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 ...
2. HACCP is not mandatory As HACCP is not mandatory for peanut butter, the management was not pressured to comply with its requirements. However, the management decided to control one critical control point (CCP) in their process, and this is the sorting step for aflatoxin infected kernels. 223
RESULTS GENERIC HACCP PLAN FOR VITAMIN A FORTIFIED PEANUT BUTTER Table of Contents Generic HACCP Plan for Vitamin A Fortified Peanut Butter Section 1. Pre-requisite Requirements Section 2. Scope of the HACCP Plan Section 3. Product Description and Intended Use Section 4. Food Safety Objectives (FSOs) Section 5. Process Flow Diagram Section 6. Process Description Section 7. Hazard Analysis Section 8. Critical Control Point (CCP) Determination Section 9. HACCP Plan Form Section 10. Validation of the HACCP Plan References Page Records Record No. Title of Record 1 Weights of Fortificant Monitoring Record 250 2 Corrective Action Report 251 3 Weighing Scale In-house Calibration Record 252 4 Appendixes Weights of Peanut Butter Premix Monitoring Record 253 A Risk Assessment Model for Determining the Risk Level of a Hazard of the Product Board Animal Feed (PDV) 255 B Ten Components of a HACCP Plan 256 C Recommended Prerequisite Requirements for HACCP of 259 New Zealand D Components of the Prerequisite Program for HACCP of the United States 224 225 225 225 226 227 230 234 240 245 247 248 260 224
- 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 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 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
- Page 258 and 259: 5. Process Flow Diagram - This is t
- Page 260 and 261: Appendix C RECOMMENDED PRE-REQUISIT
- Page 262 and 263: CHAPTER 8 OBTAINING SANGKAP PINOY S
- Page 264 and 265: OBJECTIVES The general objective wa
- Page 266 and 267: different accelerated temperatures
- Page 268 and 269: Table 8.3 Visual evaluation of the
- Page 270 and 271: Table 8.6 Development of rancid odo
- Page 272 and 273: Based on the above results, the pre
2. HACCP is not mandatory<br />
As HACCP is not mandatory for peanut butter, the management was not pressured to comply<br />
with its requirements. However, the management decided to control one critical control point (CCP) in<br />
their process, and this is the sorting step for aflatoxin infected kernels.<br />
223
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