Tahineh And Halaweh Hazard Analysis Critical Control Point
FOOD SERIES HACCP GUIDELINESTahineh and HalawehHazard AnalysisCritical Control PointUNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATIONeconomy environment employment
December 2003This document has not been formally edited.The views presented are those of the author and are not necessarily shared by UNIDO.References herein to any specific commercial product, process, or manufacturer does notnecessarily constitute or imply its endorsement or recommendation by UNIDO.
Table of ContentsI.Programme Description .1II.Programme Fundamentals 1III.The Implementation Strategy .2IV.Benefits and costs of HACCP .2A. Benefits .2B. Costs associated with implementing HACCP 4V.Preparing for HACCP .5VI.Phases of HACCP Implementation .5VII.Reasons for resistance to introduction of HACCP .6VIII.Preparatory Activities .7A. HACCP plan leader 7B. Potential team members/section leaders 8IX.Commitment of Company Directors . .9X.HACCP Plan: Tahineh:XI.- Form 1. Product description and intended use .13- Form 2. Product ingredients and incoming material 14- Flow diagrams .15 & 16- Form 3. Hazard identification .17- Form 4. CCP determination .20- Form 5. HACCP Plan . 22HACCP Plan: Halaweh:- Form 1. Product description and intended use . 27- Form 2. Product ingredients and incoming material 28- Flow diagrams .29 & 30- Form 3. Hazard identification .31- Form 4. CCP determination .33- Form 5. HACCP Plan .35Appendix 1: Hygiene monitoring system within HACCP iii37
I. Programme Description:Food Safety Panel (FSP) is a national scientific committee whose approach is thedevelopment, implementation and maintenance of HACCP based systems in all foodsectors in Lebanon. In brief, the system on which the FSP is based is essentially apreventive approach to food safety control. The rational is to design a system that haschecks throughout the food manufacturing process so that the finished product is incompliance with food safety regulations.Most companies will find that many of the things required in a HACCP system arealready in place and operable in their plants. The HACCP approach takes isolatedquality control procedures at various points in the process, and puts them all together asa system. All points interrelate and interlock in a manner that prevents the system fromgoing out of specification and causing a hazard without the information being picked upby the monitoring system. HACCP plans are developed for Tahineh and Halawehestablishments and tailored to its individual product processing and distributionconditions.II. Programme Fundamentals:With the FSP approach, the food industry will be responsible for the implementation andmonitoring Programmes developed by industry, tailored to its own needs according towell defined parameters. The role of FSP is to define requirements and verify theeffectiveness of HACCP in each processing establishment.The following generic steps are applicable to all commodity groups:1. Plants are responsible to develop their own HACCP Programme. TheProgramme includes all details on CCP for each production line along withaddressing Programme pre-requisites (see GMP guidelines) to ensure foodsafety. The Programme for implementation on a production line in a plant will beindividually tailored to specific commodity and establishment requirements.1
2. FSP can assess these HACCP based Programmes and assist plants to meetrequirements during the development and implementation of this Programme intheir establishments.3. Industry plant personnel are responsible for controlling, monitoring and keepingaccurate records for each CCP and ensuring that proper procedures andcontrols have been followed. Plant management reviews plant records toidentify deviations and problems and take designated corrective actions.III. The Implementation Strategy:To implement HACCP plans, there will be a need for detailed plans associated with thefollowing issues:1. Training inspection staff2. Training industry personnel3. Communications4. Consultation and auditingGiven the high priority status of the food safety development Programme, it is importantthat the most acceptable and effective Programme and that be implemented asefficiently as possible. Gantt chart could serve as a good guideline for theimplementation strategy (Figs. 1 and 2).IV. Benefits and costs of HACCP:A. Benefits1. To the company:o Production of safer food – lower business risko Improved / maintained reputationo Compliance with legislationo Staff have clearer ideas of food safety requirements and practiceso Demonstrates company commitment to food safetyo Better staff organization / use of time2
o Long term reduction in wastage (in the short term wastage costs may go up due tocorrective actions, requiring disposal of food as a result of failure to control CCPsproperly).o Less likely to receive customer complaintso Possible increase in market access2. To customers:o Less risk of illnesso Improved quality of lifeo Greater confidence in food3. To government:o Facilitating food safety inspections / more efficient food controlo Improved public health / reduced health care costso Facilitates international tradeMAN DAYSA Project Development high resource needsB Production peak high resource needs240200160AB12080400JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DECFig. 2: Resource Commitment Planer3
B. Costs associated with implementing HACCP:1. Initial / start up costs:o Formal meetings / management costso Preparation of background information (e.g. flow charts)o Staff trainingo External consultant feeso Overtime / pay costso Possible equipment costs (e.g. to layout or fabric of the building), in addition to thatneeded for monitoring and possible design and construction costso Increased costs of documentationo Miscellaneous, e.g. travel costs for training2. Implementation costs:o Time spent on monitoringo Cost of monitoring, e.g. chemical costs – such as ATP bioluminescence monitoringof cleaningo Time / money spent on better cleaningo Costs of corrective actions, if this requires disposal of producto Ongoing staff trainingo Increased maintenance costs, e.g. refrigeration equipment for better temperaturecontrolo Time spent on record keepingAdditional time spent on HACCP may not always translate into real or actual costs, e.g.people do more work or substitute HACCP for other work. Overall costs of initiating andimplementing HACCP re affordable even by small businesses. This is especially truewhen considered in relation to failure costs, e.g. food poisoning fines, compensation,loss of reputation, etc.4
V. Preparing for HACCP:Introducing HACCP or revising an existing HACCP scheme, “like robbing a bank”,requires care in preparation and planning.Phase 1 concerns preparation of those activities in advance of sitting down to constructthe HACCP plans.Introducing HACCP into a company for the first time is likely to involve a major change tothe way things are managed. How successful this introduction will be is dependent uponthe skills of the HACCP project coordinator or team leader. This person requires processand technical skills – process here refers to managerial and interpersonal skills such asability to lead, manage. Technical skills relate to food safety and product knowledge aswell as scheduling, budgeting, etc.VI.Phases of HACCP Implementation:Phase 1: Prepare itPhase 2: Plan itPreparation – gettingreadyDesigning the HACCPplan – Codex principlesPhase 4: Prove itPhase 3: Use itMaintaining the HACCPplanImplementing the HACCPplanHACCPImplementationThe introduction of HACCP in spite of any legislative requirements may be met withresistance or antagonism just because it is different.5
VII. Reasons for Resistance to Introduction of HACCP:Personality ProblemsSelf InterestPersonality clash withperson implementingHACCPPerceptions that thenew way of doing thingsmay result in loss ofstatus to an individualPsychological reasonsLack of KnowledgeDon’t know whatHACCP is or whyit is neededFear of the unknown,mystique of HACCP,fear of being unableto do HACCPCultural reasonsEmotional reasonsBecause it isdifferent, “old waywas best”.Don’t accept theneed, can’t bebothered, uncertainlyMethod of introducingHACCPIndifference or resentmentcaused by lack ofcommunication skillsduring the introduction,lack of staff involvement6
VIII. Preparatory Activities:It is the responsibility of senior management to appoint and support a HACCP Leader.They should select an appropriate trained person with necessary technical andmanagerial skills, and provide financial and administrative requirements.A. HACCP plan leader should:1. Communicate with senior management to provide information on:o Progress intentions, objectives etc.o Maintain management commitment to the process2. Identify skilled personnel:o Identify in house expertiseo Recommend and identify external consultants if necessaryo Identify information “gaps” and sources of information and any training needso Consult training coordinator, personnel department if applicable3. Verify accuracy of pre-requisite Programmes:Confirm existence adequacy and implementation of the following:o Cleaning and sanitationo Personal hygieneo Trainingo Traceability and recallo Premises design and constructiono Pest controlo Supplier specification and controlo Raw material controlo Chemical control7
4. Prepare for producing HACCP plan:o Plan meetingso Produce Gantt charto Define PERT analysis, etco Ensure relevant data available for team, e.g. physical complaints recordso Decide if HACCP microbiological data software will be needed5. Obtain required level of staff support e.g. secretarial, administrative:o Select staffB. Potential team members / section leaders should:1. Participate in HACCP team:o Ensure any necessary training is undertakeno Communicate with other staff in their sectiono Check the PRPs in their section are adequate and implementedo Check that records are available2. Maintain Communication:o Ensure that all staff are informed of what is happeningo Need for HACCP and benefitso Inform work force (and union if applicable)Strategies for overcoming any resistance are presented in table 1, although not all ofthese will be needed on all occasions. Some are more useful than others within specificcircumstances.8
IX. Commitment of Company Directors:The owner of the business must be aware of time, money and person days required forthe project to be completed. In a small company the owner may be part of the team.Larger companies will require a clear presentation of a simple HACCP developmentplan.Collect relevant background information – this information is particularly useful at stage7 to identify significant hazards.o Customer complaint data, QC results and specifications.o Existing product flow diagram.o Contact local enforcement officers and national agencies for information e.g. foodpoisoning statistics.o Contact local trade association for information on particular sector and availability ofspecialist support if needed.Table 1. Strategies for overcoming resistanceEducation and TrainingCommunicationsParticipation andInvolvementHelp and SupportNegotiations andAgreementManipulation / CoercionEssential to convey techniques and benefits of HACCP. Projectmanagement / team building training.360 C passage of information – from top management to part –time cleaning staff and back upwards. Legislation needs.May need to set up working groups, task forces, focus groups,quality circles, consultation as well as HACCP team.Support groups / networking, open atmosphere, use of externalconsultants, training, generic HACCP plans, and training packs.Important if trade unions became involved. Changed practices maybe perceived as more skilled with additional pay. It may be goodpractices, as part of incentive to make HACCP succeed, to rewardtraining and participation, etc. with financial incentives (increasesmotivation).May represent confrontation – a final resort which in some cases isnecessary. Manipulation is more subtle trying to influence eventsbehind the scene, e.g. if one member maybe problematic (withinfluence over others) get them to join the HACCP team so theyare part of the change. Coercion may involve direct threats ifpeople refuse to participate.9
Table 2. Barriers to Implementing HACCPLack of finance andresourcesLack of governmentcommitmentLack of customer andbusiness demandHuman resourceconstraintsLack of technical supportInadequate support andfacilitiesInadequatecommunicationsStaff resistanceStaff timeEspecially in small businesses. Recent studies suggest costs ofHACCP whilst proportionally greater for small businesses areaffordable. Time may often be more of a problem than direct cashcosts.This likely to become less of a problem in the future. IncreasinglyHACCP is recognized as the best way to improve food safety.Reports from many countries of tourists (up to 50% in somecountries) suffering gastrointestinal infections with grater liability onthe travel operators to use “safe” hotels. Greater demand onsuppliers by retailers and manufacturers.Lack of skilled workforce. More HACCP courses to an agreedtraining standard will help to correct this.More books, consultants training packages and information onhazards and risk. Government guides to implementation.Older poorly designed factories are likely to be phased out ofeconomic reasons. Still likely to remain a major problem in somedeveloping countries and some food service establishments.Still major problem for smaller companies / food service anddeveloping countries.See table 1Time is an important factor in both designing and maintaining aHACCP plan.10
X.HACCP PlanTahineh
Form 1Product description and intended use1- Product name:2- Important characteristics of endproduct3- How the product is to be usedTahineha. Aw 0.1Organisms can not growSuper dried productb. pH 5.6Low acid foodsFavorable for microbial growthc. Acidity 0.1%Low acidityd. Fat content 45%Suppress microbial growthReady to eat or used as ingredients in meals.Eaten raw or cookedPlastic (propylene) or glassjarsPackage size varies (largesizes over 20 Kg, 5 Kg, 1 Kg,0.5 Kg)Hand closing (may causecontamination)4- Packaging5- Shelf lifeTwo years at normal retail shelf temperature.6- Where the product will be soldRetail, institutions, and food services.Could be consumed by high- risk groups(infirm, immune-compromised, elderly, etc)7- Labeling instructionsNone required ensuring the product safety.8- Special distribution controlNo physical damage, excess humidity ortemperature extremes.13
Form 2Product ingredients and incoming materialProduct name: TahinehRaw materialSesame seedDry ingredientsSaltPackagingPlastic or glassjarsPlastic or metalcoversOtherWater (municipal)Titanium dioxide14
Water (municipal)1Salt2Sesame seed3Storage6Storage7Packaging(a,b)4Storage (a, b)8TiO25Storage9IntakeDry cleaning10Dry cleaning ---Dehulling11WasteWet cleaning areaSoaking inBrine(W or Wo salt)12Washing with fresh water13Low risk --High risk areaRoasting (100-1100C)14Final screening15Mechanical milling16Stone milling17Hot areaMixing vat18Filling/closing19Storage dispatch2015Chart 1: Schematic flow chart for theproduction of Tahineh
Water (municipal)1B, CSalt2BSesame seed3B, C, PPackaging(a,b)4B, C, PTiO25Storage 6BStorage 7B, C, PStorage (a, b) 8B, C, PStorage 9IntakeB, CDry cleaning 10PDry cleaning areaLow risk ---High risk areaDehulling 11PWasteWet cleaning areaSoaking inBrine(W or Wo salt)12B, PWashing with fresh water 13B, oasting (100-1100C) 14BFinal screening 15PMechanical milling 16BStone milling 17BHot areaMixing vat 18BCCPFilling/closing 19BNon-CCPStorage dispatch 20B16Chart 2. Schematic flow chart for theproduction of TahinehOn-site confirmation and hazard identification
Form 3Hazard identificationProduct name: TahinehIngredientsSesame seedB:Molds & Yeast and other possiblepathogens.May include aflatoxinsSaltTitanium dioxydePackaging (Plastic and glass jars plasticand metal covers)WaterC:May include toxic chemicals (pesticides)P:Hazardous external materials (Dust, soil,straws etc.)B:May include spores (halophilic andosmophilic).Rodent excrement.C:Not expected.P:Not expected.B:Not expectedC:Not expected.P:Not expected.B:Could arrive with serious defects whichcould result in post- processcontamination.C:Could be contaminated with grease, oil orother chemicals.P:Could contain plastic fragments.B:Could contain coliforms, spore formingbacteria or other microorganisms.C:Could be contaminated with dissolvedheavy metals or toxic or toxic substances.P:Not expected.17
Process Steps6- Salt storage7- Sesame seed storage8- Packaging materials storage10- Dry cleaning11- Dehulling12-13- Soaking in Brine and/ or in freshwater14- Roasting15- Final screeningB:Could be contaminated with rodentexcrement.B:Improper storage, temperature andhumidity could increase microbial load.C:Contamination by chemicals in closeproximity.P:Inadequate storage could result in theincrease of HEM.B:Physical damage could result inserious defects which could result inpost process contamination withpathogenic bacteria.Could be contaminated with rodentexcrement.Improper handling could causemicrobial contamination.C:Jars and covers could becomecontaminated with non food chemicals as aresult of improper storage.P:Inadequate protection against HEM couldresult in contamination.P:Improper dry cleaning may result incontamination by HEM.P:Improper dehulling may result incontamination by HEM (dust, metalfragments, etc ).B:Improper handling and poor GMP/GHPmay result in the increase of the microbialload.P:Make sure that the hull is efficientlyseparated from the seed.B:Inadequate temperature could result in theincrease of microbial growth.P:Improper screening could result incontamination by HEM.18
16- Mechanical millingB:Poor GMP/GHP may result inmicrobial contamination.The drop of temperature could resultin microbial contamination.17- Stone millingB:Poor GMP/GHP may result inmicrobial contamination.Temperature elaborated from stonesis not enough to pasteurize theproduct18- Mixing vatB:Improper handling and poor GMP/GHPmay result in microbial contamination19- Filling / ClosingB:Improper handling and poorGMP/GHP may result in microbialcontaminationPoor personnel hygiene could resultin microbial contaminationOverfilling may cause postcontamination.20- Storage and dispatchB:Improper storage (extreme humidity andtemperature) may result in microbialcontamination.19
Form 4CCP DeterminationProduct name: meseed asdeliveredSalt asdeliveredPackagingas esB:PathogensYesControl CP1B, C,P------Yesheat---YesInspection andtesting--YesThermalprocessing(14)-YesControl ofstoringconditions andpest :Grease, oilP:PlasticfragmentsB:PathogensC:Heavymetals andother toxicsubstancesProcess Steps6- SaltB:storageRodentexcrements7- Sesameseed storageB:Pathogensand ons20-GMP
P:HEMYesScreening--B:PathogensC:Non No--CCP t, )YesVisualinspection--12-13Soaking inBrine and/ orin reening--14- oYes--NoYes---8- Packagingmaterialsstorage10- Drycleaning15- Finalscreening16Mechanicalmilling17- Stonemilling18- Mixingvat19- Filling /Closing20- Storageand dispatch21----CCP 3BCCP 4PCCP 5BCCP 6BCCP 7BCCP 8BGMP
ProcessstepHazarddescriptionCritical limitCCP 1BPost processcontaminationresulting fromserious defects ofjars and coversJarmanufacturer’sspecificationsNo defectsCGrease and oilP8- PackagingmaterialsstorageCCP 2B14- RoastingCCP 3BPackaging Put downspecificationsfor thesupplier atthe site ofpackageproductionWashing(water detergents)Deviation tionFrequency(When)Every eVisualinspectionEvery batchJardeppaletizeroperatorHEMNo HEMVisualinspectionEvery batchJardeppaletizeroperatorWashing-Physicaldamage mayresult adequatetemperature mayresult in theincrease ofmicrobial loadComply withspecificationsApply GMPEvery monthand whenrequiredStoragesupervisorVerify GMPscheduleTemperature 85 oCTime 20 ratureand increaseroasting timeDeviation andbatchnumbersreport.Deviation peraturerecord-Deviationrecord-Temperatureand defectsreport
Form 5HACCP planProduct name: Tahineh2315- FinalscreeningCCP 4PImproperscreening couldresult incontamination byHEMNo HEMVisualinspectionContinuousOperatorInspect, rescreen andinform QCDeviationrecord, timeand defectsreport16MechanicalmillingCCP 5BPoor GMP/ GHPresulting inmicrobialcontaminationTemperature 100 torQC report onGMP/ GHPDeviation andbatch numberrecord17- StonemillingCCP 6BPoor GMP/ GHPresulting usOperator andQC supervisionVerify GMP/GHPMicrobialtesting, rejectifcontaminatedVerify GMP/GHP bytesting18- MixingvatCCP 7BNocontaminationGMPEvery batchand whenrequiredOperator andQC supervisionVerify GMP/GHP bytesting23- Filling /ClosingCCP 8BImproperhandling andpoor GMP/ GHPresulting inmicrobialcontaminationPoor GMP/ GHPresulting incontaminationOverfillingresulting in postcontaminationNocontaminationTestingQC personnelVerify GMP/GHPQC report onGMP / GHPComply withspecificationsWeighingapparatusEvery batchand whenrequiredContinuousOperator andQC-Checkweighingapparatus-Change ifnecessary-Re-fill.-Deviationrecords-Time andcausesreport.27QC report onGMP/ GHPDeviation andbatch numberrecordQC report onGMP/ GHP
Remarks:The stone milling (CCP 6) should not be practiced anymore in thisprocess due to difficulties of maintaining the stone hygiene. Thestone should be replaced by another mechanical milling and/ orpasteurization should be introduced at the end of the processbefore filling.Even if pasteurization was applied, there is no evidence thatscheduled conditions (temperature and time) are enough toeliminate pathogens.24
XI.HACCP PlanHalaweh
Form 1Product description and intended use1- Product name:Halaweh- Tahineh2- Important characteristics of endproduct3- How the product is to be useda. Aw 0.1Organisms can not growSuper dried productb. pH 5.6Low acid foodsFavorable for microbial growthc. Acidity 0.1%Low acidityd. Sugar content over 45%Add preserving effects byosmosise. AdditivesPistachios, chocolate (Possibility ofaflatoxins)Ready to eatPlastic (propylene)Package size varies (5 Kg, 1Kg, 0.5 Kg)Hand closing (may causecontamination)4- Packaging5- Shelf lifeTwo years at normal retail shelf temperature6- Where the product will be soldRetail, institutions, and food services.Could be consumed by high- risk groups(infirm, immuno-compromised, elderly, etc)7- Labeling instructionsNone required to ensure the product safety8- Special distribution controlNo physical damage, excess humidity ortemperature extremes27
Form 2Product ingredients and incoming materialProduct name: Halaweh- TahinehRaw materialDry ingredientsPackagingSaponaria rootSugarPlastic tinTahinehCitric acidPlastic coversOther additives(nuts, chocolate,etc)OtherWater (municipal)28
1- Saponariaroots2- Citric Acid3- IndustrialwaterMunicipalPlant root8- Storage4- Sugar9- Storage15- Waterextraction10- Intake11- Storage(Container ends )(Vanilla)12- Storage13- Storage14- StorageAdd 50 %18- Aeration(Sesame extract)90%17- Filtration7- Flavoring1:1. boil for 10 minAddition of 1%To RT6- Packagingmaterials19- SugarsolutionAddition of0.5%(Boiling for 2 hrs)16- Cooling5- Taheneh20- Formationof sugar base10%(Agitation till foamformation)50%(Boil at 90 oC for 90 min)If other additives (pistachios, chocolate & others) are added,attention should be given to contamination by aflatoxins.Chart 1: Schematic Flowchart for the production of Halaweh- Taheneh21- Halawehmix at RT22- Halawehformation23- Filling/closing(Conditioning andamelioration)(carried out by hand)24- Storage
1- SaponariarootsB,C,P2- Citric AcidB3- IndustrialwaterB,CMunicipalPlant root8- StorageB4- SugarB9- StorageB15- WaterextractionC11- StorageB10- Intake20- Formationof sugar baseB10%(Agitation till foamformation)(Boil at 90 oC for 90 min)If other additives (pistachios, chocolate & others) are added,attention should be given to contamination by aflatoxins.CCP(Container ends )(Vanilla)12- StorageB13- StorageB,C,P14- StorageAdd 50 %18- AerationB(Sesame extract)90%17- FiltrationP7- Flavoring1:1. boil for 10 minAddition of 1%To RT6- PackagingmaterialsB,C,P19- SugarsolutionAddition of0.5%(Boiling for 2 hrs)16- CoolingB5- TahenehB,CNon-CCPChart 2: Schematic Flowchart for the production of Halaweh- TahenehOn- site confirmation and hazard identificationLow risk area50%21- Halawehmix at RTBHigh risk area22- HalawehformationB23- Filling/closingB(Conditioning andamelioration)(carried out by hand)24- Storage
Form 3Hazard identificationProduct name: Halaweh- TahinehIngredientsSaponaria rootTahinehDry ingredientsPackaging (Plastic tins plastic covers)WaterB:Molds & Yeast and other possible pathogens.May include aflatoxinsC:May include toxic chemicalsP:Hazardous external materials (Dust, soil, strawsetc.)B:Pathogens: Salmonella sp., Staph. aureus, fecalcoliforms, Clostridium spora and others etc.C:TiO2P:Not expectedB:May include spores (halophilic andosmophilic).Rodent excrement.C:Not expected.P:Not expected.B:Could arrive with serious defects which couldresult in post- process contamination.C:Could be contaminated with grease, oil or otherchemicals.P:Could contain plastic fragments.B:Could contain coliforms, spore forming bacteriaor other microorganisms.C:Could be contaminated with dissolved heavymetals or toxic or toxic substances.P: Not expected.Process Steps8- Saponaria root storage12- Tahineh storageB:Improper storage, temperature and humiditycould increase microbial load.B:Improper storage could lead to postcontamination.
9-11-14 Dry ingredient storage13- packaging materials storage15- Water extraction of saponaria16- Cooling at room temperature17- Filtration18- Aeration20- Formation of sugar base21- Halaweh mix22- Halaweh formation23- Filling/ Closing24- Storage of end productsB:Could be contaminated with rodent excrement.B:Physical damage could result in seriousdefects which could result in post processcontamination with pathogenic bacteria.Could be contaminated with rodentexcrement.Improper handling could cause microbialcontamination.C:Tins and covers could become contaminated withnon food chemicals as a result of improperstorage.P:Inadequate protection against HEM could resultin contamination.C:Make sure that no toxic chemicals are extractedB:Improper cooling conditions my result incontaminationP:Improper filtration may result in contamination byHEM.B:Improper air incorporation (unclean air)may result in microbial contaminationFoam acts as microbial protectorB:Inadequate temperature may result in microbialcontamination.B:Improper handling and poor GMP/GHP mayresult in microbial contamination.B:Improper handling and poor GMP/GHP mayresult in microbial contaminationB:Improper handling and poor GMP/GHPmay result in microbial contaminationPoor personnel hygiene could result inmicrobial contaminationOverfilling may cause post-contamination.B:Improper storage (extreme humidity andtemperature) may result in microbialcontamination.
Form 4CCP DeterminationProduct name: entsSaponariaroot asdeliveredTahineh ng(15)Yes-NoControl is atproducing siteNoControl is atproducing siteNoControl is atproducing siteYesVisualYesVisualYesVisual--------------NoCCP 1B, C, PYesThermalprocessing(15- 19)-C:TiO2Dryingredientsas deliveredPackagingas deliveredWaterB:PathogensB:PathogensC:Grease, oilP:PlasticfragmentsB:PathogensC:Heavymetals andother toxicsubstancesYesheatYesInspectionand testingGMP
Process Steps8-Saponaria B:storingPathogens9 -11- 14Dryingredientsstoring12- Tahinehstorage orintakeB:Pathogensand ageB:PathogensC:Non foodchemicalsP:HEMC:ToxicchemicalsB:Pathogens15- Waterextraction ofSaponaria16- Coolingto -YesNo--CCP spectionYesHeatYes-YesHeatprocessing(20)---
The introduction of HACCP in spite of any legislative requirements may be met with resistance or antagonism just because it is different. Phase 1: Prepare it Preparation - getting ready Phase 2: Plan it Designing the HACCP plan - Codex principles Phase 4: Prove it Maintaining the HACCP plan Phase 3: Use it Implementing the HACCP plan HACCP
a GHS hazard class and category. Signal Words: "Danger" or "Warning" are used to emphasize hazards and indicate the relative level of severity of the hazard, assigned to a GHS hazard class and category. Hazard Statements: Standard phrases assigned to a hazard class and category that describe the nature of the hazard.
2.4 UNCERTAINTIES IN THE SEISMIC HAZARD ASSESSMENT 35 2.5 SEISMIC HAZARD RESULTS 37 2.5.1 Hazard curves for selected cities 37 2.5.2 Uniform hazard spectra for selected cities 39 2.5.3 Seismic hazard maps 40 2.5.4 Set of stochastic scenarios 43 2.5.5 Comparison of the results with the elastic design spectra defined in NSCE-02 and Eurocode-8 43
What is Hazard Classification? Hazard classification is the process of evaluating the full range of available scientific evidence to determine if a chemical is hazardous, as well as to identify the level of severity of the hazardous effect. When complete, the evaluation identifies the hazard class(es) and associated hazard category of the chemical.
Division 1.2 - Explosives that have a projection hazard but not a mass explosion hazard. Typical examples are certain power charges. c. Division 1.3- Explosives that have a fire hazard and either a minor blast hazard or a minor projection hazard or both, but not a mass explosion hazard. Typical examples are
Hazard Communication Program – 9/3/2020 5 Appropriate pictogram showing the chemical’s hazard class. Appendix A shows the pictograms that are associated with each hazard class. Hazard statement describing the nature of the hazard Precautionary statement recommending the steps to be taken to safely use, handle, store
Several standard hazard identification tools that can help you document the hazard-identification and risk-management process are: Hazard identification is the foundation of a safe workplace. Job hazard analysis (JHA) Also referred to as a job safety analysis (JSA), a JHA is a systematic way of identifying hazards
This analysis complied with these provisions by using the USGS 2014 National Seismic Hazard Map seismic model as implemented for the EZ-FRISK seismic hazard analysis software from Fugro Consultants, Inc. For this analysis, we used a catalog of seismic sources similar to the one used to produce the 2014 National Seismic Hazard Maps developed by .
beverages, the ad valorem tax is applied to 6.5 per cent of special grade sake, 8.7 per cent of wine and 9.2 per cent of special grade whisky, respectively in volume terms. 2.6 An overall review of the tax system has recently been made in Japan and bills for reforming the tax system have been submitted to the Diet. The proposed reforms of the liquor tax include, inter alia: introduction of a .
