Product know-how

Product know-how

CLEAR FRUIT JUICE CONCENTRATE HACCP PLAN

 

Critical

control

CCP)(1

Notable harm

2

Key measurmen

3

Supervising/Control

Corrective action

8

HACCP

Record

9

Validation

10

What

4

How

5

Frequency

6

Who

7

CCP1

Fruit/Material purchase

Heavy metal residual

 

pesticides residual

Contract or accepting pass, ID card.

Contract or accepting pass, ID card

inspection

per each truck

Material department Initial check

Reject material from not approved bases

Material department ‘ s initial form, pesticides investigation reportqualified purchase area listpesticidesheavy metal residual random test report

Department manager checks every day record.

Random inspect heavy metal and pesticide residue at season begins.

CCP2

Selection

 

 

 

 

 

 

 

 

 

Patulin

 

 

 

 

 

 

 

 

 

 

 

Volume weightt

 

Fruit rotten under

3%

 

 

 

 

 

 

 

Fruit rotten rate

 

 

 

 

 

 

 

 

 

 

Use basket,

scales to

measure the

apple’s rotten

rate(details

describe in operation

manual)

 

 

 

Every two hours

 

 

 

 

 

 

 

 

 

 

Worker at selection platform.

 

 

 

 

 

 

 

 

 

 

 

 

 

Adjust fruit

incoming speed

and volume,

add inspectors  

and

Increased inspection of patulin level for fruit receiving during the

period.

Fruit rotten inspection report

 

The corrective action report.

Workshop manager recheck the

Report everyday.

Calibrate

scales each

year.

Patulin Test

On each batch of

finish product.

CCP3

Post Pasteurization

 

 

 

 

 

 

 

 

 

 

 

 

 

Pathogen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Temperature:

95110

 

Flow≤12T/H

 

 

 

 

 

 

 

 

 

 

 

 

thermograph

and flow apparatus

 

 

 

 

 

 

 

 

 

 

 

 

 

Automtic control ,

 

Observed by workers

 

 

 

 

 

 

 

 

 

 

 

Continuous

Once Every hour

 

 

 

 

 

 

 

 

 

 

 

 

 

Operator

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Adjust the steam or juice flow,

Alarm goes off

and filling stop

when

temperature is

110 or

<95

Separate and

isolate problem

product with

marking for

for testing the

microbe

Post Pasteurization

Temperature &

,flow report

 

 

 

 

 

 

 

 

 

 

 

 

The on duty

personnel reconfirm  work record. Calibrate the thermograph and flow apparatus

when

crushing

season starts.

Testing

microbe on

finished

product

 

CCP4

Filtration

 

 

 

 

 

 

 

 

Foreign material

 

 

 

 

 

 

 

Mesh count of filtration:150-300 mesh

 

 

 

 

 

 

 

 

 

Verification file supplied by the supplier

 

 

 

 

 

 

 

 

Observed by worker:

check if screen of filtration is damaged

 

 

 

 

 

 

 

 

When filler is cleaned

 

 

 

 

 

 

 

 

Operator of aseptic filling section

 

 

 

 

 

 

 

 

If screen is damaged, exchange and clean it. Product processed within deviation period is labeled ,isolated and taken a sense inspection.

 

Filling Monitoring record ; flow test record

 

 

 

 

 

 

 

 

 

The on duty personnel reconfirm work record; inspector takes sense inspection for finished product.