Haccp

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Haccp

  1. 1. HACCP By Ajit kumar Rowniyar 12PGDM03 IIPM.Bangalore
  2. 2. Quality and Safety • Quality :deals mostly with texture, colour and taste. • Safety: deals with nutritive value and free from contamination
  3. 3. Quality of Produce • Industry practice is to wash and sanitize produce in cold water. • Low temperatures slow respiration rate of fresh commodities. • Retard the changes in texture & other quality parameters.
  4. 4. Safety of produce • Warm produce in cool water results in pressure difference. • Cause surface contaminants. • Contaminants in the water drawn into the flesh.
  5. 5. Quality & Safety of Produce • Maintaining the water temperature 5 deg above internal temperature.
  6. 6. Hazards can be: • Biological • Chemical • Physical
  7. 7. Potato
  8. 8. Solonin • Natural toxin • Potato after harvesting immediately should be stored immediately. • Do not expose to sunlight for 1 or 2 days • Greening of Potato
  9. 9. Acralymide • Carcogenic contaminant formation. • Any starch based foods heated above particular temperature • Acarlymide affects brain and nervous system
  10. 10. Potato Processing • Potato if fired at >120 deg F leads to the formation of Acarlymide contamination
  11. 11. Chilli • After drying chilli is heaped. • Reason is to get good colour. • Safety aspects is heaping leads to sweating • Sweating favours microbial contamination
  12. 12. Aflatoxin contaminated chillies
  13. 13. Tea • After tea is plucked, it is shifted to factory. • While transportation, tea leaves are squeezed or pressed. • Pressing leads to breakage of leaves and Initiates fermentation. • Fermentation at 60-70 moisture level leads to microbial contamination .
  14. 14. Grapes • Harvesting during raining. • Grey mould growth will be high when harvested within 3 weeks of rain. • Survive even at 0 to 1 deg in cold storage.
  15. 15. Conventional Coffee Drying
  16. 16. Safe Coffee Drying Process
  17. 17. Safe Coffee Drying Process
  18. 18. Operations Critical Control Points Critical Limits Remarks Drying of Parchment Coffee Controlling Moisture Content < 10.5 – 11 % High moisture leads to Ochrotoxin contamination

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