HACCP FROZEN RAW BREADED MANGO

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SOCIALIST REPUBLIC OF VIETNAM

 - - 

KIEN GIANG INVESTMENT PLAN SERVICE

MAISAO SEAFOOD COMPANY LIMITED

QUALITY MANAGEMENT PROGRAM

HACCP PRODUCT:

FROZEN RAW BREADED MANGO

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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

No : /2011QĐ-TCHACCP. Kien Giang, FEB 21, 2011

Haccp raw breaded Mango

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“ 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

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Approver

PRODUCT DESCRIPTION

2 Raw material

(Scientific name) Mango: (Mangifera indica)

3 The method of preserving,

transporting & receiving raw

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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 orneighboring provinces of Vinh Long, Can Tho

5 Summarizing finished-product specification Mango peel, fillet into pieces, covered powder, IQFfrozen form, not glazing.

6 Other ingredients Dry batter, dry breading

7 Main processing steps

Receiving Raw Material -> 1st wash -> Reprocessing(peeling) -> 2nd wash -> fillet -> Cutting  3rd

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

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distribution and

transportation

below – 180C

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, thename and address of company, method of storage,approval number of company, Lot No

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

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PROCESS FLOW DIAGRAM

PRODUCT: FROZEN RAW BREADED MANGO

FreezingBreadBatter

Material receiving – 1st wash

Receine dry ingredients Batter, Breading

Reprocessing (Peeling) -> 2nd wash

Dry cold storageFillet, Cutting

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Pack -labelWeighCaseMetal detectionFrozen storageMix batter

Receiving place:

+ HACCP department

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-Cut width: 2.0 -2.4 cm mango is fillet into four piece After cut into piece

width 2.0- 2.4 cm or base on customer require

Receiving

dry

ingredients

Ingredient is dry batter and breading

Only accept the lot of ingredient if:

● It is from the supplier who contracted with thecompany

● It has the certificate of Origin

● It has the Quality Certificate

● Hygiene condition of transportation is good Cold storage

- Temperature of consistency is lower 100C

Mix batter with fresh water

Ratio is 1 water : 3 batters

Mix the batter well with chilled water to a smoothlump-free consistency Do not over mix thebattermix, avoid too many air bubbles Check theviscosity and temperature (5 ÷ 10oC) to ensure aconsistent pick-up

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lower 40C for less than 5

to the separating and glazing system

Metal

detecting

Fe: = 1.5mm, Sus:  = 2.0 mm

Every tray of mango must be paced i.e metaldetector

Case

Arrange the bag of mango into carton, then sealand master it

Carton’s label must be printed directly on carton

by none-fade color ink

Trace ability must be marked on encoded oncarton including date of production, name offamer

Freeze

storage

Storage temperature is below -180C

Finished product is kept in freeze storage at orbelow -180C

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Receiving place:

+ HACCP department

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HAZARD ANALYSE TABLE

Are any potential food safety hazards significant?

Justify your decision for column (3)

What cololled measure can be applied to prevent significant hazards

Is this step CCP?

REC

EVIN

Biolo gical

Pathogenic microorganism is present

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transportation company

- raw materials satisfactory organoleptic quality

Pathogenic microorganism is communicable

environmental

Just get written commitment not to use pesticides 15 days before harvest

- Pathogenic microorganism is grow

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-Bacteria pathogencontamination

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ET

* Biological

- Bacteria pathogengrowth

- Bacteria pathogencontamination

Y

Batter and breading can

be contaminated withbacterial pathogen fromprocessing, storing andtransporting

Refuse the lot of dryingredient if:

● It is not from thesuppliers whocontracted withthe company

● Hygienecondition oftransporting isnot good

Y

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Refuse the lot of dryingredient if:

● It is not from thesuppliers whocontracted withthe company

● It contains mold(eliminated byvisual check)

Maintain hydratedbatter mix attemperature below

40C and cumulativetime at batter stepless than 4 hours

Y

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Metal detectoreliminates theproducts that contain Y

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HACCP DETERMINING COLLECTIVE TABLE

NAME OF PRODUCTS: FROZEN RAW BREADED MANGO

Stage/

Ingredient HAZARD

Quest ion 1 (Y/N )

Questi

on 3 (Y/N)

CCP (Y/N)

Receiving

raw material

Biology:

- Pathogenicmicroorganism ispresent onmaterial

C h e m i s t r y :

-Fu

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toxins,

drugs

from

thede

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ep

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n a m e :

F R O Z E N

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R A W

B R E A D E D

M A N G O

+

D e l

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i v e r i n g

&

s t o r i n g

m e t h o d

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C o o l

c o n t a i n e r ,

c o o l

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t r u c k :

t o

≤

1 8 o C +

-I n t r o

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d u c t i o n

f o r

u s e

:

C o o k b

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e f o r e

e a t i n g +

U s i n g

s u

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b j e c t s

:

E v e r y o n e

Critical limits for each control measure

Monitorin

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- Quality Organoleptic of raw materials must pass.

Just get writtencommitment not

to use pesticides

15 days beforeharvest

- Contract supply raw material and Warranty

- See the color, co ndition, q uality of raw mate rials

Warranty

Test by naked eyes.

Test by naked eyes

Every lot of raw material when receiving

Every lot of material when receiving

QC

Refusing to receive if:

+ Raw material not on the garden signed the supply contract with company

+ Quality Organoleptic of raw materials not sure

+ Refuse to accept shipments

if Warranty is not suitable

Dossier Receiving raw material

- Weekly, review records and correction action reports.

Retrieved each lot of raw materials from the garden to check the fungal toxins, pesticides .

HACCP PLAN SUMMARIZING TABLE

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What? How? Frequency? Who?

● It is from the suppliers who contracted with the company.

● It has Certificate of Origin.

● It has Certificate of Quality.

● Hygiene condition of transporting is good.

Only accept the lot of dry ingredients if:

+ It is from the suppliers who contracts with the company.

The contract

The Certificate of Origin.

The Certificate of Quality.

Hygiene condition of transporting

Check the contract

Check the Certificate of Origin.

Check the Certificate of Quality.

Check the hygiene condition of transporting

Check the

Every lot of dry ingredient

Every lot of dry

ingredient Every lot of dry

of transporting for microbiological testing.

+ Review records weekly.

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+ It has not Mold The contract

The Mold

contract

Visual check

dry ingredient

Every lot of dry

The contract.

+ Take one sample of each lot dry ingredient for aflatoxin testing, monthly.

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Monitorin

- Hydrated batter mix temperature.

- Hydrate batter mix recirculation time.

- use manual thermometer.

- use alarm o’clock.

if necessary.

Temperature record of hydrated batter mix at this step.

Check accuracy of thermometer once day Review monitoring and corrective action records within one week of preparation.

(Fe   1.5mm

& Sus   2.0 mm)

Preserve of detectable metal fragments in finished product.

Metal detector Every

finished product package with operation check before start-up.

Pr od uct io n wo rk er

Destroy any product rejected

by metal detector

Records at this step.

-Test metal detector with two test units before production each day recalibrate if needed.

- Review monitoring, corrective action and verification records within one week of preparation.

Receiving place:

+ HACCP department

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