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Carbonated Beverages -- HACCP Plan

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by

Hamza Shah

on 12 April 2016

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Transcript of Carbonated Beverages -- HACCP Plan

Critical limits, Monitoring and Corrective Actions:
GMPs:
CCP Identification:
Introduction:
Introduction:
A carbonated beverage typically contains carbonated water, a sweetener and a flavoring.
As per statistic from CDC, the per capita i.e. per person consumption of carbonated bvg. in the US is 43.8 gallon i.e. approx. , 700 of 8 oz. servings in the year 2010-2013.

GMPs:
Flowchart:
Form 3a and 3b:
Flowchart, Plant schematic, and layout:

Steps:
Water treatment
Simple syrup preparation
Ready syrup preparation
Proportioning and carbonation
Container washing (RGB)
Filling of beverage in RGB


Water Treatment:

Process schematic:
Flowchart:
Plant Layout:
Simple Syrup Preparation:

Ready Syrup Preparation:

Proportioning and Carbonation:

Container washing (RGB):

Filling of beverage in RGB:

Verification and Record Keeping:
Master Sheet:
HACCP Team:
Hamza Shah
Gargi Ramtirtha
Geethanjali Kulasekarran
References:
GMP:
Cleaning and sanitation:
Clean-in-place (CIP)
is a method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly
Typical CIP program









All tanks should be properly identified. MSDS available,CIP procedure be followed as per requirement

Supplier Validation:
For supply of raw materials like sugar,chemicals or water,COA are required with letters of guarantee.

Housekeeping Programs.
Personnel Practices
Employment of an effective pest control program
Plant and grounds
Facility design and layout
Equipment design and maintenance
Traceability & recall programs
Waste management

PROCESSING AREAS
WATER TREATMENT PLANT/SYRUP ROOM
No unwanted material should be present
No broken floor or crack in wall or cobwebs
Drainage must be clean & with proper cover
Floor & equipment maintained clean
Opening to tank must be properly covered & secured
Pipe line should be properly identified
All lights. door closer & air curtain in OK condition
No leakage in pipe line or valve

FILLING & CROWNING (In addition to above)
No dead mold or rust on machine
The crown hopper must be kept clean
Pest-O-Flash should be in working condition & clean

RM/PM STORAGE
Storage 46 cm from the wall
FIFO system must be maintained
System to identify status of the material
Pest-O-Flash must be in working condition & clean


Hazard Analysis:
Steps:
Water treatment
Simple syrup preparation
Ready syrup preparation
Proportioning and carbonation
Container washing (RGB)
Filling of beverage in RGB


Water Treatment:

Simple Syrup Preparation:

Ready Syrup Preparation:

Proportioning and Carbonation:

Container washing (RGB):

Filling of beverage in RGB:

Example: Coke Cola Production
Full transcript