1. HACCP Generic Model for
Pineapple Jam

2. Introduction to “Freshtz”
 Located in Industrial Zone, Ja-ela
 15 years of history
 Over 400 employees
 Specialized in Fruit processing
 Pineapple jam is the main product

3. Our Mission
 Serve the local suppliers and our customers through
engaging in reasonable business
 Providing high quality product

4. Our Vision
 To be a pioneer nutritive, safe and high quality, Jam
producer in Sri Laka

5. Why we need HACCP
 Improve the safety of our products
 Achieve our long term goals
 Reduce wastage
 Reduce cost of production
 Increase consumer confidence
 Develop company Brand

6.  Hazard Analysis and Critical Control Point
(HACCP) is an internationally recognized
system for reducing the risk of safety hazards
in food.
 Implementing a HACCP System requires
 Prerequisite Programs
 HACCP Plans
WHAT IS HACCP???

7. con’t
Is a system for food safety and not for the quality
Is a tool to protect against biological, chemical and physical
hazards in the food product
Is designed to minimize, not eliminate, the risk of food safety
hazards
Is designed for each materials and procedures

8. Receiving and storage
Sanitation of premises and surrounding
environment
Personal hygiene of employees
Water supply
Equipment handling and maintenance
Lighting and ventilation
Waste management
Pest control
Pre requisite programs

9. • Consists of personnel with specific knowledge and
expertise with regard to, the product and process
• Members were selected from each part of the
pineapple jam plant
• Conducted the necessary studies, supervised the
implementation of the HACCP plan and maintained its
performance.
HACCP TEAM

10. HACCP TEAM
Factory Name:- “Freshtz” Product (pvt) Ltd
Team Member Name Position HACCP Team Role
E.M.P.P. Ekanayaka Production executive Coordinator
T.S.M Thilakarathne Quality Executive Member
N.R Nanayakkara Marketing & Finance Executive Member
T.Gawshiga Engineer Member
W.M.K.I.Bandara Fruit reception manager Member
Barathy Muddiyappu Shift leader of cutting, washing &
peeling
Member
M.Chageethana Shift leader of production &
packaging
Member
Shashindhi Samarakoon Cleaning supervisor Member
Pabodha Kodagoda Labour Member
T.Thadshayani SLSI consultant Advisor

11. Full descriptions of the pineapple jam
• Important product characteristics - aw, pH, colour
• Ingredients-pineapple, sugar, pectin, citric acid, water
• How is product used - With bakery products as spread
• Packaging - In sterilized glass jars
• Shelf life - 8 months
• Where will product be sold-Super markets , retail shop
• Labeling instructions
• Special distribution control
Product details & its distribution

12.  General consumer – All age groups except
children less than 5 years
 Food industry – Hotels, Fast food outlets
 Not recommended for the people with
diabetics
Intended use & consumers

13. Flow diagram for pineapple jams
production

14. 1. Perform a Hazard Analysis
2. Determine Critical Control Points
3. Determine the Critical Limits
4. Monitoring Procedures of CCPs
5. Corrective Actions
6. Verification Procedures
7. Record Keeping Procedures
The 7 HACCP Principles

15.  The process of collecting and evaluating
information on
biological hazards
chemical hazards
physical hazards
associated with the flow of the Jam production
process
Hazard Analysis

16.  Biological Hazards – bacteria like Salmonella spp,
E. coli, Clostridium perfringens,
Staphylococcus aureus, Vibrio
cholerae, Yeast & Mold
 Chemical Hazards –Herbicide, Nitrate,
polyurethane resin, chlorine,
Lubricant, Heavy metals in ink
Hg, Cr, chlorine
 Physical Hazards –Sand, Wood, Rotten fruits,
Stones, Leaves, Metal fragments,
Glass particles
Hazard Analysis cont'd

17.  Done for
Ingredients,
raw materials,
step in the process,
product storage ,
Distribution,
Hazard Analysis cont'd

18.  This is a point where
Biological contamination
Chemical contamination
Physical contamination
 can occur where loss of control may result in
unacceptable health risk.
 These hazards will be
eliminated
prevented
reduced
 to an acceptable level at each step in the jam
production process
Critical Control Points

19. Decision tree Model

20. Critical Control Points cont'd

21.  The boundaries that must be met to control a
food safety hazard
 These standards will be
 Observable
 Measurable
 usually specified by using temperature and
time
Critical Limits

22.  All CCPs are used
 a maximum or minimum value to which a
biological, chemical or physical parameter
must be controlled at a CCP to prevent to an
acceptable level
 Ex: temperature, time, visual appearance
Critical Limits cont’d

23. Critical Control Points,
Critical Limits,
employees practices,
 will be monitored on a daily basis by the
employees involved in Jam production
 Observations will be made to compare what
actually happens to the standards that have
been established.
Monitoring Procedures of CCPs

24.  Established if a Critical Limit has not been met
at a Critical Control Point
 It will address what needs to be done to
eliminate or control the possible hazards
Corrective Action

25. Process/St
ep CCP
Hazard(s) Critical
Limit
Monitoring Procedure Corrective
ActionsWhat How Frequency Who
CCP # 1
Sterilization
of glass
bottles (P)
Broken Glass
particles
No
damaged
bottles
Damaged
bottles
Visual
observation
Every bottle Worker at
Sterilizatio
n machine
Remove the
damaged
bottle and
send to the
glass
recycling
CCP # 2
Pasteurizatio
n (B)
Clostridium
perfringens
0cfu/ml
Clostridium
perfringens
Pasteuriza
tion time
and
temperatu
re
Visual
observation
Once the
alarm of the
machine
sounds
Worker at
Pasteuriza
tion
machine
Hold the
pasteurizatio
n.
Call the
quality
assurance
executive.

26.  Verification may be defined as activities other
than monitoring, that determine validity of
HACCP
 Primary components
 Critical control point verification.
 HACCP system verification.
 Validation.
Verification

27. Critical control point verification
CCP is backbone of the HACCP
important to verified the all activities and procedures
HACCP system verification
it contains, activities that go beyond the written plan to it’s
implementation
Validation
collecting and evaluating scientific and technical
information to determine whether HACCP is properly
implemented
Verification cont’d

28.  Important aspects
 Check whether HACCP system is functioning
according to written HACCP procedure
 Initial validation of HACCP plan to determine
that it is scientifically and technically tested
 Verification procedure can be carried out by
individuals within a company for each CCP
Verification cont’d

29. It is a process to maintain written documents for each
verification procedure.
2 CCPs – 1. sterilization of glass bottles
There would be glass particles in machine-cause hazard.
2. pasteurization
There would be microbes called clostridium perfringens in
pasteurization machine- cause hazard.
 Machine operation log is checked and commented on
log book.
Record keeping

30. Process Step/CCP Verification Procedure Records
CCP# 1
Sterilization of glass
bottles (P)
Check the machine
operation log every day
comments on log book
CCP # 2
Pasteurization (B)
Check the machine
operation log every day
comments on log book

31.  Introduction
 What is HACCP?
 Pre requisite programs
 The 7 HACCP Principles 7 HACCP Principles
Summary