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 ...
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the identified hazard determined the type <strong>of</strong> control measure that would be necessary to control the<br />
hazard.<br />
Determination <strong>of</strong> critical control points (CCPs)<br />
CCPs were identified using the Codex CCP Decision Table. CCPs are points in the process<br />
where control measures should be adapted to prevent or eliminate a food safety hazard or reduce it to an<br />
acceptable level.<br />
Development <strong>of</strong> the HACCP Plan Form<br />
This form identifies the CCPs, prescribes the control measures to be adopted at each CCP, the<br />
critical limits for each control measure, corrective actions to be taken when needed, monitoring and<br />
recording procedures to ensure that all control measures are properly implemented and procedures for<br />
independent verification that the Plan is implemented as prescribed and documented. <strong>The</strong> contents were<br />
developed by the HACCP Team.<br />
Contents <strong>of</strong> the HACCP Plan<br />
This HACCP Plan has ten sections, the definitions <strong>of</strong> which are described in Appendix B. <strong>The</strong><br />
ten sections are: (1) the pre-requisite requirements, (2) scope, (3) product description and intended use,<br />
(4) initial food safety objectives (FSOs), (5) process flow diagram, (6) process description, (7) hazard<br />
analysis, (8) critical control point determination, (9) HACCP Plan form development, and (10) HACCP<br />
Plan verification. <strong>The</strong> approaches used for each section were based on recommendations <strong>of</strong> the Codex<br />
Alimentarius Commission (1997), for sections 1, 2, 3, 5, 7, 8, 9 and 10; the Meat Industry Association<br />
(MIA, 1999) and the Ministry <strong>of</strong> Agriculture and Forestry (MAF, 1999) <strong>of</strong> New Zealand for section 4;<br />
Price (1996) for section 6; and the Netherlands Product Board Animal Feed (PDV, 2001) for the ranking<br />
<strong>of</strong> hazards.<br />
Technology Transfer<br />
A one-day seminar on HACCP was conducted by FDC on March 10, 2000 to orient the HACCP<br />
Team <strong>of</strong> Newborn Food Products, Inc. on the principles <strong>of</strong> HACCP and the steps for its implementation.<br />
<strong>The</strong> HACCP Team <strong>of</strong> the collaborator was composed <strong>of</strong> five personnel from the management, production<br />
and research.<br />
Reasons for Non-Adoption <strong>of</strong> the SSOP by Newborn Food Products, Inc.<br />
1. Processing plant failed to comply with GMP requirements<br />
Due to non-compliance to GMP requirements, the company was unable to adopt the HACCP Plan<br />
developed for their product. Several plant deficiencies remained uncorrected and the developed SSOP<br />
was still not implemented.<br />
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