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Haccp of pineapple canned in syrup

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Haccp of pineapple canned in syrup

  1. 1. HACCP for Fruit Processing Case study: Canned Pineapple sliced in syrup By Ms.Atcharaporn Khoomtong st113172 FEBT
  2. 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. 3. Assemble HACCP team HACCP Team Leader HACCP Team 3
  4. 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. 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. 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. 7. Plant Layout 7
  8. 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. 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. 10. Flow diagram CCP 1 10
  11. 11. CCP Flow diagram 2 CCP 3 CCP 4 CCP 5 CCP6 , CCP7 Con ’ 11
  12. 12. 12 Decision tree
  13. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 54. Thank you for your attention ka/krub 54

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