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Appendix M-2 (Name of Company) WEEKLY CLEANING AND SANITIZING PROCEDURE FOR EQUIPMENT EQUIPMENT A: Peanut Roaster, Colloid Mill, Grinder, Filling Machine Frequency: Weekly (preferably SatuRENIy) after last shift of peanut butter production Equipment for Cleaning: Sponge (Blue for outside surfaces and Pink for inside surface), Wall Unit Hose, Wash Tub, Dippers Chemicals: Detergent Powder, Chlorine Solution (20,000 ppm) Precautions: 1. Be careful in moving the equipment from one place to another to avoid damaging the wheels. 2. Do not place too much weight on top or inside the equipment when moving it from other places. Cleaning and Sanitizing Procedures: 1. Remove all solid wastes on top or inside the equipment by hand and collect in the garbage bin. 2. Rinse by hosing with water to remove adhering dirt. 3. Put small amount of detergent solution (1-liter dipper: 20 liter basin) on food contact surfaces using pink dipper and scrub with pink sponge. Dip the blue sponge in blue dipper containing detergent solution and scrub the equipment outside surfaces. 4. Rinse thoroughly by hosing with water. 5. Dip or splash equipment using dipper with 100 ppm chlorine solution to sanitize it. 6. Let it dry. Clean Up: 1. Return detergent, chlorine and cleaning implements to proper storage area. 205
Appendix N (Name of Company) COURSE OUTLINE FOR AN IN-HOUSE ORIENTATION COURSE ON GOOD MANUFACTURING PRACTICES FOR WORKERS 1. Introduction to the seminar objective 2. The Hidden Enemies in a Manufacturing Plant 3. Requirements for Personal Hygiene and Cleanliness Inside a Manufacturing Plant 206
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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
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(Note: During the conditioning/temp
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CHAPTER 5b IMPROVEMENT OF A PROCESS
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INTRODUCTION Vitamin A deficiency i
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the collaborator at Vitachem Indust
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Four volumes of ~38.81 kg peanut bu
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4 parts of ~38.81 Kg peanut butter
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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 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 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
Page 250 and 251: RECORDS FOR HAZARD ANALYSIS CRITICA
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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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