The Design Of HACCP Plan For Potato Chips Plant In Bangladesh

1. Presented By
Istiak Mostofa
ID: UG11-42-19-002

2. Objectives
 Introduction
 Materials and methods
 Results and discussion
 Production Process
 Hazards Identification and critical
 Determination
 HACCP control chart
 Conclusion
 Reference

3. HACCP
❑ Hazard Analysis and Critical Control Points
- A systematic approach to the identification evaluation and
Control of food safety.
❑ HACCP provides the framework to produce foods safely and
to prove they were produced safely.

4. Application of HACCP Principles
❑Active managerial control of risk factors
❑Flexible
❑Process

5. HACCP - It’s Purpose
▪ It is designed to prevent eliminate and/or reduce to an
acceptable level all hazards which have a reasonable
likelihood of occurrence.
▪ Hazards may include
- Foodborne illness
- physical hazards/injuries

6. HACCP - For Potato Chips
▪ Potato is low acid food and more over in potato chips
processing, problem associated with the presence of food
borne pathogens like fusarium,solani, F.Roseum, phtophthora
and pythium species.
▪ HACCP is a science- based system used to ensure that fodd
safety hazard are controlled to prevent unsafe d to ensure safe
consumption of potato products.

7. The Design of HACCP Plan for Potato Chips Plant
In Bangladesh
Hazard
Are preventative
measures in place?
Modify the step
process or product
Do the measures
reducethe hazard?
Could hazard reach
unacceptablelevels?
Will a subsequentstep
reduceor eliminatethe
hazard
CCP
Is control
necessary?
Not CCP

8. Result And Discussion
HACCP model was designed to suit the real situation of the potatochips plant to
producethe safe and quality end product.
It dependson:
❑ Prerequisite program * Training
❑ Location * water syrup
❑ Premises and room * Maintenance& cleaning
❑ Equipment * pest control
❑ Waste management * Sanitation system
❑ Personal hygiene * Traceability
❑ Storage and transportation * Product description

9. Production Process : Process flow diagram of potato chips
Receiving potato, other raw materials and
ingredientsand storage RM.
Shorting and grading
Washing & De-stoning
Peeling
Visual inspection
Vertical Elevation
Single Feeding
Slicing & washing
Blanching
De-water
Frying CCP 1
Visual Inspection
Seasoning
Packing CCP 2

10. Product Processing Photos

11. HACCP Control Chart
Ste
p
No.
Proces
s
Step
Hazard Contro
l
Measu
res
Criti
cal
Limi
t
How Wh
o
Freque
ncy
Recor
d
Correc
tive
Action
Veri
ficat
ion
01 Frying Microbiol
ogical
Hazard
Chemical
Hazard
(FFA,
teritarybu
tylhydroq
uinon(TB
HQ),
Citric
acid
Browning
)
Maintai
n
Combin
ation
time &
temp.
control
FFA
Value;
control
% of
TBHQ
and
Critic
acid
Fryin
g
temp.
range
(175+/
- 10C)
FFA
value
not
more
than0
.75%
Prop
er
fryin
g &
palm
olein
mana
geme
nt
QC &
Prod
uctio
n
dept.
Every
Batch
Every 2
hours
PPM
register
FFA test
report
a) Reje
ctio
n of
less
fried
chip
s
b) Palm
olein
chan
ge/r
epla
ce/r
eject
ion
of p
rodu
ct
Revie
w for
batc
h
Audi
ting

12. Conclusion
HACCP is a proactive plan developed to prevent and reduce the
incidents of food safety hazards. By monitoring and detecting
potential problems throughout an entire process, identification of
hazards and application of corrective measures can be implemented
immediately.

13. References
❑https://www.researchgate.net/publication/236741832_The_Desig
n_of_HACCP_Plan_for_Potato_Chips_Plant_in_Bangladesh
❑https://www.semanticscholar.org/paper/The-Design-of-HACCP-
Plan-for-Potato-Chips-Plant-in-Easdani-
Khaliduzzaman/768e130d08679011fee3294328f0b7283ff889f7