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column of numbers 2.1 to 2.3 of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix C. 6. Storage of equipment and utensils: Cleaned and sanitized equipment and utensils especially portable equipment are dried and stored in designated storage areas. QC inspects for proper storage and results are recorded in the Remarks column of numbers 2.1a to d of the Daily Sanitation Audit Form Record No. 1, Appendix C. C. Records 1. Daily Sanitation Inspection Checklist (Record No. 1, Appendix C) 2. Plant Audit Report (Record No. 5, Appendix K) 3. Communication Slip (Record No. 3, Appendix H) 4. Equipment History Record (Record No. 6, Appendix L) 5. Daily Cleaning and Sanitizing Procedures for Equipment (Appendix M-1) 6. Weekly Cleaning and Sanitizing Procedures for Equipment (Appendix M-2) CONTROL NO. III. PREVENTION OF CROSS – CONTAMINATION A. Objectives To ensure that raw materials, products and ingredients are not exposed to undue risk of contamination from personnel and workers and from operating practices and conditions. B. Procedures 1. Procedure for Personnel 1.1 Training: All workers should attend a course that will provide proper instructions on personnel hygiene and good manufacturing practices. See Appendix N for the course outline. List of personnel that attend the course are kept on file as Record No. 7, Appendix O. 1.2 Use of working garments: All workers should be given clean working garments that protect food from contamination by street clothes, the mouth, face, hands and arms and head hair, as appropriate. Working garments will usually include aprons, head caps, facemask and footwear. Clean footwear is provided for use at the dry areas of the plant. All working garments should be worn prior to entry and while inside the processing plant and should not be worn outside of the processing area. These should also be in good condition and clean. If at any time these are soiled, they should be immediately replaced. 1.3 Hand sanitation: Plant personnel and workers entering the plant should wash and scrub their hands thoroughly with soap and water and sanitize and dry these prior to start of work, upon resumption to work and whenever hands are contaminated, i.e. used to handle waste, touch the floor or other unsanitary objects. Hands of personnel should not be recontaminated by the washing and drying procedures used. To ensure this, foot operated water faucets, liquid soap and air drying of hands are recommended. Hands of workers selected randomly are subjected to swab test on a regular basis to validate efficiency of hand washing procedures. The procedure for hand swabbing is found in Appendix P. 177
Results are recorded in the Internal Report on Hand Swab Test, Record No. 8, Appendix Q. 1.4 Hygiene and hygienic practices: Plant personnel and workers should have clean fingernails, appropriately worn working gears, and appear clean. They should not wear jewelries, heavy cosmetics, lotions and perfumes on skin prior to entry to production areas. Eating, chewing gum, and drinking are prohibited. Personal belongings and clothing left by workers in the processing area should be immediately removed. 1.5 Inspection: The QC personnel is responsible for compliance with procedural requirements for sanitary practices of workers. He/she should maintain a strong sensitivity to worker compliance with sanitary procedures. Checks are made at the beginning of each production shift, after break times and prior to entry of workers in the plant. 1.6 Corrective action and recording: Non-compliant workers should not be allowed in the processing area. They should be called to a meeting to explain and remedy the problem. Violations are also an indication of inappropriate training. Re-training should be considered. Observations and corrective actions are recorded in numbers 3.1a to I of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix C. 2. Control of operating practices and conditions inside the plant 2.1 Working space: There should be sufficient area for processing, packaging, ingredient storage, and finished product warehousing. Avoid overcrowding of people and equipment. Space and clear areas around, over and under the equipment must be adequate for efficient operation, maintenance and clean up (Katsuyama and Strachan, 1980). 2.2 Layout: There should be adequate separation of clean and dirty areas and/or materials. For example, the peanut butter should not be placed near raw materials, waste, refuse or laid directly on the floor. 2.3 Inspection: The QC personnel checks on the above conditions at the beginning of every production and at least once per shift or as often as necessary. 3. Corrective action and recording: If the above conditions are not met the operation should be stopped and the process layout re-arranged by the Production Supervisor. If the recommendations for space layout is not implemented products produced on the day should not be distributed, should be specially marked and/or put on hold for extensive sampling and quality evaluation. Observations and corrective action are recorded in numbers 3.2 to 3.4 of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix C. C. Records 1. Course Outline for An In-house Orientation Course on Good Manufacturing Practices (Appendix N) 178
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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
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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 176 and 177: 5. Storage of water supply: Water i
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
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
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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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