Risk Assessment Presentation
Transcript: Created by Sweet Potato Ice Cream 1. Abubakar Saleh Ahmad 2. Albert Gashi 3. David Tjandra 4. Dorentina Humolli HACCP PLAN HACCP is an evaluation system for food manufacture. Sweet potato ice cream product serves as a value-added-product to offer a critical thinking about food industry development and evaluation. Introduction Introduction Determined firstly before the evaluation of other aspects Processing Line Processing The pasteurization is done at 83 C for 20 sec The aging process is done at 4 C for 24 hours The freezing is done at -5 C for ease of handle Hardening is done at -32 C Transport and storage at -18 C Important! Key players Identification Determine Hazard What hazardous event can occur? How often will the hazardous event occur? What is the consequences for human? How is the probability compared to standard? Hazard Identification Hazard Hazard Chemical Microbiology Physical Microbiology Microbiology Chemical Chemical Presence of allergen and aflatoxin (from the sweet potato and milk) Milk and soy lecithin can act as allergent Formed during heating (eg. acrylamide) Industrial chemicals, detergent, cleaning agent Other chemicals Continue Management Proper hygiene practices Labeling information for precaution of allergents Physical Physical Might be natural or external sources CCP Critical Control Point Predictive Pasteurization 83 C temperature of pasteurization is almost sure to kill most of the bacteria. Highest D83 calculated value is B.cereus (2,18 second) 20 second of heating will reduce the growth by 10E-10 In case 10E6 initial bacteria, the chance of spoilage is 1:10.000 case Shelf Life In case of 10 is the initial number and 100 is the infective number, 128 hours is assumed for growth with 0,0078 log conc growth speed. Conclusion Conclusion Sweet potato based ice cream is a value added product. HACCP field will be a dynamic evaluation, multidisciplinary study. Milk product tends to be prone of bacteria, while tuber to yeast. The CCPs in this manufacture line are pasteurization, aging, and packaging. What else What else Expected spoilage based on predictive software is 1:10.000 case. The most heat resistant m.o. in the process is B.cereus, most cold resistant is L.monocytogenes. Buy ice cream from reputable shops Do not buy hard ice cream out of expiry date Store ice cream in freezer after purchasing Consume soft ice cream immediately Observe the general workplace or shop utensils Recommendations Recommendation Others? Thank you Do not eat too much ice cream!