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VII. REFERENCES 163 VIII. APPENDIX 165 Appendix A Procedural Guideline for the Vitammin A 165 Fortification of the Sweet and Creamy Peanut Butter of TMI Food Processing and Development, Inc. Chapter 6 Establishment of Sanitation Standard Operating Procedures for the Manufacture of Vitamin A Fortified Peanut Butter Alicia O. Lustre, Edith M. San Juan, Fe. R. Vito, Judith Manahan, Ma. Carlota R. Dy, and Anna V.A. Resurreccion I. ABSTRACT II. INTRODUCTION III. OBJECTIVES IV. METHODS A. Establishment of Collaboration V. RESULTS Sanitation Standard Operating Procedure (SSOP) A. Safety of Water Supply B. Cleanliness and Condition of Food Contact Surfaces C. Prevention of Cross- Contamination D. Maintenance of Workers Sanitary Facilities Such as Hand Washing, Hand Sanitizing, Locker Rooms and Toilets E. Protection of Food, Food Packaging Materials, and Food Contact Surfaces from Adulteration with Contaminants F. Labeling, Storage and Use of Toxic Compounds G. Control of Employee Health Conditions H. Exclusion of Pests VI. REFERENCES Chapter 7 Development of a Generic Hazard Analysis Critical Control Point Plan for Vitamin A Fortified Peanut Butter Alicia O. Lustre, Edith M. San Juan, Jocelyn M. Sales, Fe. R. Vito, Alberto R. Cariso, and Anna V.A. Resurreccion 170 171 172 172 172 172 173 174 174 176 177 179 180 181 182 183 183 219 13
I. ABSTRACT II. INTRODUCTION III. OBJECTIVES IV. METHODS A. Preliminary Activity B. Creation of the FDC HACCP Plan Team C. Hazard Identification and Ranking D. Determination of Critical Control Points (CCPs) E. Development of the HACCP Plan Form F. Contents of the HACCP Plan G. Technology Transfer H. Reasons for Non-Adoption of the SSOP by Newborn Food Food Products, Inc. V. RESULTS Generic HACCP Plan for Vitamin A Fortified Peanut Butter Section 1. Prerequisite Requirements Section 2. Scope of the HACCP Plan Section 3. Scope of the HACCP Plan Section 4. Food Safety Objectives (FSOs) Section 5. Process Flow Diagram for Vitamin A Fortification of Peanut Butter Section 6. Process Description Section 7. Hazard Analysis Section 8. Critical Control Point (CCP) Determination Section 9. HACCP Plan Form Section 10. Validation of the HACCP Plan VI. REFERENCES VII. RECORDS Record 1. Weights of Fortificant Monitoring Record Record 2. Corrective Action Report Record 3. Weighing Scale In-house Calibration Record Record 4. Weights of Peanut Butter Premix Monitoring Record 220 221 221 221 221 221 221 222 222 222 222 222 224 224 225 225 225 226 227 230 234 240 245 247 248 249 250 251 252 253 14
Page 1 and 2: United States Agency for Internatio
Page 4: VITAMIN A FORTIFICATION OF PEANUT B
Page 8 and 9: TABLE OF CONTENTS Page ACKNOWLEDGEM
Page 10 and 11: F. Statistical Analysis G. Technolo
Page 12 and 13: Study 1. Preliminary Verification o
Page 16 and 17: VIII. APPENDICES Appendix A. Risk A
Page 18 and 19: LIST OF TABLES Chapter 1. Vitamin A
Page 20 and 21: Chapter 4. Vitamin A Fortification
Page 22 and 23: Table 8.4 Physical evaluation (oil
Page 24 and 25: Chapter 5a. Improvement of a Proces
Page 26 and 27: CHAPTER 1 VITAMIN A FORTIFICATION O
Page 28 and 29: INTRODUCTION Physical and mental de
Page 30 and 31: variety from Vietnam, provided by t
Page 32 and 33: Two fortificants were used in this
Page 34 and 35: the first grinding, and (b) in the
Page 36 and 37: Table 1.2 Percent vitamin A recover
Page 38 and 39: CONCLUSIONS The study showed that p
Page 40 and 41: APPENDIX A COLLABORATION AND CONFID
Page 42 and 43: Proposed by: The Food Development C
Page 44 and 45: C. FDC and UPCHE shall return all c
Page 46 and 47: Name_______________________________
Page 48 and 49: ABSTRACT Experiments were conducted
Page 50 and 51: INTRODUCTION Vitamin A is an essent
Page 52 and 53: available for addition to foods mai
Page 54 and 55: The study was carried out in three
Page 56 and 57: Prepare dyed oil by adding ½ teasp
Page 58 and 59: until no trace of the fortificant w
Page 60 and 61: The vitamin A content present in th
Page 62 and 63: Weigh required amounts of premix an
Page 64 and 65:
used. From each production batch, o
Page 66 and 67:
Preparation of fortified peanut but
Page 68 and 69:
Table 2.5 Effect on vitamin A recov
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On the other hand, fortified peanut
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Table 2.9 Effect on vitamin A recov
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REFERENCES AOAC. 1995. Official Met
Page 76 and 77:
Procedural Guideline for the Vitami
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(Note: Recommended mixing time of t
Page 80 and 81:
(1) Prepare plain peanut butter as
Page 82 and 83:
CHAPTER 3 VITAMIN A FORTIFICATION O
Page 84 and 85:
INTRODUCTION Vitamin A deficiency c
Page 86 and 87:
Table 3.1 Experimental design for t
Page 88 and 89:
Pre-heat roaster to 140°C Fill roa
Page 90 and 91:
Technology Transfer The technology
Page 92 and 93:
Table 3.3 Analysis of Variance (ANO
Page 94 and 95:
(1983) as cited by Solon et al. (19
Page 96 and 97:
Table 3.6 Analysis of the individua
Page 98 and 99:
Hinds, M.J., Chinnan, M.S. and Beuc
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ABSTRACT Chocolate-peanut spread wa
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OBJECTIVES This study was undertake
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Pre-heat roaster to 140°C Fill roa
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µgRE/g = µg/g ß-carotene x 0.3
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Table 4.3 Analysis of Variance (ANO
Page 110 and 111:
Technology Transfer Results of the
Page 112 and 113:
CHAPTER 5a IMPROVEMENT OF A PROCESS
Page 114 and 115:
ackground, (b) Need to purchase add
Page 116 and 117:
METHODS For this project, the vitam
Page 118 and 119:
Study 2. Preliminary Verification o
Page 120 and 121:
Study 3. Establishment of Mixing Ti
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Study 2. Validation of the Results
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Table 5a.1 Evaluation of available
Page 126 and 127:
Process Flow Observation Evaluation
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Table 5a.4 Vitamin A content and %
Page 130 and 131:
When the fortificant and stabilizer
Page 132 and 133:
Since the collaborator decided to u
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(c) Processing area is too small su
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APPENDIX A PROCESS FLOW FOR THE STA
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(Note: The use of a wooden rod to p
Page 140 and 141:
APPENDIX B PROCESS FLOW FOR THE VIT
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(Note: During the conditioning/temp
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CHAPTER 5b IMPROVEMENT OF A PROCESS
Page 146 and 147:
INTRODUCTION Vitamin A deficiency i
Page 148 and 149:
the collaborator at Vitachem Indust
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Four volumes of ~38.81 kg peanut bu
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4 parts of ~38.81 Kg peanut butter
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Study 3. Effect of Incorporating th
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Study 4. Validation of the Recovery
Page 158 and 159:
Table 5b.1 Vitamin A content and vi
Page 160 and 161:
Study 2. Effect of incorporating th
Page 162 and 163:
Table 5b.4. Vitamin A content, % vi
Page 164 and 165:
CONCLUSIONS Based on the results of
Page 166 and 167:
APPENDIX A PROCEDURAL GUIDELINE FOR
Page 168 and 169:
6. When all four (4) volumes of pea
Page 170 and 171:
Step No. Process Flow 17 Put label
Page 172 and 173:
ABSTRACT This document describes th
Page 174 and 175:
The process for the Vitamin A forti
Page 176 and 177:
5. Storage of water supply: Water i
Page 178 and 179:
column of numbers 2.1 to 2.3 of the
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2. List of Personnel Who Attended I
Page 182 and 183:
6. Handling of raw materials: The P
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CONTROL NO. VIII. EXCLUSION OF PEST
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Appendix A (Name of Company) STANDA
Page 188 and 189:
Date of Inspection: _______________
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Appendix 3 Record No. 1 continued
Page 192 and 193:
Materials needed: Appendix D (Name
Page 194 and 195:
Date: __________ Appendix E (Name o
Page 196 and 197:
P2 V2 X1 = -------- P1 (1%) (3.78 K
Page 198 and 199:
Materials Needed: Appendix G (Name
Page 200 and 201:
Date: __________ Water Tank No. ___
Page 202 and 203:
Date of Inspection: _______________
Page 204 and 205:
Appendix L (Name of Company) EQUIPM
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Appendix M-2 (Name of Company) WEEK
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Appendix O (Name of Company) LIST O
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Worker’s Name Appendix Q (Name of
Page 212 and 213:
Appendix S (Name of Company) CLEANI
Page 214 and 215:
Appendix U (Name of Company) CLEANI
Page 216 and 217:
Appendix W (Name of Company) CLEANI
Page 218 and 219:
Name of worker Medical certificate
Page 220 and 221:
CHAPTER 7 DEVELOPMENT OF A GENERIC
Page 222 and 223:
INTRODUCTION Development of a gener
Page 224 and 225:
2. HACCP is not mandatory As HACCP
Page 226 and 227:
GENERIC HACCP PLAN FOR VITAMIN A FO
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3, 4 Section 5. Process Flow Diagra
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5.3 Preparation of Fortified Peanut
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STEP DETAILED DESCRIPTION 4. DRY BL
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6.3 Preparation of Fortified Peanut
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(1) Process Step 2. STORAGE OF RAW
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(1) Process Step 16.WEIGHING OF FOR
Page 240 and 241:
(1) Process Step 24. MANUAL FILLING
Page 242 and 243:
Process Step 5. COOLING None 6. DE-
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Process Step 19. WEIGHING AND PACKI
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Section 9. HACCP Plan Form 11 Firm
Page 248 and 249:
Section 10. Validation of the HACCP
Page 250 and 251:
RECORDS FOR HAZARD ANALYSIS CRITICA
Page 252 and 253:
(Name of Company) VITAMIN A FORTIFI
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(Name of company) VITAMIN A FORTIFI
Page 256 and 257:
Appendix A RISK ASSESSMENT MODEL FO
Page 258 and 259:
5. Process Flow Diagram - This is t
Page 260 and 261:
Appendix C RECOMMENDED PRE-REQUISIT
Page 262 and 263:
CHAPTER 8 OBTAINING SANGKAP PINOY S
Page 264 and 265:
OBJECTIVES The general objective wa
Page 266 and 267:
different accelerated temperatures
Page 268 and 269:
Table 8.3 Visual evaluation of the
Page 270 and 271:
Table 8.6 Development of rancid odo
Page 272 and 273:
Based on the above results, the pre
Page 274 and 275:
NOTE ON ADOPTION OF THE IMPROVED PR
Page 276 and 277:
INTRODUCTION Food fortification has
Page 278 and 279:
Table 1 Criteria used in the identi
Page 280 and 281:
REFERENCES Agustin, G.M., Lustre, A
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PROPOSAL FOR R&D COLLABORATION ____
Page 284 and 285:
APPENDIX B SIGNING OF MEMORANDUM OF
Page 286 and 287:
APPENDIX C BUILDING AND FACILITIES
Page 288 and 289:
APPENDIX D SANITATION UPDATES 287
Page 290 and 291:
STANDARD SANITATION OPERATING PPROC
Page 292 and 293:
E. PEST CONTROL Procedure Monitorin
Page 294 and 295:
TRAINING ON THE PROCESSING OF STABI
Page 296:
Training on the Processing of Stabi
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