HACCP for Mango Pulp Processing plant this will help you establish the HACCP plan for the Mango Pulp Industry.

1. H A C C P P L A N F O R
M A N G O P U L P
P R O C E S S I N G P L A N T
A S A D U L L A H T A H I R
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2. INTRODUCTION
What is HACCP Plan?
HACCP is abbreviated as Hazard Analysis and Critical Control Points.
The elements suggested are as follows:
A trained HACCP team
Product description
Intended use
Process flow diagrams
Hazard analysis, determine and establish Critical Control Points and corrective
actions (HACCP Principle 1-4)
CCP Monitoring (HACCP Principle 5)
Verification process (HACCP Principle 6)
Record keeping (HACCP Principle 7)
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3. HACCP PLAN IDENTIFICATION PAGE
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Form 1.0 HACCP Worksheet forms
Product Mango pulp
Company
name
Black chonca
Multan
Company
Contacts
03437189116
Asadullh.tahir.9@gmail.com

4. ASSEMBLE THE HACCP TEAM
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Facility name position
Asad ullah tahir HR Manager
Abdul Rahman Tahir Inspect receiving
Haji Junaid Processing
Moin Ashiq Maintenance
Loori Sanitation
Mahiya Quality control
Rana Record keeper

5. PRODUCT DESCRIPTION
Mango Pulp is an inner flashy yellow sweet part of mango.
Formulation
 Mango pulp
 Preservatives
Technologies Applied
 Extraction
 Pasteurization
 Cooling
 Drying
 Packing
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6. INTENDED USE
 Lassi
 Yogurt
 Mango pudding
 Mango ice
 Mango juice
 Mango ice cream
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7. PROCESS FLOW DIAGRAM
Receiving
Grading and
sorting
Washing
Peeling
Pulp
Extraction
Pasteurization
Preservation
Filling and
labeling
Cooling Storage
(Chlorinated
water)
(82±2˚C for 30
mints.)
(KMS @ 700mg/kg of
pulp) (50ml capacity)
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Receiving
Grading and
sorting
Washing
Peeling
Pulp
Extraction
Pasteurization
Receiving
Grading and
sorting
Washing

8. HACCP PRINCIPALS
Hazard analysis
Determine the Critical Control Points (CCP)
Establish critical limits
Critical Control Point (CCP) monitoring
Corrective actions
Establish verification procedures
Record keeping procedures
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9. Preservation
Filling and
labeling
Cooling Storage
Peeling
Pulp
Extraction
Pasteurization
Receiving
Grading and
sorting
Washing
PROCESS FLOW DIAGRAM FOR CCP
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CCP
CCP
CCPCCP
CCP

10. DETERMINATION OF CCP LIMITS
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Process CPP CL
Receiving
Yes Received at 10 to 15
°C tem.
Pasteurization
Yes 82±2˚C for 30 mints
Preservation
yes
KMS @ 700mg/kg of
pulp
cooling yes At 4 °C tem.
Filling yes
Sterilization at 121°C
at 15 Psi

11. HAZARD ANALYSIS CHART
(HACCP PRINCIPLE 1-4)
Damage
Insect/pest attack
Rodents
Temperature
Withholding time
P
P
P
C
C
PRP
CCP
Pest control (GAP)
Controlling Temp.
Sampling (GMPs, SOPs)
Certified company
Process Hazards Analysis Hazards Types
Determination
CCP
Corrective Action
Damage
Hygiene
Poor cleaning of conveyers
P
B
B/
C
PRP
CP
Personal hygiene
Operating standards(GMPs)
Hand wash(SOPs)
Contact Time
Temperature
Non portable source
Recontamination of dirty
water
P
C
B/
C
B
PRP
CP
Cleaning Practice
Municipal water Certification
Filtering and bath change
Receiving
Sorting and
grading
Washing
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12. Hygiene
Cleaning and sanitizing
P
P
B
CP
Proper cleaning and sanitizing (GMPs,
SOPs)
Dirty Screens
Remaining residue
Magnetic contamination
Cleaning and sanitizing
P
P
B
CP
Repair defective articles
Proper cleaning and sanitizing (GMPs,
SOPs)
Metal detector
Vegetative Pathogens
Boiler additives
Remaining residue
B
B
B
CCP
Maintain temp 82 °C
Fixed time 30 mints
Bad taste
Chemical composition
C
C
CCP
Check the amount proper 700mg/kg
Check its suitability and expiry
Peeling
Pulp
Extraction
Pasteurization
Preservation
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13. Microbial growth due to
breakage of refrigerator
Operators carelessness
Cooling water additives
B
B
C
CCP
Cool stated time At 4 °C tem.
Fixed temperature
Proper handling
Contamination from
temperature
Dust from environment
Contaminated packages
P
P
P
CCP
Staff hygiene (SOPs)
Control sanitizing(121˚C at 15 psi)
Discard defective
Visual interpretation
Improper conditions
P
P
CP
Maintain Temperature
Proper handling
Cooling
Filling
and
labeling
Storage
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14. CRITICAL CONTROL POINT (CCP)
IDENTIFICATION
(HACCP PRINCIPLE 5)
Receiving
• Visual inspection
• Sampling
Sorting and grading
• Inspection
• Sampling
• Thermometer
Washing
• Inspection
• Water test 14

15. Peeling
• Regular inspection
• Severity
• Laboratory testing
Pulp extraction
• Inspection
• Check maintenance
Pasteurization
• Process
• Thermometer check
Preservation
• Laboratory tests
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16. Preservation
• Laboratory tests
• Amounts of additives
Cooling
• Time/temperature checking and documenting
• Time holding inspect
Filling and labeling
• Visual check
• Documenting
Storage
• Regular inspection
• Humidity checking
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17. VERIFICATION PROCESS
(HACCP PRINCIPLE 6)
Verification of HACCP plan after one month
 Checking for instrument calibration and the reviewing of records
Review of CCP records, critical limits, and microbial sampling and analysis
procedures
System check annually
verify monitoring process when system fails
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18. RECORD KEEPING
(HACCP PRINCIPLE 7)
Audit record
Equipment record
Product record
Staff record
Cleaning schedule record
Customer confidence record
Hazard analysis plan
Record the inspection visit
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19. CONCLUSION
Our product is completely safe .
Complete HACCP of Mango Pulp
Learn how to make HACCP
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20. NO THANKS EAT
MANGOES
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