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 ...
Materials needed: Appendix D (Name of Company) SAMPLING AND EVALUATION OF WATER FOR MICROBIOLOGICAL QUALITY Sterile polyethylene bags to contain at least 300 grams of ice Sterile bottles with cover to contain at least 300 mL water Alcohol lamp Denatured alcohol Match Rubbing alcohol (for disinfecting hands) Cotton balls A pair of tongs or forceps A piece of clean cloth (for wiping top) A styropore box and ice for keeping samples Procedure: 1. Ice sample a. Use an inverted sterile polyethylene bag as hand glove. b. Place ice sample (approximately 300 g) in double layer sterile polyethylene bag and seal. c. Keep refrigerated until analyzed. 2. Water sample a. Choose tap water which is directly connected with the main supply. b. Turn on the tap and allow water to run waste for 2-3 minutes. Then turn off. Dry the outer surface with a clean cloth. c. Sterilize the tap. c.1 Moisten a piece of cotton with denatured alcohol. c.2 Ignite and hold it with a pair of tongs (or forceps). c.3 Flame the top. d. Cool the tap by allowing water to run to waste for a few seconds. e. Open sample bottle. It should be held by the base in one hand while the cover is held by the other. f. Fill the bottle from a gentle stream of water. Avoid splashing. During the whole procedure, the cover and the mouth of the bottle should not be allowed to touch anything. g. Flame mouth of the bottle, then replace cap. h. Keep sample in refrigerated container during transport. 191
Appendix 4 continued… Important points to remember when collecting samples: 1. Sample container should be sterile and should be kept unopened until it is required for filling. 2. The faucet should be clean. 3. Hands of the one collecting sample should be clean. 4. Care should be taken to avoid accidental contamination during collection. 5. Sample should be representative of the water to be examined. 6. The changes which occur in the bacterial content of samples can be reduced by transporting the sample to the laboratory in a refrigerated container. 7. Time between collection and examination of samples should be within six hours. It is important, however, that samples should be examined as soon as possible after collection. 192
- 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 188 and 189: Date of Inspection: _______________
- Page 190 and 191: Appendix 3 Record No. 1 continued
- 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
- Page 238 and 239: (1) Process Step 16.WEIGHING OF FOR
- Page 240 and 241: (1) Process Step 24. MANUAL FILLING
Materials needed:<br />
Appendix D<br />
(Name <strong>of</strong> Company)<br />
SAMPLING AND EVALUATION OF WATER<br />
FOR MICROBIOLOGICAL QUALITY<br />
Sterile polyethylene bags to contain at least 300 grams <strong>of</strong> ice<br />
Sterile bottles with cover to contain at least 300 mL water<br />
Alcohol lamp<br />
Denatured alcohol<br />
Match<br />
Rubbing alcohol (for disinfecting hands)<br />
Cotton balls<br />
A pair <strong>of</strong> tongs or forceps<br />
A piece <strong>of</strong> clean cloth (for wiping top)<br />
A styropore box and ice for keeping samples<br />
Procedure:<br />
1. Ice sample<br />
a. Use an inverted sterile polyethylene bag as hand glove.<br />
b. Place ice sample (approximately 300 g) in double layer sterile polyethylene bag and seal.<br />
c. Keep refrigerated until analyzed.<br />
2. Water sample<br />
a. Choose tap water which is directly connected with the main supply.<br />
b. Turn on the tap and allow water to run waste for 2-3 minutes. <strong>The</strong>n turn <strong>of</strong>f. Dry the outer surface<br />
with a clean cloth.<br />
c. Sterilize the tap.<br />
c.1 Moisten a piece <strong>of</strong> cotton with denatured alcohol.<br />
c.2 Ignite and hold it with a pair <strong>of</strong> tongs (or forceps).<br />
c.3 Flame the top.<br />
d. Cool the tap by allowing water to run to waste for a few seconds.<br />
e. Open sample bottle. It should be held by the base in one hand while the cover is held by the other.<br />
f. Fill the bottle from a gentle stream <strong>of</strong> water. Avoid splashing. During the whole procedure, the<br />
cover and the mouth <strong>of</strong> the bottle should not be allowed to touch anything.<br />
g. Flame mouth <strong>of</strong> the bottle, then replace cap.<br />
h. Keep sample in refrigerated container during transport.<br />
191
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