This document outlines an HACCP plan for a fruit juice industry. It discusses the seven principles of HACCP including identifying hazards, establishing critical control points, monitoring procedures, and corrective actions. Specific hazards are identified for each processing step from receiving fruits to packaging. Critical limits are established for thermal processing requiring a temperature of 121°C for 15 psi. Monitoring, corrective actions, and documentation procedures are described to ensure food safety is maintained throughout the process.

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 Physical
contamination
Chemical
contamination
Biological
contamination
 Receiving of fruit Sand , pest, stones,
wood
Naturally occurring
substances
Pesticides, fungicides
Toxic
chemicals,mycotoxin.
Presence of
microorganism
 Storage
Sand ,stones, wood Chemical
contamination
Presence of
microorganism
Cleaning 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
Thermal processing Unsanitized
equipment.
Sanitizer residue Microbial survival
due to insufficient
temperature or
holding time.

10. Cooling None Sanitizer residue None
Tetra Packaging 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
CP
Cleaning Regularly
check the
equipments.
Use 200ppm
chlorine water
Regular testing
for microbial
quality of water
CP

12. belt conveyor
washing
None
Regular testing
for chemical
quality of
water
Regular testing
for
microbiologica
l quality of
water
CP
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
for chemical
quality of
water
G CP
Strainer Precaution for
cleaning and
sanitizing
equipments
Thermal processing Temperature
&pressure
should be
maintained
CCP
Cooling section Temperature
should be
maintained& is
equipped with
temperature
sensors.
CP
Tetra packaging Visual
inspection
Correct
Cleaning
procedures
have to be
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