HACCP for Fruit Processing

Case study: Canned Pineapple sliced in syrup

By
Dr.Atcharaporn Khoomtong

12 Steps of HACCP
 Assemble HACCP Team
 Describe Product
 Identify the intended use
 Construct flow diagram
 On-site confirmation of flow diagram
 Conduct a hazard analysis.
 Identify critical control points.
 Establish critical limits for each critical control point.
 Establish critical control point monitoring requirements.
 Establish corrective actions.
 Establish record keeping procedures.
 Establish procedures for verifying the HACCP system is working as intended.

2
Assemble HACCP team

HACCP Team
Leader

HACCP
Team

Establish HACCP Team

Name Position/Department Experience
Mr. Been Production Manager B.Sc Food Technology
(HACCP Team leader) GMP,HACCP
Miss Happiness Quality Assurance Manager B.Sc Food Science
GMP,HACCP
Mrs.Glady Assistant Manager of B.Sc Food Science
Research Development GMP,HACCP
Mr.Canny Engineering Supervisor B.Sc Food Technology
GMP,HACCP
Mrs.Pineapple Purchasing Manager Bachelor degree Marketing
GMP,HACCP

4
 Product Description and Intended Use
Product name Canned pineapple in syrup
Important product characteristic of Sliced pineapple ,added syrup Brix 14-18 ,
product Commercial sterilize, pH not more than
(aw, pH, etc.) 4.2,No pathogenic Bacteria,The color of the
product shall be normal for the varietal type
How is it to be used Ready to eat
Packaging The product is packed in tin can*
size A2(20 oz) , end coated with lacquer
place in corrugated carton, sealed with PP
tape and strapped with plastic strapped.

Shelf life 3 years from production date in original

pack at mentioned storage condition.

Storage Store in dry condition at room temperature

25- 30 ๐C

Note * mean"Tin" cans are made of tinplate (tin-coated steel).

In some locations, cans made of aluminum are called "tin cans". 5

Product Description and Intended Use

Where will it be sold foreign market

Labeling instructions name or trademark identifying a product ,
manufacturer, lot, manufacture date,
expiry date, ingredient, Drained Weight in
grams, Net Weight
Target group of customers Food industry and General consumer.
Intended use Food industry and General consumer.
Distribution Control Keep the product in dry place during
distribution, storage and handling.

6
Con’
 Plant Layout

Raw Material and Ingredient

Raw material/ appearance storage package size

Ingredients
Pineapple Fresh, whole Room temp. - -
Not more than 2
days
Sugar Crystals,white Dry@Room temp. PE bag 50 Kgs
2 years

Citric acid Crystals,white Dry@Room temp. PE bag 50 Kgs

2 years

8
 Hazard occurence in process step /
Environment of Production
Biological Chemical Physical
Pathogenic Bacteria From Raw material -Wood
: Bacillus cereus - Herbicide - Metal
: Salmonella Spp. - Heavy metal - Plastic
: E.coli - Nitrate - Sand
: Coliform bacteria -From Equipment - Jewelry
: Staphylococcus aureus -Lubricant - Glass
: Clostridium botulinum -From Tin cans
: Clostridium Perfringens -Tin
: Flat Sour group -Lacquer
: Aciduric spoilage group -Rusty
- From Sanitizing
Yeast & Mold Chemical
:Detergent
:Chlorine
: Sodium hydroxide
: Nitric acid
9

Flow diagram

CCP1

10
 CCP2
Flow diagram

CCP3

CCP4

CCP5

CCP6,
CCP7

Con’ 11
Decision
tree

12
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
1 Receiving BIO.
Pineapple Salmonella spp., E. coli, Approve supplier list ;Raw Material
Specification & Record
Clostridium Perfringens
Staphylococcus aureus,
Exist: from rotten
fruit, Fertilizer
Y N Y Y N
(plantation)

Pathogenic bacteria & Truck inspection & Record

Yeast &Mold
Contamination: From
trucks
CHEM.
Herbicide Approve supplier list (GAP),
Y N N - N
Contamination: From Fertilizer & Chemical Control
plantation & Analysis of external lab

Con’ 13

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
Hazards
1 Receiving CHEM. CON’
Process and Control Fertilizer & Chemical Control
Pineapple Nitrate Q1 Q2 Q3 Y N Q4Y Y N
step possible measures Record Nitrate Inspection
Contamination:
causes From
plantation

Oil & Lubricant Raw Material Specification, Record Y N N - N

Contamination: From Oil & Lubricant Contamination
trucks
PHYS.
Wood, Sand Raw Material Specification,
Y N N - N
Contamination: From Record Foreign Matter
Supplier

Con’ 14
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
2 Sorting BIO.
Pathogenic bacteria & Cleaning Program & Record Y N Y Y N
Yeast &Mold
Contamination:
From Equipment

CHEM.
Lubricant Preventive Maintenance,
Contamination: From Check Lubricant
machine Contamination
Y N N - N
Sanitizing chemical Cleaning Program & Record,
Contamination: From Chemical Residual
cleaning
PHYS.
- - - - -
No perceived hazard -

Con’ 15

Con’ HACCP Analysis 16

Process Hazards and Y/

Control measures Q1 Q2 Q3 Q4
step possible causes N
3 Washing BIO.
(Residual E. coli, Coliform bacteria Water Treatment Control & Record Y N Y Y N
Cl2 20-40 Contamination:
ppm.) From Water

Pathogenic bacteria Change water (over flow or drain Y N Y Y N

GROWTH every hour)
:From dirty water
collect
CHEM.
High chlorine Water Treatment Control & Y N N - N
Contamination: From Record
Water treatment
Sanitizing chemical Cleaning Program &Record, Y N N - N
Contamination: From Chemical Residual
cleaning
PHYS.
- - - - -
No perceived hazard -
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
4 Grading BIO.
Pathogenic bacteria & Cleaning Program & Record, Y N Y Y N
Sanitation Inspection Record
Yeast &Mold
Contamination:
From Equipment
(Grader)
CHEM.
Lubricant Preventive Maintenance, Y N N - N
Contamination: From Check Lubricant
machine Contamination

PHYS.
- - - - -
No perceived hazard -

Con’ 17

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
5 Peeling BIO.
Pathogenic bacteria & Cleaning Program & Sanitation Y N Y Y N
Inspection Record
Yeast &Mold
Swab Test Program & Record
Contamination:
From Equipment
(GINAGA)
CHEM.
Lubricant Preventive Maintenance, Y N N - N
Contamination: From Check Lubricant
machine Contamination

PHYS.
Metal fragments Preventive Maintenance, Y N Y Y N
Contamination: : From Record
Equipment (GINAGA)

Con’ 18
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
6 Trimming BIO.
Pathogenic bacteria & Cleaning Program & Sanitation Y N Y Y N
Inspection Record
Yeast &Mold
Swab Test Program & Record
Contamination:
From Equipment
(TRIMMER)

E. coli, Coliform Personal Hygiene & Record, Y N Y Y N

bacteria,Staphylococcus Swab Test Program & Record
aureus
Contamination: From
Workers
CHEM.
Sanitizing chemical Cleaning Program & Record, Y N N - N
Contamination: From Chemical Residual
cleaning

19

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
6 Trimming PHYS.
CON’ Metal fragments Preventive Maintenance, Y N Y Y N
Contamination from
machine (TRIMMER)

Jewelry Personal Hygiene & Record, Y N N - N

Contamination: From
Workers
Glass control Y N N - N
Glass
Contamination: From
Light bulbs

20
Con’
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
7 Slicing BIO.
(SLICER) Pathogenic bacteria & Cleaning Program & Sanitation Y N Y Y N
Yeast &Mold Inspection Record
Contamination: Swab Test Program & Record
From Equipment
(SLICER)

E. coli, Coliform Y N Y Y N
Personal Hygiene & Record,
bacteria,Staphylococcus Swab Test Program & Record
aureus
Contamination: From
Workers
CHEM.
Sanitizing chemical Cleaning Program & Record, Y N N - N
Contamination: From Chemical Residual
cleaning

21

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
7 Slicing CHEM.
(SLICER) Lubricant Preventive Maintenance, Check Y N N - N
CON’ Lubricant Contamination
Contamination: From
machine

PHYS.
Metal fragments Preventive Maintenance, Y N Y Y N
Contamination from
machine (Knife)

Jewelry Personal Hygiene & Record, Y N N - N

Contamination: From
Workers

22
Con’
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
8 Filling BIO.
into cans Pathogenic bacteria & Cleaning Program & Sanitation Y N Y Y N
Yeast &Mold Inspection Record
Contamination: Swab Test Program & Record
From Equipment
(BELT CONVEYER /
FILLER)

E. coli, Coliform Y N Y Y N
Personal Hygiene & Record,
bacteria,Staphylococcus Swab Test Program & Record
aureus
Contamination: From
Workers
CHEM.
Sanitizing chemical Cleaning Program & Record, Y N N - N
Contamination: From Chemical Residual
cleaning
23

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
8 Filling PHYS.
into cans Jewelry Personal Hygiene & Record, Y N N - N
CON’ Contamination: From
Workers

Glass Glass control Y N N - N

Contamination: From
Light bulbs

24
Con’
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
9 Receiving BIO.
Tin Cans Bacillus spp. & MOLD Approve supplier list ; Empty Y N Y Y N
EXIST Can Inspection & Record

Bacillus spp. & MOLD, Empty Can Inspection (Tear Y Y - - CCP1

E. coli, Coliform down & Visual Seam)
Staphylococcus aureus
Recontamination
From Double seam
defect (supplier)

CHEM.
Oil & Lubricant Approve supplier list ,
Y N N - N
Contamination: From Oil & Lubricant Contaminate
machine Inspection

Con’ 25

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
9 Receiving PHYS.
Tin Cans Metal fragments Foreign Matter Contamination Y N N - N
CON’ Contamination: From Inspection
TIN Plate

26
Con’
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
10 Washing BIO.
Pest Pest Control & Record Y N Y Y N
Contamination:
Can storage

E. coli, Coliform Water Treatment Control & Record Y N Y Y N

Contamination
From Water

CHEM.
Rusty can Water Treatment Control & Y N N - N
Contamination Record
High Chlorine
Concentration

PHYS.
- - - - -
No perceived hazard -

Con’ 27

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
11 Water BIO.
E. coli, Coliform Water Treatment Control & Record Y N Y Y N
Contamination
From Water

CHEM.
High Chlorine Water Treatment Control & Y N N - N
Concentration: Record
From Over f eeded
Cl2 water
PHYS.
- - - - -
No perceived hazard -

Con’ 28
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
12 Added BIO.
Syrup Clostridium botulinum Packing Media Control (pH) & Y Y - - CCP2
(Packing media) Record
GROWTH
From : High pH

Pathogenic bacteria Cleaning Program & Sanitation Y N Y Y N

Yeast &Mold Inspection Record
Contamination: Swab Test Program & Record
From Equipment
CHEM.
Sanitizing chemical Cleaning Program & Record, Y N N - N
Contamination: Chemical Residual
From cleaning
PHYS.
Glass Glass control Y N N - N
Contamination:
From Light bulbs
29

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
13 BIO.
Exhausting Bacillus cereus, Bacillus Initial Temperature Control & Y Y - - CCP3
coagurans SURVIVAL Record
Flat sour group,
Aciduric Spoilage group
From Low initial
temperature
CHEM.
Sanitizing chemical Cleaning Program & Record,
Y N N - N
Contamination: From Chemical Residual
cleaning
PHYS.
- - - - -
No perceived hazard -

Con’ 30
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
14 BIO.
Seaming E. coli, Coliform bacteria, Tare down & down visual seam Y Y - - CCP4
Staphylococcus aureus inspection & record
Recontamination
From Double seam
defect
CHEM.
Sanitizing chemical Cleaning Program & Record Y N N - N
Contamination: From
cleaning

Oil & Lubricant Preventive Maintenance, Y N N - N

Contamination: From Check Lubricant
machine( SEAMER ) Contamination

PHYS.
- - - - -
No perceived hazard -
Con’ 31

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
15 BIO.
Cooking Bacillus cereus, Bacillus Cooking water temp.& Y Y - - CCP5
coagurans Flat sour cooking time
group, Aciduric Spoilage
group SURVIVAL
From Inadequate
temperature & Time
cooking
CHEM.
No perceived hazard - - - - - -

PHYS.
- - - - -
No perceived hazard -

Con’ 32
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
16 BIO.
Cooling E. coli, Coliform bacteria, Residual chlorine control in Y N Y N CCP6
Recontamination cooling water (Not less than
From Cooling water 0.2 ppm) & record

Bacillus cereus, Bacillus Center Can Temperature After Y N Y N CCP7

coagurans Flat sour Cooling control & Record
group, Aciduric Spoilage
group SURVIVAL
From High CCT.
After cooling

CHEM.
- - - - -
No perceived hazard -
PHYS.
- - - - -
No perceived hazard -

Con’ 33

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
17 BIO.
Storage No perceived hazard - - - - - -

CHEM.
High TIN content not Tin Content Specification & Y N N - N
more than 200 ppm Record Check before loading
Shelf life not more than 3
years.
PHYS.
- - - - -
No perceived hazard -

Con’ 34
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
18 BIO.
Labeling Pathogenic bacteria Label inspection& record and Y N N - N
Growth labeling & casing inspection
:From shelf life product
more than shelf show in
label
CHEM.
High TIN content not labeling & casing inspection Y N N - N
more than 200 ppm

PHYS.
- - - - -
No perceived hazard -

35

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
19 BIO.
Receiving No perceived hazard - - - - - -
Citric acid

CHEM.
Impurity Approve supplier list , Analysis
(Heavy metal) heavy metal from supplier, Y N N - N
Contamination COA (Certificate of authentic)

PHYS.
Wood, Sand Citric Acid Inspection (Foreign
Y N N - N
Contamination: From Matter)& Record
Supplier

36
 HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
20 Unloading BIO.
Pathogenic bacteria Cleaning Program & Y N Y Y N
&Yeast &Mold Sanitation Inspection Record
Contamination: Swab Test Program & Record
From Equipment

E. coli, Coliform
Personal Hygiene & Record, Y N
bacteria,Staphylococcus Y N Y
Swab Test Program & Record
aureus
Contamination: From
Workers

CHEM.
Sanitizing chemical Cleaning Program & Y N N - N
Contamination: From Record, Chemical Residual
cleaning

37

HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
20 Unloading PHYS.
CON’ Jewelry Personal Hygiene & Record, Y N N - N
Contamination:
From Workers

Plastic Preventive Maintenance,

Strainer
Y N N - N
Contamination:
From Citric acid bags

38
Con’
 HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
21 BIO.
Receiving No perceived hazard - - - - - -
Sugar

CHEM.
Impurity (Heavy metal) Approve supplier list , Analysis
Contamination heavy metal from supplier, Y N N - N
COA(Certificate of authentic)

PHYS.
Wood, Sand Citric Acid Inspection
Y N N - N
Contamination: From (Foreign Matter)& Record
Supplier

39

HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
22 Unloading BIO.
Pathogenic bacteria Cleaning Program & Y N Y Y N
&Yeast &Mold Sanitation Inspection Record
Contamination: Swab Test Program & Record
From Equipment

E. coli, Coliform
Personal Hygiene & Record, Y N
bacteria,Staphylococcus Y N Y
Swab Test Program & Record
aureus
Contamination: From
Workers

CHEM.
Sanitizing chemical Cleaning Program & Y N N - N
Contamination: From Record, Chemical Residual
cleaning

40
 HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
22 Unloading PHYS.
CON’ Jewelry Personal Hygiene & Record, Y N N - N
Contamination:
From Workers

Plastic Preventive Maintenance,

Strainer
Y N N - N
Contamination:
From Sugar bags

41
Con’

HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
23 BIO.
Mixing& Clostridium botulinum Packing Media Control (pH) Y N Y Y N
Heating GROWTH & Record
Contamination:
From HIGH pH

Pathogenic bacteria Cleaning Program &

&Yeast &Mold Sanitation Inspection Record Y N Y Y N
Contamination: Swab Test Program & Record
From Equipment

CHEM.
Sanitizing chemical Cleaning Program, Check Y N N - N
Contamination: From Chemical Residual
cleaning

42
 HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
23 Mixing& PHYS.
Heating Plastic Preventive Strainer & Check Y N N - N
CON’ Contamination: Strainer
From Sugar and
Citric acid bags

43
Con’

HACCP Analysis
Process Hazards and
Control measures Q1 Q2 Q3 Q4 Y/N
step possible causes
24 Filtering BIO.
Pathogenic bacteria Cleaning Program & Sanitation Y N Y Y N
Yeast &Mold Inspection Record
Contamination: Swab Test Program & Record
From Equipment
CHEM.
Sanitizing chemical Cleaning Program & Record, Y N N - N
Contamination: Chemical Residual
From cleaning
PHYS.
Metal fragments Preventive Strainer & Check Y N N - N
Contamination: Strainer
From strainer

44
 HACCP Analysis
Hazards and
Process step Control measures Q1 Q2 Q3 Q4 Y/N
possible causes
25 BIO.
Syrup storage Pathogenic bacteria Cleaning Program & Sanitation Y N Y Y N
&Yeast &Mold Inspection Record
Contamination: Swab Test Program & Record
From Equipment

Pathogenic bacteria
Delay time control Y N
&Yeast &Mold Y N Y
(not more than 8 hrs)
Contamination:
From Delay time
CHEM.
Sanitizing chemical Cleaning Program & Record, Y N N - N
Contamination: Chemical Residual
From cleaning
PHYS.
No perceived hazard - - - - - -

45

HACCP Plan
CCP1: Step 9 Receiving Tin Cans
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Receiving BIO: Not found Empty can WHAT: DURING
Tin Cans Bacillus spp. & Critical&major (Visual seam Critical&major PROCESS
MOLD, E. coli, Defect seam inspection) Defect seam LINE: Reject
Coliform (Visual seam) WHO:
Staphylococcus HOW : QA . Supervisor
aureus Visual external
Recontamin seam
ation inspection FINISHED
From Double PRODUCT
seam defect WHEN: PRODUCT:
(supplier) every lot Hold
(Sorting 100%)
WHERE:
Incoming area WHO:
QA . Supervisor
WHO:
Con’ QA . Inspector 46
 HACCP Plan
CCP 2: Step 12 Added Syrup (Packing media)
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Added BIO: pH not more pH Meter WHAT: pH DURING
Clostridium than 4.2 (Check pH PROCESS
Syrup
botulinum Eqilibrium HOW :Check LINE: Adjust pH
(Packing pH Eqilibrium WHO: operator
media) growth product)
product
From: High pH FINISHED
WHEN: First PRODUCT
time,every PRODUCT: Hold
code,every hour (Incubation 14
Days)
WHERE:
Packing media WHO:
inspection area QA . Supervisor

WHO:
QA . Inspector

Con’ 47

HACCP Plan
CCP3: Step 13 Exhausting
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Exhausting BIO: Can size<A10 Check initial WHAT: initial FIRST
Bacillus cereus, not less than temperature temperature OPERATION
Bacillus 60 ˚C before LINE: until reach
HOW :Check
coagurans seaming temp required and
initial
recheck
SURVIVAL Note temperature
WHO: production
Flat sour (A2 =20 oz.) before seaming
line
group, WHEN: First
Aciduric DURING
time,every PROCESS
Spoilage group code,every 30 LINE: stop process
From Low Mins until reach temp
initial required and stop
WHERE:
temperature Packing media cooking time
inspection area FINISHED
PRODUCT
WHO: PRODUCT: Hold
QA . Inspector (Incubation 14
Days)

Con’
WHO:
48
QA . Supervisor
 HACCP Plan
CCP4: Step 14 Seaming
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Seaming BIO. Not found Empty can WHAT: DURING
E. coli, Coliform Critical&major (Visual seam Critical&major PROCESS
bacteria, Defect seam inspection) Defect seam LINE:
Staphylococcus (Visual seam) stor&seamer adjust
aureus HOW : WHO:Operator/
Recontaminati Visual external Mechanic
on seam inspection
From Double FINISHED
seam defect WHEN: PRODUCT
Every 30 mins PRODUCT: Hold
Operating (Sorting 100%)
seamer for visual
check WHO:
WHERE: QA . Supervisor
Seamer area

WHO:
QA . Inspector
Con’ 49

CCP5: Step 15 Cooking

HACCP Plan
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Cooking BIO: Temp not less Temperature WHAT: Cooking DURING
Bacillus cereus, than 97˚C recorder water PROCESS
Bacillus coagurans A2 >20 min (Check temperature LINE: stop process
Flat sour group, temperature (MIG)and until reach temp
Aciduric Commercial Cooking time required and stop
Spoilage group Sterilization) cooking time
HOW :Check
SURVIVAL WHO: operator/
temperature
From Inadequate Check time QA . Supervisor
Commercial
temperature & control
Sterilization
Time cooking FINISHED
WHEN: PRODUCT
every 30 Mins PRODUCT: Hold
(T)(productn (Incubation 14
line) /every 1 Days)
hour(T)
(QA line) WHO:
WHERE: QA . Supervisor
Cooking area
WHO:
Con’ QA . Inspector
&productn line
50
 HACCP Plan
CCP6: Step 16 Cooling
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Cooling BIO. Residual Chlorine test WHAT: DURING
E. coli, Coliform Chlorine not less kit(LOVIBON) Residual PROCESS
bacteria, than 0.2 ppm Chlorine in LINE:
Recontaminati cooling water Adjust Residual
on Chlorine until
From Cooling HOW :Check required (minimum
water Residual 0.2ppm)
Chlorine WHO: operator

WHEN: every 2 FINISHED

hours by cooker PRODUCT
PRODUCT: Hold
WHERE: (Incubation 14
Cooker area Days)

WHO: WHO:
QA . Inspector QA . Supervisor
&productn line
Con’ 51

HACCP Plan
CCP7: Step 16 Cooling
Process step Hazard Critical limit Control Monitoring Corrective/
measures method Preventive
Action
Cooling BIO: CCT not more Center can WHAT: CCT DURING
Bacillus cereus, than45˚C temperature after cooling PROCESS
Bacillus inspection LINE: Increasing
coagurans Flat after cooling HOW :Check flow rate of
sour group, (CCT) CCT after cooling water
Aciduric cooling WHO: operator
Spoilage group
SURVIVAL WHEN: every FINISHED
From High 4 hours by PRODUCT
CCT. cooker PRODUCT:
After cooling Hold (Incubation
WHERE: 14 Days)
Cooker area
WHO:
WHO: QA . Supervisor
QA . Inspector
Con’ &productn line 52
 Verification Plan
Calibrate seam micrometer Every 6 months
Calibrate pH Meter Everyday before operation
Calibrate Thermometer Every 3 months
Calibrate Timer Every month
RefreshTraining operator @ CCP point Every year
External lab for inspection finish product Every year
Internal audit GMP/HACCP Every 6 months
External lab for inspection WATER Every year
Verified HACCP Documents Every year or Anytime that production
(From step 1 – step 12) line/Ingredient was changed)

53

Thank you for your

attention

54