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(Name of Company) VITAMIN A FORTIFIED PEANUT BUTTER CORRECTIVE ACTION REPORT (HACCP Record No. 2) Date of Production: ____________________________ Production Batch: ____________________________ CCP # / Processing Step: ________________________ Description of Occurrence: Action Taken / Action to be Taken: Prepared by: _______________________________ Date: _________________________ Reviewed by: _______________________________ Date: _________________________ (Authorized company representative) Remarks: cc: Plant Manager 251
Date Calibrated (Name of Company) VITAMIN A FORTIFIED PEANUT BUTTER WEIGHING SCALE IN-HOUSE CALIBRATION RECORD (HACCP Record No. 3) Code/No. of Weighing Scale Weighing Scale Reading (g) Reference Test Remarks Calibrated by Reviewed by: _________________________________ Date: _______________________ (Authorized company representative) Remarks: cc: Plant Manager 252
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United States Agency for Internatio
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VITAMIN A FORTIFICATION OF PEANUT B
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TABLE OF CONTENTS Page ACKNOWLEDGEM
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F. Statistical Analysis G. Technolo
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Study 1. Preliminary Verification o
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VII. REFERENCES 163 VIII. APPENDIX
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VIII. APPENDICES Appendix A. Risk A
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LIST OF TABLES Chapter 1. Vitamin A
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Chapter 4. Vitamin A Fortification
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Table 8.4 Physical evaluation (oil
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Chapter 5a. Improvement of a Proces
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CHAPTER 1 VITAMIN A FORTIFICATION O
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INTRODUCTION Physical and mental de
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variety from Vietnam, provided by t
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Two fortificants were used in this
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the first grinding, and (b) in the
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Table 1.2 Percent vitamin A recover
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CONCLUSIONS The study showed that p
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APPENDIX A COLLABORATION AND CONFID
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Proposed by: The Food Development C
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C. FDC and UPCHE shall return all c
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Name_______________________________
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ABSTRACT Experiments were conducted
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INTRODUCTION Vitamin A is an essent
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available for addition to foods mai
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The study was carried out in three
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Prepare dyed oil by adding ½ teasp
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until no trace of the fortificant w
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The vitamin A content present in th
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Weigh required amounts of premix an
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used. From each production batch, o
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Preparation of fortified peanut but
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Table 2.5 Effect on vitamin A recov
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On the other hand, fortified peanut
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Table 2.9 Effect on vitamin A recov
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REFERENCES AOAC. 1995. Official Met
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Procedural Guideline for the Vitami
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(Note: Recommended mixing time of t
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(1) Prepare plain peanut butter as
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CHAPTER 3 VITAMIN A FORTIFICATION O
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INTRODUCTION Vitamin A deficiency c
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Table 3.1 Experimental design for t
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Pre-heat roaster to 140°C Fill roa
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Technology Transfer The technology
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Table 3.3 Analysis of Variance (ANO
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(1983) as cited by Solon et al. (19
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Table 3.6 Analysis of the individua
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Hinds, M.J., Chinnan, M.S. and Beuc
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ABSTRACT Chocolate-peanut spread wa
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OBJECTIVES This study was undertake
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Pre-heat roaster to 140°C Fill roa
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µgRE/g = µg/g ß-carotene x 0.3
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Table 4.3 Analysis of Variance (ANO
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Technology Transfer Results of the
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CHAPTER 5a IMPROVEMENT OF A PROCESS
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ackground, (b) Need to purchase add
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METHODS For this project, the vitam
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Study 2. Preliminary Verification o
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Study 3. Establishment of Mixing Ti
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Study 2. Validation of the Results
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Table 5a.1 Evaluation of available
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Process Flow Observation Evaluation
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Table 5a.4 Vitamin A content and %
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When the fortificant and stabilizer
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Since the collaborator decided to u
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(c) Processing area is too small su
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APPENDIX A PROCESS FLOW FOR THE STA
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(Note: The use of a wooden rod to p
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APPENDIX B PROCESS FLOW FOR THE VIT
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(Note: During the conditioning/temp
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CHAPTER 5b IMPROVEMENT OF A PROCESS
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INTRODUCTION Vitamin A deficiency i
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the collaborator at Vitachem Indust
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Four volumes of ~38.81 kg peanut bu
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4 parts of ~38.81 Kg peanut butter
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Study 3. Effect of Incorporating th
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Study 4. Validation of the Recovery
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Table 5b.1 Vitamin A content and vi
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Study 2. Effect of incorporating th
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Table 5b.4. Vitamin A content, % vi
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CONCLUSIONS Based on the results of
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APPENDIX A PROCEDURAL GUIDELINE FOR
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6. When all four (4) volumes of pea
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Step No. Process Flow 17 Put label
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ABSTRACT This document describes th
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The process for the Vitamin A forti
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5. Storage of water supply: Water i
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column of numbers 2.1 to 2.3 of the
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2. List of Personnel Who Attended I
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6. Handling of raw materials: The P
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CONTROL NO. VIII. EXCLUSION OF PEST
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Appendix A (Name of Company) STANDA
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Date of Inspection: _______________
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Appendix 3 Record No. 1 continued
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Materials needed: Appendix D (Name
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Date: __________ Appendix E (Name o
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P2 V2 X1 = -------- P1 (1%) (3.78 K
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Materials Needed: Appendix G (Name
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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 248 and 249: Section 10. Validation of the HACCP
Page 250 and 251: RECORDS FOR HAZARD ANALYSIS CRITICA
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
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