HACCP for vegetable oil production

Dear All,

Can anyone guide me in preparing a Hazard analysis for coconut oil cooking process and their control. Also for Packing process - Sealing temperature, and sealing integrity of packing / usage , Food grade materials and their control.

Are you extracting cooking oil from coconut or are you refining cooking oil from crude /virgin coconut oil.what is your flow process for extraction/refining process. Major hazards will be Chemical hazards

Chemical contaminants in food may be naturally occurring or may be added during the processing of food.

Examples:

Naturally occurring chemicals

Allergens

Mycotoxins

Agricultural chemicals

· Pesticides

Toxic elements and compounds

Lead

Zinc

Cadmium

Mercury

Arsenic

Cyanide

Contaminants

o Water or steam treatment chemicals

o Pest control chemicals, grease from machineries

Food additives and processing aids used.

From packaging materials-migration of residues from packaging material to coconut oil.

adulteration with other oils or mineral oil

Physical hazards

The physical hazards can result from contamination and / or poor practices at many

points in the food chain from harvest to consumer including those with in the food

establishment.

Examples

Glass, wood, stones, metal, plastic etc.