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 ...
(1) Process Step 24. MANUAL FILLING (2) Potential hazard at each step (Hazard Identification) None 25. SEALING None 26. PACKING IN CARTONS 27. STORAGE AND DISTRIBUTION None None (3.1) Chance or Probability of Occurrence in the end product; at consumption (3) Risk Ranking (Hazard Characterization) (3.2) Severity or Seriousness of the hazard if it occurs Rank Justification Rank Justification (3.3) Risk Level 8 (4) Target Value 9 (5) Type of Control Measure Required 10 239
Section 8. Critical Control Point (CCP) Determination Process Step A. PREPARATION OF PLAIN PEANUT BUTTER 1. RECEIVING OF RAW MATERIALS 1a. Shelled peanuts None 1b. Refined sugar None 1c. Refined salt None 1d. Vitamin A fortificant None 1e. Packaging materials None 2. STORAGE OF RAW MATERIALS Hazards identified as requiring CCP control measures in Section 7 None 2a. Shelled peanuts 2b. Refined sugar None 2c. Refined salt None 2d. Vitamin A fortificant None 2e. Packaging materials None 3. SORTING 4. DRY BLANCHING None None Q1 Do control measure(s) exist? If Yes = Proceed to Q2 If No= Proceed to Q1a Q1a Is control at this step necessary for safety? If Yes = Modify step, process or product. If No = Not a CCP. Proceed to next identified hazard Q2 Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? If Yes=CCP If No= Proceed to Q3 Q3 Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable level(s)? If Yes= Proceed to Q4 If No= Not a CCP. Proceed to next identified hazard Q4 Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to acceptable level? If Yes= Not a CCP. Proceed to next identified hazard If No= CCP CCP No. 240
- 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 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 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
- Page 274 and 275: NOTE ON ADOPTION OF THE IMPROVED PR
- Page 276 and 277: INTRODUCTION Food fortification has
- Page 278 and 279: Table 1 Criteria used in the identi
- Page 280 and 281: REFERENCES Agustin, G.M., Lustre, A
- Page 282 and 283: PROPOSAL FOR R&D COLLABORATION ____
- Page 284 and 285: APPENDIX B SIGNING OF MEMORANDUM OF
- Page 286 and 287: APPENDIX C BUILDING AND FACILITIES
- Page 288 and 289: APPENDIX D SANITATION UPDATES 287
(1)<br />
Process<br />
Step<br />
24. MANUAL<br />
FILLING<br />
(2)<br />
Potential<br />
hazard<br />
at each step<br />
(Hazard<br />
Identification)<br />
None<br />
25. SEALING None<br />
26. PACKING IN<br />
CARTONS<br />
27. STORAGE AND<br />
DISTRIBUTION<br />
None<br />
None<br />
(3.1)<br />
Chance or Probability <strong>of</strong><br />
Occurrence in the end product;<br />
at consumption<br />
(3)<br />
Risk Ranking<br />
(Hazard Characterization)<br />
(3.2)<br />
Severity or Seriousness<br />
<strong>of</strong> the hazard if it occurs<br />
Rank Justification Rank Justification<br />
(3.3)<br />
Risk<br />
Level 8<br />
(4)<br />
Target<br />
Value 9<br />
(5)<br />
Type <strong>of</strong><br />
Control<br />
Measure<br />
Required 10<br />
239
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