HACCP FOR SPICE PRODUCTION-

(FOOD SAFETY MANAGEMENT

SYSTEMS)

Submitted by : Ritwik Gupta

Enrollment number : A4312617067
Course : B.Tech ( Food Tech. )
Semester: 4th
Section : A

Submitted to : Satinder Singh Sir .

HACCP:-
HACCP is a management system in which food safety is
addressed through the analysis and control of biological,
chemical, physical hazards from a raw material production and
handling to manufacture, distribution and consumption of the
finished products.

HACCP PRINCIPLES
1) Identify the potential hazards.
2) Identify the critical control points.
3) Establish critical limits.
4) Establish and implement effective monitoring procedures at ccp’s.
5) Establish procedures to verify that the measures outlined above are
working effectively.
6) Establish documents and records.
 Steps Involved in processing of spices:-

Procurement:-
Indian farms grow spices with the richest aroma & taste. Our teams of
experts select the best new crop.

Drying:-
It is a significant step in the process of producing fine quality spices.
Improper drying can lead to loss of aroma & flavor. Utmost care is taken
to ensure proper drying . The material is dried under the natural sunlight.

Cleaning:-
After drying cleaning also plays a vital role in food safety, that’s why
material is cleaned precisely by scientific methods to remove all organic &
inorganic impurities.

Grinding:-
The right grinding methods decides the color & flavor of spices.Generally
it is used to grind hard, dried spices. It is very essential to maintain the
quality of spices. Grinding process retains the natural flavor, taste & color
of spices.

Packaging:-
After final processing spices are packed & labeled to enhance longer shelf life
of spices & retain freshness, aroma & flavor. Spices are packed in numerous
type of packing namely- Cartons, LDPE bags, Jute bags, wholesale bag & retail
packing (100g,50g) etc.
 Controlling The Process:-

 At initial stage, crop selection & procurement should

be proper & biased.
 Quality control begins at the crop selection & dying
processes.
 During drying, material should be kept clear of insects
& water to keep it clean for processing.
 Cleaning must be done properly to ensure better
processing.
 Mistake that is a danger to health & safety of the
customer: Critical Control Points.
 Mistakes that affect poor packaging
 Mistakes that makes poor quality product: Control
Point(CP)
 Set targets for the CCP’s & the CP’s to see if they are
under control.
 Set corrective actions.
Hazards:-

Various types of hazards are present:-

Biological- Bacteria,Yeasts, E.coli, salmonella etc.

Physical- Dust, metal shards
Chemical- Pesticides, Fertilizers, harmful additives
Danger to safety & equipment.
Proper air outlet & inlet.
Assure absence at point of consumption.

Sources of Hazards:-

Raw Materials
Environment
Loss of Aroma, Color
Equipment
Personal Hygiene
Diseases
Improper air outlet
Etc.
 Hazard Analysis:-

 The likelihood and consequence of micro-organisms

present.
 Proper air outlet to avoid suffocation.
 Proper drainage system.
 Systematic washing area for workers.
 Anti-bacterial fans installed at entry.
 Floor plan with potential routes of cross-
contamination.
 Proper drying area to prevent loss of natural color &
aroma.
 Vulnerability of consumers.
 Etc.
HACCP PLAN:-