haccp of pineapple canned in syrup
TRANSCRIPT
By
Dr.Atcharaporn Khoomtong
HACCP for Fruit ProcessingCase 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
HACCP Team Leader
HACCP Team
Assemble HACCP team
3
Establish HACCP Team
Name Position/Department Experience
Mr. Been Production Manager(HACCP Team leader)
B.Sc Food TechnologyGMP,HACCP
Miss Happiness Quality Assurance Manager B.Sc Food ScienceGMP,HACCP
Mrs.Glady Assistant Manager of Research Development
B.Sc Food ScienceGMP,HACCP
Mr.Canny Engineering Supervisor B.Sc Food TechnologyGMP,HACCP
Mrs.Pineapple Purchasing Manager Bachelor degree MarketingGMP,HACCP
4
Product Description and Intended UseProduct 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* 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 Store in dry condition at room temperature 25- 30 ๐C
5Note * 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, 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.
Con’ 6
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
Hazard occurence in process step / Environment of Production
Biological Chemical PhysicalPathogenic 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-From Tin cans-Tin-Lacquer-Rusty- From Sanitizing Chemical
:Detergent:Chlorine: Sodium hydroxide: Nitric acid
-Wood- Metal- Plastic- Sand- Jewelry- Glass
9
Flow diagram
10
CCP1
Con’ 11
Flow diagramCCP2
CCP3
CCP4
CCP5
CCP6, CCP7
Dec
isio
ntr
ee
12
HACCP Analysis
13Con’
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
1 Receiving Pineapple
BIO. Salmonella spp., E. coli, Clostridium PerfringensStaphylococcus 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.HerbicideContamination: From plantation
Approve supplier list (GAP), Fertilizer & Chemical Control& Analysis of external lab
Y N N - N
HACCP Analysis
14Con’
Processstep
Hazards and
possible causes
Control measures
Q1 Q2 Q3 Q4
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
1 Receiving Pineapple
CHEM. CON’NitrateContamination: From plantation
Oil & LubricantContamination: From trucks
Fertilizer & Chemical ControlRecord Nitrate Inspection
Raw Material Specification, Record Oil & Lubricant Contamination
Y
Y
N
N
Y
N
Y
-
N
N
PHYS.Wood, SandContamination: From Supplier
Raw Material Specification, Record Foreign Matter
Y N N - N
HACCP Analysis
15Con’
Processstep
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.LubricantContamination: From machine
Sanitizing chemicalContamination: From cleaning
Preventive Maintenance, Check Lubricant Contamination
Cleaning Program & Record,Chemical Residual
Y N N - N
PHYS.No perceived hazard -
- - - - -
HACCP Analysis 16Con’Process
stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4
Y/N
3 Washing (Residual Cl2 20-40
ppm.)
BIO. E. coli, Coliform bacteriaContamination: From Water
Pathogenic bacteria GROWTH:From dirty water collect
Water Treatment 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 chemicalContamination: From cleaning
Water Treatment Control & Record
Cleaning Program &Record,Chemical Residual
Y
Y
N
N
N
N
-
-
N
N
PHYS.No perceived hazard -
- - - - -
HACCP Analysis
17Con’
Processstep
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.LubricantContamination: From machine
Preventive Maintenance, Check Lubricant Contamination
Y N N - N
PHYS.No perceived hazard -
- - - - -
HACCP Analysis
18Con’
Processstep
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 RecordSwab Test Program & Record
Y N Y Y N
CHEM.LubricantContamination: 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
19
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
6 Trimming BIO. Pathogenic bacteria &Yeast &Mold Contamination: From Equipment (TRIMMER)
E. coli, Coliform bacteria,Staphylococcus aureusContamination: From Workers
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Personal Hygiene & Record,Swab Test Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record, Chemical Residual
Y N N - N
HACCP Analysis
HACCP Analysis
20
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
6 TrimmingCON’
PHYS.Metal fragments Contamination frommachine (TRIMMER)
JewelryContamination: From Workers
GlassContamination: From Light bulbs
Preventive Maintenance,
Personal Hygiene & Record,
Glass control
Y
Y
Y
N
N
N
Y
N
N
Y
-
-
N
N
N
Con’
21
Processstep
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 aureusContamination: From Workers
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Personal Hygiene & Record,Swab Test Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record, Chemical Residual
Y N N - N
HACCP Analysis
22
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
7 Slicing(SLICER)CON’
CHEM.LubricantContamination: From machine
Preventive Maintenance, Check Lubricant Contamination
Y N N - N
PHYS.Metal fragments Contamination frommachine (Knife)
JewelryContamination: From Workers
Preventive Maintenance,
Personal Hygiene & Record,
Y
Y
N
N
Y
N
Y
-
N
N
HACCP Analysis
Con’
Processstep
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 aureusContamination: From Workers
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Personal Hygiene & Record,Swab Test Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record, Chemical Residual
Y N N - N
23
HACCP Analysis
HACCP Analysis
24
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
8 Filling into cansCON’
PHYS.JewelryContamination: From Workers
GlassContamination: From Light bulbs
Personal Hygiene & Record,
Glass control
Y
Y
N
N
N
N
-
-
N
N
Con’
HACCP Analysis
25Con’
Processstep
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, ColiformStaphylococcus aureusRecontaminationFrom 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 & LubricantContamination: From machine
Approve supplier list , Oil & Lubricant Contaminate Inspection
Y N N - N
HACCP Analysis
26
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
9 Receiving Tin CansCON’
PHYS.Metal fragments Contamination: From TIN Plate
Foreign Matter Contamination Inspection
Y N N - N
Con’
HACCP Analysis
27Con’
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
10 Washing BIO. PestContamination: Can storage
E. coli, ColiformContaminationFrom Water
Pest Control & Record
Water Treatment Control & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Rusty canContaminationHigh Chlorine Concentration
Water Treatment Control & Record
Y N N - N
PHYS.No perceived hazard -
- - - - -
HACCP Analysis
28Con’
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
11 Water BIO. E. coli, ColiformContaminationFrom Water
Water Treatment Control & Record Y N Y Y N
CHEM.High Chlorine Concentration:From Over f eededCl2 water
Water Treatment Control & Record
Y N N - N
PHYS.No perceived hazard -
- - - - -
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
12 AddedSyrup(Packing media)
BIO. Clostridium botulinumGROWTHFrom : High pH
Pathogenic bacteriaYeast &Mold Contamination: From Equipment
Packing Media Control (pH) & Record
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Y
Y
Y
N
-
Y
-
Y
CCP2
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record, Chemical Residual
Y N N - N
PHYS.GlassContamination: From Light bulbs
Glass control Y N N - N
HACCP Analysis
29
HACCP Analysis
30Con’
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
13Exhausting
BIO. Bacillus cereus, Bacilluscoagurans SURVIVAL Flat sour group, Aciduric Spoilage groupFrom Low initial temperature
Initial Temperature Control & Record
Y Y - - CCP3
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record,Chemical Residual
Y N N - N
PHYS.No perceived hazard -
- - - - -
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
14Seaming
BIO. E. coli, Coliform bacteria, Staphylococcus aureusRecontaminationFrom Double seam defect
Tare down & down visual seam inspection & record
Y Y - - CCP4
CHEM.Sanitizing chemicalContamination: From cleaning
Oil & LubricantContamination: 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
31Con’
HACCP Analysis
32Con’
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
15Cooking
BIO. Bacillus cereus, Bacilluscoagurans Flat sour group, Aciduric Spoilage group SURVIVALFrom Inadequate temperature & Time cooking
Cooking water temp.&cooking time
Y Y - - CCP5
CHEM.No perceived hazard - - - - - -
PHYS.No perceived hazard -
- - - - -
HACCP AnalysisProcess
stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
16Cooling
BIO. E. coli, Coliform bacteria, RecontaminationFrom Cooling water
Bacillus cereus, Bacilluscoagurans 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 Can Temperature After Cooling control & Record
Y
Y
N
N
Y
Y
N
N
CCP6
CCP7
CHEM.No perceived hazard -
- - - - -
PHYS.No perceived hazard -
- - - - -
33Con’
HACCP Analysis
34Con’
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
17Storage
BIO. No perceived hazard - - - - - -
CHEM.High TIN content not more than 200 ppm
Tin Content Specification & Record Check before loadingShelf life not more than 3 years.
Y N N - N
PHYS.No perceived hazard -
- - - - -
HACCP Analysis
35
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
18Labeling
BIO. Pathogenic bacteriaGrowth:From shelf life product more than shelf show in label
Label inspection& record and labeling & casing inspection
Y N N - N
CHEM.High TIN content not more than 200 ppm
labeling & casing inspection Y N N - N
PHYS.No perceived hazard -
- - - - -
HACCP Analysis
36
Processstep
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, SandContamination: From Supplier
Citric Acid Inspection (Foreign Matter)& Record
Y N N - N
37
Process stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
20 Unloading BIO. Pathogenic bacteria &Yeast &Mold Contamination: From Equipment
E. coli, Coliform bacteria,Staphylococcus aureusContamination: From Workers
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Personal Hygiene & Record,Swab Test Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record, Chemical Residual
Y N N - N
HACCP Analysis
HACCP Analysis
38
Process stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
20 UnloadingCON’
PHYS.JewelryContamination: From Workers
PlasticContamination: From Citric acid bags
Personal Hygiene & Record,
Preventive Maintenance, Strainer
Y
Y
N
N
N
N
-
-
N
N
Con’
HACCP Analysis
39
Processstep
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, SandContamination: From Supplier
Citric Acid Inspection (Foreign Matter)& Record
Y N N - N
40
Process stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
22 Unloading BIO. Pathogenic bacteria &Yeast &Mold Contamination: From Equipment
E. coli, Coliform bacteria,Staphylococcus aureusContamination: From Workers
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Personal Hygiene & Record,Swab Test Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program & Record, Chemical Residual
Y N N - N
HACCP Analysis
HACCP Analysis
41
Process stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
22 UnloadingCON’
PHYS.JewelryContamination: From Workers
PlasticContamination: From Sugar bags
Personal Hygiene & Record,
Preventive Maintenance, Strainer
Y
Y
N
N
N
N
-
-
N
N
Con’
42
Process stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
23Mixing&Heating
BIO. Clostridium botulinumGROWTHContamination: From HIGH pH
Pathogenic bacteria &Yeast &Mold Contamination: From Equipment
Packing Media Control (pH) & Record
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: From cleaning
Cleaning Program, Check Chemical Residual
Y N N - N
HACCP Analysis
HACCP Analysis
43
Process stepHazards and
possible causesControl measures Q1 Q2 Q3 Q4 Y/N
23 Mixing&HeatingCON’
PHYS.PlasticContamination: From Sugar and Citric acid bags
Preventive Strainer & Check Strainer
Y N N - N
Con’
HACCP Analysis
44
Processstep
Hazards and possible causes
Control measures Q1 Q2 Q3 Q4 Y/N
24 Filtering BIO. Pathogenic bacteriaYeast &Mold Contamination: From Equipment
Cleaning Program & Sanitation Inspection RecordSwab Test Program & Record
Y N Y Y N
CHEM.Sanitizing chemicalContamination: 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
45
Process stepHazards and
possible causesControl 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 RecordSwab Test Program & Record
Delay time control (not more than 8 hrs)
Y
Y
N
N
Y
Y
Y
Y
N
N
CHEM.Sanitizing chemicalContamination: 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/PreventiveAction
Receiving Tin Cans
BIO:Bacillus spp. & MOLD, E. coli, ColiformStaphylococcus aureusRecontaminationFrom Double seam defect (supplier)
Not foundCritical&majorDefect seam(Visual seam)
Empty can(Visual seam inspection)
WHAT: Critical&majorDefect seam
HOW :Visual external seam inspection
WHEN: every lot
WHERE:Incoming area
WHO:QA . Inspector
DURING PROCESSLINE: RejectWHO: QA . Supervisor
FINISHED PRODUCTPRODUCT: Hold (Sorting 100%)
WHO: QA . Supervisor
46
CCP1: Step 9 Receiving Tin Cans
Con’
HACCP Plan
Process step Hazard Critical limit Control measures
Monitoring method
Corrective/PreventiveAction
AddedSyrup(Packing media)
BIO: Clostridium botulinumgrowthFrom: High pH
pH not more than 4.2
pH Meter (Check pH Eqilibriumproduct)
WHAT: pH
HOW :Check pH Eqilibriumproduct
WHEN: First time,everycode,every hour
WHERE:Packing mediainspection area
WHO:QA . Inspector
DURING PROCESSLINE: Adjust pHWHO: operator
FINISHED PRODUCTPRODUCT: Hold (Incubation 14 Days)
WHO: QA . Supervisor
47
CCP 2: Step 12 Added Syrup (Packing media)
Con’
HACCP PlanProcess step Hazard Critical limit Control
measuresMonitoring
methodCorrective/Preventive
Action
Exhausting BIO: Bacillus cereus, BacilluscoaguransSURVIVAL Flat sour group, AciduricSpoilage groupFrom Low initial temperature
Can size<A10 not less than 60 ˚C
Note(A2 =20 oz.)
Check initial temperature before seaming
WHAT: initial temperature
HOW :Checkinitial temperature before seaming
WHEN: First time,everycode,every 30 Mins
WHERE:Packing mediainspection area
WHO:QA . Inspector
FIRSTOPERATIONLINE: until reach temp required and recheckWHO: production line
DURING PROCESSLINE: stop process until reach temp required and stop cooking time
FINISHED PRODUCTPRODUCT: Hold (Incubation 14 Days)WHO: QA . Supervisor
48
CCP3: Step 13 Exhausting
Con’
HACCP Plan
Process step Hazard Critical limit Control measures
Monitoring method
Corrective/Preventive
Action
Seaming BIO. E. coli, Coliform bacteria, Staphylococcus aureusRecontaminationFrom Double seam defect
Not foundCritical&majorDefect seam(Visual seam)
Empty can(Visual seam inspection)
WHAT: Critical&majorDefect seam
HOW :Visual external seam inspection
WHEN: Every 30 minsOperatingseamer for visual checkWHERE:Seamer area
WHO:QA . Inspector
DURING PROCESSLINE:stor&seamer adjustWHO:Operator/Mechanic
FINISHED PRODUCTPRODUCT: Hold (Sorting 100%)
WHO: QA . Supervisor
49
CCP4: Step 14 Seaming
Con’
HACCP PlanProcess step Hazard Critical limit Control
measuresMonitoring
methodCorrective/Preventive
Action
Cooking BIO:Bacillus cereus, Bacillus coaguransFlat sour group, AciduricSpoilage group SURVIVALFrom Inadequate temperature & Time cooking
Temp not less than 97˚CA2 >20 min
Temperature recorder(Check temperatureCommercial Sterilization)
Check time control
WHAT: Cooking water temperature (MIG)andCooking time
HOW :Check temperatureCommercial Sterilization
WHEN:every 30 Mins(T)(productn
line) /every 1 hour(T)(QA line)
WHERE:Cooking area
WHO:QA . Inspector&productn line
DURING PROCESSLINE: stop process until reach temp required and stop cooking timeWHO: operator/QA . Supervisor
FINISHED PRODUCTPRODUCT: Hold (Incubation 14 Days)
WHO: QA . Supervisor
50
CCP5: Step 15 Cooking
Con’
HACCP Plan
Process step Hazard Critical limit Control measures
Monitoring method
Corrective/Preventive
Action
Cooling BIO. E. coli, Coliform bacteria, RecontaminationFrom 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 PROCESSLINE: Adjust Residual Chlorine until required (minimum 0.2ppm)WHO: operator
FINISHED PRODUCTPRODUCT: 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, Bacilluscoagurans Flat sour group, AciduricSpoilage group SURVIVAL From High CCT.After cooling
CCT not more than45˚C
Center can temperature inspection after cooling (CCT)
WHAT: CCTafter cooling
HOW :Check CCT after cooling
WHEN: every 4 hours by cooker
WHERE:Cooker area
WHO:QA . Inspector&productn line
DURING PROCESSLINE: Increasing flow rate of cooling waterWHO: operator
FINISHED PRODUCTPRODUCT: Hold (Incubation 14 Days)
WHO: QA . Supervisor
52Con’
CCP7: Step 16 Cooling
Verification Plan
53
Calibrate seam micrometer Every 6 months
Calibrate pH Meter Everyday before operation
Calibrate Thermometer Every 3 months
Calibrate Timer 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