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2. List of Personnel Who Attended In-House Training on Good Manufacturing Practices (Record No. 7, Appendix O) 3. Procedure for hand Swabbing (Appendix P) 4. Internal Report on Hand Swab Test (Record No. 8, Appendix Q) 5. Daily Sanitation Inspection Checklist (Record No. 1, Appendix C) CONTROL NO. IV. MAINTENANCE OF WORKERS SANITARY FACILITIES: SUCH AS HANDWASHING, HANDSANITIZING, LOCKER ROOMS AND TOILETS A. Objectives To ensure that the conditions of the sanitary facilities provided for workers do not pose a risk of contamination to products, materials and ingredients. B. Procedures 1. Provision of hand sanitizing equipment, soaps and sanitizers: Hand washing stations and hand dryers located at the toilets, locker rooms, main entrance and at strategic places inside the processing areas should be functioning and properly supplied with liquid soap and sanitizing dips. An assigned worker should provide the latter prior to start of the processing operation. If requirements are not prepared in advance, workers should not be allowed to enter the plant until soap and chlorine dips are provided. If the hand dryer is not operational, disposable paper towels should be provided. 2. Chlorination of hand dips: The concentration of chlorine hand dips are maintained at 50 ppm and adjusted by the QC personnel if below this level. 3. Maintenance of toilet and locker facilities: The Engineering Section keeps the toilet and locker facilities operational and in good repair while the assigned worker keeps it clean based on the procedures for cleaning toilets and locker facilities described in Appendixes R and S. 4. Inspection: The QC personnel inspect hand washing provisions (1-2 above) daily. The condition of the toilets and locker area is inspected twice daily. 5. Corrective action and recording: QC will inform the Engineering section if toilets and locker rooms are not in good working condition and/or dirty through issuance of a Communication Slip, Record No. 3, Appendix H. After repair and/or cleaning activities, the QC personnel will inspect if results are acceptable. The results of inspection are recorded in numbers 4.1 to 4.5 of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix C. C. Records: 1. Procedure for Cleaning Toilets (Appendix R) 2. Cleaning Procedure for Locker Rooms (Appendix S) 3. Communication Slip (Record No. 3, Appendix H) 4. Daily Sanitation Inspection Checklist (Record No. 1, Appendix C) 179
CONTROL NO. V. PROTECTION OF FOOD, FOOD PACKAGING MATERIALS, AND FOOD CONTACT SURFACES FROM ADULTERATION WITH CONTAMINANTS A. Objective To ensure that the product, food contact surfaces and packaging materials are protected from adulteration with chemicals such as lubricants, fuel, pesticides, cleaning and sanitizing compounds, physical contaminants such as metal fragments and biological contaminants such as molds. B. Procedures 1. Procedures for plant premises: The Engineering personnel ensure that plant premises and equipment such as floor, walls, ceilings, drainage canals, windows, non-food contact surfaces of equipment, lights and other fixtures inside the production area and equipment washing area are in good condition and clean at all times, otherwise repair and cleaning must be carried out. If repair condition of the plant and/or equipment is not acceptable such as leak, dripping, malfunctioning fans, busted lights, etc. and there is a need for immediate repair, the QC personnel will inform the Engineering through issuance of request for the implementation of necessary corrective action using Record No. 9, Appendix T. Engineering and QA personnel will coordinate schedules so that repair activities will not pose contamination to the product. If processing area and/or equipment are dirty, operation will not start until the area and/or equipment is cleaned by the assigned cleaning personnel. The QC personnel re-check the cleanliness of the area prior to start of operation. 2. Provision of proper ventilation: The Engineering personnel ensure that there is adequate ventilation to minimize odors. If odors are present, the area should be ventilated using fans and other air blowing equipment. 3. Provision of adequate lighting: The Engineering personnel ensure that there is adequate lighting in hand washing areas, locker rooms, toilets, food handling and storage areas. The lightings will be of the safety type or properly shielded. 4. Control of lubricants: The Engineering personnel ensure that food, food contact surfaces or food packaging materials are not exposed to lubricants, fuel, metal and any other contaminants that may come from the equipment. If process line becomes contaminated by any form of waste, lubricants or floor splash, the QC Officer will stop the operation and the section affected will be cleaned, sanitized and inspected before production starts again. 5. Appropriate cleaning procedures: The Production Supervisor ensures that cleaning procedures are done in a manner that will not pose contamination to food, food contact surfaces or food packaging materials. Cleaning activities should comply with the procedures described in Appendixes U to W. If inadequate cleaning was observed, all food contact surfaces should be re-cleaned and checked for cleanliness prior to start of operation. The QC personnel checks on these after every break time or whenever necessary and is recorded in number 5.6 of the Daily Sanitation Inspection Checklist, Record No. 1, Appendix C. 180
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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
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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
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 178 and 179: column of numbers 2.1 to 2.3 of the
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
Page 228 and 229: 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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