Agriculture Reference
In-Depth Information
Table 6.7.
Critical control points, critical limits, process control, corrective action, and verification in pineapple processing
Responsibility
(person in
charge)
When
(frequency)
Control
sheet
CCP
Critical parameter
How
Corrective action
Verification
CCP 1
The harvested
fruits must be
protected from
rain and dew
Check all fruits
Daily for
receiving
fruits
Receiving
sheet
Warehouse
manager
If moist, they must be dried
before packing
Daily
verification
1
CCP 2
Heavy stacking in
truck
Bulk transportation
using appropriate
cushioning to avoid
shock and vibration
damage
Daily
Control
sheet
−
do
−
The equipment must be kept
clean and disinfected and fitted
with good suspension,
low-pressure tires and an even
and smooth floor surface such
that the packing units can be
easily handled
−
do
−
CCP 3
Transport to
packinghouse
Check the vehicle
transportation
Monthly
−
do
−
Transport
manager
The fruit is carried in trucks
placing the crowns downward
for cushioning
Monthly
verification
CCP 4
Concentration of
damaged fruits
Monitor disinfectant
concentration
At every
product
change
−
do
−
Production
manager
Check and separate suspicious
lot for disinfection
−
do
−
−
−
−
−−
−
−
−
CCP 5
Absence of
condensation on
the surface of the
cut fruit
Temperature control
do
do
do
Fruit are peeled and cut into
1-cm-thick slices using an
electric slicing machine
do
CCP 6
Concentration of
disinfectant in
fruit base
Monitor disinfectant
concentration
−
do
−
−
do
−
Production
supervisor
Prewashing
−
do
−
CCP 7
Packaging at a
lower
temperature
Control and
recording of
temperature
−
do
−
Packaging
control
sheets
−
do
−
Maintain a constant temperature
−
do
−
CCP 8
Storage at a lower
temperature
−
do
−
−
do
−
Storage
control
sheets
Storage
manager
Adjustment of fault
−
do
−
CCP 9
Distribution of
final products at
alower
temperature
Control and
recording of
temperature
−
do
−
Control
sheets of
final
products
Quality
control
manager
Hold suspicious lot
−
do
−
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