HACCPDesignForAppleJuice

1PleaseChecktheRepetitionRateAfterYouCiteThisArticleThisarticleisfromthesubmissionoftheUniversityofBirmingham,20152IntroductionHazardAnalysisandCriticalControlPoint(HACCP)isaconceptinthefieldoffoodproduction,whichdevelopedinthelate1960s.Itisonthebasisofrecognizedprinciplestoachieveahighlevelofgoodsafetymanagement.HACCPsystemaimstoreduceoreliminatinghazardstoanacceptablelevelthatisquiteessentialtofoodmanufacturing(RopkinsandBeck,2000).HACCPusedfordetectingthehazardsthatmayoccurinthewholechainoffoodproductionandadoptpreventivecontrolmeasurestoavoidtheriskshappening(Mortimore,WallaceandCassianos,2008).ThefunctionofHACCPonpreventionofhazardsreducesthedependencyonend-producttestingandtraditionalinspection(Peter,2009).Instead,controlsaretransferredtothebeginningstageduringproduction.Now,HACCPsystemhasachievedinternationalacceptanceandthisqualifiedsystemwasrecognizedasanefficientmeasureofensuringfoodsafety(ibid).Nowadays,anincreasingnumberofpeopleareconcernedaboutsafetyandqualityoffood.Publicconsumershopetheycanbuyfoodthatissanitary,uncontaminated,nutritious,safetoconsume,andmeetingthequalitystandard(Early,1995).Regardingdailyfood,beverageespeciallysoftdrinkaccountsforalargeproportionindrinksmarket.Theobjectiveofthisstudyaimstoreduceoreliminatepotentialhazards,bymeansofdevelopingaHACCPplansystemwithaseriesofmonitoringandcontrolmeasures,topreventtheconsumerswhoconsumethepressedapplejuice.31.HACCPTeamAreasonableandconvincingHACCPteamshouldbebuilttomonitoranddevelopaneffectiveHACCPplan.Allteammembershavearesponsibilitytocompletefoodhygienetrainingtoaccomplishtheirtasks,andtheyshouldunderstandappropriateproduct-specificknowledgeandexpertise.AcompleteHACCPteamincludesmanydifferentandsignificantparts,including(FSA,2015):Teamleader(personresponsibleforimplementingHACCP):MayScribe:HelenSanitationExpert:TomProcessinglinerepresentative:JerryHygieneManager:TonyProductSpecialist:BenPackinganddistributionexpert:KevinQualityAssurance/TechnologySpecialist:LucyFoodSafetyDirector:Victoria2.Pre-requisitePrograms(PRPs)HACCPsystemsaredesignedtoidentifyandanalysisfoodsafetyhazardsassociatedwithproductsduringthewholeproductprocessing.ToensureaneffectiveHACCPsystemforapplejuice,itshouldestablishafirmfoundationofcompliance.Thesepracticesareconsideredtobepre-requisitetodevelopefficientlyandimplementHACCPplans,andtheyarealsocanbescreenoutgeneralhazardsandreducethenumberofCCPs(GazeR.,2003).Besides,pre-requisiteprograms(PRPs)coverallareasinfoodproductiontosupportenvironmentandoperationconditionandachievesafetyofproducts(CFIA,2011).Thestandardpre-requisiteprogramsshouldincludefollowingaspects(JuiceHACCPAlliance,2002).4GoodManufacturingPractices(GMP)GMPisoneofthemostimportanttoolsforfoodprocessingfacilitythathelpsfortheproductionofhighqualityandsafejuiceproducts.ItalsoprovidesthebasisforproductsafetyintheHazardAnalysisandCriticalControlPoint.GMPisoftenreferredtothepracticesandproceduresperformedbyfoodprocessor,anditmayrefertothepeople,facility,processandenvironmentintheprocessinglineofjuice(UniversityofNebraska,2005).GoodHygienePractices(GHP)GoodHygienePracticesarenecessarytoensurethattherearecompleteandpropertrainingscheduleinthefoodindustryincludingdifferentlevelsoftrainingprogramsandefficientoperationfacilities.GHPisoftenlinkedwithstafftraining,hygieneconditionofindividual,controlofequipment,whichusedtoreducepathogenichazards(Shafer,2012).GoodAgriculturalPractices(GAP)Goodagriculturalpracticesasguidelinesarevitaltodecreasingmicrobialcontaminationofrawagriculturalproductsinfoodfactory(Devonetal.,1999).Itincludeswatermanagement,temperaturecontrol,pestcontrol,storageconditionsmanagement,facilitysanitation,anddistributionline(Rippen,2007).StandardOperatingProcedures(SOPs)SOPispriortoSanitationStandardOperatingProcedures(SSOP)(CFIA,2014).Itconcentratedoncontrolandmonitorsindividualoperationstoensuredeviceslinkedwithproductseligibledevelopandimplement.Besides,SOPcancontrolmicrobialhazardandpreventcross-contaminationofjuicethroughbuildingappropriateoperationlineandimprovingprocedures(Baş,2006).53.ProductDescriptionTable3.1ProductDescriptionNameofproductPressedapplejuice(Tropicana)DescriptionPuresqueezedfruit,notfromconcentrateAveragenutritionvaluesper200ml1EnergyFatofwhichsaturatesCarbohydrateofwhichsugars2FibreProteinSaltVitaminC438kj/102kcal(5%)0g(0%)0g(0%)24.0g23.4g(26%)1.2g0.2g0g(0%)82mg(103%)1Averageserving.Thispackcontains5servings.2Containsnaturallyoccurringsugarsfromjuice.ChemicalattributepH:4Aw:0.85Brix:12MicrobiologicallimitsPatulin:below6µg/kgProcessingRawapplesorting,peeled,squeezedandthenhandlewithfiltrationanddissolution.PasteurizationandfillingwillbeconductedinfinalstagePackagingPackagedinto1litrePure-PakclassicalcartonConditionsofstorageKeepinrefrigeratedbelow4℃Shelflife30daysinachilledenvironmentInstructionsonthelabelAlwaysstoreinrefrigeratorShakewellbeforeservingUsewithin5daysofopeningConsumergroupGeneralpopulationRecommendationoffurtherprocessingrequiredbeforeconsumptionStraight(Sourcefrom:Morrison,2015)64.ProcessFlowCh