The Safety measures of Pineapple Jam can be improved, maintained and sustained by implementing HACCP Plan, as it covers all aspects during raw pineapple conversion to Pineapple Jam
Control of temperature and time duration in boiling unit and Quantity of Pectin and Temperature during Gelatinization are CCPs.
To obtained good hygienic Pineapple Jam these CCPs must be controlled and HACCP Plan must revised every year.
2. Outlines
• Introduction to Pineapple Jam
• HACCP introduction
• Prerequisites of HACCP
• Steps and Principles of HACCP Plan
• HACCP Team
• Intended use of Product
• Composition of Product
• HACCP Plan identification Page
2
• PFD
• Process Description
• CPs And Control Measures
• Implementation of HACCP Plan
• PFD With CCPs
• Summary of HACCP Plan
3. Introduction to Pineapple Jam
Pineapple
The Pineapple (Ananas comosus) is a tropical plant with an
edible multiple fruit consisting of combined berries, Pineapples are
members of the bromeliad family, and one of the few bromeliads to
produce edible fruit, according to the biology department at Union
County College. The fruit is actually made of many individual berries
that fuse together around a central core. Each pineapple scale is an
individual berry.
Pineapple Jam
Pineapple Jam is homogenous mixture of Sugar and Pineapple pulp
obtained after boiling with the addition of pectin.
3
4. HACCP
• HACCP stands for Hazard Analysis and Critical Control Points.
• This is a preventative food safety system in which every step in the
manufacture, storage and distribution of a food product is
scientifically analyzed for Microbiological (M), Physical (P) and
Chemical (C) hazards.
• It is Systematic preventive approach to Food Safety
4
5. HACCP Program Prerequisites
• Facilities
• Supplier control/ Supplier certification
• Specifications
• Production equipment
• Cleaning and sanitation
• Personal hygiene
• Training
• Chemical control
• Receiving, storage, and shipping
• Traceability and recall
• Pest control
• Calibration
• Personnel Processing Practices
• Storage and Transport
• High Risk Processes
• Control of Foreign Matter
• On-Site Laboratories
• Waste Disposal
• Exterior
5
6. HACCP Plan Consist on:
There are Five initial steps and Seven principles of HACCP which are as;
Steps of HACCP
1. Assemble an HACCP team
2. Description and Distribution of food product
3. Description of the Intended Use and Consumers of the Product
4. Development of a Flow Diagram Describing a food product
5. Verification of flow diagram
6
7. Principles of HACCP
1. Hazard Analysis
2. Determination of CCP
3. Establish Critical limits
4. CCP Monitoring
5. Corrective Actions
6. Establish verification procedure
7. Record of the Procedure
7
8. HACCP Team
Team Member Name Position
HACCP Team
Role
Hafiz Muhammad Ahsan Production Executive Coordinator
Muhammad Waseem Quality Executive Member
Mian Muhammad Arslan
Marketing & Finance
Executive
Member
Umair Ahmad Food Engineer Member
Kashif Rajab Ali Fruit Reception Manager Member
Majid Ali
Shift Leader of Washing
Peeling and Cutting
Member
Muhammad Usman Ali
Shift Leader of
Production & Packaging
Member
Junaid Chaudhary Consultant Advisor
8
9. Intended use of Product
• Ready to eat
• This is delicious jam
• Perfect for spreading on toast
• Can also be used a glaze for roasted meats
• Immune system support
• Bone strength
• Eye health
• Digestion
• Anti-Inflammatory benefits
9
Source:https://www.google.com/search?rlz=1C1CHBF_enPK841PK841&ei=gCamXICuBIe89QOduaPIDA&q=uses+of+pineapple&oq=USES+&g
s_l=psy-ab.1.0.0i273l2j0i67j0i273l3j0i67j0i273l3.325366.328180..330481...0.0..3.370.3097.3-9....3..0....1..gws-wiz.....0..0i71j0i131i273.rl-L7JVH6x4
11. HACCP Plan Identification Page
Worksheets: Hazard Analysis and Critical Control Point System for Development of the HACCP Plan
HACCP Plan Identification page Products: Pineapple Jam
Class model for: Pineapple Jam Manufacturer Plant
Product codes:
Company: Mustafai Group of Industries
Company Location: Haroonabad, Punjab Pakistan
Company Contact: 063-6565786 Gmail:mgoi@gmail.com
Website: mgoi.org
Date HACCP Plan Revised: …….
Date HACCP Plan Prepared: 3/29/2019
Date HACCP Plan Approved: 4/03/2019 11
13. Process Description
Process Step Description
Raw Material Receiving & Storage Raw material are received and stored for a certain period of time before processing.
Grading Raw Pineapples are graded into different sections according to their Quality
Washing Raw Pineapple are washed for processing
Cutting Pineapple are being cut into pieces and then crushed for processing
Pulping Fine pulp of pineapple required for making jam fine pulper is used for this task.
Mixing Mixing of Pulp 45%, Sugar 55%, 4g Citric Acid for 1000g.
Boiling Mixture Pulp, Sugar, Citric Acid then Boiled for 20min. At 217-222°F (103-106°C)
Gelatinization For thickening of jam Gelatinization is done with Pectin.
Filling Final product after gelatinization filled in Distilled Bottle
Cooling Before sending to the cold store final product cooled in room temperature.
Storage Jams will be stored in Distilled Packages in Cold store at specific Temperature.
Distribution Pineapple jam distributed to the retailer to the consumer 13
14. CPs For Process & Control Measure
Process CPs Control Measure
Raw Material Receiving & Storage
M:C:P Y:Y:Y (y=Yes) and (N=No)
Proper Building
Proper storage condition
Pest control.
Grading
M:C:P N:N:Y
Gradation done with proper care and attention.
Washing
M:C:P Y:Y:Y
Clean water or Air is used for washing and dry cleaning
respectively.
Cutting
M:C:P
N:N:Y Cutting is done with most suitable and Hazard free
instruments.
Pulping
M:C:P N:Y:Y
Sterilized Pulper is used for making pulp.
Mixing
M:C:P
N:Y:Y Proper mixing is done according to right per.% Hazard free
instruments are used for mixing. 14
15. CPs For Process & Corrective actions
Process CPs Control Measure
Boiling
M:C:P N:Y:Y (y=Yes) and (N=No)
Boiling is done in proper time and
temperature range.
Gelatinization
M:C:P N:Y:Y
Gelatinization is done for thickening of
the Jam.
Filling
M:C:P N:Y:Y
Final product after gelatinization are
filled in distilled bottles and tin cans.
Cooling
M:C:P
N:Y:Y Product before sending to the storage
section first cooled in room
temperature.
Storage
M:C:P N:N:Y
Proper temperature range is set in cold
storage.
Distribution
M:C:P
N:N:Y Distribution is done through proper
channel. 15
16. Implementation of HACCP Plan
Process Hazard
CP &
CCP
Limits
Monitoring
Corrective
Action Verification
Raw Material
Receiving &
Storage
M
C
P
CP
pH (3.5-3.8)
Sugar(12-
15%)
Color(
Golden-
Yellow)
Checked by pH -Meter
Sugar level Checked by
Refractometer
Color Checked by
visualization
If raw material not
lying in CCP range
then reject.
Obtain raw
material from
trusted sources.
Grading P CP
…..
Checked continuously
for proper gradation
Regrade if find any
mistake.
Gradation
should be done
with trusted
instrument or
Labor
16
17. Implementation of HACCP Plan
Process Hazard
CP &
CCP
Limits
Monitoring
Corrective
Action Verification
Washing M
C
P
CP
pH (6.9-7.1)
Temperature
(22-25°C)
Check pH and Temp. of
washing water
Continuously.
If washing water not
in CCP Limits then
check the water
source and monitor
it.
Use water of
trusted sources.
Cutting P CP
1 inch
cubes
Checked pieces size
after every
10to15mins
Set the ccp range
to the cutter..
Use trusted
Company cutter.
Pulping C
P
CCP
Brix(10 - 14°)
pH(3.4 – 3.8
)
Color (Light
Yellow-
Yellow)
Check pH by using
thermometer and Brix by
Refractometer
Color by visualization.
Operate pulper
machine in such a
way that pulp
would be in ccp
limit.
Use Pulper of
trusted
company.
17
18. Implementation of HACCP Plan
Process Hazard
CP & CCP
Limits
Monitoring
Corrective
Action Verification
Mixing
(Sugar,Pulp,
Citric Acid )
C
P
CP
Sugar (42-46%)
Pulp(54-58)
Citric acid 4-5g
Check pH and bricks
Continuously.
If ccp limits don’t in
control then set the
range of mixer or
reinstruct the labor.
Use trusted mixer
or Educated labor.
Boiling P CCP
Temperature
(78-82°C)
Time(20 mins
each batch)
Check boiler
temperature after each
batch.
Set the ccp range
to the boiler
source.
Use trusted
Company boiler
Gelatinization C
P
CCP
Pectin
4packets/1000ml
(1
packet=1.75ounce
(49 grams))
Temp.(103-106°C)
Check range on
instrument after each
bactch, and temp. with
thermometer after each
batch.
Work very
consciously at this
step.
Verified that
after each batch
how much error
come.Use
Trusted
instrument and
heating Source18
19. Implementation of HACCP Plan
Process Hazard
CP & CCP
Limits
Monitoring
Corrective
Action Verification
Filling
(Bottling or
Canned Pakgs)
C
P
CP
Sterilized Bottle
(1/4 inch
headspace)
tin cans
Check Head space of
each batch
Continuously.
And checked material of
tin cans regularly.
If you find less or
more filling then you
can reset filling on
the filer instrument.
Use trusted
company filer
Conscious labor
should be in filing
unit..
Cooling
(Before sending
to storage)
P CP
Temperature
(20-25°C)
Kept (2- 4hr)
Check temperature of
the place where
prepared jam in bottles
kept continuously.
Maintain ccp temp.
limit with any
cooling source if
needed.
Use appropriate
place and temp.
maintenance
ability.
Storage
(Cold store)
P
CP
Temperature
(4-5.5°C)
Install thermometer in all
sections and check temp.
continuously
If temp. not in ccp
limit then reset
temp. limit on
cooling source.
Install trusted
company
cooling system
19
21. HACCP Plan Summary
• The Safety measures of Pineapple Jam can be improved, maintained
and sustained by implementing HACCP Plan, as it covers all aspects
during raw pineapple conversion to Pineapple Jam
• Control of temperature and time duration in boiling unit and Quantity
of Pectin and Temperature during Gelatinization are CCPs.
• To obtained good hygienic Pineapple Jam these CCPs must be
controlled and HACCP Plan must revised every year.
21
22. References
o http://www.pineappleindia.com/pineapple-pulp.html
o https://pdfs.semanticscholar.org/22e4/8ef77903bddd70871aadabdc62a1e84e85ba.pdf
o https://www.google.com/search?q=one+packet+of+pectin+%3D+gram&rlz=1C1CHBF_enPK841PK841&oq=one+pac
ket+of+pectin+%3D+gram&aqs=chrome..69i57.6322j0j7&sourceid=chrome&ie=UTF-8
o https://www.google.com/search?rlz=1C1CHBF_enPK841PK841&ei=gCamXICuBIe89QOduaPIDA&q=uses+of+pineapple
&oq=USES+&gs_l=psy-ab.1.0.0i273l2j0i67j0i273l3j0i67j0i273l3.325366.328180..330481...0.0..3.370.3097.3-
9....3..0....1..gws-wiz.....0..0i71j0i131i273.rl-L7JVH6x4
o https://www.google.com/search?rlz=1C1CHBF_enPK841PK841&ei=9qukXN6MBe6MlwSD6J-
oAQ&q=how+much+pectin+is+used+to+pineapple+jam+making&oq=how+much+pectin+is+used+to+pineapple+jam
+making&gs_l=psy-ab.3..33i22i29i30.1248375.1263702..1263884...0.0..1.845.16890.2-2j40j2j1j2....2..0....1..gws-
wiz.....0..0i71j0i273j0i67j0i273i70i255j0j0i131j0i70i255j0i22i30j33i160.MiXW5s0WFD8
o https://www.google.com/search?q=colod+store+temperature+for+jam+storage&rlz=1C1CHBF_enPK841PK841&oq=c
olod+store+temperature+for+jam+storage&aqs=chrome..69i57.15556j0j7&sourceid=chrome&ie=UTF-8
22
