This document outlines the HACCP plan for a fruit juice industry. It discusses the seven principles of HACCP, which include identifying food hazards, establishing critical control points, monitoring procedures, and corrective actions. The company produces ready-to-serve fruit juices, concentrates, and candies. Potential biological, chemical and physical hazards are identified for each processing step from receiving fruits to packaging. Critical control points and limits are established for steps like thermal processing. Monitoring and documentation procedures are in place to control hazards and ensure food safety.

1. HACCP PLAN FOR FRUIT
JUICE INDUTRY
Presented by,
Ajna Alavudeen

2. HACCP

HACCP is a management system in which food safety is
addressed through the analysis and control of biological
, chemical , physical hazards from raw materials
production and handling to manufacture , distribution
and consumption of the finished products.

3. SEVEN PRINCIPLES???







List all food hazards that are reasonably likely to
occur.
List the caps.
List the critical limit that that shall be met at each
caps.
List the monitoring procedures.
Include any corrective action plans.
List the validation and verification procedures.
Provide for a record keeping system.

4. JIVE
Kerala horticultural development program fruit
processing factory.
 Products: R.T.S, Candy, Concentrated mango
pulp line .


5. READY TO SERVE
This is a type of fruit juice which contain at least
10% fruit juice.
 10% TSS.
 About 0.3% acid.
 Not diluted before serving.


6. PROCESSING
Fruit
Mixing with strained syrup solution
(sugar +water +acid)
Heated
Homogenization
Sterilization
Filling tetra packing
Cooling
storage

7. HAZARDS IN PROCESSING
Processing stage


Receiving of fruit
Storage
Cleaning
Physical
contamination
Chemical
contamination
Biological
contamination
Sand , pest, stones,
wood
Naturally occurring
substances
Pesticides, fungicides
Toxic
chemicals,mycotoxin.
Presence of
microorganism
Sand ,stones, wood
Chemical
contamination
Presence of
microorganism
Poorly maintained
equipments
Chemical
Contaminations in
water
Microbial quality of
water
Cross contamination
Quality of water,
Cross contamination.

8. Belt washing
d
Chemical
contamination in
water,
Excess sanitation
Microbial cross
contamination,
microbial quality
of water
Peeling
Presence of metal
pieces
Chemical
contaminations
from chemical or
pesticides
Contamination
due to unclean
equipment
Pulping
Presence of metal
pieces, foreign
body or dust
contamination
from production
environment.
none
Contamination
due to un clean
equipment.
Mixing
Screw, metal
pieces
none
Cross
contamination

9. Holdingh
Contaminations
from warehouses
practices
None
Cross
contamination
Strainer
None
None
Cross
contamination
Sanitizer residue
Microbial survival
due to insufficient
temperature or
holding time.
Thermal processing Unsanitized
equipment.

10. Cooling
Tetra Packaging
None
Sanitizer residue
None
None
Microbial
contamination due
to CIP.

11. MEASURES CONTROL MEASURES AND CRITICAL
CONTROL
Process step
Physical hazards Chemical
hazards
Biological
hazards
CP/CCP
Receiving of
fruit
Visual
interpretation
,Weighing unfit
fruit is rejected
Random
sampling,
Guarantied
supplier
Visual
inspection,
Sorting prior to
processing
CP
Storage
Visual
interpretation
none
Maintain ideal
storage
condition
Cleaning
Regularly
check the
equipments.
Use 200ppm
chlorine water
Regular testing
for microbial
quality of water
CP
CP

12. Regular testing
for chemical
quality of
water
Regular testing CP
for
microbiologica
l quality of
water
belt conveyor
washing
None
Peeling
Precaution for
maintenance
,screens,
magnet
downstream
will remove
debris
None
Precaution for
cleaning
,sanitizing
equipment
CP
Pulping
Precaution for
maintenance
,screens,
magnet
Downstream
will remove
debris
none
Precaution for
cleaning,
sanitizing
equipment
CP
Mixing
Use of metal
detectors
CP

13. Holding tank
Personnel
hygiene
policies were
adopted
Regular testing G
for chemical
quality of
water
CP
Strainer
Precaution for
cleaning and
sanitizing
equipments
Thermal processing
Temperature
&pressure
should be
maintained
Cooling section
Temperature
CP
should be
maintained& is
equipped with
temperature
sensors.
Tetra packaging
Visual
inspection
Correct
Cleaning
procedures
have to be
CCP
CP

14. CRITICAL LIMITS

Sterilization: temperature;121ºc for 15 psi.

15. MONITORING
Receiving of fruits
Check : visual inspection
Record: Presence/absence of contaminants in goods
 Storage of fruits
Check : regular inspection
Record :any security maintenance
 Peeling
Check : regular inspection
Record: record any security maintenance
 Pulping
Check: regular inspection
Record: record any security maintenance


16. Mixing
Check the equipments regularly
Record any security maintenance
 Holding
Check:
 Strainer
Check : regular inspection of equipments
Record : Record any resulting maintenance
 Thermal processing
Check: Using thermometers and temperature sensors
Record : Temperature and time
 Tetra pack
Check : visual check
Record :filling check


17. CORRECTIVE ACTIONS

Purchase/delivery –reject contaminated or unripe fruit

Storage- repair/replace storage structure

Cleaning – contaminated water is eliminated

Belt washing- contaminated water is eliminated

Peeling – repair defective articles

18. 
Holding tube – precaution during sampling

Strainer – replace defective article

Thermal processing- boil up to the stated period

Cooling process- cool up to the stated period

Filling –discard defect product during filling

19. DOCUMENTATION
Audit records
 Equipment records
 Product records
 Staff records
 Cleaning schedule records
 Customer confidence records
 Hazard analysis plan
 Record the inspection visit or investigation


20. THANK YOU