The document provides information about the Sincere Salad Dressing Company's HACCP program. It includes details about the company, products produced, organizational chart, HACCP team members, prerequisite programs in place, and a finished product profile. The company produces salad dressings and adheres to a HACCP plan and various prerequisite programs to control food safety hazards for its ready-to-eat products.
This document provides information on sausage making equipment, processes, safety considerations and sanitation. Key points:
1) Thermometers and scales are critical for ensuring meat and finished product temperatures and ingredient ratios are safe. Sausage is fully cooked at 160°F internally.
2) Grinders, choppers, stuffers and casings are used to grind, mix, fill and link sausages. Proper grinding plates and sharp blades are important for quality.
3) Processing involves grinding, mixing spices, stuffing into casings, potential fermentation, drying, smoking and cooking sausages to 160°F. Temperature control and sanitation are essential for safety.
This PPT describes a brief idea about the smoking technology of meat. The reason behind the smoky flavour and the different techniques with the advantage of the same.
The document discusses food additives, which are substances added to food during processing, preservation, packaging, transportation or storage. Food additives can be natural or synthetic derivatives and are regulated to ensure safety. They have several functions like preserving food or improving taste and appearance. While approved additives are considered safe in limited amounts, consuming excess amounts can cause health issues like allergies or gastrointestinal problems. Stringent regulations evaluate additives for safety and require labeling with E-numbers in the EU. Both the EU and US have positive and negative lists to regulate approved and prohibited additives.
1) Carcass evaluation involves determining the class (sex) and kind (maturity) of an animal based on visual characteristics. Class is determined by examining the pizzle eye, cod fat, and udder fat, while kind is determined by lean color, texture, fat characteristics, and bone ossification.
2) Important metrics for carcass quality include weight, dressing percentage, and USDA quality and yield grades. Quality grade depends on marbling score and carcass maturity, while yield grade considers backfat thickness, ribeye area, and KPH fat percentage.
3) The beef carcass is divided into several primal cuts - chuck, rib, loin, round, etc. Each primal cut yields various sub
The document discusses smoking of meat. Smoking involves hanging meat in a smokehouse where hardwood logs or chips are burned, exposing the meat to smoke at 57°C for 18-24 hours. Over 300 compounds are extracted from wood smoke, including phenols, alcohols, organic acids, and hydrocarbons, which contribute to flavor, color, and preservation of the meat. Different types of wood impart varying flavors. Smoking can be cold, hot, or warm, affecting preservation and cooking of the meat. Liquid smoke provides an alternative method for smoking.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
This document provides information on sausage making equipment, processes, safety considerations and sanitation. Key points:
1) Thermometers and scales are critical for ensuring meat and finished product temperatures and ingredient ratios are safe. Sausage is fully cooked at 160°F internally.
2) Grinders, choppers, stuffers and casings are used to grind, mix, fill and link sausages. Proper grinding plates and sharp blades are important for quality.
3) Processing involves grinding, mixing spices, stuffing into casings, potential fermentation, drying, smoking and cooking sausages to 160°F. Temperature control and sanitation are essential for safety.
This PPT describes a brief idea about the smoking technology of meat. The reason behind the smoky flavour and the different techniques with the advantage of the same.
The document discusses food additives, which are substances added to food during processing, preservation, packaging, transportation or storage. Food additives can be natural or synthetic derivatives and are regulated to ensure safety. They have several functions like preserving food or improving taste and appearance. While approved additives are considered safe in limited amounts, consuming excess amounts can cause health issues like allergies or gastrointestinal problems. Stringent regulations evaluate additives for safety and require labeling with E-numbers in the EU. Both the EU and US have positive and negative lists to regulate approved and prohibited additives.
1) Carcass evaluation involves determining the class (sex) and kind (maturity) of an animal based on visual characteristics. Class is determined by examining the pizzle eye, cod fat, and udder fat, while kind is determined by lean color, texture, fat characteristics, and bone ossification.
2) Important metrics for carcass quality include weight, dressing percentage, and USDA quality and yield grades. Quality grade depends on marbling score and carcass maturity, while yield grade considers backfat thickness, ribeye area, and KPH fat percentage.
3) The beef carcass is divided into several primal cuts - chuck, rib, loin, round, etc. Each primal cut yields various sub
The document discusses smoking of meat. Smoking involves hanging meat in a smokehouse where hardwood logs or chips are burned, exposing the meat to smoke at 57°C for 18-24 hours. Over 300 compounds are extracted from wood smoke, including phenols, alcohols, organic acids, and hydrocarbons, which contribute to flavor, color, and preservation of the meat. Different types of wood impart varying flavors. Smoking can be cold, hot, or warm, affecting preservation and cooking of the meat. Liquid smoke provides an alternative method for smoking.
Egg products are processed forms of eggs for commercial and home use, including refrigerated liquid products, frozen products, and dried products. They are produced from shell eggs that are washed, sanitized, and broken at processing plants. There are four main types of egg products: refrigerated liquids, frozen, dried/dehydrated, and specialty products. Egg products are preferred over shell eggs by commercial users due to advantages like convenience, labor savings, storage ease, and quality uniformity. All egg processing plants must follow regulations like mandatory pasteurization and using only clean, edible shell eggs. Common frozen egg products include separated or blended whites and yolks, while dried products include spray dried whites, yolks,
The document discusses the key ingredient in Grandma's chocolate mousse, which is whipped cream. It explains that whipped cream holds its shape due to milkfat or butterfat, which contains palmitic acid. Palmitic acid makes up 31% of butterfat and milkfat. The document then provides background information on the three main elements that compose palmitic acid: oxygen, carbon, and hydrogen. It discusses the history, properties, uses and key facts about each element. In conclusion, it suggests palmitic acid could be used to make construction more efficient due to its explosive properties.
Specification,standard and marketing of egg & egg productsMahaveer Suthar
The document discusses specifications, standards, and marketing of eggs and egg products in India. It outlines grading standards for shell eggs as well as specifications for frozen, dried, and liquid egg products. It also describes the organizational structure for egg marketing in India through the National Egg Coordination Committee and Agro-corpex India Limited.
The document discusses factors that affect the internal quality of eggs. It describes how eggs are formed and the nutritional composition of egg whites, yolks, and whole eggs. Key factors that influence internal egg quality include a hen's nutrition, length of storage and storage conditions, hen strain and age, ingestion of contaminants, and diseases. Nutritional deficiencies or excesses can impact qualities like egg white thickness, yolk color and size. Longer storage causes egg whites to thin as carbon dioxide escapes and pH increases. Younger hens generally produce smaller eggs. Certain diseases and contaminants in feed are also linked to poorer internal quality.
Implementation of Food safety and management system in Poultry Industry is discussed in detail in the document. From describing the principles of HACCP as well as its critical control points and critical control limits.
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.
The document discusses meat aging processes. It describes dry aging and wet aging, noting that dry aging results in more moisture loss but produces meat with a more intense flavor. It explains that during aging, enzymes and microbes help break down connective tissue to tenderize the meat. The ideal conditions for dry aging are temperatures between -0.5°C to 1°C, relative humidity of 75-85%, and air velocity of 0.2-0.5 m/s. Factors that impact flavor development and tenderness during aging include enzymatic action, evaporation, humidity levels, airflow, and the growth of beneficial molds like Thamnidium. Testing is required to validate the wholesomeness of aged meat
This document provides information about mayonnaise production. It discusses the history and ingredients of mayonnaise, including that it was invented in France in 1756 and contains oil, eggs, vinegar, and other ingredients. The document also outlines the process of making mayonnaise using an immersion blender, including premixing ingredients, making a coarse emulsion by adding oil to the water phase, and emulsifying to decrease droplet size. Finally, it discusses analyzing mayonnaise texture and droplet size, as well as the concept of phase inversion in mayonnaise emulsions.
Marination involves soaking foods in a seasoned liquid before cooking to tenderize and add flavor. The word originated from the Latin word for sea, as brining involved soaking meats in salty water. Marinades can be acidic, containing ingredients like wine or citrus, enzymatic using ingredients like pineapple or papaya, or dairy-based using buttermilk or yogurt. Marinating meats results in tenderized texture from enzymes or acids breaking down proteins, enhanced moisture and flavor from ingredients absorbing into the meat, and improved juiciness during cooking.
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
The document discusses the use of enzymes in fish processing. It describes how proteases are used to produce fish sauce, extract seafood flavorings, aid in deshelling and skinning, extract collagen, and produce protein hydrolysates. Transglutaminase is also discussed and how it can be used to improve the gelling of fish gelatin. In conclusion, different enzymes have various roles in seafood processing and can improve yields and product quality if the appropriate enzymes and processes are selected.
Biochemical changes as determinants for evaluating meat quality during storageRohit Kumar Jaiswal
This document summarizes various biochemical changes that occur in meat during storage and how they can be used as determinants of meat quality. It discusses changes in pH, carbohydrates, nitrogenous compounds, lipids, and nucleotides during storage. Specific compounds and processes discussed include lactic acid formation, lipid oxidation, protein degradation products like TVBN and biogenic amines, and nucleotide degradation. Measurement of these compounds at different storage times can provide information about microbial quality, freshness, and spoilage of meat. Identifying patterns in biochemical changes during storage helps understand the chemical changes affecting food quality over time.
This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.
This document discusses natural and synthetic food color additives. It provides a history of food coloring use dating back to ancient Egyptians and the first synthetic organic dye discovered in 1856. Regulations established by the FDA and EU require that all food dyes be tested for safety through determining acceptable daily intakes. Some synthetic dyes have been linked to adverse effects in studies and controversies exist around certain dyes. Behavioral studies on children found that eliminating artificial food dyes and flavors reduced hyperactivity in many cases.
This document outlines the HACCP implementation plan for the production of Gouda cheese. It begins with background information on Gouda cheese, including that it originated in the Netherlands and accounts for 50-60% of global cheese consumption. It then provides the process flow chart and lists each step of cheese production. For each step, it identifies potential physical, biological, and chemical hazards. It also lists preventative measures, critical limits, monitoring procedures, frequency of monitoring, and corrective actions for each step to control hazards. The document concludes with references for further information.
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
This document discusses the processing of chicken and broilers for meat. It begins by defining poultry and identifying the four main classes raised - egg producing, broilers, turkeys, and ducks/geese. It then outlines the key steps in broiler processing from receiving the live birds to packaging the finished product. These steps include stunning, bleeding, scalding, defeathering, evisceration, cutting/deboning, and preservation methods like refrigeration, smoking, and packaging. Preservation methods help extend shelf life and ensure food safety.
Baking relies on chemical interactions between ingredients like flour, yeast, fat, sugar, and leavening agents. Flour provides structure from gluten proteins. Yeast feeds on starches to produce carbon dioxide that aeras the dough. Fat and sugar contribute tenderness, while baking soda and powder produce carbon dioxide through chemical reactions to cause rising. Laboratories precisely test ingredients and finished products to ensure consistent quality and performance of commercial baked goods.
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
This document discusses the analysis of milk and butter. It outlines various tests that can be performed on milk, including tests to determine density, fat content, total dry extract, acidity, and microbiological quality. The preparation of milk samples is also described. For butter analysis, tests are discussed to determine chemical composition, color, acidity, rancidity, and microbial quality over various storage periods. The goal of these analyses is to ensure the quality of both milk and butter products.
This document outlines the key topics covered in five units on the technology of meat, poultry, and fish processing. Unit I discusses meat composition, muscle structure, post-mortem chemistry, and microbiology. Unit II focuses on modern abattoir operations, equipment, handling facilities, and the effects on meat quality. Unit III covers chilling, freezing, canning, curing, and packaging of meat products. Unit IV is about the poultry industry, processing, equipment, and packaging. Unit V examines commercially important marine products from India and their preservation, transportation, and processing into products.
Salad dressing recipes from Fun Food Fridays on Friday, April 13 hosted by Pamela M. Stofberg RD, Outpatient Oncology Dietitian, John Theurer Cancer Center
This document provides information on types of salads, ingredients, composition, plating and presentation. It discusses the history and evolution of salads from ancient pickled greens to modern composed salads. Key points covered include the components of composed salads including base, body, dressing and garnish. Common greens, vegetables and dressings are outlined. Guidelines for plating and arranging salads attractively are provided. Classical salad examples are listed but their compositions are not described. The source is a chapter from a culinary textbook.
The document discusses the key ingredient in Grandma's chocolate mousse, which is whipped cream. It explains that whipped cream holds its shape due to milkfat or butterfat, which contains palmitic acid. Palmitic acid makes up 31% of butterfat and milkfat. The document then provides background information on the three main elements that compose palmitic acid: oxygen, carbon, and hydrogen. It discusses the history, properties, uses and key facts about each element. In conclusion, it suggests palmitic acid could be used to make construction more efficient due to its explosive properties.
Specification,standard and marketing of egg & egg productsMahaveer Suthar
The document discusses specifications, standards, and marketing of eggs and egg products in India. It outlines grading standards for shell eggs as well as specifications for frozen, dried, and liquid egg products. It also describes the organizational structure for egg marketing in India through the National Egg Coordination Committee and Agro-corpex India Limited.
The document discusses factors that affect the internal quality of eggs. It describes how eggs are formed and the nutritional composition of egg whites, yolks, and whole eggs. Key factors that influence internal egg quality include a hen's nutrition, length of storage and storage conditions, hen strain and age, ingestion of contaminants, and diseases. Nutritional deficiencies or excesses can impact qualities like egg white thickness, yolk color and size. Longer storage causes egg whites to thin as carbon dioxide escapes and pH increases. Younger hens generally produce smaller eggs. Certain diseases and contaminants in feed are also linked to poorer internal quality.
Implementation of Food safety and management system in Poultry Industry is discussed in detail in the document. From describing the principles of HACCP as well as its critical control points and critical control limits.
The document discusses factors that affect egg quality, both internally and externally. It notes that egg quality deteriorates over time due to loss of CO2 through the shell, causing the pH and thickness of the egg white to change. Microbial growth can also cause rotting and discoloration. Factors like temperature, nutrition, stress, and production system impact shell quality, while storage conditions, hen age and strain, and disease affect internal contents. Proper management of these factors is necessary to maintain high egg quality.
The document discusses meat aging processes. It describes dry aging and wet aging, noting that dry aging results in more moisture loss but produces meat with a more intense flavor. It explains that during aging, enzymes and microbes help break down connective tissue to tenderize the meat. The ideal conditions for dry aging are temperatures between -0.5°C to 1°C, relative humidity of 75-85%, and air velocity of 0.2-0.5 m/s. Factors that impact flavor development and tenderness during aging include enzymatic action, evaporation, humidity levels, airflow, and the growth of beneficial molds like Thamnidium. Testing is required to validate the wholesomeness of aged meat
This document provides information about mayonnaise production. It discusses the history and ingredients of mayonnaise, including that it was invented in France in 1756 and contains oil, eggs, vinegar, and other ingredients. The document also outlines the process of making mayonnaise using an immersion blender, including premixing ingredients, making a coarse emulsion by adding oil to the water phase, and emulsifying to decrease droplet size. Finally, it discusses analyzing mayonnaise texture and droplet size, as well as the concept of phase inversion in mayonnaise emulsions.
Marination involves soaking foods in a seasoned liquid before cooking to tenderize and add flavor. The word originated from the Latin word for sea, as brining involved soaking meats in salty water. Marinades can be acidic, containing ingredients like wine or citrus, enzymatic using ingredients like pineapple or papaya, or dairy-based using buttermilk or yogurt. Marinating meats results in tenderized texture from enzymes or acids breaking down proteins, enhanced moisture and flavor from ingredients absorbing into the meat, and improved juiciness during cooking.
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
The document discusses the use of enzymes in fish processing. It describes how proteases are used to produce fish sauce, extract seafood flavorings, aid in deshelling and skinning, extract collagen, and produce protein hydrolysates. Transglutaminase is also discussed and how it can be used to improve the gelling of fish gelatin. In conclusion, different enzymes have various roles in seafood processing and can improve yields and product quality if the appropriate enzymes and processes are selected.
Biochemical changes as determinants for evaluating meat quality during storageRohit Kumar Jaiswal
This document summarizes various biochemical changes that occur in meat during storage and how they can be used as determinants of meat quality. It discusses changes in pH, carbohydrates, nitrogenous compounds, lipids, and nucleotides during storage. Specific compounds and processes discussed include lactic acid formation, lipid oxidation, protein degradation products like TVBN and biogenic amines, and nucleotide degradation. Measurement of these compounds at different storage times can provide information about microbial quality, freshness, and spoilage of meat. Identifying patterns in biochemical changes during storage helps understand the chemical changes affecting food quality over time.
This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.
This document discusses natural and synthetic food color additives. It provides a history of food coloring use dating back to ancient Egyptians and the first synthetic organic dye discovered in 1856. Regulations established by the FDA and EU require that all food dyes be tested for safety through determining acceptable daily intakes. Some synthetic dyes have been linked to adverse effects in studies and controversies exist around certain dyes. Behavioral studies on children found that eliminating artificial food dyes and flavors reduced hyperactivity in many cases.
This document outlines the HACCP implementation plan for the production of Gouda cheese. It begins with background information on Gouda cheese, including that it originated in the Netherlands and accounts for 50-60% of global cheese consumption. It then provides the process flow chart and lists each step of cheese production. For each step, it identifies potential physical, biological, and chemical hazards. It also lists preventative measures, critical limits, monitoring procedures, frequency of monitoring, and corrective actions for each step to control hazards. The document concludes with references for further information.
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
This document discusses the processing of chicken and broilers for meat. It begins by defining poultry and identifying the four main classes raised - egg producing, broilers, turkeys, and ducks/geese. It then outlines the key steps in broiler processing from receiving the live birds to packaging the finished product. These steps include stunning, bleeding, scalding, defeathering, evisceration, cutting/deboning, and preservation methods like refrigeration, smoking, and packaging. Preservation methods help extend shelf life and ensure food safety.
Baking relies on chemical interactions between ingredients like flour, yeast, fat, sugar, and leavening agents. Flour provides structure from gluten proteins. Yeast feeds on starches to produce carbon dioxide that aeras the dough. Fat and sugar contribute tenderness, while baking soda and powder produce carbon dioxide through chemical reactions to cause rising. Laboratories precisely test ingredients and finished products to ensure consistent quality and performance of commercial baked goods.
This document presents information about cheese from a presentation given by Ankur Gupta. It defines cheese and describes its classification based on moisture content, including soft, semi-hard, hard, and very hard cheeses. The general manufacturing process for cheese is outlined involving steps like coagulation, curd preparation, pressing, salting, and ripening. Specific methods for making cottage cheese and cheddar cheese are also summarized. Common defects in cheddar cheese and their causes are listed. Popular cheese brands in India are noted along with Amul being a major brand. The conclusion restates that cheese is obtained from milk through coagulation and draining and that acceptability remains a concern for some due to the use of rennet.
This document discusses the analysis of milk and butter. It outlines various tests that can be performed on milk, including tests to determine density, fat content, total dry extract, acidity, and microbiological quality. The preparation of milk samples is also described. For butter analysis, tests are discussed to determine chemical composition, color, acidity, rancidity, and microbial quality over various storage periods. The goal of these analyses is to ensure the quality of both milk and butter products.
This document outlines the key topics covered in five units on the technology of meat, poultry, and fish processing. Unit I discusses meat composition, muscle structure, post-mortem chemistry, and microbiology. Unit II focuses on modern abattoir operations, equipment, handling facilities, and the effects on meat quality. Unit III covers chilling, freezing, canning, curing, and packaging of meat products. Unit IV is about the poultry industry, processing, equipment, and packaging. Unit V examines commercially important marine products from India and their preservation, transportation, and processing into products.
Salad dressing recipes from Fun Food Fridays on Friday, April 13 hosted by Pamela M. Stofberg RD, Outpatient Oncology Dietitian, John Theurer Cancer Center
This document provides information on types of salads, ingredients, composition, plating and presentation. It discusses the history and evolution of salads from ancient pickled greens to modern composed salads. Key points covered include the components of composed salads including base, body, dressing and garnish. Common greens, vegetables and dressings are outlined. Guidelines for plating and arranging salads attractively are provided. Classical salad examples are listed but their compositions are not described. The source is a chapter from a culinary textbook.
Veeba’s Best Salad Dressing Brand also makes a great instant seasoning for vegetables and fruit salads. A green salad served alongside dinner is not a good idea. Caesar dressing can be enjoyed with spaghetti, French fries, and salads without eggs.
This document provides recipes and instructions for food items to be produced in Week 5, including mayonnaise, thousand island dressing, cocktail sauce, mixed salad, chef salad, and boiled eggs of different doneness. Precise ingredients, quantities, preparation methods, cooking times, and notes are listed for each recipe. The recipes cover items from both the cold and hot kitchen and include sauces, salads, and a breakfast item.
The document provides an overview and analysis of the cable television industry and the cooking channel market. It discusses key industry trends such as increasing demand for niche programming and lifestyle content. It profiles major competitors in the cable television space such as Food Network, Travel Channel, Discovery Communications, Bravo, and BBC America. Market research findings are also presented showing viewer demographics, television viewing and cooking habits, and perceptions of major networks like Food Network. The document serves as a marketing plan and competitive analysis to support the launch of a new Cooking Channel.
This document provides information on various topics related to vegetable cookery, including different types of rice and their applications; methods for cooking pilaf rice and risotto; potato varieties and cooking methods; grains, legumes, and pulses along with appropriate cooking techniques; classifications and cooking methods for different colored vegetables; and various mushroom varieties. The learning objectives are to differentiate between varieties of ingredients and understand appropriate preparation and cooking techniques.
This document outlines different cooking methods taught in a culinary foundations course. It defines dry heat methods like broiling, grilling, roasting, baking, sautéing, stir-frying, pan-frying and deep-frying. Moist heat methods covered are poaching, boiling, steaming and sous vide. Combination methods like braising and stewing are also discussed. For each method, the document explains the cooking process, advantages, disadvantages and safety rules. Students are assigned presentations on Indian or Asian cooking methods using pictures and explanations.
The two main cooking methods are dry heat and moist heat. Dry heat cooking does not use water and applies heat to cook the food as it evaporates moisture. Methods include baking, grilling, broiling and roasting. Moist heat cooking uses a liquid medium like water, oil or coconut cream to cook the food. Methods are boiling, stewing, frying and barbequing.
This document discusses various methods of cooking, including moist methods like boiling and steaming, dry methods like grilling and baking, and cooking with hot fat. It explains the basic principles of each method, lists common dishes cooked with each method, and compares the advantages and disadvantages. Moist methods like boiling and steaming make food safer to eat and easier to digest but can remove water-soluble vitamins, while dry methods like grilling are faster but risk burning if not monitored closely. Cooking with hot fat like shallow frying uses less oil than deep frying but still results in a crisp texture.
How to Become a Thought Leader in Your NicheLeslie Samuel
Are bloggers thought leaders? Here are some tips on how you can become one. Provide great value, put awesome content out there on a regular basis, and help others.
Ray Stevens has over 30 years of experience in operations management, lean manufacturing, and continuous improvement. He is currently seeking new opportunities. Most recently, he served as Operations Manager at TC Industries, where he improved on-time delivery to 99% and directly contributed to increased profits and customer satisfaction. Prior to that, he was Vice President of Operations at WessDel Machine, where he successfully introduced new products and ensured fulfillment of production schedules. He holds an Associate of Science degree in Welding Technology and certifications in welding and lean manufacturing.
The document discusses quality management in software development. It states that quality is a measure of how well a product meets its intended requirements. It also discusses defining quality attributes, establishing quality controls through tools like control charts, and ensuring quality through standards like ISO 9000 and the Capability Maturity Model. Quality management involves planning, controlling, and assuring quality through all stages of development.
The document discusses quality management in software development. It states that quality is a measure of how well a product meets its intended requirements. It also discusses defining quality attributes, establishing quality controls through tools like control charts, and ensuring quality through standards like ISO 9000 and the Capability Maturity Model. Quality management involves planning, controlling, and assuring quality through all stages of development.
Top Tips for Improving your Quality ManagementClaire Healey
An essential guide to assist you, the Quality Expert in enforcing the standards you expect on a daily basis across the whole manufacturing plant. Improve product quality, traceability and Statistical Process Control (SPC) whilst preventing mix-up and product recalls in manufacturing.
Stacey J. Harris has over 20 years of experience in quality assurance and food safety management roles in the pet food and dairy industries. She is currently the interim complex manager at Performance Pet Products in Mitchell, SD where she is responsible for all plant operations including safety, quality, production, and finance. Her experience also includes roles at Mars Petcare, Schreiber Foods, Modine Manufacturing, and Leggett & Platt where she managed quality assurance programs, food safety plans, production processes, and teams.
Kirk Clermont is an experienced operations leader seeking a new position. He has over 9 years of experience managing manufacturing teams and budgets up to $100M. He is skilled in implementing performance metrics and cultural transformations to improve productivity. Some of his accomplishments include securing $2M in capital investment and $1M in annual savings through a lean transformation, and increasing throughput by 10-30% across several plants. He holds a BS in Systems Engineering from the US Naval Academy and is pursuing an MBA in Finance and Lean Six Sigma Black Belt certification.
Gaurav Kumar is seeking a position that offers new challenges and responsibilities. He has 5.6 years of experience in production operations, process enhancement, and people management. Currently he works as a Production Executive at Hindustan Unilever Limited, where he is responsible for production targets, safety, quality, and implementing a continuous improvement culture. He holds a B.Tech in Chemical Engineering and has experience working at Henkel and Hindustan Unilever Limited.
Jim Goshay Jr. seeks a challenging management position utilizing his diverse background including experience in plant start up, production management, quality, project management, and safety. He has over 20 years of experience in manufacturing environments in the food, beverage, and automotive industries. His resume outlines management roles and accomplishments from several employers, including starting up a new automotive parts plant and managing operations at several breweries.
Jim Goshay Jr. seeks a challenging management position utilizing his diverse background including over 20 years of experience in plant operations management, production management, quality assurance, project management, and lean manufacturing. He has extensive experience starting up new facilities and lines on budget and schedule. His career includes management roles in the automotive, food and beverage, and manufacturing industries.
The document provides an overview of quality concepts including definitions of quality, quality control, dimensions of quality, and the evolution of quality approaches. It discusses concepts like total quality management, Deming's 14 points, Kaizen technique, quality by design, and product development cycles. The key aspects covered are definitions of quality, importance of meeting customer expectations, involvement of all aspects of a firm in quality, and designing quality into products through evaluating prototypes and design changes.
I am seeking to obtain a position with a progressive, large international company or organization offering responsibility, advancement& individual growth.
•To find a career opportunity that would utilized abroad range of my experience
•To work in a dynamic & corporate environment, which will enable me to apply my expertise and problem solving skills, gained through advanced tertiary qualifications, work experience & international accreditations, to the best benefit of organization thereby achieving symbiotic growth
This document is a curriculum vitae for Amol Manikrao Pawar. It summarizes his work experience, including over 8 years in breweries with leading beer companies. It details his roles and responsibilities in establishing new brewing operations and achieving production targets. It also lists his educational background of a BSc in biotechnology and advanced diploma in molecular biology.
John Cabral has over 30 years of experience in food manufacturing, holding positions such as Shift Manager, Inventory Control Manager, and Production Manager. He has a proven track record of delivering results, improving safety, and ensuring quality compliance. Cabral is skilled in production line installations, troubleshooting, process improvements, and creating standard operating procedures. He has experience managing union and non-union workforces.
I am seeking to obtain a position with a progressive, large international company or organization offering responsibility, advancement& individual growth.
•To find a career opportunity that would utilized abroad range of my experience
•To work in a dynamic & corporate environment, which will enable me to apply my expertise and problem solving skills, gained through advanced tertiary qualifications, work experience & international accreditations, to the best benefit of organization thereby achieving symbiotic growth.
This chapter discusses managing quality and productivity. It explains that quality and productivity are connected, as higher quality leads to greater productivity and profits. It introduces Total Quality Management (TQM) which aims to implement high quality throughout an organization. Tools for TQM include process analysis, statistical process control, quality cost studies, quality improvement teams, benchmarking, and getting closer to customers. Standards like ISO 9000 and ISO 14000 help certify quality management systems. Other trends discussed are process reengineering and supply chain management.
This chapter discusses managing quality and productivity. It explains that quality and productivity are connected, as higher quality leads to greater productivity and profits. It introduces Total Quality Management (TQM) which aims to implement high quality throughout an organization. Tools for TQM include process analysis, statistical process control, quality cost studies, quality improvement teams, benchmarking, and getting closer to customers. Standards like ISO 9000 and ISO 14000 help certify quality management systems. Other trends discussed are process reengineering and supply chain management.
Chayan Singh has over 19 years of experience in production and quality management. He is currently the Deputy Manager of Production and TPM at Varun Beverages Ltd., India's largest manufacturer of soft drinks. Previously he has worked at Moser Baer India Ltd. as an Engineer in Production managing robotic machines. He holds a diploma in Electronics Engineering and an MBA in Operations Management. He has extensive training in quality systems, safety, auditing and lean manufacturing techniques.
Freshtz Products is a pineapple jam manufacturing plant located in Sri Lanka that was established in 2000. It currently employs 400 people and produces jam to serve the local market. The company wants to implement an HACCP plan to assure product safety and expand its market share. It receives raw materials from qualified suppliers and follows Good Manufacturing Practices and sanitation procedures. The document provides an overview of HACCP and outlines the 8 forms needed to develop an HACCP plan for pineapple jam, including forms for product description, ingredients, hazard analysis, determining critical control points, establishing critical limits, and verification. It also describes the preliminary steps of assembling an HACCP team and documenting product details.
2. COMPANY INFORMATION
Company Name: Sincere Salad Dressing Company
123 Salad Shooter Way
Company Address:
Groveland, Kansas
Contact Person Name, Title: Renee Kerr, Quality Manager
Contact Phone Number: 555-555-5555 x000
Contact Fax Number: 550-550-5500
Contact Email: rkerr@sinceresalad.com
The Sincere Salad Dressing Company evolved from a country
Brief Company History:
vegetable market founded in 1927 in Medora, KS. A signature
salad dressing spice packet sold by Polk Farms grew in popularity
steadily becoming what is now a modern food processor. The
company principles for providing high quality products at a fair
price are practiced to this very day.
Types of Products Produced/ Salad Dressing/ Food Products
Type of Manufacturing:
Quality Policy: It is the quality policy of the Sincere Salad Company to provide
goods and services that consistently meet or exceed our customer’s
expectation.
Mission Statement: Our mission is to create distinctive value.
We will succeed in business only by creating value for our
customers, our suppliers, employees, shareholders, and neighbors.
We will build stronger customer relations and create solutions:
Explore, Discover, Create, Deliver!
Vision Statement: At Sincere Salad Dressing, we believe our most valuable assets are
our associates and our customers. Our goal is to create an
innovative, entrepreneurial environment that empowers great
ideas. We want our associates to have the creativity to see, the
freedom to develop, and the freedom to act. We will act with
integrity and responsiveness in all facets of our business.
4. HACCP Team
Name Position
Coordinator: Renee Kerr Quality Manager
Other Team
Members: Guermo Tank Plant Manager
Jeffrey Caine Maintenance
Supervisor
Eric Hale HR Manager
Jack Curtain Shipping / Receiving
Supervisor
Tom Coltrane Operations Manager
Corey Weathers Quality Technician
Michael Bland Purchasing Manager
Tim Scoffield Line Operator
HACCP Training Renee Kerr / Guermo Tank- certified by
Coordinator(s) : AIB International (HACCP on Demand). –
September 10, 2009.
5. Program Title: Master Cleaning Schedule/ SSOPs
Person Responsible: Renee Kerr / Quality Manager
Where Located: Quality Department
Revision Approval Authority: Guermo Tank/ Plant Manager
Revision Timing: Reviews occur annually and if there are any
significant changes in equipment, cleaning
chemicals or methods, or if there is a program
failure.
Program Description:
Goal: Maintain a sanitary environment, necessary for the
production of safe and legal products. Ensure sanitation
activities do not pose a risk to product.
Scope: All areas, including processing, product storage areas,
support areas, and grounds.
Content: A Master Cleaning schedule has been created for all processing
and storage areas, which covers processing equipment, building
structure, and utensils. The CIP systems for cleaning the bulk
storage tanks, mixing, and pasteurization of product will have
documented cleaning frequencies, procedures, and verification
activities. The cleaning of product contact surfaces will be verified
as effective by visual start-up inspections, ATP testing, and
chemical concentration checks.
Training: Scope is outlined in plant work instructions and
controlled inspection forms. Training is provided by the
QA dept and records are maintained in Human
Resources.
6. Program Title: SSD Pest Control Program
Person Responsible: Michael Bland / Purchasing Manager
Where Located: Purchasing Department
Revision Approval Authority: Guermo Tank/ Plant Manager
Revision Timing: Reviews occur annually and if there are any
significant changes in control methods or if
there is a program failure.
Program Description:
Goal: Manage pest population to minimize its potential for
product adulteration and/or contamination.
Scope: All areas, including processing, product storage areas,
support areas, and grounds.
The entire plant grounds will be maintained to prevent pest
Content: harborage, infestation, and potential product contamination.
All pesticides will be used according to the label and all
activities will be in compliance with the Federal Insecticide,
Fungicide, and Rodenticide Act (FIFRA). All pesticide
operators servicing the plant will be certified pesticide
operators with a valid license and insurance certificate. The
contracted service will maintain a pesticide usage chart, MSDS
file, pesticide sample labels, rodent trap checks, schematics,
record of pest activity, and the corrective action taken to
prevent reoccurrence. Pest monitoring devices will be
identified and checked by the plant PCO who has the overall
responsibility for evaluating the effectiveness of the pest
control program.
Training: Associates are trained during annual review or at new
hire. – Licensing and insurance are reviewed on annual
basis. Training records are maintained in HR.
Program Title: SSD CHEMICAL CONTROL PROGRAM
7. Person Responsible: Michael Bland/ Purchasing Manager
Where Located: First Aid Room
Revision Approval Authority: Guermo Tank / Plant Manager
Revision Timing: Reviews occur annually and if there are any
significant changes in chemical usage or if
there is a program failure.
Program Description:
Goal: Protect the product and process environment from
possible chemical contamination.
Scope: All chemicals, such as sanitation, maintenance,
production, and laboratory.
Content: The control of chemicals in raw materials and packaging materials will
be addressed separately by our supplier certification program and
ingredient hazard analysis. The plant maintains a control program for
cleaning compounds, maintenance chemicals, and pest control
chemicals. A running inventory of chemical usage is maintained by the
appropriate department head to note any unusual usage. All chemicals
purchased at the plant are reviewed by the purchasing department to
insure that they are appropriate for use in a food plant. All personnel
using chemicals will be trained for proper usage, application, and wear
safety equipment, where appropriate. CIP records to clean and sanitize
product zone areas will be maintained and reviewed by the QA
department as evidence of effective cleaning. The usage of cleaning
compounds and sanitizer for hand cleaning of equipment will be
maintained by using test strips to insure that the proper concentration
was used.
Training: All associates are trained as new hire and on annual
basis. Chemical inventory is audited on annual basis or if
a chemical is added or removed.
Program Title: Allergen Control Program
8. Person Responsible: Guermo Tank/ Plant Manger
Where Located: Plant Manager’s / Environmental Coordinator’s
Ofc.
Revision Approval Authority: N/A
Revision Timing: Reviews occur annually and if there are any
changes to government guidelines and
regulations, any change in allergen usage, or if
there is a program failure.
Program Description:
Goal: Is to ensure that the company meets and maintains all
local, state and federal requirements for this production
facility.
Scope: All EPA, OSHA, and Department of Natural Resources.
The product development and QA department will review and identify
Content: allergens in new raw materials and existing products produced at the
plant. The R & D department with the assistance of the purchasing
department will review existing and new raw materials for allergen
potential. The product label will clearly and accurately list all
ingredients. The production department with the cooperation of the sales
department will minimize the amount of changeovers from allergen to
non-allergen product due to the potential for cross contamination. The
QA department will audit the recipes, scaling, rework usage, and mixing
to insure that formulae and usage are accurate. The production
department will maintain an approved rework usage matrix and record
usage on the scaling reports. Where there is a potential for cross
contamination in scaling, processing, and packaging equipment, the
cleaning procedures and inspection will be documented on the pre-op and
operational inspections. The QA department will perform scheduled
testing for protein residue on product zones and finished to confirm that
the current programs are effective. When deficiencies are noted, the
program will be modified and reconfirmed by residue testing
9. Training: All associates are trained on an annual basis for FDA,
USDA, and other regulatory requirements. Training
records are maintained in HR ofc.
10. Program Title: SSD GOOD MANUFACTURING PRACTICES
Person Responsible: Eric Hale/ HR Manager
Where Located: Human Resource Office
Revision Approval Authority: Guermo Tank/ Plant Manager
Revision Timing: Reviews occur annually and if there are any
significant changes in equipment, personnel, or
if there is a program failure.
Program Description:
Goal: Maintain an environment and encourage practices that
minimize the potential for product adulteration.
Scope: Personnel Practices, Plant Maintenance, Sanitation,
Glass Policy, Body Fluids Program, Transportation &
Storage.
Content: All personnel working at the plant will receive documented GMP
training for their given area of responsibility for food safety and
regulatory compliance. The building exterior and grounds will be
maintained to prevent pest problems and environmental issues, which
could affect the integrity of the product. All lights will be protected, air-
handling systems will be filtered, and the lines have been set up to
prevent any potentials for cross contamination. The water quality and
sanitary facilities will be checked for compliance. Employees have
been trained in proper hygienic practices and adequate hand washing
facilities have been provided. All transport vehicles will be inspected
for cleanliness prior to shipping and the temperature of product will be
controlled through the distribution chain. The equipment installation
and building design will be of sanitary design and a preventive
maintenance program will be in effect to ensure food safety and ongoing
process capability. Personnel will wear clean outer uniforms and a
policy for handling injuries or cuts will be in effect.
Training: Annual and new hire training. Visitors are trained at start
of visit. GMP forms are maintained by HR.
11. Program Title: SSD SUPPLIER CONTROL PROGRAM
Person Responsible: Michael Bland/ Purchasing Manager
Where Located: Purchasing Dept.
Revision Approval Authority: Guermo Tank/ Plant Manager
Revision Timing: Reviews occur annually and if there is any
removal or addition of allergens to the program,
any change in point of allergen addition, or if
there is a program failure.
Program Description:
Goal: Control of incoming materials through Contract
Agreement, Letter of Continuing Guarantee, COA’s
Specification, etc.
Scope: All raw materials, including packaging material, coming
to the plant.
Content: The purchasing department will maintain a list of approved suppliers and
only buy from approved vendors. The supplier evaluation program will
be done by the material review team and consist of evaluating price,
adherence to specifications, performance defects, food safety
requirements, and service. A weighted average for the above criteria will
be used to score the suppliers. Suppliers of critical ingredients affecting
quality or food safety will be evaluated yearly. Ingredients that do not
affect quality or present food safety risk will be evaluated every two
years. Suppliers of critical ingredients such as milk products, egg
products, gelatin, soy, spices, dried vegetables etc., will be required to
submit certificates of guarantee and/or certificates of analysis. Critical
ingredient suppliers must have an annual AIB audit with a score of 800
and submit a copy of their HACCP plan.
Training: Training is accomplished through ISO work instructions
for purchasing, Shipping and Receiving.
12. Program Title: FOOD SAFETY CONSUMER COMPLAINTS
Person Responsible: Corey Weathers/ Quality Technician
Where Located: Quality Department
Revision Approval Authority: Guermo Tank/ Plant Manager
Revision Timing: Reviews occur annually and if there is a
program failure.
Program Description:
Goal: Identification and resolution of complaints.
Scope: All complaints from customers and consumers, including
quality, service, and food safety issues.
The company will keep a separate file for food safety
Content: complaints. The customer service department will respond
back to the consumer. The Quality Department will require
documented investigations by the department responsible for
that activity with corrective action taken to prevent
reoccurrence. The Quality Department will track the number
and type of food safety complaints per units produced with
performance goals established to document continuous
improvement.
The HACCP and prerequisite programs will be reevaluated
Training: when food safety concerns are noted in the market place.
Associates are informed through food safety alerts posted at
the work stations and employee information boards.
13. Program Title: RECALL and TRACEABLITY PROGRAM
Person Responsible: Renee Kerr/ Quality Manager
Where Located: Quality Department
Revision Approval Authority: Guermo Tank/ Plant Manager
Revision Timing: Reviews occur semi-annually (recall drills) and
if there are any significant changes to items, or
if there is a program failure.
Program Description:
Goal: Removal of suspect product, that is in violation of a
regulatory requirement, from the market in a timely and
effective manner.
Scope: All raw material, packaging material, processing aides,
work in progress, rework and finished product that may
pose suspect to consumers.
The plant has documented policies and procedures to recall product
Content: produced at the plant and distributed to the customers. The recall team
will test this program every six months and report on the effectiveness of
the program to management. When deficiencies are noted in the
program, the procedures will be revised and personnel will receive
further training. Traceability records for packaging material, raw
material usage, rework usage, packaging codes, and distribution records
will be kept to for two years. The proper coding of the manufactured
product on a day to day basis will be the responsibility of the production
department and verified by the QA department.
Training: Training is accomplished semi-annually with the primary
and alternate Recall team.
14. SINCERE SALAD DRESSING
PROCESSING FLOWCHART
BULK RECEIVING AND STORAGE PALLETIZED INGREDIENT AND
PACKAGING MATERIAL RECEIVING
X ray unit
DRY REFRIGERATED
DRY REFRIGERTED STORAGE STORAGE
STORAGE STORAGE
DUMP
STATION
BULK SCALING AND
MINOR INGREDIENT
ADDITION/ SIFTERS
GLASS STORAGE
GLASS INTRODUCTION OAKS MIXER
STATION
GLASS INVERSION
STATION PASTEURIZER REWORK
(1)
GLASS WASHING
STATION COOLING
GLASS
INSPECTION GLASS HOT FILL
X-Ray Unit
(2)
Metal Detector
LABELLING AND BOXING
Capper
(3)
REFRIGERATED
STORAGE
REFRIGERATED
SHIPPING
15.
16. HACCP FINISHED PRODUCT PROFILE
General Product Information:
Description of Product(s): Salad Dressing
Intended Use and Consumer/ Customer: Ready to eat/ General Public
Method of Storage and Distribution: 45 degrees Fahrenheit at the retail level/ 40
degrees Fahrenheit, refrigerated truck
Shelf-life/ Traceability information: 12 months unopened/ 6 months opened -
refrigerated
Technical Product Information:
Preservative(s): FD&C Yellow #5 (food coloring)
Water activity (aw): 9.5
pH/ titratable acidity: 5.5-7.0
Packaging requirements: glass jars, plastic, boxed pouches, and
single service foil packets.
Food Safety Information:
Potential for consumer/ customer misuse: Bacteria cross contamination if left
unrefrigerated.
Describe the potential food safety issues associated Allergens, glass, biological(people)
with this product/ process (be specific):
List any support programs or ingredient, product or Allergen control program, sanitation,
process parameters essential to preventing, supplier control program, metal detection,
controlling or eliminating each food safety issue
identified above: glass x ray unit, GMPs (Glass policy,
Personnel practices), sifters
Signature of Company Official: Guermo Tank
Title: Plant Manager Date: Sept. 10, 2009
17. RAW MATERIAL HAZARD ANALYSIS
Product or Process Name: Salad Dressing
Risk Assessment Is this a
List all raw materials Identify Critical Raw
used in the plant known hazards Likelihoo Material (1)
Severity
d
(Yes/No)?
B Bacteria – fecal coliform M M Y
Well water L-M L Y
C MTBE, nitrates, salts
P foreign material, rocks L L N
B Salmonella L-M M Y
Liquid, pasteurized eggs H H Y
C Allergen
P None N N N
B None N N N
sugar M L-M Y
C Pesticides
P large lumps, metal, glass M-H M Y
B None N N N
vinegar N N N
C None
P None N N N
B None N N N
salt N N N
C None
P large lumps, metal, glass M-H M Y
B None N N N
Dried milk powder H H Y
C Allergen
P large lumps, metal, glass M-H M Y
B None N N N
Yellow #5 food color M-H M Y
C tartrazine (Allergen)
P None N N N
B None N N N
Glass jars N N N
C None
P pieces/ shards M-H M Y
Hazards: B = Biological, C = Chemical, P = Physical
Risk Assessment: H = High, M = Medium, L = Low, N = Negligible
(1) Critical Raw Material: Any raw material, with the exception of those having negligible, L/L and/ or M/L (likelihood/
severity) in all three hazard risk assessments, must be considered critical. Any item identified as “Critical” must be
brought forward to Receiving on the Process Hazard Analysis form for further analysis.
18. PROCESS HAZARD ANALYSIS
(1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Well water B Bacteria Supplier control Pasteurizer
program
-Nanofiltration
C MTBE Supplier control Yes. Damage to above ground or
program -Quarterly underground tanks, and tanker spills
testing at state into soil.
certified laboratory.
P None None None
Liquid Pasteurized B Salmonella Supplier control Pasteurizer
eggs program
C Allergen Supplier control No
program
P None None None
Sugar B None None None
C pesticides Supplier control No
program
P large lumps, metal, Glass Policy Metal Detector/ Glass Xray Unit
glass
19. PROCESS HAZARD ANALYSIS
Salt B None None None
C Allergen Supplier Control No
Program
P large lumps, metal, Glass Policy Metal Detector/ Glass Xray
Unit
glass
20. PROCESS HAZARD ANALYSIS
(1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Dried milk powder B None None None
C Allergen Supplier control None
program
P large lumps, metal, Glass Policy Metal Detector/ Glass Xray Unit
glass
Yellow #5 food color B None None None
C tartrazine Supplier Control None
(Allergen) Program
P None None None
Glass jar B None None None
C None None None
P pieces / shards Glass policy Glass Xray Unit
B
C
P
21. PROCESS HAZARD ANALYSIS
(1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Bulk receiving and B Bacteria Supplier control Pasteurizer
storage program/ COA
C Allergens Supplier control None.
(X ray unit)
program/ COA
P metals, bones, Supplier control Metal Detector/ Glass Xray Unit
rocks, glass, sticks program/ COA
Dry storage (Bulk) B None
C None
P None
Refrigerated storage B None
(Bulk) C None
P None
Palletized ingredient B None
& packaging material
C Allergens Supplier control None
receiving program/ COA
P None
22. PROCESS HAZARD ANALYSIS
(1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Dry storage B None
(Palletized)
C None
P None
Refrigerated storage B None .
(Palletized)
C None
P None
Dump station B None
(palletized)
C None
P None
23. PROCESS HAZARD ANALYSIS
Bulk scaling & minor B Bacteria/ viruses GMPs- Personnel Pasteurizer
ingredient addition/ from employees practices
Sifters C cleaners, Chemical control None
sanitizers policy
P Lumps, glass, GMPs- Personnel Metal Detector/ Glass Xray Unit
metal practices, Glass
Policy
24. PROCESS HAZARD ANALYSIS
(1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Oaks mixer B Bacteria GMPs- Personnel Pasteurizer
practices
C cleaners, Chemical control None
sanitizers policy
P Lumps, glass, GMPs- Personnel Metal Detector/ Glass Xray Unit
metal practices, Glass
Policy
Pasteurizer B Bacteria/ GMPs- Personnel Product must be brought to 190 1
Salmonella practices degrees fahrenheit in order to destroy
possible bacteria/viruses introduced
from suppliers or SS employees.
C cleaners, Chemical control
sanitizers policy
P Lumps, glass, GMPs- Personnel Metal Detector/ Glass Xray Unit
metal practices, Glass
Policy
Cooling B None
C None
P None
26. (1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Glass introduction B None
station C None
P contamination/ Glass policy/ Glass Xray Unit
pieces Personnel Practices
Glass inversion B None
station C None
P contamination/ Glass policy Glass Xray Unit
pieces
Glass washing station B None
C None
P contamination/ Glass policy Glass Xray Unit
pieces
27. Glass inspection x- B None
ray unit C None
P contamination/ Glass policy Foreign material from Oakes mixer, 2
pieces, fragments bulk scaling, or glass introduction
stage
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Rework B Bacteria Supplier Control Pasteurizer
Program, Personnel
Practices
C Allergen control None
Allergen/sanitizers program, chemical
control policy
P Lumps, glass, GMPs- Personnel Metal Detector/ Glass Xray Unit)
metal practices, Glass
Policy
Glass Hot fill B None
C None
P None
28. Metal detector B None
Labeling & boxing C None
Capper. P metal fragments No. Metal pieces from equipment or 3
tooling.
Refrigerated Storage B None
C Nome
P None
(1) (2) (3) (4) (5)
List every Critical Ingredient Does this raw material or Is this hazard(s) Is this hazard ELIMINATED (reduced to an Can a viable product still be
identified in the Raw Material process step INTRODUCE CONTROLLED to the best acceptable level) at this or a later process produced if the process
Hazard Analysis. or INTENSIFY a potential of the plant’s ability by step? If NO, write “none” and continue to the step listed in Column 4
List every process step, from food safety hazard? If YES Support Programs? If next hazard or process step. If YES, identify fails? If YES, this step
Receiving to Shipping, shown identify hazard(s). (Be as YES, list all of the Support the last process step where it will be must be considered a CCP:
on the simplified Process Flow specific as possible when Programs that will control eliminated. identify the CCP number. If
Diagram. listing the hazard and its the introduction or If you are at that process step, proceed to NO, this is not a CCP: enter
source.) If no hazard is intensification of the Column 5; if not, go to the next hazard or NO.
Go to Column 2. identified, write “none.” hazard(s) identified in process step. (Note: If no control or
Note: If this is a last process Column 2. If NO, write elimination is identified in Column 3 or 4 and Go to the next hazard or
step identified in Column 4, list Go to column 3. “none.” these are necessary for food safety, you must process step.
the hazard eliminated in stop, modify the step, process, product, or
Column 2. Go to column 4. Support Programs.)
Refrigerated shipping B None
C None
P None
31. 1 Biological >190 degrees What: Product temperature must be at >190 All product since the Temperature must
Bacteria/ degrees for a degrees Fahrenheit. last good check will be be monitored Pasteurizer
viruses minimum of placed on hold for re every 2 hours, temperature
5 minutes. pasteurization monitor log must monitor log.
. be signed at each
Unit will be repaired check by a
or replaced with a qualified
known working unit. production
Repaired/ replaced associate.
unit shall be inspected Monitoring must
and verified by be observed and
qualified maintenance verified at least
personnel and QA four times a shift
before being placed by the supervisor
into service. and at least twice
a shift by QA.
How: : Temperature readings are taken every
2 hours with a calibrated thermometer. A
sample is obtained from the pasteurizer and
the temperature is verified and recorded.
Frequency: At the beginning of each shift and
at the end of each shift. Every 2 hours during
the shift
Who: Shift Supervisor. Monitoring will be
observed and verified by QA.
32. Signature of Company Official: Guermo Tank Title: Plant manager Date: 9/10/2009
HACCP MASTER PLAN
(1) (2) (3) (4) (5) (6) (7)
Significant Critical Monitoring Corrective
CCP Hazard Limits Action(s) Verification Records
33. 2 Glass 0.5mm or What: Glass X ray unit All product since the Unit must be
inclusion greater last good check will be monitored every 2 Glass X ray unit
placed on hold for re hours, monitor log monitor log
A working inspection through a must be signed at
Reject known good unit or each check by a
mechanism- destroyed. qualified
Product will production
be kicked out Unit will be repaired associate.
of the or replaced with a Monitoring must
process. known working unit. be observed and
Repaired/ replaced verified at least
unit shall be inspected four times a shift
and verified by by the supervisor
qualified maintenance and at least twice
personnel and QA a shift by QA.
before being placed
into service
How: Unit will be checked using verified test
samples to ensure unit is working properly.
Frequency: At the beginning of each shift and
at the end of each shift. Every 2 hours during
production, after maintenance, and after line
changes.
Who: Qualified Production associate and
shift supervisor. Monitoring will be observed
34. Signature of Company Official: Guermo Tank Title: Plant manager Date: 9/10/2009
HACCP MASTER PLAN
(1) (2) (3) (4) (5) (6) (7)
Significant Critical Monitoring Corrective
CCP Hazard Limits Action(s) Verification Records
35. 3 Metal 2.5 mm What: Metal detector All product since the Unit must be Metal detector
(ferrous last good check will be monitored every 2 monitor log
metals) placed on hold for re hours, monitor log
2.5 mm (non inspection through a must be signed at
ferrous known good unit or each check by a
metals) destroyed. qualified
4.0mm production
stainless Unit will be repaired associate.
steel. or replaced with a Monitoring must
known working unit. be observed and
A working Repaired/ replaced verified at least
Reject unit shall be inspected four times a shift
mechanism- and verified by by the supervisor
Product will qualified maintenance and at least twice
be kicked out personnel and QA a shift by QA.
of the before being placed
process. into service
How: Unit will be checked using verified test
samples to ensure unit is working properly.
Frequency: At the beginning of each shift and
at the end of each shift. Every 2 hours during
production, after maintenance, and after line
changes.
Who: Qualified Production associate and
shift supervisor. Monitoring will be observed
36. Signature of Company Official: Guermo Tank Title: Plant manager Date: 9/10/2009
HACCP DEVIATION REPORT
Date:____________________ Critical Control Point:___________________
Location:________________ Equipment:____________________________
Specified Range:__________ Actual Reading:_________________________
Past History:________________________________________________________
__________________________________________________________________
__________________________________________________________________
Current Corrective
Action:_____________________________________________
__________________________________________________________________
37. __________________________________________________________________
__________________________________________________________________
Future Corrective Action Needed:_______________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
Production Disposition:_______________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
Attach a copy of all records of the critical control point deviation.
HACCP CORRECTIVE ACTION REQUEST
t Major t Minor
Problem Noted:
Temporary Action Taken:
38. Long-Term Corrective Action:
Assigned To/Due Date:
Prepared by:_________________________ Date: ________
Reviewed by:________________________ Date:_________
Was the corrective action effective?_______________________________
Remarks:
Corrective Action t Open t Closed
NOTICE OF UNUSUAL OCCURRENCE
AND CORRECTIVE ACTION
(NUOCA)
This NUOCA contains trade secret/business confidential
information and is exempt from disclosure pursuant to applicable law.
Date:___________________________
Supplier:________________________
Product:_________________________ Product Lot Identifier:_____________________
DESCRIPTION OF UNUSUAL OCCURRENCE:
DESCRIPTION OF CRITICAL LIMITS EXCEEDED (if any):
(Identify by CCP Number)
PREDETERMINED CORRECTIVE ACTION PURSUANT TO HACCP PROGRAM:
◊ Product Segregation and Hold ◊ Product to be Destroyed
◊ Further Hazard Analysis (Describe below) ◊ Reconditioning /Alternative Use (Describe below)
ACTION TAKEN UPON FURTHER HAZARD ANALYSIS PURSUANT TO GENERIC CORRECTIVE
ACTION PLAN: (Describe in detail)
RECOMMENDED ACTION FOR REEVALUATION OR MODIFICATION OF HACCP PROGRAM: (Describe