Вы находитесь на странице: 1из 4

1.

Scope and Purpose


2. Product Description
a. Frozen Calamansi Puree (27 CP and 1 CCP)
b. Frozen Durin Puree (21 CP and 1 CCP)
c. Frozen Fresh Fruit Cuts (1 CCP)
d. Frozen Fruit Salad Pre-Mix (37 CP and 3 CCP)
e. Frozen Guyabano Puree (29 CP and 1 CCP)
f. Frozen Halo-Halo Pre-Mix (45 CP and 1 CCP)
g. Frozen Langka (Jackfruit) Puree (41 CP and 1 CCP)
h. Frozen Mango Cubes / Bits (32 CP and 1 CPP)
i. Frozen Ube Puree (29 CP and 1 CCP)
j. Frozen Mango Puree (27 CP and 1 CCP)

3. Hazard Analysis Worksheet


a. Frozen Calamansi Puree
b. Frozen Durian Puree
c. Frozen Fresh Fruit Cuts
d. Frozen Fruit Salad Pre-Mix
e. Frozen Guyabano Pureee-Mix
f. Frozen Halo-halo Pre-Mix
g. Frozen Langka (jackfruit) Puree
h. Frozen Mango Cubes / Bits
i. frozen Ube Puree
j. Frozen Mango Puree
4. HACCP Plan Summary
a. Frozen Calamansi Puree
b. Frozen Durian Puree
c. Frozen Fresh Fruit Cuts
d. Frozen Fruit Salad Pre-Mix
e. Frozen Guyabano Pureee-Mix
f. Frozen Halo-halo Pre-Mix
g. Frozen Langka (jackfruit) Puree
h. Frozen Mango Cubes / Bits
i. frozen Ube Puree
j. Frozen Mango Puree
5. Prerequisite Programs/GMP-SSOPS (PRP)ION AND Process Control
a. GMP – Personnel
b. GMP – Building and Facilities
c. GMP – Production and Process Control
d. Sanitation Guidelines for Personnel
e. Cleaning Management Procedure
6. Procedures
a. Releasing of Finished Product
b. Calibration
c. Training & Training effectiveness Evaluation
d. Recall
e. Glass Breakage Procedure
f. Crisis Management Procedure
7. Work Instructions
a. Microbiological Analysis (Total Plate Count, yeast & Mold Count)
b. Preparation of Dilution Water
c. Physicochemical Testing
d. Microbiological Analysis of Water (Coliform Bacteria)
e. Swab Test (Product Contact Point)
f. Swab Test (production Crew)
g. Air Quality Monitoring
h. Counting and Reporting Plate Counts
i. Sterilization of Glassware and Culture Media
j. Decontamination and washing of Glass wares
8. Guidelines, plans, and Other policies
a. Laboratory Policy
b. Protection Against Foreign Bodies
c. Equipment Maintenance Plan
d. Records Needed for Recall of Finished Product
e. Cleaning Schedule / Plan
9. List of Food Safety Forms and Records
Quality assurance/GMP
a. Cleaning Monitoring Sheet
b. Bait Station Monitoring
c. Chemical Application Schedule
Purchasing
a. Suppliers Assessment & Accreditation
b. Supplier’s Evaluation Sheet
c. Receiving Report
d. Purchase Order
HR/Training
a. Training Evaluation
b. Training Effectiveness Evaluation
c. Attendance Sheet
Document Control
a. Document Change Form
b. DCF Monitoring Log
c. Document Distribution Log (Manual)
d. Document Distribution Log (Internal documents)
e. Document Distribution Log (External Documents)
f. Records Disposal Log
Production
a. Cooling Vat temperature Monitoring
b. Blast Freezer Temperature Monitoring
c. Cold Storage temperature Monitoring
c. Daily Production Report
d. Process Checklist: Calamansi Puree
e. Process Checklist: Durian Puree
f. Process Checklist:: Frozen fresh Fruit Cuts
g. Process Checklist: Fruit Salad Pre-Mix
h. Process Checklist: Guyabano Puree
i. Process Checklist: Halo-Halo Pre-Mix
j. Process Checklist: Langka (jackfruit) Puree
k. Mango Cubes/Bits
l. Process Checklist: Ube Puree
m. Process Checklist: Mango Puree
n. Cooling Monitoring
Quality Assurance/GMP
• Delivery inspection
• Personnel Hygiene Checklist
• Chlorine Monitoring
• Glass & Glass Like Register/Inventory
• Daily Sanitation Checklist
• Physicochemical Test: Calamansi Puree
g. Physicochemical Test: Durian Puree
• Physicochemical Test: Froozen Fresh Fruit Cuts
• Physicochemical Test: Fruit Salad Pre-Mix
• Physicochemical Test: Guyabano
• Physicochemical Test: Halo-Halo Pre-Mix
• Physicochemical Test: Langka (jackfruit) Puree
• Physicochemical Test: Mango Cubes/Bits
• Physicochemical Test: Ube Puree
• Physicochemical Test: Mango Puree
• Calibration Log
• Calibration Plan
• Raw Materials Specifications
• Client specifications
• Lubricant technical Data Sheet
• certificate of Analysis
• Laboratory Test Report
• IMTE Operating Manual
• x Cleaning Monitoring Sheet
• Recall Committee Directory
• Mock Recall Records
• Bait Station Monitoring
• Chemical Application Schedule
• MAPECON – Certificate of Service
• Bait Station Locators Map
Purchasing
a. Suppliers’ records
b. receiving Report
c. Finished Product Stockcard
d. Daily Incoming/Outgoing Supplies (Logbook)
e. Daily Borrowed/returned Materials (Logbook)
f. Purchase Order
HR/Training
a. training modules
b. Training Plan
c. Attendance Sheet
d. Training Evaluation & Training Effectiveness Evaluation
e. Organizational Chart
f. Company Rules & Regulations
g. Team Appointment and Qualification Matrix
h. 201 File
a. Management
a. management review Minutes
b. Production Meeting minutes (Logbook)
c. Emergency Directory
d. Food Safety Objectives Monitoring
Document Control
a. Document Change Form
b. DCF Monitoring Log (Manuals, Internal, External)
c. Obsolete – Mastercopy
d. Distribution List
e. Records Disposal Log
f. Masterlist of Forms
g. Masterlist of Documents (Internal Documents)
h. Masterlist of Documents (External Documents)

Похожие интересы