HACCP for Mango Pulp Processing plant
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HACCP for Mango Pulp Processing plant this will help you establish the HACCP plan for the Mango Pulp Industry.
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Control of temperature and time duration in boiling unit and Quantity of Pectin and Temperature during Gelatinization are CCPs.
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Pre-end operation, Fruit Juice extraction, Pressing of fruit juice, Filtering of fruit juice, Clarifying and fining of fruit juice
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The document discusses the preparation of a Hazard Analysis Critical Control Point (HACCP) plan and establishing a Critical Control Point (CCP) decision tree. It provides definitions and principles for HACCP. The 7 principles of HACCP are described which form the foundation for a HACCP plan. The common approach for implementing HACCP involves assembling a team, writing product descriptions, creating a process flow diagram, identifying hazards, determining CCPs, establishing monitoring and corrective actions, and verifying the HACCP plan. Guidance is given for each step including templates for documentation.
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Hurdle technology
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
Haccp
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
The design of haccp plan for potato chips plant in bangladesh
This document outlines the design of a Hazard Analysis and Critical Control Points (HACCP) plan for a potato chips plant in Bangladesh. It describes the potato chips production process and identifies potential food safety hazards like pathogens. The HACCP control chart shows the critical control points during frying and packaging where controls like temperature and time monitoring are implemented. The plan is intended to prevent, eliminate or reduce food safety hazards to acceptable levels and ensure the production of safe potato chips.
Dry and wet milling of corn
Dry and wet milling processes are used to break down corn into its components. In dry milling, corn is cleaned, conditioned, degermed, dried, cooled, graded, and ground to produce products like grits, meal, flour and hominy feed. Wet milling involves steeping corn in water to separate starch from other components. The corn is milled, separated in germ separators, finely ground, screened to separate fiber from starch and gluten, and centrifuged to separate starch from gluten. The resulting products include corn oil, fiber, gluten and highly purified corn starch.
Sensory evaluation of food products
This document provides information on different types of sensory testing methods used to evaluate food products, including difference tests, rating tests, sensitivity tests, and descriptive tests. It describes various tests under each type, such as paired comparison tests, ranking tests, threshold tests, and numerical scoring tests. The tests involve presenting food samples to panels of judges and having them evaluate and rate the samples based on characteristics like taste, odor, and texture. The results are used to analyze differences between products and determine consumer preferences.
Quality testing of spices
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
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This document discusses the technology of non-alcoholic beverages. It begins with an introduction that defines beverages and provides an overview of the beverage industry in India. It then discusses various topics related to non-alcoholic beverages including water sources and quality, ingredients used in beverages, carbonated and non-carbonated beverages, and sanitation in the beverage industry. The document also provides details on the status of the Indian and global beverage markets as well as the growth of various beverage segments in India such as fruit juices, bottled water, and dairy drinks.
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The document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The presentation also provides examples of food hazards and maps out the various processes in a food operation from purchase to service, identifying potential hazards and controls at each step.
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This webinar on cGMPs for GFSI was co-hosted with founder and partner of Food Industry Consulting, Sonia Akbarzadeh, on October 7 at 10:00am MDT.
Sonia covers cGMP basics and how you can use them as building blocks for GFSI compliance.
Specifically, you hear more about:
-Setting up detailed programs and procedures – the 4 stages of cGMPs
-Controlling hazards introduced by personnel, environment, and operations
-Common prerequisite programs
-Elevating the importance of cGMPs as a path to reach GFSI compliance
Hazard analysis & critical control point by dr vikram gupta
Hazard analysis and critical control point (HACCP) is a systematic preventative approach to food safety that identifies potential food safety hazards. It aims to take key actions to reduce or eliminate risks at critical control points along the food production process. HACCP involves conducting a hazard analysis to identify potential hazards, determining critical control points to monitor and control hazards, and establishing procedures to monitor the critical control points. The goal of HACCP is to enhance food safety by anticipating and preventing problems rather than relying on finished product testing.
Good Manufacturing Practices For Quality Control
The document discusses Good Manufacturing Practices (GMP) with a focus on quality control. It outlines key aspects of GMP compliance that should be reviewed during an on-site quality control laboratory inspection, including documentation, personnel qualifications, equipment and instrument validation, testing procedures, data verification, and facilities and environmental monitoring. The inspection aims to ensure proper implementation of quality standards and systems across all aspects of the quality control process.
Principles of HACCP Practical Training
This document outlines the steps for developing and implementing a Hazard Analysis Critical Control Point (HACCP) plan. It discusses the 14 stages of HACCP, which include defining terms of reference, assembling a HACCP team, drawing a process flow diagram, hazard analysis, identifying critical control points, establishing critical limits and monitoring procedures, and verifying and documenting the HACCP plan. It also covers pre-requisite programs that must be in place before implementing HACCP, such as supplier management, pest control, hygiene training, and cleaning procedures. An example risk assessment matrix is provided to help determine which identified hazards require control based on their likelihood and consequences.
Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Manag...
Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Manag...Work Safe Scotland Ltd
Grease Management and Hazard Control
Food preparation and production in commercial kitchens or food processing factories naturally generate fats, oils and grease (FOG) in the waste water which can quickly lead to a build-up of solid residues in the drainage system restricting efficient flow of waste water and ultimately create blockages that can result in flooding of the food preparation area.
Unless adequate steps are taken to effectively manage FOG at source, local health and hygiene management is under extreme risk from the effects of odour, contaminated water and vermin. There area number of methods available to the specifier and user to manage FOG and an appreciation of the merits and disadvantages of each
system will be provided along with performance indicators.
Hygiene management is essential and Regulation (EC) 852/2004 applies to all food businesses and food operators. Article 5 (1) requires that permanent HACCP procedures are applied and importantly, drainage forms a pre-requisite to the supporting structure of HACCP.Validation boot camp 3
“We don’t have time for training.”
Response: “Training is critical to ensure valid results. Without proper training, results cannot be relied upon and regulatory compliance is at risk.”
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STAGE 2 – PROCESS PERFORMANCE QUALIFICATION
FDA Guidance Topics
1. Demonstrating process capability and performance.
2. Establishing acceptance criteria.
3. Documenting the results.
Application to Cleaning
1. Cleaning process performance qualification batches.
2. Establish acceptance criteria based on analytical method.
3. Document all results and conclusions.
Cleaning process is now qualified and validated.
Maintain process and documentation going forward.
Considerations to Extractables and Leachables Testing
How to organize Extractables Assessments? FDA continues to issue Warning Letters to companies that fail to properly complete Design Verification, Design Validation, and Process Validation, and recently to include failures of manufacturers in Risk Management. The evaluation of extractables and leachables has become an increasingly important aspect in the Quality by Design (QbD) initiative of the FDA in the area of drug product design, including materials used in the drug product production process and container and closure systems used for product packaging. This presentation provides general approaches and practical aspects in E&L testing.
Gmp 4 yr
GMP (Good Manufacturing Practices) are quality control standards used in food and pharmaceutical industries to ensure product quality and safety. GMP involves implementing effective practices, satisfying customers, maintaining consistency, and protecting image. For food, GMP helps produce safe products and avoid costs from issues. It is also a prerequisite for HACCP. Key elements of GMP include management responsibility, facility design, control of operations, maintenance, sanitation, training, and documentation. Adhering to GMP principles helps control hazards and ensures a formalized, science-based food safety system.
Generic product development and technology transfer : At a glance
It’s honor to get invited as a speaker and to address “Pharma Formulation and Regulatory Symposium” organized by Merck Malaysia on 6th Sept, 2018 at Pullman Bangsar, Kuala Lumpur, Malaysia. The topic I presented was “Generic Product Development and Technology Transfer: At a Glance”. Scientists and industry experts from 31 Malaysia Pharma companies and Universities attended this symposium. The presentation covered challenges and remedies come across from product development to approval from regulatory agencies.
Pleasured to share desk with Dr. Torsten Schadendorf, Marketing Manager Merck Germany, Dr. Gudrun Birk, Head of Controlled Release, Merck Germany and Professor Tin Wui Wong, Universiti Teknologi MARA, Malaysia.
Similar to HACCP for Mango Pulp Processing plant (20)
Intro to cGMPs: The Building Blocks for GFSI Compliance
Intro to cGMPs: The Building Blocks for GFSI Compliance
Hazard analysis & critical control point by dr vikram gupta
Hazard analysis & critical control point by dr vikram gupta
Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Manag...
Drainage in Commercial Kitchens is a Pre-Requisite of HACCP Food Safety Manag...
Considerations to Extractables and Leachables Testing
Considerations to Extractables and Leachables Testing
Generic product development and technology transfer : At a glance
Generic product development and technology transfer : At a glance
HACCP for Mango Pulp Processing plant
- 1. H A C C P P L A N F O R M A N G O P U L P P R O C E S S I N G P L A N T A S A D U L L A H T A H I R 1
- 2. INTRODUCTION What is HACCP Plan? HACCP is abbreviated as Hazard Analysis and Critical Control Points. The elements suggested are as follows: A trained HACCP team Product description Intended use Process flow diagrams Hazard analysis, determine and establish Critical Control Points and corrective actions (HACCP Principle 1-4) CCP Monitoring (HACCP Principle 5) Verification process (HACCP Principle 6) Record keeping (HACCP Principle 7) 2
- 3. HACCP PLAN IDENTIFICATION PAGE 3 Form 1.0 HACCP Worksheet forms Product Mango pulp Company name Black chonca Multan Company Contacts 03437189116 Asadullh.tahir.9@gmail.com
- 4. ASSEMBLE THE HACCP TEAM 4 Facility name position Asad ullah tahir HR Manager Abdul Rahman Tahir Inspect receiving Haji Junaid Processing Moin Ashiq Maintenance Loori Sanitation Mahiya Quality control Rana Record keeper
- 5. PRODUCT DESCRIPTION Mango Pulp is an inner flashy yellow sweet part of mango. Formulation Mango pulp Preservatives Technologies Applied Extraction Pasteurization Cooling Drying Packing 5
- 6. INTENDED USE Lassi Yogurt Mango pudding Mango ice Mango juice Mango ice cream 6
- 7. PROCESS FLOW DIAGRAM Receiving Grading and sorting Washing Peeling Pulp Extraction Pasteurization Preservation Filling and labeling Cooling Storage (Chlorinated water) (82±2˚C for 30 mints.) (KMS @ 700mg/kg of pulp) (50ml capacity) 7 Receiving Grading and sorting Washing Peeling Pulp Extraction Pasteurization Receiving Grading and sorting Washing
- 8. HACCP PRINCIPALS Hazard analysis Determine the Critical Control Points (CCP) Establish critical limits Critical Control Point (CCP) monitoring Corrective actions Establish verification procedures Record keeping procedures 8
- 9. Preservation Filling and labeling Cooling Storage Peeling Pulp Extraction Pasteurization Receiving Grading and sorting Washing PROCESS FLOW DIAGRAM FOR CCP 9 CCP CCP CCPCCP CCP
- 10. DETERMINATION OF CCP LIMITS 10 Process CPP CL Receiving Yes Received at 10 to 15 °C tem. Pasteurization Yes 82±2˚C for 30 mints Preservation yes KMS @ 700mg/kg of pulp cooling yes At 4 °C tem. Filling yes Sterilization at 121°C at 15 Psi
- 11. HAZARD ANALYSIS CHART (HACCP PRINCIPLE 1-4) Damage Insect/pest attack Rodents Temperature Withholding time P P P C C PRP CCP Pest control (GAP) Controlling Temp. Sampling (GMPs, SOPs) Certified company Process Hazards Analysis Hazards Types Determination CCP Corrective Action Damage Hygiene Poor cleaning of conveyers P B B/ C PRP CP Personal hygiene Operating standards(GMPs) Hand wash(SOPs) Contact Time Temperature Non portable source Recontamination of dirty water P C B/ C B PRP CP Cleaning Practice Municipal water Certification Filtering and bath change Receiving Sorting and grading Washing 11
- 12. Hygiene Cleaning and sanitizing P P B CP Proper cleaning and sanitizing (GMPs, SOPs) Dirty Screens Remaining residue Magnetic contamination Cleaning and sanitizing P P B CP Repair defective articles Proper cleaning and sanitizing (GMPs, SOPs) Metal detector Vegetative Pathogens Boiler additives Remaining residue B B B CCP Maintain temp 82 °C Fixed time 30 mints Bad taste Chemical composition C C CCP Check the amount proper 700mg/kg Check its suitability and expiry Peeling Pulp Extraction Pasteurization Preservation 12
- 13. Microbial growth due to breakage of refrigerator Operators carelessness Cooling water additives B B C CCP Cool stated time At 4 °C tem. Fixed temperature Proper handling Contamination from temperature Dust from environment Contaminated packages P P P CCP Staff hygiene (SOPs) Control sanitizing(121˚C at 15 psi) Discard defective Visual interpretation Improper conditions P P CP Maintain Temperature Proper handling Cooling Filling and labeling Storage 13
- 14. CRITICAL CONTROL POINT (CCP) IDENTIFICATION (HACCP PRINCIPLE 5) Receiving • Visual inspection • Sampling Sorting and grading • Inspection • Sampling • Thermometer Washing • Inspection • Water test 14
- 15. Peeling • Regular inspection • Severity • Laboratory testing Pulp extraction • Inspection • Check maintenance Pasteurization • Process • Thermometer check Preservation • Laboratory tests 15
- 16. Preservation • Laboratory tests • Amounts of additives Cooling • Time/temperature checking and documenting • Time holding inspect Filling and labeling • Visual check • Documenting Storage • Regular inspection • Humidity checking 16
- 17. VERIFICATION PROCESS (HACCP PRINCIPLE 6) Verification of HACCP plan after one month Checking for instrument calibration and the reviewing of records Review of CCP records, critical limits, and microbial sampling and analysis procedures System check annually verify monitoring process when system fails 17
- 18. RECORD KEEPING (HACCP PRINCIPLE 7) Audit record Equipment record Product record Staff record Cleaning schedule record Customer confidence record Hazard analysis plan Record the inspection visit 18
- 19. CONCLUSION Our product is completely safe . Complete HACCP of Mango Pulp Learn how to make HACCP 19