cacrcp4-1971椰蓉衛(wèi)生操作規(guī)范-資料下載頁(yè)
2025-04-07 05:13本頁(yè)面
【正文】 air free from chemical contamination until the moisture content reaches a safe level for storage. There should be thin layering of shredded coconut on the desiccator trays, and effective methods for the breaking up of the mat should be used. After drying, the desiccated coconut should be cooled before packaging. (e) Bulk Storage. If desiccated coconut is not packed at the factory into the containers in which it will be shipped, it should be transported to the packing plant in nonabsorbent containers capable of being cleaned and which are disinfected before filling at the factory. The same hygienic precautions should be taken in the packing plant as are appropriate to the packing section of the factory.(5) Packaging of finished product (a) Materials. Packaging materials should be stored in a clean and sanitary manner, should not transmit to the product objectionable substances beyond limits acceptable to the official agency having jurisdiction and should provide appropriate protection from contamination. The packaging material should be approved by the official agency and, for example, may prise multiwall paper sacks with appropriate fat and moistureresistant layers of aluminium lined cases. (b) Techniques. Packaging should be done in a separate clean room. Precautions such as the use of magnets or metal detectors should be taken to eliminate any metallic contamination. Packaging should be done under conditions that preclude the introduction of contamination into the product, and mechanical rams or vibrators should be used so as to eliminate manual handling of the desiccated coconut. (c) Information on label. All containers should be so marked as to identify the factory at which the desiccated coconut has been manufactured or packed.(6) Storage and transport of finished product The finished product should be stored and transported under such conditions as will preclude the contamination with, or development of pathogenic or toxigenic microorganisms or infestation and protect against deterioration of the product or of the container.E. Sanitation Control Programme It is desirable that each plant in its own interest designate a single individual, whose duties are preferably divorced from production, to be held responsible for the cleanliness of the plant. His staff should be a permanent part of the organization and should be well trained in the use of special cleaning tools, methods of disassembling equipment for cleaning, and in the significance of contamination and the hazards involved. Critical areas, equipment and materials should be designated for specific attention as part of a permanent sanitation schedule.F. Laboratory Control Procedures Regular and frequent samples of desiccated coconut should be taken from the packing section and examined for: (1) contamination with any objectionable matter (2) microorganisms (3) fat content and free fatty acids (4) moisture contentSECTION V END PRODUCT SPECIFICATIONS Desiccated coconut should be the clean, sound, wholesome product of the pared kernel of sound mature coconuts. Appropriate methods should be used for sampling, analysis, and determination to meet the following specifications.A. To the extent possible in good manufacturing practice the product should be free from objectionable matter.B. The product should not contain pathogenic microorganisms such as salmonellae or any toxic substance originating from microorganisms.C. The product should be such that the acidity of the oil extracted by the solvent process should not exceed % m/m of free fatty acids calculated as lauric acid.D. The moisture content of the product should not exceed 3% m/m.
公司管理相關(guān)推薦
鄂ICP備17016276號(hào)-1