HACCP

By Ajit kumar Rowniyar

12PGDM03

IIPM.Bangalore

Quality and Safety

• Quality :deals mostly with texture, colour and taste.

• Safety: deals with nutritive value and free from contamination

Quality of Produce

• Industry practice is to wash and sanitize produce in cold water.

• Low temperatures slow respiration rate of fresh commodities.

• Retard the changes in texture & other quality parameters.

Safety of produce

• Warm produce in cool water results in pressure difference.

• Cause surface contaminants.

• Contaminants in the water drawn into the flesh.

Quality & Safety of Produce

• Maintaining the water temperature 5 deg above internal temperature.

Hazards can be:

• Biological

• Chemical

• Physical

Potato

Solonin

• Natural toxin

• Potato after harvesting immediately should be stored immediately.

• Do not expose to sunlight for 1 or 2 days

• Greening of Potato

Acralymide

• Carcogenic contaminant formation.

• Any starch based foods heated above particular temperature

• Acarlymide affects brain and nervous system

Potato Processing

• Potato if fired at >120 deg F leads to the formation of Acarlymide contamination

Chilli

• After drying chilli is heaped.

• Reason is to get good colour.

• Safety aspects is heaping leads to sweating

• Sweating favours microbial contamination

Aflatoxin contaminated chillies

Tea

• After tea is plucked, it is shifted to factory.

• While transportation, tea leaves are squeezed or pressed.

• Pressing leads to breakage of leaves and Initiates fermentation.

• Fermentation at 60-70 moisture level leads to microbial contamination .

Grapes

• Harvesting during raining.

• Grey mould growth will be high when harvested within 3 weeks of rain.

• Survive even at 0 to 1 deg in cold storage.

Conventional Coffee Drying

Safe Coffee Drying Process

Safe Coffee Drying Process

Operations Critical Control Points Critical Limits Remarks

Drying of Parchment Coffee

Controlling Moisture Content

< 10.5 – 11 %

High moisture leads to Ochrotoxin contamination