2 replies to this topic

[Tran Lam Thanh]

Hi All

My product is ready to drink Tea. PET bottle and Hot Filling
Anyone can share with me examples about about risk identification, risk ranking, and HACCP plan.

Tea Leaf

Extraction (80 oC - 10 min)

Filtering

Cooling < 14oC

Filtering

Centrifuging (min 6800rmp)

Blending/ Agitating 15 minutes

Sugar, Premix

Hot Water (60 0C)

Dissolving

Filtering & Cooling

Filtering (5µm)

Chlorinated water (2-5ppm)

Filling & Capping

Warming (< 35 oC)

Checking Labeling & Coding

Wraparound & Packing

Storing

Flavors, other ingredients

Fructose Corn Syrup F55

Filtering (1µm)

Empty bottle & Cap

UHT (116 ±2°C, 20 sec.)

Thanks

Thanh

Attached Files

•  Flowchart - RTD Tea.docx   38.46KB   111 downloads

[AS NUR]

UHT is CCP, because that process designed to kill microorganism.. so you have to control it ...

Edited by AS NUR, 12 April 2013 - 10:00 AM.

[Charles.C]

Dear Tran Lam Thanh,

UHT (116 ±2°C, 20 sec.)

I note you still consider this process to be UHT.

(cf. http://www.ifsqn.com...dpost__p__59669 )

Do you have some validation for this classification ?

Rgds / Charles.C

PS- here is haccp plan for tea but using non-heated process. Maybe of some use for format.
 haccp plan SS teas.pdf   119.6KB   150 downloads