Hazard Analysis Critical Control Point (HACCP) is a quality management system in food industry. There are seven basic principles to help identify and prevent possible hazards. These hazards refer to biological, chemical and physical hazards. Biological hazards are those related to microbial spoilage and pathogenic food poisoning…
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Use clean equipment
Cross contamination from stain / left over
GMP - to ensure the machines are clean.
Detergent left over
GMP- to ensure the machines are clean.
Warm temperature promote growth of bacteria, giving thermal shock to spores.
No heat treatment process after this to eliminate microbial growth.
Potential Hazards, Introduced, controlled, or enhanced at this step
Does this potential hazard need to be addressed in HACCP plan
Why (Justification for decision made in previous column)
What measures can be applied to prevent, eliminate, or reduce the hazards being addressed in HACCP plan
Is this step
a critical control point (CCP)
Receiving jar container
There 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.
Contaminants from air
Contamination can be eliminated by having a sanitized filling room/ hot filling to prevent microbial growth.
Broken glass jar
Broken glass cannot be inspected with eyes and will remain in the products, thus the control should be before the jar enter production site.
Improper capping cause the lost of aseptic atmosphere in jar.
The jar will be overturn through the conveyer belt to ensure proper capping.
Bacteria growth due to insufficient cooling
The time to achieve cooling need to be control to ensure that the bacteria survive pasteurization would not be active.
Time to achieve cooling (
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