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 ...
Section 10. Validation of the HACCP Plan Validation of the HACCP Plan involves activities to establish that the HACCP plan is adequate to achieve the stated Food Safety Objectives. It involves the following (MAF, 1999): A. Initial and on-going confirmation Initial and on-going confirmation activities serve to provide information that determines whether the HACCP Plan achieves the FSOs. The activities can include product evaluation and testing and market surveys and could also include R&D to validate existence and control of hazards. This HACCP Plan will be validated as follows: To validate achievement of FSO1, i.e., To ensure that correct amount of vitamin A fortificant is added to plain peanut butter during the preparation of the peanut butter premix, and that the correct amount of premix is added to plain peanut butter during the preparation of VITAMIN A fortified peanut butter. B. Re-validation • Testing of vitamin A content of the peanut butter premix and fortified peanut butter Re-validation activities are carried out whenever changes are made in the preparation of the product as in ingredients, product specifications, processing and packaging procedures and equipment; changes are made on the intended use of the product, and other changes made that could have an impact on the hazard and its control (MAF, 1999). 247
REFERENCES Codex Alimentarius Commission. 1997. Hazard Analysis Critical Control Point (HACCP) System and Guidelines For Its Application. In Codex Alimentarius Food Hygiene Basic Texts. Viale delle Terme di Caracalla, Rome, Italy: Joint FAO/WHO Food Standards Programme. Food and Agriculture Organization of the United Nations and World Health Organization. Pp. 33-45. Codex Alimentarius Commission. 1997. Recommended International Code of Practice. General Principles of Food Hygiene. In Codex Alimentarius Food Hygiene Basic Texts. Viale delle Terme di Caracalla, Rome, Italy: Joint FAO/WHO Food Standards Programme. Food and Agriculture Organization of the United Nations and World Health Organization. Pp. 1-32. MAF (Ministry of Agriculture and Forestry) – Food Assurance Authority. 1999. Generic HACCP Plan for Manufacture of Beef Jerky. Appendix X.6. Downloaded from http://www.maf.govt.nz on 1/7/2001. MIA (Meat Industry Association). 1999. MISC Circular 99/MISC/7. Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation. Downloaded from http://www.mia.co.nz on 1/7/2001. Price, R.J. 1996. Generic HACCP Plan for Seafoods. Downloaded from http://www.seafoods/ucdavis.edu on 10/12/1999. P-CRSP (Peanut-Collaborative Research Support Program). 2000. Obtaining Sangkap Pinoy Seal for Vitamin A Fortified Peanut Butter from the Department of Health. A Final Report for Project 3.2.13C submitted to Peanut-Collaborative Research Support Program (P-CRSP) of the University of Georgia, GA, U.S.A. and the National Food Authority-Food Development Center of the Department of Agriculture, Philippines. P-CRSP (Peanut Collaborative Research Support Program). 2002. Control of Aflatoxins in Raw Peanuts Through Proper Manual Sorting. USAID PCRSP Monograph Series No. 3. A project in collaboration with the University of Georgia, Food Development Center of the National Food Authority, Department of Food Science and Nutrition of the University of the Philippines, and Department of Agricultural Chemistry and Food Science of Leyte State College. PDV (Product Board Animal Feed). 2001. Risk Analysis: Soya Cake/ Soya Flakes. In Requirements for Foreign Suppliers of Feed Ingredients. P.O. Box 29739, 2502 LS, The Hague, The Netherlands: Product Board Animal Feed. Willich, R.K., Morris, N.J., O’Connor, R.T. and freeman, A.F. 1954. Peanut butter. VIII. Effects of processing and storage on vitamin A incorporated in peanut butter. Food Technology. 8(8): 381-386. 248
- 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 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 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
- Page 292 and 293: E. PEST CONTROL Procedure Monitorin
- Page 294 and 295: TRAINING ON THE PROCESSING OF STABI
- Page 296: Training on the Processing of Stabi
REFERENCES<br />
Codex Alimentarius Commission. 1997. Hazard Analysis Critical Control Point (HACCP) System and<br />
Guidelines For Its Application. In Codex Alimentarius Food Hygiene Basic Texts. Viale delle Terme<br />
di Caracalla, Rome, Italy: Joint FAO/WHO Food Standards Programme. Food and Agriculture<br />
Organization <strong>of</strong> the United Nations and World Health Organization. Pp. 33-45.<br />
Codex Alimentarius Commission. 1997. Recommended International Code <strong>of</strong> Practice. General<br />
Principles <strong>of</strong> Food Hygiene. In Codex Alimentarius Food Hygiene Basic Texts. Viale delle Terme di<br />
Caracalla, Rome, Italy: Joint FAO/WHO Food Standards Programme. Food and Agriculture<br />
Organization <strong>of</strong> the United Nations and World Health Organization. Pp. 1-32.<br />
MAF (Ministry <strong>of</strong> Agriculture and Forestry) – Food Assurance Authority. 1999. Generic HACCP Plan<br />
for Manufacture <strong>of</strong> Beef Jerky. Appendix X.6. Downloaded from http://www.maf.govt.nz on<br />
1/7/2001.<br />
MIA (Meat Industry Association). 1999. MISC Circular 99/MISC/7. Industry Standard for a HACCP<br />
Plan, HACCP Competency Requirements and HACCP Implementation. Downloaded from<br />
http://www.mia.co.nz on 1/7/2001.<br />
Price, R.J. 1996. Generic HACCP Plan for Seafoods. Downloaded from http://www.seafoods/ucdavis.edu<br />
on 10/12/1999.<br />
P-CRSP (Peanut-Collaborative Research Support Program). 2000. Obtaining Sangkap Pinoy Seal for<br />
Vitamin A Fortified Peanut Butter from the Department <strong>of</strong> Health. A Final Report for Project 3.2.13C<br />
submitted to Peanut-Collaborative Research Support Program (P-CRSP) <strong>of</strong> the University <strong>of</strong> Georgia,<br />
GA, U.S.A. and the National Food Authority-Food Development Center <strong>of</strong> the Department <strong>of</strong><br />
Agriculture, Philippines.<br />
P-CRSP (Peanut Collaborative Research Support Program). 2002. Control <strong>of</strong> Aflatoxins in Raw Peanuts<br />
Through Proper Manual Sorting. USAID PCRSP Monograph Series No. 3. A project in collaboration<br />
with the University <strong>of</strong> Georgia, Food Development Center <strong>of</strong> the National Food Authority,<br />
Department <strong>of</strong> Food Science and Nutrition <strong>of</strong> the University <strong>of</strong> the Philippines, and Department <strong>of</strong><br />
Agricultural Chemistry and Food Science <strong>of</strong> Leyte State College.<br />
PDV (Product Board Animal Feed). 2001. Risk Analysis: Soya Cake/ Soya Flakes. In Requirements for<br />
Foreign Suppliers <strong>of</strong> Feed Ingredients. P.O. Box 29739, 2502 LS, <strong>The</strong> Hague, <strong>The</strong> Netherlands:<br />
Product Board Animal Feed.<br />
Willich, R.K., Morris, N.J., O’Connor, R.T. and freeman, A.F. 1954. Peanut butter. VIII. Effects <strong>of</strong><br />
processing and storage on vitamin A incorporated in peanut butter. Food Technology. 8(8): 381-386.<br />
248
Change language