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VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

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Weighing<br />

and<br />

packing <strong>of</strong><br />

premix<br />

(Step 19)<br />

Excessive<br />

level <strong>of</strong><br />

fortificant due<br />

to incorrect<br />

weighing <strong>of</strong><br />

premix<br />

Correct<br />

weighing<br />

procedure<br />

3<br />

Established<br />

weights <strong>of</strong><br />

premix used<br />

for every<br />

batch <strong>of</strong><br />

plain peanut<br />

butter<br />

What: Checking<br />

<strong>of</strong> weight <strong>of</strong><br />

premix per pack<br />

used for every<br />

batch <strong>of</strong> plain<br />

peanut butter<br />

How: Use <strong>of</strong><br />

weighing scale<br />

Frequency:<br />

Every end <strong>of</strong><br />

weighing<br />

Who: QC /<br />

Production<br />

personnel<br />

• Adjust<br />

weight <strong>of</strong><br />

premix to<br />

required level<br />

• Put the<br />

affected batch<br />

on hold and<br />

analyze for<br />

level <strong>of</strong><br />

vitamin A in<br />

the fortified<br />

peanut butter<br />

• Retrain<br />

workers on<br />

proper<br />

weighing<br />

• Daily review <strong>of</strong> records<br />

by supervisor<br />

• Daily in-house<br />

calibration <strong>of</strong><br />

weighing scales before<br />

use<br />

• Annual calibration <strong>of</strong><br />

weighing scale by<br />

reputable laboratory<br />

• QA audit on a quarterly<br />

basis<br />

• Annual HACCP<br />

Review<br />

• Weights <strong>of</strong> Premix<br />

Monitoring Record<br />

• Corrective Action<br />

Report<br />

• Weighing Scale In-<br />

House Calibration<br />

Record<br />

• <strong>Official</strong> Report on<br />

Calibration <strong>of</strong><br />

Weighing Scale<br />

• Audit Verification<br />

Report<br />

• Report on Annual<br />

HACCP Review<br />

Name and Signature <strong>of</strong> <strong>Official</strong> Company Representative: _______________________________________________ Date: ________________________<br />

Page 1 <strong>of</strong> 1<br />

This is only a summary <strong>of</strong> the HACCP Plan. <strong>The</strong> company shall have documented procedures for all sampling and testing used during monitoring and verification.<br />

246

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