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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
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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 %
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When the fortificant and stabilizer
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Since the collaborator decided to u
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(c) Processing area is too small su
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APPENDIX A PROCESS FLOW FOR THE STA
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(Note: The use of a wooden rod to p
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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 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
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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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