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 ...
Appendix O (Name of Company) LIST OF PERSONNEL WHO ATTENDED IN-HOUSE TRAINING COURSE ON GOOD MANUFACTURING PRACTICES Record No. 7 Date: _______________________________________________ Name of Trainor: _______________________________________________ Client Name: _______________________________________________ Name of Employee Position Signature Prepared by: ____________________________________ Noted by: _______________________ Date: _______________________ Remarks: _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ 207
Materials Needed: Sterile cotton swab 15 mL Ringers solution (Oxoid, 1995) Screw cap test tube Sterile aluminum template, with 5 cm x 1 cm hole Alcohol lamp Denatured alcohol Match Rubbing alcohol Ice chest with ice Procedure: Appendix P (Name of Company) PROCEDURE FOR HAND SWABBING 1. Moisten a sterile cotton swab with 15 mL Ringers solution. Remove excess Ringers solution by rotating the cotton swab against the wall of the test tube. Remove the swab aseptically. 2. Swab the hand by moving the cotton through a 5 cm x 1 cm hole of a sterile aluminum template. Move the cotton back and forth through the hole five times, rotating the cotton each time to insure that the entire cotton swab made contact with the hand. 3. Return the cotton swab into the Ringers solution and excess liquid is removed by pressing the wall of the tube. 4. Repeat swabbing using the same cotton swab on two other areas of the same hand. 5. After swabbing the third area, place the swab inside the test tube, break the wooden stick leaving about 1 inch of the stick with the swab. 6. Cap the test tube and shake. 7. Label test tube and place in the ice chest. 8. Keep sample in refrigerated container during transport. 9. Time between swabbing and analysis of samples should not exceed six hours. 208
- 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 206 and 207: Appendix M-2 (Name of Company) WEEK
- 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
- Page 252 and 253: (Name of Company) VITAMIN A FORTIFI
- Page 254 and 255: (Name of company) VITAMIN A FORTIFI
- Page 256 and 257: Appendix A RISK ASSESSMENT MODEL FO
Appendix O<br />
(Name <strong>of</strong> Company)<br />
LIST OF PERSONNEL WHO ATTENDED IN-HOUSE TRAINING COURSE ON<br />
GOOD MANUFACTURING PRACTICES<br />
Record No. 7<br />
Date: _______________________________________________<br />
Name <strong>of</strong> Trainor: _______________________________________________<br />
Client Name: _______________________________________________<br />
Name <strong>of</strong> Employee Position Signature<br />
Prepared by: ____________________________________<br />
Noted by: _______________________<br />
Date: _______________________<br />
Remarks: _________________________________________________________________<br />
_________________________________________________________________<br />
_________________________________________________________________<br />
207
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