Hazard Analysis Critical Control Point - Assignment Example

Use clean equipmentPulpingBCross contamination from stain / left overNoGMP - to ensure the machines are clean.CDetergent left overNoGMP- to ensure the machines are clean.PasteurizationBWarm temperature promote growth of bacteria, giving thermal shock to spores.YesNo heat treatment process after this to eliminate microbial growth.Temperature,Microbiology TestingYesIngredient /ProcessStepPotential Hazards, Introduced, controlled, or enhanced at this stepDoes this potential hazard need to be addressed in HACCP planWhy (Justification for decision made in previous column)What measures can be applied to prevent, eliminate, or reduce the hazards being addressed in HACCP planIs this stepa critical control point (CCP)Receiving jar containerPBroken glassYesThere is no control further to prevent the hazard to enter production area after this.

Besides, it is hard to visually inspect broken glass in finished products.Compliance to the QC acceptance limit.YesFillingBContaminants from air NoContamination can be eliminated by having a sanitized filling room/ hot filling to prevent microbial growth.PBroken glass jarNoBroken glass cannot be inspected with eyes and will remain in the products, thus the control should be before the jar enter production site.CappingBImproper capping cause the lost of aseptic atmosphere in jar.NoThe jar will be overturn through the conveyer belt to ensure proper capping.

CoolingB Bacteria growth due to insufficient coolingYesThe time to achieve cooling need to be control to ensure that the bacteria survive pasteurization would not be active.Time to achieve cooling (