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 ...
Process Step 5. COOLING None 6. DE-SKINNING 7. SORTING OF DE-SKINNED PEANUTS 8. FINAL ROASTING OF DE-SKINNED PEANUTS Hazards identified as requiring CCP control measures in Section 7 None None None 9. SIEVING None 10. WEIGHING OF PEANUTS AND INGREDIENTS 11. MIXING 12. GRINDING 13. COOLING OF PLAIN PEANUT BUTTER AT 65°C None None 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. 241
Process Step 14. PREPARATION OF PEANUT BUTTER PREMIX 15. BRINGING OF FORTIFICANT TO AMBIENT TEMPERATURE, 30°C 16. WEIGHING OF FORTIFICANT AND PLAIN PEANUT BUTTER 17. MANUAL MIXING 18. MIXING IN A HORIZONTAL MIXER Hazards identified as requiring CCP control measures in Section 7 None Excessive level of fortificant due to incorrect weighing of fortificant None None Q1 Do control measure(s) exist? If Yes = Proceed to Q2 If No= Proceed to Q1a Yes 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. NA Yes NA NA CCP 1 242
- 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 240 and 241: (1) Process Step 24. MANUAL FILLING
- 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
- Page 290 and 291: STANDARD SANITATION OPERATING PPROC
Process<br />
Step<br />
5. COOLING None<br />
6. DE-SKINNING<br />
7. SORTING OF<br />
DE-SKINNED<br />
<strong>PEANUT</strong>S<br />
8. FINAL ROASTING<br />
OF DE-SKINNED<br />
<strong>PEANUT</strong>S<br />
Hazards<br />
identified as<br />
requiring CCP<br />
control<br />
measures in<br />
Section 7<br />
None<br />
None<br />
None<br />
9. SIEVING None<br />
10. WEIGHING<br />
OF <strong>PEANUT</strong>S<br />
AND<br />
INGREDIENTS<br />
11. MIXING<br />
12. GRINDING<br />
13. COOLING<br />
OF PLAIN<br />
<strong>PEANUT</strong><br />
<strong>BUTTER</strong> AT<br />
65°C<br />
None<br />
None<br />
None<br />
None<br />
Q1<br />
Do control<br />
measure(s) exist?<br />
If Yes = Proceed to<br />
Q2<br />
If No= Proceed to<br />
Q1a<br />
Q1a<br />
Is control at this step<br />
necessary for safety?<br />
If Yes = Modify step,<br />
process or product.<br />
If No = Not a CCP.<br />
Proceed to next<br />
identified hazard<br />
Q2<br />
Is the step specifically<br />
designed to eliminate or<br />
reduce the likely<br />
occurrence <strong>of</strong><br />
a hazard to an acceptable<br />
level?<br />
If Yes=CCP<br />
If No= Proceed to Q3<br />
Q3<br />
Could contamination with<br />
identified hazard(s) occur in<br />
excess <strong>of</strong> acceptable level(s) or<br />
could these increase to<br />
unacceptable level(s)?<br />
If Yes= Proceed to Q4<br />
If No= Not a CCP. Proceed to<br />
next identified hazard<br />
Q4<br />
Will a subsequent step<br />
eliminate identified hazard(s)<br />
or reduce likely occurrence to<br />
acceptable level?<br />
If Yes= Not a CCP. Proceed to<br />
next identified hazard<br />
If No= CCP<br />
CCP No.<br />
241
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