1. By
Dr.Atcharaporn Khoomtong
HACCP for Fruit Processing
Case study: Canned Pineapple sliced in syrup
12 Steps of HACCP
 Assemble HACCPTeam
 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

2. HACCP Team
Leader
HACCP
Team
Assemble HACCP team
3
Establish HACCP Team
Name Position/Department Experience
Mr. Been Production Manager
(HACCPTeam leader)
B.Sc FoodTechnology
GMP,HACCP
Miss Happiness Quality Assurance Manager B.Sc Food Science
GMP,HACCP
Mrs.Glady Assistant Manager of
Research Development
B.Sc Food Science
GMP,HACCP
Mr.Canny Engineering Supervisor B.Sc FoodTechnology
GMP,HACCP
Mrs.Pineapple Purchasing Manager Bachelor degree Marketing
GMP,HACCP
4

3. Product Description and Intended Use
Product name Canned pineapple in syrup
Important product characteristic of
product
(aw, pH, etc.)
Sliced pineapple ,added syrup Brix 14-18 ,
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*
sizeA2(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 Store in dry condition at room temperature
25- 30 ๐C
5
Note * mean"Tin" cans are made of tinplate (tin-coated steel).
In some locations,cans made of aluminum are called "tin cans".
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, DrainedWeight in
grams, NetWeight
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.
Con’
6

4. Plant Layout
7
Raw Material and Ingredient
8
Raw material/
Ingredients
appearance storage package size
Pineapple Fresh, whole Room temp.
Not more than 2
days
- -
Sugar Crystals,white Dry@Room temp.
2 years
PE bag 50 Kgs
Citric acid Crystals,white Dry@Room temp.
2 years
PE bag 50 Kgs

5. Hazard occurence in process step /
Environment of Production
Biological Chemical Physical
Pathogenic Bacteria
:Bacillus cereus
:Salmonella Spp.
: E.coli
: Coliform bacteria
:Staphylococcus aureus
: Clostridium botulinum
: Clostridium Perfringens
: Flat Sour group
: Aciduric spoilage group
Yeast & Mold
From Raw material
- Herbicide
- Heavy metal
- Nitrate
-From Equipment
-Lubricant
-FromTin cans
-Tin
-Lacquer
-Rusty
- From Sanitizing
Chemical
:Detergent
:Chlorine
: Sodium hydroxide
: Nitric acid
-Wood
- Metal
- Plastic
- Sand
- Jewelry
- Glass
9
Flow diagram
10
CCP1

6. Con’ 11
Flow diagramCCP2
CCP3
CCP4
CCP5
CCP6,
CCP7
Decision
tree
12

7. HACCP Analysis
13
Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
1 Receiving
Pineapple
BIO.
Salmonella spp.,E.coli,
Clostridium Perfringens
Staphylococcus aureus,
Exist: from rotten
fruit, Fertilizer
(plantation)
Pathogenic bacteria &
Yeast &Mold
Contamination: From
trucks
Approve supplier list ;Raw Material
Specification & Record
Truck inspection & Record
Y N Y Y N
CHEM.
Herbicide
Contamination: From
plantation
Approve supplier list (GAP),
Fertilizer & Chemical Control
& Analysis of external lab
Y N N - N
HACCP Analysis
14
Con’
Process
step
Hazards
and
possible
causes
Control
measures
Q1 Q2 Q3 Q4
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
1 Receiving
Pineapple
CHEM. CON’
Nitrate
Contamination: From
plantation
Oil & Lubricant
Contamination: From
trucks
Fertilizer & Chemical Control
Record Nitrate Inspection
Raw Material Specification, Record
Oil & Lubricant Contamination
Y
Y
N
N
Y
N
Y
-
N
N
PHYS.
Wood, Sand
Contamination: From
Supplier
Raw Material Specification,
Record Foreign Matter
Y N N - N

8. HACCP Analysis
15Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
2 Sorting BIO.
Pathogenic bacteria &
Yeast &Mold
Contamination:
From Equipment
Cleaning Program & Record Y N Y Y N
CHEM.
Lubricant
Contamination: From
machine
Sanitizing chemical
Contamination: From
cleaning
Preventive Maintenance,
Check Lubricant
Contamination
Cleaning Program & Record,
Chemical Residual
Y N N - N
PHYS.
No perceived hazard -
- - - - -
HACCP Analysis 16Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4
Y/
N
3Washing
(Residual
Cl2 20-40
ppm.)
BIO.
E.coli,Coliform bacteria
Contamination:
FromWater
Pathogenic bacteria
GROWTH
:From dirty water
collect
WaterTreatment Control & Record
Change water (over flow or drain
every hour)
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
High chlorine
Contamination: From
Water treatment
Sanitizing chemical
Contamination: From
cleaning
WaterTreatment Control &
Record
Cleaning Program &Record,
Chemical Residual
Y
Y
N
N
N
N
-
-
N
N
PHYS.
No perceived hazard -
- - - - -

9. HACCP Analysis
17
Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
4 Grading BIO.
Pathogenic bacteria &
Yeast &Mold
Contamination:
From Equipment
(Grader)
Cleaning Program & Record,
Sanitation Inspection Record
Y N Y Y N
CHEM.
Lubricant
Contamination: From
machine
Preventive Maintenance,
Check Lubricant
Contamination
Y N N - N
PHYS.
No perceived hazard -
- - - - -
HACCP Analysis
18Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
5 Peeling BIO.
Pathogenic bacteria &
Yeast &Mold
Contamination:
From Equipment
(GINAGA)
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Y N Y Y N
CHEM.
Lubricant
Contamination: From
machine
Preventive Maintenance,
Check Lubricant
Contamination
Y N N - N
PHYS.
Metal fragments
Contamination: : From
Equipment (GINAGA)
Preventive Maintenance,
Record
Y N Y Y N

10. 19
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
6Trimming BIO.
Pathogenic bacteria &
Yeast &Mold
Contamination:
From Equipment
(TRIMMER)
E.coli,Coliform
bacteria,Staphylococcus
aureus
Contamination: From
Workers
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Personal Hygiene & Record,
SwabTest Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
HACCP Analysis
HACCP Analysis
20
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
6Trimming
CON’
PHYS.
Metal fragments
Contamination from
machine (TRIMMER)
Jewelry
Contamination: From
Workers
Glass
Contamination: From
Light bulbs
Preventive Maintenance,
Personal Hygiene & Record,
Glass control
Y
Y
Y
N
N
N
Y
N
N
Y
-
-
N
N
N
Con’

11. 21
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
7 Slicing
(SLICER)
BIO.
Pathogenic bacteria &
Yeast &Mold
Contamination:
From Equipment
(SLICER)
E.coli,Coliform
bacteria,Staphylococcus
aureus
Contamination: From
Workers
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Personal Hygiene & Record,
SwabTest Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
HACCP Analysis
22
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
7 Slicing
(SLICER)
CON’
CHEM.
Lubricant
Contamination: From
machine
Preventive Maintenance, Check
Lubricant Contamination
Y N N - N
PHYS.
Metal fragments
Contamination from
machine (Knife)
Jewelry
Contamination: From
Workers
Preventive Maintenance,
Personal Hygiene & Record,
Y
Y
N
N
Y
N
Y
-
N
N
HACCP Analysis
Con’

12. Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
8 Filling
into cans
BIO.
Pathogenic bacteria &
Yeast &Mold
Contamination:
From Equipment
(BELT CONVEYER /
FILLER)
E.coli,Coliform
bacteria,Staphylococcus
aureus
Contamination: From
Workers
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Personal Hygiene & Record,
SwabTest Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
23
HACCP Analysis
HACCP Analysis
24
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
8 Filling
into cans
CON’
PHYS.
Jewelry
Contamination: From
Workers
Glass
Contamination: From
Light bulbs
Personal Hygiene & Record,
Glass control
Y
Y
N
N
N
N
-
-
N
N
Con’

13. HACCP Analysis
25
Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
9 Receiving
Tin Cans
BIO.
Bacillus spp.& MOLD
EXIST
Bacillus spp.& MOLD,
E.coli,Coliform
Staphylococcus aureus
Recontamination
From Double seam
defect (supplier)
Approve supplier list ; Empty
Can Inspection & Record
Empty Can Inspection (Tear
down &Visual Seam)
Y
Y
N
Y
Y
-
Y
-
N
CCP1
CHEM.
Oil & Lubricant
Contamination: From
machine
Approve supplier list ,
Oil & Lubricant Contaminate
Inspection
Y N N - N
HACCP Analysis
26
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
9 Receiving
Tin Cans
CON’
PHYS.
Metal fragments
Contamination: From
TIN Plate
Foreign Matter Contamination
Inspection
Y N N - N
Con’

14. HACCP Analysis
27
Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
10 Washing BIO.
Pest
Contamination:
Can storage
E.coli,Coliform
Contamination
FromWater
Pest Control & Record
WaterTreatment Control & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Rusty can
Contamination
High Chlorine
Concentration
WaterTreatment Control &
Record
Y N N - N
PHYS.
No perceived hazard -
- - - - -
HACCP Analysis
28
Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
11 Water BIO.
E.coli,Coliform
Contamination
FromWater
WaterTreatment Control & Record Y N Y Y N
CHEM.
High Chlorine
Concentration:
From Over f eeded
Cl2 water
WaterTreatment Control &
Record
Y N N - N
PHYS.
No perceived hazard -
- - - - -

15. Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
12 Added
Syrup
(Packing media)
BIO.
Clostridium botulinum
GROWTH
From : High pH
Pathogenic bacteria
Yeast &Mold
Contamination:
From Equipment
Packing Media Control (pH) &
Record
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Y
Y
Y
N
-
Y
-
Y
CCP2
N
CHEM.
Sanitizing chemical
Contamination:
From cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
PHYS.
Glass
Contamination:
From Light bulbs
Glass control Y N N - N
HACCP Analysis
29
HACCP Analysis
30Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
13
Exhausting
BIO.
Bacillus cereus,Bacillus
coagurans SURVIVAL
Flat sour group,
Aciduric Spoilage group
From Low initial
temperature
InitialTemperature Control &
Record
Y Y - - CCP3
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
PHYS.
No perceived hazard -
- - - - -

16. Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
14
Seaming
BIO.
E.coli,Coliform bacteria,
Staphylococcus aureus
Recontamination
From Double seam
defect
Tare down & down visual seam
inspection & record
Y Y - - CCP4
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Oil & Lubricant
Contamination: From
machine( SEAMER )
Cleaning Program & Record
Preventive Maintenance,
Check Lubricant
Contamination
Y
Y
N
N
N
N
-
-
N
N
PHYS.
No perceived hazard -
- - - - -
HACCP Analysis
31
Con’
HACCP Analysis
32Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
15
Cooking
BIO.
Bacillus cereus,Bacillus
coagurans Flat sour
group,Aciduric Spoilage
group SURVIVAL
From Inadequate
temperature &Time
cooking
Cooking water temp.&
cooking time
Y Y - - CCP5
CHEM.
No perceived hazard - - - - - -
PHYS.
No perceived hazard -
- - - - -

17. HACCP Analysis
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
16
Cooling
BIO.
E.coli,Coliform bacteria,
Recontamination
From Cooling water
Bacillus cereus,Bacillus
coagurans Flat sour
group,Aciduric Spoilage
group SURVIVAL
From High CCT.
After cooling
Residual chlorine control in
cooling water (Not less than
0.2 ppm) & record
Center CanTemperatureAfter
Cooling control & Record
Y
Y
N
N
Y
Y
N
N
CCP6
CCP7
CHEM.
No perceived hazard -
- - - - -
PHYS.
No perceived hazard -
- - - - -
33Con’
HACCP Analysis
34
Con’
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
17
Storage
BIO.
No perceived hazard - - - - - -
CHEM.
HighTIN content not
more than 200 ppm
Tin Content Specification &
Record Check before loading
Shelf life not more than 3
years.
Y N N - N
PHYS.
No perceived hazard -
- - - - -

18. HACCP Analysis
35
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
18
Labeling
BIO.
Pathogenic bacteria
Growth
:From shelf life product
more than shelf show in
label
Label inspection& record and
labeling & casing inspection
Y N N - N
CHEM.
HighTIN content not
more than 200 ppm
labeling & casing inspection Y N N - N
PHYS.
No perceived hazard -
- - - - -
HACCP Analysis
36
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
19
Receiving
Citric acid
BIO.
No perceived hazard - - - - - -
CHEM.
Impurity
(Heavy metal)
Contamination
Approve supplier list ,Analysis
heavy metal from supplier,
COA (Certificate of authentic)
Y N N - N
PHYS.
Wood, Sand
Contamination: From
Supplier
CitricAcid Inspection (Foreign
Matter)& Record
Y N N - N

19. 37
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
20 Unloading BIO.
Pathogenic bacteria
&Yeast &Mold
Contamination:
From Equipment
E.coli,Coliform
bacteria,Staphylococcus
aureus
Contamination: From
Workers
Cleaning Program &
Sanitation Inspection Record
SwabTest Program & Record
Personal Hygiene & Record,
SwabTest Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program &
Record, Chemical Residual
Y N N - N
HACCP Analysis
HACCP Analysis
38
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
20 Unloading
CON’
PHYS.
Jewelry
Contamination:
FromWorkers
Plastic
Contamination:
From Citric acid bags
Personal Hygiene & Record,
Preventive Maintenance,
Strainer
Y
Y
N
N
N
N
-
-
N
N
Con’

20. HACCP Analysis
39
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
21
Receiving
Sugar
BIO.
No perceived hazard - - - - - -
CHEM.
Impurity (Heavy metal)
Contamination
Approve supplier list ,Analysis
heavy metal from supplier,
COA(Certificate of authentic)
Y N N - N
PHYS.
Wood, Sand
Contamination: From
Supplier
CitricAcid Inspection
(Foreign Matter)& Record
Y N N - N
40
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
22 Unloading BIO.
Pathogenic bacteria
&Yeast &Mold
Contamination:
From Equipment
E.coli,Coliform
bacteria,Staphylococcus
aureus
Contamination: From
Workers
Cleaning Program &
Sanitation Inspection Record
SwabTest Program & Record
Personal Hygiene & Record,
SwabTest Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program &
Record, Chemical Residual
Y N N - N
HACCP Analysis

21. HACCP Analysis
41
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
22 Unloading
CON’
PHYS.
Jewelry
Contamination:
FromWorkers
Plastic
Contamination:
From Sugar bags
Personal Hygiene & Record,
Preventive Maintenance,
Strainer
Y
Y
N
N
N
N
-
-
N
N
Con’
42
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
23
Mixing&
Heating
BIO.
Clostridium botulinum
GROWTH
Contamination:
From HIGH pH
Pathogenic bacteria
&Yeast &Mold
Contamination:
From Equipment
Packing Media Control (pH)
& Record
Cleaning Program &
Sanitation Inspection Record
SwabTest Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination: From
cleaning
Cleaning Program, Check
Chemical Residual
Y N N - N
HACCP Analysis

22. HACCP Analysis
43
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
23 Mixing&
Heating
CON’
PHYS.
Plastic
Contamination:
From Sugar and
Citric acid bags
Preventive Strainer & Check
Strainer
Y N N - N
Con’
HACCP Analysis
44
Process
step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
24 Filtering BIO.
Pathogenic bacteria
Yeast &Mold
Contamination:
From Equipment
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Y N Y Y N
CHEM.
Sanitizing chemical
Contamination:
From cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
PHYS.
Metal fragments
Contamination:
From strainer
Preventive Strainer & Check
Strainer
Y N N - N

23. 45
Process step
Hazards and
possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
25
Syrup storage
BIO.
Pathogenic bacteria
&Yeast &Mold
Contamination:
From Equipment
Pathogenic bacteria
&Yeast &Mold
Contamination:
From Delay time
Cleaning Program & Sanitation
Inspection Record
SwabTest Program & Record
Delay time control
(not more than 8 hrs)
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.
Sanitizing chemical
Contamination:
From cleaning
Cleaning Program & Record,
Chemical Residual
Y N N - N
PHYS.
No perceived hazard - - - - - -
HACCP Analysis
HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Receiving
Tin Cans
BIO:
Bacillus spp.&
MOLD, E.coli,
Coliform
Staphylococcus
aureus
Recontamin
ation
From Double
seam defect
(supplier)
Not found
Critical&major
Defect seam
(Visual seam)
Empty can
(Visual seam
inspection)
WHAT:
Critical&major
Defect seam
HOW :
Visual external
seam
inspection
WHEN:
every lot
WHERE:
Incoming area
WHO:
QA . Inspector
DURING
PROCESS
LINE: Reject
WHO:
QA . Supervisor
FINISHED
PRODUCT
PRODUCT:
Hold
(Sorting 100%)
WHO:
QA . Supervisor
46
CCP1: Step 9 ReceivingTin Cans
Con’

24. HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Added
Syrup
(Packing
media)
BIO:
Clostridium
botulinum
growth
From: High pH
pH not more
than 4.2
pH Meter
(Check pH
Eqilibrium
product)
WHAT: pH
HOW :Check
pH Eqilibrium
product
WHEN: First
time,every
code,every hour
WHERE:
Packing media
inspection area
WHO:
QA . Inspector
DURING
PROCESS
LINE: Adjust pH
WHO: operator
FINISHED
PRODUCT
PRODUCT: Hold
(Incubation 14
Days)
WHO:
QA . Supervisor
47
CCP 2: Step 12 Added Syrup (Packing media)
Con’
HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Exhausting BIO:
Bacillus cereus,
Bacillus
coagurans
SURVIVAL
Flat sour
group,
Aciduric
Spoilage group
From Low
initial
temperature
Can size<A10
not less than
60 ˚C
Note
(A2 =20 oz.)
Check initial
temperature
before
seaming
WHAT: initial
temperature
HOW :Check
initial
temperature
before seaming
WHEN: First
time,every
code,every 30
Mins
WHERE:
Packing media
inspection area
WHO:
QA . Inspector
FIRST
OPERATION
LINE: until reach
temp required and
recheck
WHO: production
line
DURING
PROCESS
LINE: stop process
until reach temp
required and stop
cooking time
FINISHED
PRODUCT
PRODUCT: Hold
(Incubation 14
Days)
WHO:
QA . Supervisor
48
CCP3: Step 13 Exhausting
Con’

25. HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Seaming BIO.
E.coli,Coliform
bacteria,
Staphylococcus
aureus
Recontaminati
on
From Double
seam defect
Not found
Critical&major
Defect seam
(Visual seam)
Empty can
(Visual seam
inspection)
WHAT:
Critical&major
Defect seam
HOW :
Visual external
seam inspection
WHEN:
Every 30 mins
Operating
seamer for visual
check
WHERE:
Seamer area
WHO:
QA . Inspector
DURING
PROCESS
LINE:
stor&seamer adjust
WHO:Operator/
Mechanic
FINISHED
PRODUCT
PRODUCT: Hold
(Sorting 100%)
WHO:
QA . Supervisor
49
CCP4: Step 14 Seaming
Con’
HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Cooking BIO:
Bacillus cereus,
Bacillus coagurans
Flat sour group,
Aciduric
Spoilage group
SURVIVAL
From Inadequate
temperature &
Time cooking
Temp not less
than 97˚C
A2 >20 min
Temperature
recorder
(Check
temperature
Commercial
Sterilization)
Check time
control
WHAT: Cooking
water
temperature
(MIG)and
Cooking time
HOW :Check
temperature
Commercial
Sterilization
WHEN:
every 30 Mins
(T)(productn
line) /every 1
hour(T)
(QA line)
WHERE:
Cooking area
WHO:
QA . Inspector
&productn line
DURING
PROCESS
LINE: stop process
until reach temp
required and stop
cooking time
WHO: operator/
QA . Supervisor
FINISHED
PRODUCT
PRODUCT: Hold
(Incubation 14
Days)
WHO:
QA . Supervisor
50
CCP5: Step 15 Cooking
Con’

26. HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Cooling BIO.
E.coli,Coliform
bacteria,
Recontaminati
on
From Cooling
water
Residual
Chlorine not less
than 0.2 ppm
Chlorine test
kit(LOVIBON)
WHAT:
Residual
Chlorine in
cooling water
HOW :Check
Residual
Chlorine
WHEN: every 2
hours by cooker
WHERE:
Cooker area
WHO:
QA . Inspector
&productn line
DURING
PROCESS
LINE:
Adjust Residual
Chlorine until
required (minimum
0.2ppm)
WHO: operator
FINISHED
PRODUCT
PRODUCT: Hold
(Incubation 14
Days)
WHO:
QA . Supervisor
51
CCP6: Step 16 Cooling
Con’
HACCP Plan
Process step Hazard Critical limit Control
measures
Monitoring
method
Corrective/
Preventive
Action
Cooling BIO:
Bacillus cereus,
Bacillus
coagurans Flat
sour group,
Aciduric
Spoilage group
SURVIVAL
From High
CCT.
After cooling
CCT not more
than45˚C
Center can
temperature
inspection
after cooling
(CCT)
WHAT: CCT
after cooling
HOW :Check
CCT after
cooling
WHEN: every
4 hours by
cooker
WHERE:
Cooker area
WHO:
QA . Inspector
&productn line
DURING
PROCESS
LINE: Increasing
flow rate of
cooling water
WHO: operator
FINISHED
PRODUCT
PRODUCT:
Hold (Incubation
14 Days)
WHO:
QA . Supervisor
52
Con’
CCP7: Step 16 Cooling

27. Verification Plan
53
Calibrate seam micrometer Every 6 months
Calibrate pH Meter Everyday before operation
CalibrateThermometer Every 3 months
CalibrateTimer Every month
RefreshTraining operator @ CCP point Every year
External lab for inspection finish product Every year
Internal audit GMP/HACCP Every 6 months
External lab for inspection WATER Every year
Verified HACCP Documents
(From step 1 – step 12)
Every year or Anytime that production
line/Ingredient was changed)
54
Thank you for your
attention