Đang tải... (xem toàn văn)
HACCP FROZEN RAW BREADED MANGO
ABC SEAFOOD COMPANY LIMITED SOCIALIST REPUBLIC OF VIETNAM - - KIEN GIANG INVESTMENT PLAN SERVICE MAISAO SEAFOOD COMPANY LIMITED QUALITY MANAGEMENT PROGRAM HACCP PRODUCT: FROZEN RAW BREADED MANGO Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED COMPANY NAME: ABC SEAFOOD COMPANY LIMITED Add : Tac Cau Industrial Park - Chau Thanh District – Kien Giang Province – Viet Nam Submit date: FEB 20, 2011 Approved date: FEB 21, 2011 - The first checking- KIEN GIANG INVESTMENT PLAN SERVICE SOCIALIST REPUBLIC OF VIETNAM ABC SEAFOOD COMPANY LIMITED Independence - Freedom - Happiness o O o No. : /2011QĐ-TCHACCP. Kien Giang, FEB 21, 2011 Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED RESOLUTION “ Sub. : Approving HACCP program & applying HACCP plan for products: FROZEN RAW BREADED MANGO DIRECTOR OF ABC SEAFOOD COMPANY LIMITED ● According to Director’s funtion, task & authority. ● According to Customer’s requirement of Aquatic Product Exporting to Korea, Europe, USA & China markets. ● According to suggestion of company’s HACCP department. DECISION Article 1 : Approving HACCP program & applying HACCP plan for products: BREADED SHRIMP Article 2 : HACCP department realizes the basic HACCP plan of quality management. Organizing, training, popularizing & guiding all Quality controllers, workers to catch HACCP plan for products: FROZEN RAW BREADED MANGO Article 3 : Organizing to research & follow producing process and giving the method to adjust the quality controller program more suitable. Article 4 : HACCP plan will be carried out from the date of Director’s approving. Date of approved : FEB 21, 2011 Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED Approver PRODUCT DESCRIPTION No. Characteristic Description 1 The name of the product FROZEN RAW BREADED MANGO 2 Raw material (Scientific name) Mango: (Mangifera indica) 3 The method of preserving, transporting & receiving raw material Mango fruit is purchased from the garden of Kien Giang province,region or neighboring provinces. Mangoes are stored in cartonsand shipped to the company by special purpose vehicles. Organoleptic quality requirements: no stains, soft, torn skin Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED defects, mold, black top.Mango fruit during transport to the company through two barrels arewashed clean in cold water, wash water temperature 10 ° C, to remove impurities, bacteria on the surface of mango. Change the water after washing up to 30 Kg 4 Catch areas of raw material Harvest areas: Chau Thanh, Giong galangal or neighboring provinces of Vinh Long, Can Tho 5 Summarizing finished- product specification Mango peel, fillet into pieces, covered powder, IQF frozen form, not glazing. 6 Other ingredients Dry batter, dry breading 7 Main processing steps Receiving Raw Material -> 1 st wash -> Reprocessing (peeling) -> 2 nd wash -> fillet -> Cutting 3 rd wash, Wait dry Batter – Bread Pack/label frozen Weigh Metal detection case Frozen storage 8 Packing type IQF 500 grams/PE bag (or customer’s requirement), weld, 10 bags/ carton. 9 Storing condition Finished-product is stored in storage at or below – 18 0 C, in or below 24 months. 10 Method of storage, Finished – product is distributed and transported at or Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED distribution and transportation below – 18 0 C No. Characteristic Description 11 Expiry date 24 months from manufacture date. 12 Term of showing to sell Not stipulate 13 Demands of label Name of product: commercial name & Latin name, the harvest are, size, net weight, gross weight, product date, expiry date, product of VIET NAM, the name and address of company, method of storage, approval number of company, Lot No. 14 Special conditions None 15 Consumer use of the product Cooked before consumption 16 Intended customer To be used by the general public Receiving place: + HACCP department + Save HACCP document Date of approved: FEB 21, 2011 Approver Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED PROCESS FLOW DIAGRAM PRODUCT: FROZEN RAW BREADED MANGO Freezing Bread Batter Material receiving – 1 st wash Receine dry ingredients Batter, Breading Reprocessing (Peeling) -> 2 nd wash Dry cold storage Fillet, Cutting Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED Pack -label Weigh Case Metal detection Frozen storage Mix batter Receiving place: + HACCP department + Save HACCP document Date of approved: FEB 21, 2011 Approver Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED THE PRODUCT: FROZEN RAW BREADED MANGO Processing stage Main parameters Description Receiving raw material Mango fruit is purchased from the garden of Kien Giang province,region or neighboring provinces. Mangoes are stored in cartonsand shipped to the company by special purpose vehicles. At this step, QC inspecting: - Sanitary conditions, transportation means, preservation tools. - No stains, soft, torn skin defects, mold, black top 1 st wash - Temp. of washing water 10 0 C - Frequency for changing water of each tank: max 30 kg. - Before preprocessing, raw material has to be washed in two tanks of cold fresh water. Temp of water and frequency for changing water is according to stipulation. Reprocessin g (Peeling) -> 2 nd wash - Semi-product temp 6 0 C - Temp. of water 10 0 C Peel fresh mango shell. After the peel, mango fruit is washed through two barrels of fresh, cold water temperature of 10oC Haccp raw breaded Mango [...]... O + D e l Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED i v e r i n g & s t o r i n g m e t h o d Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED : C o o l c o n t a i n e r , c o o l Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED t r u c k : t o ≤ 1 8 o C + I n t r o Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED d u c t i o n f o r u s e : C o o k b Haccp raw breaded Mango ABC... department + Save HACCP document Date of approved: FEB 21, 2011 Haccp raw breaded Mango Approver ABC SEAFOOD COMPANY LIMITED Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED HACCP DETERMINING COLLECTIVE TABLE NAME OF PRODUCTS: FROZEN RAW BREADED MANGO Quest HAZARD Ingredient Biology: Pathogenic microorganism is present on material Receiving raw material C h e m i s t r y : F u Haccp raw breaded Mango ion... Store - - - - - - Receiving place: + HACCP department + Save HACCP document Date of approved: FEB 21, 2011 Haccp raw breaded Mango Approver ABC SEAFOOD COMPANY LIMITED Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED + + Compa ny P name : r MAIS o AO d Seafoo u d Co., c Ltd t + Addres s : Tac Cau Indust rial Park Chau Thanh Dist Kien Giang Provin Haccp raw breaded Mango n a m e : F R O Z E N ABC SEAFOOD... product is kept in freeze storage at or below -180C ABC SEAFOOD COMPANY LIMITED Receiving place: + HACCP department + Save HACCP document Date of approved: FEB 21, 2011 Haccp raw breaded Mango Approver ABC SEAFOOD COMPANY LIMITED HAZARD ANALYSE TABLE + Compan y name : Product name: FROZEN RAW BREADED MANGO Storing & delivering method: cool container, cool truck temperature ≤ - 18oC Introduction for... No) * Physical (None) * Physical (None) Haccp raw breaded Mango N N - Controlled by GMP - Controlled by SSOP ABC SEAFOOD COMPANY LIMITED * Biological - Bacteria pathogen N growth FILL ET - Bacteria - Controlled by GMP - Controlled by SSOP pathogen contamination N Chemical: None Physical : None Receivin g dry ingredie nt (Batter and breading ) Haccp raw breaded Mango Biological: Bacterial pathogen contamination... s f r o m t h e d e Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED e p 1st wash - - - - - - Reprocessin g (Peeling) -> 2nd wash - - - - - - Fillet - - - - - - Y N Y N Y Y N Y N Y - - - - - Y N Y N Y Receiving dry ingredients Biology: Microorganisms present on the powder Chemistry: Additives are not allowed to use Cold storage dry - ingredients Mix batter Haccp raw breaded Mango Chemistry: S.aureus... o k b Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED e f o r e e a t i n g + U s i n g s u Haccp raw breaded Mango ABC SEAFOOD COMPANY LIMITED b j e c t s : E v e r y o n e Critical Control Point (CCP) Significant hazards Critical limits for each control measure Monitorin What? Haccp raw breaded Mango Corrective action g How? Frequency ? Who ? Records Verification ABC SEAFOOD COMPANY LIMITED... pathogenic microorganism - Pathogenic microorganism is grow Chemistry : No Physical : No Haccp raw breaded Mango N Controlled by SSOP N Receiving raw material time is quick & controlled by GMP Y Raw materials may be contaminated with fungal toxins, pesticides, environmental N Controlled by SSOP N Controlled by GMP - raw materials satisfactory organoleptic quality Just get written commitment not to use... viscosity and temperature (5 ÷ 10oC) to ensure a consistent pick-up Batter and Bread Haccp raw breaded Mango Temperature of Use tweezers pick up piece mango roller through consistency of batter is the dry powder, to be a thin layer of powder all ABC SEAFOOD COMPANY LIMITED lower 40C for less than 5 hours over pieces of mango - Temp of pouring water 50 C it - Temp of freezer :-400C Evenly product not... Netweight: 500 / bag Fe: = 1.5mm, Every tray of mango must be paced i.e metal Sus: = 2.0 mm detector Arrange the bag of mango into carton, then seal and master it Carton’s label must be printed directly on carton Case by none-fade color ink Trace ability must be marked on encoded on carton including date of production, name of famer Freeze storage Haccp raw breaded Mango Storage temperature is 0 below -18 . used by the general public Receiving place: + HACCP department + Save HACCP document Date of approved: FEB 21, 2011 Approver Haccp raw breaded Mango ABC. detection Frozen storage Mix batter Receiving place: + HACCP department + Save HACCP document Date of approved: FEB 21, 2011 Approver Haccp raw breaded Mango ABC