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5. Storage of water supply: Water is stored in a clean and fully enclosed water tank. The water tank is cleaned every three months by Engineering personnel or as necessary based on the results of inspection of QC personnel and as recorded in the Report on Inspection of Water Tank, Record No. 4, Appendix I. The Water Tank Cleaning Procedure is found in Appendix J. C. Records 1. Standards for Water Quality (Appendix A) 2. Sampling and Evaluation of Water for Physical Quality (Appendix B) 3. Daily Sanitation Inspection Checklist (Record No. 1, Appendix C) 4. Sampling and Evaluation of Water for Microbiological Quality (Appendix D) 5. Report of Microbiological Analysis (Record No. 2, Appendix E) 6. Water Treatment Procedure for Chlorination (Appendix F) 7. Procedure for Checking of Chlorine Level (Appendix G) 8. Communication Slip (Record No. 3, Appendix H) 9. Report on Inspection of Water Tank (Record No. 4, Appendix I) 10. Water Tank Cleaning Procedure (Appendix J) 1 Adapted from: Hazard Analysis and Critical Control Point Training Curriculum. 2 nd ed., 1997. Developed by the Seafood HACCP Alliance for Training and Education. Publication UNC-SG-96-02, North Carolina Sea Grant, Box 8605, N.C. State University, Raleigh, NC 27695-8605.919/515-2454. 175
CONTROL NO. II. CLEANLINESS AND CONDITION OF FOOD CONTACT SURFACES A. Objectives B. Procedures 1. To ensure that all food contact surfaces are made of appropriate materials, can withstand repeated cleaning and sanitation and are free from pitting, cracks or crevices. 2. To ensure that food contact surfaces of equipment are properly cleaned and sanitized and free of chemical, microbiological and physical residues and or visible contaminants. 1. Inspection of condition of food contact surfaces and equipment: Materials of all food contact surfaces and equipment should be smooth, non-corrosive, non-absorbent and non-toxic. The condition of equipment is checked daily by QC personnel and recorded in numbers 2.1a to d of the Daily Sanitation Inspection Checklist, Record No.1, Appendix C. Condition of equipment is audited monthly or as often as necessary by Engineering personnel. The results are recorded in numbers A.1 and A.2 of the Plant Audit Report, Record No. 5, Appendix K. 2. Repair of equipment: If the equipment used is found to be defective, QC will evaluate the defect together with engineering and recommend corrective action to prevent product quality deterioration. Processing may have to be stopped and if it does, QC should ensure that products are properly handled and stored to prevent spoilage. The QC report on the defect is given to Engineering for repair of the defect, through the Communication Slip, Record No. 3, Appendix H. Operations will resume only when the equipment is returned to good working condition. Repair activities should be scheduled by Production personnel so as not to affect processing activities or adjacent areas and equipment. Repair activities are recorded by Engineering in the Equipment History Record per equipment, a sample of which is shown in Record No. 6, Appendix L. 3. Cleaning of equipment and utensils: Equipment and utensils are cleaned at a frequency following an established schedule determined by the type and frequency of use of the item. All utensils and equipment are cleaned and sanitized daily at the end of every operation. Equipment Cleaning and Sanitizing Procedure for equipment used in the manufacture of vitamin A fortified peanut butter are shown in Appendixes M-1 and M-2. 4. Inspection and recording: QC personnel inspect the equipment and utensils for cleanliness at the following times: (a) prior to the start of a working day, (b) once per shift or after any work interruption during which the equipment or utensil may have become contaminated, and/or (c) after the scheduled cleaning operations. The QC personnel ensure that workers re-wash any equipment or utensil that drop on the floor or get in contact with dirty material. The results of inspection are recorded in numbers 2.1a to d of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix C. 5. Corrective action: If results of inspection are not satisfactory, the operations will not commence or will be stopped if it is on-going, until cleaning, sanitizing and drying of particular equipment or utensils are satisfactorily carried out. The results of inspection are recorded in the Remarks 176
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United States Agency for Internatio
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VITAMIN A FORTIFICATION OF PEANUT B
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TABLE OF CONTENTS Page ACKNOWLEDGEM
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F. Statistical Analysis G. Technolo
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Study 1. Preliminary Verification o
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VII. REFERENCES 163 VIII. APPENDIX
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VIII. APPENDICES Appendix A. Risk A
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LIST OF TABLES Chapter 1. Vitamin A
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Chapter 4. Vitamin A Fortification
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Table 8.4 Physical evaluation (oil
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Chapter 5a. Improvement of a Proces
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CHAPTER 1 VITAMIN A FORTIFICATION O
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INTRODUCTION Physical and mental de
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variety from Vietnam, provided by t
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Two fortificants were used in this
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the first grinding, and (b) in the
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Table 1.2 Percent vitamin A recover
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CONCLUSIONS The study showed that p
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APPENDIX A COLLABORATION AND CONFID
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Proposed by: The Food Development C
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C. FDC and UPCHE shall return all c
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Name_______________________________
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ABSTRACT Experiments were conducted
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INTRODUCTION Vitamin A is an essent
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available for addition to foods mai
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The study was carried out in three
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Prepare dyed oil by adding ½ teasp
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until no trace of the fortificant w
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The vitamin A content present in th
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Weigh required amounts of premix an
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used. From each production batch, o
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Preparation of fortified peanut but
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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
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Procedural Guideline for the Vitami
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(Note: Recommended mixing time of t
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(1) Prepare plain peanut butter as
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CHAPTER 3 VITAMIN A FORTIFICATION O
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INTRODUCTION Vitamin A deficiency c
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Table 3.1 Experimental design for t
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Pre-heat roaster to 140°C Fill roa
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Technology Transfer The technology
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Table 3.3 Analysis of Variance (ANO
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(1983) as cited by Solon et al. (19
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Table 3.6 Analysis of the individua
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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
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Technology Transfer Results of the
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CHAPTER 5a IMPROVEMENT OF A PROCESS
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ackground, (b) Need to purchase add
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METHODS For this project, the vitam
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Study 2. Preliminary Verification o
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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
Page 128 and 129: 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
Page 134 and 135: (c) Processing area is too small su
Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
Page 138 and 139: (Note: The use of a wooden rod to p
Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT
Page 142 and 143: (Note: During the conditioning/temp
Page 144 and 145: CHAPTER 5b IMPROVEMENT OF A PROCESS
Page 146 and 147: INTRODUCTION Vitamin A deficiency i
Page 148 and 149: the collaborator at Vitachem Indust
Page 150 and 151: Four volumes of ~38.81 kg peanut bu
Page 152 and 153: 4 parts of ~38.81 Kg peanut butter
Page 154 and 155: Study 3. Effect of Incorporating th
Page 156 and 157: 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 178 and 179: column of numbers 2.1 to 2.3 of the
Page 180 and 181: 2. List of Personnel Who Attended I
Page 182 and 183: 6. Handling of raw materials: The P
Page 184 and 185: CONTROL NO. VIII. EXCLUSION OF PEST
Page 186 and 187: Appendix A (Name of Company) STANDA
Page 188 and 189: Date of Inspection: _______________
Page 190 and 191: 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
Page 206 and 207: Appendix M-2 (Name of Company) WEEK
Page 208 and 209: Appendix O (Name of Company) LIST O
Page 210 and 211: 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
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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
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(1) Process Step 24. MANUAL FILLING
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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
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Section 10. Validation of the HACCP
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RECORDS FOR HAZARD ANALYSIS CRITICA
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(Name of Company) VITAMIN A FORTIFI
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(Name of company) VITAMIN A FORTIFI
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Appendix A RISK ASSESSMENT MODEL FO
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5. Process Flow Diagram - This is t
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Appendix C RECOMMENDED PRE-REQUISIT
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CHAPTER 8 OBTAINING SANGKAP PINOY S
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OBJECTIVES The general objective wa
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different accelerated temperatures
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Table 8.3 Visual evaluation of the
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Table 8.6 Development of rancid odo
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Based on the above results, the pre
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NOTE ON ADOPTION OF THE IMPROVED PR
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INTRODUCTION Food fortification has
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Table 1 Criteria used in the identi
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REFERENCES Agustin, G.M., Lustre, A
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PROPOSAL FOR R&D COLLABORATION ____
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APPENDIX B SIGNING OF MEMORANDUM OF
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APPENDIX C BUILDING AND FACILITIES
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APPENDIX D SANITATION UPDATES 287
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STANDARD SANITATION OPERATING PPROC
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E. PEST CONTROL Procedure Monitorin
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TRAINING ON THE PROCESSING OF STABI
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Training on the Processing of Stabi
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