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: __________ Water Tank No. _______________ Location: _____________________ Date Inspected: _______________ Appendix I (Name of Company) REPORT ON INSPECTION OF WATER TANK Record No. 4 Report No. __________ Actions taken: _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ Comments / Recommendations: _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ Prepared by: ________________________________ Noted by: ________________________________ Plant Supervisor 199
Materials to be used: High pressure water cleaner Detergent Scrubbing pad Procedure: Appendix J (Name of Company) WATER TANK CLEANING PROCEDURE 1. Close the water service valves. 2. Water must be drained from a specified reservoir tank that will be cleaned by opening the drain valve. 3. When the tank is empty, scrub thoroughly all inner perimeter surface with unused scrubbing pad and freshly prepared detergent solution. 4. After scrubbing, rinse thoroughly all scrubbed surfaces with water using a pressurized washer. 5. Open the water service valves to rinse off remaining dirt. 6. Continue the rinsing procedure until the tank inner surfaces is free from any dirt, detergent and other foreign materials. 7. Drain the tank thoroughly before filling it with water. 200
- 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 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 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
- Page 242 and 243: Process Step 5. COOLING None 6. DE-
- Page 244 and 245: Process Step 19. WEIGHING AND PACKI
- Page 246 and 247: Section 9. HACCP Plan Form 11 Firm
- Page 248 and 249: Section 10. Validation of the HACCP
Materials to be used: High pressure water cleaner<br />
Detergent<br />
Scrubbing pad<br />
Procedure:<br />
Appendix J<br />
(Name <strong>of</strong> Company)<br />
WATER TANK CLEANING PROCEDURE<br />
1. Close the water service valves.<br />
2. Water must be drained from a specified reservoir tank that will be cleaned by opening the drain<br />
valve.<br />
3. When the tank is empty, scrub thoroughly all inner perimeter surface with unused scrubbing pad<br />
and freshly prepared detergent solution.<br />
4. After scrubbing, rinse thoroughly all scrubbed surfaces with water using a pressurized washer.<br />
5. Open the water service valves to rinse <strong>of</strong>f remaining dirt.<br />
6. Continue the rinsing procedure until the tank inner surfaces is free from any dirt, detergent and<br />
other foreign materials.<br />
7. Drain the tank thoroughly before filling it with water.<br />
200
Change language