to 10 PSI.
CCP 2. Place clean and sanitized jars, new lids, funnel and jugs in steam cabinet for at
least 10 minutes.
PACKING
CCP 3. Put on a new pair of latex gloves and remove jars and equipment.
CCP 4. Ladle hot product into jars leaving at least 1 cm headspace.
5. Place lids on jars and screw on until fingertip tight.
SEALING
CCP 6. Return to steam cabinet for at least 5 minutes.
CCP 7. Ensure that lids have sealed (depressed) and discard any jars that have not
sealed.
LABELLING
CCP 8. Label with product name, company name, best before date (see individual recipes
and flow charts), ingredient list, nutrition information, storage instructions (see below) and
(except for flavoured sugars) instructions for refrigeration after opening.
STORING
CCP 9. Cool upright, undisturbed for 24 hours. Store at 21°C in a dark place at 50-60%
relative humidity.
SANITATION INSTRUCTIONS: Ensure all equipment has been calibrated. Wash hands
before handling food, after handling raw foods and after any interruption that may contaminate
hands. Wear new gloves for packing procedures. Use only new lids. Wash, rinse and sanitize
equipment and utensils before and after use.

16. 15
Tilt Fryer - Packing, Cooling and Storing Procedures for All
Recipes
PREPARING EQUIPMENT
CCP 1. Fill tilt fryer with water to 60 litre mark and set to 205°C (400°F). Wait for
water to come to 100°C.
CCP 2. Place clean and sanitized jars, new lids, funnel and jugs in tilt fryer for at least 20
minutes.
PACKING
CCP 3. Put on a new pair of latex gloves and remove jars and equipment.
CCP 4. Ladle hot product into jars leaving at least 1 cm headspace.
5. Place lids on jars and screw on until fingertip tight.
SEALING
CCP 6. Return to tilt fryer for at least 10 minutes.
CCP 7. Ensure that lids have sealed (depressed) and discard any jars that have not
sealed.
LABELLING
CCP 8. Label with product name, company name, best before date (see individual recipes
and flow charts), ingredient list, nutrition information, storage instructions (see below) and
(except for flavoured sugars) instructions for refrigeration after opening.
STORING
CCP 9. Cool upright, undisturbed for 24 hours. Store at 21°C in a dark place at 50-60%
relative humidity.
SANITATION INSTRUCTIONS: Ensure all equipment has been calibrated. Wash hands
before handling food, after handling raw foods and after any interruption that may contaminate
hands. Wear new gloves for packing procedures. Use new lids only. Wash, rinse and sanitize
equipment and utensils before and after use.

17. 16
Strawberry Jam
Ingredients Weights and Measures
Strawberries 2 kg
Sugar 1 kg
Lemon juice 35 ml
PREPARING
1. Defrost IQF strawberries two days in advance in colander with drip pan and discard
liquid or rinse and remove leaves from fresh strawberries.
2. Lightly crush strawberries and combine with lemon juice and sugar in a tall stainless
steel pot.
COOKING
3. Stir over low heat until sugar is dissolved.
4. Increase to high heat and bring to full rolling boil; continue to boil for 10
minutes.
PACKING, COOLING AND STORING
CCP 5. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

18. 17
Apricot Jam
Ingredients Weights and Measures
Dried apricots 0.5 kg
Sugar 0.75 kg
Lemons 1
Water 2 L
PREPARING
1. Soak dried apricots in water and lemon juice for 12-18 hours before use under
refrigeration. Discard water and mince in buffalo chopper.
2. Rinse lemons. Juice and discard seeds and rind.
COOKING
3. Warm sugar over low heat in stainless steel pot. Add apricots, lemons and water.
4. Simmer for 90 minutes. Do not overcook.
PACKING, COOLING AND STORING
CCP 5. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

19. 18
Brown Sugar Apple Sauce
Ingredients Weights and Measures
Granny Smith apples 10
Apple cider 1 L
Vanilla extract 0.03 L
Cinnamon 0.05 kg
Nutmeg 0.03 kg
Lemon juice 0.05 L
Brown sugar 0.5 kg
White sugar 0.3 kg
PREPARING
1. If using fresh lemons, rinse lemons; juice and discard seeds and rind.
2. Rinse and core apples.
COOKING
3. Put apple cider and cored apples into a stainless steel pot and simmer for
25 minutes.
4. Pass through food mill using the large die/sieve.
5. To the apple puree add, vanilla, cinnamon, nutmeg, lemon juice, white and brown
sugar and simmer for 40 minutes only.
PACKING, COOLING AND STORING
CCP 6. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

20. 19
Smoked Ketchup
Ingredients Weights and Measures
Onions 0.1 kg
Olive oil 0.1 L
Canned Tomatoes 2.84 L
Garlic 0.05 kg
Tomatoes 0.5 kg
Brown sugar 0.4 kg
Cider vinegar 0.2 L
Rice wine vinegar 0.1 L
Molasses 0.09 L
PREPARING
1. Rinse, peel and chop tomatoes, garlic and onions.
COOKING
2. Smoke with wood for 30 minutes.
3. In stainless steel pot, add smoked tomatoes, garlic and onions. Then add olive oil,
canned tomatoes, brown sugar, cider vinegar, rice wine vinegar and molasses.
4. Heat slowly and cook for 120 minutes.
PACKING, COOLING AND STORING
CCP 5. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

21. 20
Caramel Sauce
Ingredients Weights and Measures
Pasteurized Unsalted Butter 0.454 kg
White Sugar 1 kg
Pasteurized 35% Cream 1 L
COOKING
1. In stainless steel pot, add sugar and heat slowly to caramelize.
2. Slowly add cream and stir carefully for 20 minutes.
3. Strain and add cold butter.
PACKING, COOLING AND STORING
CCP 4. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

22. 21
Chai Sugar
Ingredients Weights and Measures
White Sugar 0.2 kg
Cinnamon 0.01 kg
Green cardamom pod 0.005 kg
Cloves 0.005 kg
Ground ginger 0.005 kg
Vanilla bean 1
PREPARING
1. In Robocoupe, add sugar and blend until it is a fine powder (10x, like fruit sugar);
empty and put aside.
2. In Robocoupe, add whole cinnamon, green cardamom pod, cloves, ground ginger,
vanilla bean; add sugar and blend for 10 minutes.
PACKING, COOLING AND STORING
CCP 5. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

23. 22
Vanilla Sugar
Ingredients Weights and Measures
White Sugar 0.1 kg
Vanilla bean 1/8th
PREPARING
1. In Robocoupe, add sugar and blend until it is a fine powder (10x, like fruit sugar);
empty and put aside.
2. Add vanilla bean and blend for 10 minutes.
PACKING, COOLING AND STORING
CCP 5. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

24. 23
Orange/Cranberry Marmalade
Ingredients Weights and Measures
Dried cranberries 0.4 kg
White Sugar 1.625 kg
Lemons 4
Ground cloves 0.005 kg
Oranges 10
Water 2 L
PREPARING
1. Soak dried cranberries in water for 12-18 hours before use under refrigeration; drain
and discard water.
2. Rinse, slice and seed oranges and lemons.
COOKING
3. Simmer sliced oranges and lemons for 2 hours in stainless steel pot; strain and cool.
4. Warm sugar over low heat.
5. Add warmed sugar, oranges, lemons, cranberries, cloves and 2 liters of water to
stainless steel pot; simmer for 90 minutes.
PACKING, COOLING AND STORING
CCP 6. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

25. 24
Duck Fat
Ingredients Weights and Measures
Duck fat 0.2 kg
Nutmeg 0.005 kg
Garlic 0.02 kg
Dried sage 0.01 kg
PREPARING
1. Peel, rinse and chop garlic.
COOKING
2. Melt duck fat.
3. Add garlic, nutmeg and sage.
4. Heat until garlic starts to turn colour (roast); let warm for 2 hours.
5. Strain.
PACKING, COOLING AND STORING
CCP 6. Without cooling product, follow HACCP procedures for packing, cooling and
storing. Include instructions to use within six months from date of production,
refrigerate after opening and use within 7 days.
SANITATION INSTRUCTIONS: Wash hands before handling food, after handling raw foods
and after any interruption that may contaminate hands. Wear new gloves for packing
procedures. Wash, rinse and sanitize equipment and utensils before and after use. Return all
ingredients to refrigerated storage if preparation is interrupted.

26. 25
Monitoring and Record-Keeping

27. 26
Preparation of Jars, Lids and Utensils Checklist
Steam Cabinet Tilt Fryer
Date Name Signature Set to 10 PSI Equipment
processed
at least
10 minutes.
Filled to 60
liter mark
with water
and set to
205°C
(400°F).
Wait for
water to
come to
100°C.
Equipment
processed
at least
10 minutes.

28. 27
Production Procedures Checklist
Date Product
Name
Prepared
by
pH Critical Limit
Exceeded?
(note limit that has
been exceeded
and corrective action
taken)
Tilt
Fryer
Processing
Time
Steam
Cabinet
Processing
Time
Seal
Checked?
Labelled
with date
and product
name?
Signature