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Appendix A RISK ASSESSMENT MODEL FOR DETERMINING THE RISK LEVEL OF A HAZARD OF THE PRODUCT BOARD ANIMAL FEED (PDV, 2001) 12 Table for the determination of the risk levels of the identified hazards Probability of occurrence (in end product; at consumption) Severity Small Medium Great Great 3 4 4 Medium 2 3 4 Small 1 2 3 Table for the determination of the control measures required for the specified risk level Risk Level Type of Control Measure Required 1 No control measures are necessary. 2 Periodic control measures, often activities to be carried out once and which are periodically reviewed/assessed. 3 General control measures, e.g. hygiene programs, maintenance and calibration programs, purchasing procedures, quality assurance programs, etc. These measures are often called Point of Attention (POA) or Good Manufacturing Practices (GMP) control measures. 4 Specific control measures that is necessary for that particular situation. These are also called critical control point (CCP) control measures. ______________ 12 PDV (Product Board Animal Feed). Requirements for Foreign Suppliers of Feed Ingredients. Version 1, May 2001. pp. 7, 13. P. O. Box 29739, 2502 LS, Den Haag, The Hague, The Netherlands: Product Board Animal Feed. 255
Appendix B TEN COMPONENTS OF A HACCP PLAN (CAC, 1997; MIA, 1999; MAF, 1999; Price, 1996) This generic HACCP Plan is intended as a guide for the development of a company’s HACCP Plan for an identical product. The Plan is to be used as a guide as types of hazards and their likelihood of occurrence vary with non-generic factors as sources of raw materials and ingredients, methods of handling, plant environment, processing systems, volumes of operations, and others. The user of this guide should have the basic knowledge of the HACCP principles needed to adopt this document to his/her product. This Generic HACCP Plan assumes that Good Manufacturing Practices (GMP) is effectively in place during the manufacture of the product. Its successful implementation requires the commitment and involvement of management and the workforce. This HACCP Plan has ten sections which are described below. The contents of the sections are based on the “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application” of the Codex Alimentarius Commission (1997) except Sections 4 and 6. Section 4 is taken from the Meat Industry Association (MIA, 1999) and Ministry of Agriculture and Forestry (MAF, 1999) of New Zealand. Section 6 is taken from Price (1996). 1. Pre-requisite Requirements – These are the sanitation and quality control procedures and practices that should be operating in any sector of the food chain prior to application of HACCP. These prerequisites are based on the Codex Principles of Food Hygiene, the appropriate Codex Codes of Practice, and the appropriate food safety regulations. 2. Scope of the HACCP Plan – This is the identification or description of which segment of the food chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes). 3. Product Description and Intended Use – This is the full description of the finished product including the information relevant to its safety as composition, physical/chemical structure (including Aw, pH, etc.), processing treatments (e.g. heat treatment, freezing, brining, smoking, etc.), packaging, durability and storage conditions and method of distribution, its intended use, and its intended consumers. It creates a risk profile for the product and assists in identifying food safety hazards (MIA, 1999). 4. Food Safety Objectives (FSOs) - A Food Safety Objective is the level of a hazard that may be considered tolerable or acceptable in the food product to meet consumer protection goals (adapted from McDorman, 2000). The FSO provides an indication of the level of protection which the HACCP Plan will achieve. The FSO is usually determined from actual experience, published technical information, regulations of importing countries or buyer’s requirements (MIA, 1999; MAF, 1999). 256
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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. ___
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Date of Inspection: _______________
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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 252 and 253: (Name of Company) VITAMIN A FORTIFI
Page 254 and 255: (Name of company) VITAMIN A FORTIFI
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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