VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
Date of Inspection: _________________ Shift : ___________________ Appendix C (Name of Company) DAILY SANITATION INSPECTION CHECKLIST Record No. 1 Sanitary Condition/Practices Findings* Remarks 1. Safety and Quality of Water Supply 1.1 Chlorine level 1.2 Clear, no sediments 1.3 No discoloration 1.4 No off odor 1.5 No flavor taint 2. Cleanliness and Condition of Food Contact Surfaces 2.1 Equipment clean and sanitized a. Packaging equipment (Capping machine, filling machine) b. Processing equipment (Colloid mill, grinder, peanut roaster) c. Weighing equipment (Weighing scales) d. Tubs (Wash tub, basins) 2.2 Presence of chlorine sanitizing solution for equipment and utensils 2.3 Chlorine level of sanitizing solution: 100 ppm chlorine 3. Prevention of Cross Contamination 3.1 Personnel Sanitary Practices a. Personnel in complete and clean working gears b. Workers not wearing jewelries * Note: √ = acceptable, no deviation found X = not acceptable, with deviation found NA = not applicable Time Checked ____ Time Checked ____ 187
Appendix 3 Record No. 1 continued… Sanitary Condition/Practices Findings Remarks Time Time Checked ____ Checked ____ c. Workers with trimmed fingernails and without nail polish and heavy make-up d. Workers not eating, spitting or smoking inside plant premises e. Workers wash and sanitize hands whenever necessary f. Workers use hand dryers g. Equipment that touch dirty surfaces were washed and sanitized prior to use h. No personnel belongings and clothing left in food handling areas i. Others (please specify) 3.2 Production area with adequate space 3.3 Clean operations separated with dirty operations 3.4 Product properly handled during production 4. Maintenance of Workers Sanitary Facilities, such as Handwashing, Handsanitizing, Locker Rooms and Toilets 4.1 Handwashing stations with liquid soap and chlorine dips 4.2 Hand dryers in good repair 4.3 Hand dips maintained at 50 ppm chlorine 4.4 Toilets clean and in good repair 4.5 Others (please specify) 5. Protection of Food, Packaging Materials and Food Contact Surfaces From Adulteration with Contaminants 5.1 Equipment for non-food contact surfaces clean and in good repair - stands, frames of equipment - motors - floor racks - others (specify) 188
- 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 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 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
- Page 230 and 231: 5.3 Preparation of Fortified Peanut
- Page 232 and 233: STEP DETAILED DESCRIPTION 4. DRY BL
- Page 234 and 235: 6.3 Preparation of Fortified Peanut
- Page 236 and 237: (1) Process Step 2. STORAGE OF RAW
Date <strong>of</strong> Inspection: _________________<br />
Shift : ___________________<br />
Appendix C<br />
(Name <strong>of</strong> Company)<br />
DAILY SANITATION INSPECTION CHECKLIST<br />
Record No. 1<br />
Sanitary Condition/Practices Findings* Remarks<br />
1. Safety and Quality <strong>of</strong> Water Supply<br />
1.1 Chlorine level<br />
1.2 Clear, no sediments<br />
1.3 No discoloration<br />
1.4 No <strong>of</strong>f odor<br />
1.5 No flavor taint<br />
2. Cleanliness and Condition <strong>of</strong><br />
Food Contact Surfaces<br />
2.1 Equipment clean and sanitized<br />
a. Packaging equipment<br />
(Capping machine, filling machine)<br />
b. Processing equipment<br />
(Colloid mill, grinder, peanut roaster)<br />
c. Weighing equipment<br />
(Weighing scales)<br />
d. Tubs<br />
(Wash tub, basins)<br />
2.2 Presence <strong>of</strong> chlorine sanitizing solution<br />
for equipment and utensils<br />
2.3 Chlorine level <strong>of</strong> sanitizing solution:<br />
100 ppm chlorine<br />
3. Prevention <strong>of</strong> Cross Contamination<br />
3.1 Personnel Sanitary Practices<br />
a. Personnel in complete and clean<br />
working gears<br />
b. Workers not wearing jewelries<br />
* Note: √ = acceptable, no deviation found<br />
X = not acceptable, with deviation found<br />
NA = not applicable<br />
Time<br />
Checked ____<br />
Time<br />
Checked ____<br />
187
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