A CASE STUDY ON THE APPLICATION OF THE HACCP APPROACH in .NET framework

Generating Code 128A in .NET framework A CASE STUDY ON THE APPLICATION OF THE HACCP APPROACH
A CASE STUDY ON THE APPLICATION OF THE HACCP APPROACH
Recognizing ANSI/AIM Code 128 In .NET
Using Barcode Control SDK for .NET framework Control to generate, create, read, scan barcode image in Visual Studio .NET applications.
Wheat Flour Whole 54% Antioxidant (Tocopherol) 0.011% Rye Flour 11% Vitamin mix 0.05% Oat Flour 8% Ferric Pyrophosphate 0.071% Raw material % Dry weight
Generating USS Code 128 In .NET Framework
Using Barcode encoder for .NET framework Control to generate, create Code 128 image in .NET applications.
Dry Mixing
Recognize Code 128B In Visual Studio .NET
Using Barcode recognizer for .NET framework Control to read, scan read, scan image in VS .NET applications.
Batch size = 500 kg Mixing time = 15 min
Barcode Drawer In VS .NET
Using Barcode generator for .NET framework Control to generate, create barcode image in .NET applications.
Water Preconditioning Asparaginase
Bar Code Decoder In .NET
Using Barcode reader for .NET Control to read, scan read, scan image in .NET framework applications.
Moisture = 20% Residence time= 1 3 min Temperature = 20 30 C 140 160 C 300 kg/h Extruded base moisture = 5 7%
Generate Code 128 In C#
Using Barcode creator for VS .NET Control to generate, create ANSI/AIM Code 128 image in .NET applications.
Water 1.5 2% Steam 1.5 2% Palm Oil Up to 4%
Code 128 Generator In Visual Studio .NET
Using Barcode printer for ASP.NET Control to generate, create Code 128C image in ASP.NET applications.
Extrusion with cutting box
Painting Code 128 Code Set B In Visual Basic .NET
Using Barcode generator for VS .NET Control to generate, create Code 128 image in .NET framework applications.
Drying
Printing Bar Code In VS .NET
Using Barcode drawer for .NET framework Control to generate, create barcode image in .NET framework applications.
160 175 C / 5 min Product moisture = 1.5 2%
Barcode Encoder In VS .NET
Using Barcode creator for VS .NET Control to generate, create barcode image in VS .NET applications.
Temperature = 80 C Time = 1h Total solids = 75% Sucrose 45% Honey 30% Water 25% Holding tank Temperature = 70 C
Data Matrix Generation In Visual Studio .NET
Using Barcode maker for .NET Control to generate, create ECC200 image in VS .NET applications.
Cooling
Generate Intelligent Mail In VS .NET
Using Barcode generator for VS .NET Control to generate, create OneCode image in Visual Studio .NET applications.
Extruded base is cooled down Temperature = 40 45 C
Barcode Recognizer In .NET Framework
Using Barcode scanner for VS .NET Control to read, scan read, scan image in .NET framework applications.
Mixing tank Coating
GS1 128 Creator In Java
Using Barcode creation for Java Control to generate, create UCC-128 image in Java applications.
Tumbler with spraying cane Air temperature max 130 C Time = 1 3 min
Code-39 Creator In Visual Basic .NET
Using Barcode encoder for VS .NET Control to generate, create Code39 image in VS .NET applications.
Drying
Code128 Generator In Visual C#.NET
Using Barcode drawer for VS .NET Control to generate, create Code 128A image in VS .NET applications.
Temperature = 128 130 C Time = 12 15 min
Code 39 Extended Creator In Java
Using Barcode encoder for Java Control to generate, create Code 39 Full ASCII image in Java applications.
Cooling
Code 128B Generation In Visual Basic .NET
Using Barcode maker for Visual Studio .NET Control to generate, create ANSI/AIM Code 128 image in Visual Studio .NET applications.
Ambient temperature (vibrators coolers)
Making Bar Code In C#
Using Barcode drawer for .NET framework Control to generate, create barcode image in .NET applications.
Intermediate storage
Data Matrix 2d Barcode Printer In .NET
Using Barcode generator for ASP.NET Control to generate, create DataMatrix image in ASP.NET applications.
e.g. Big-Bags
Packaging
Filling (bag in box)
Finished product moisture = 2 3% Water activity <0.3
Distribution
Preparation and consumption
Figure 7.6 Modi ed ow diagram of unit operations in the extruded cereal snack HACCP case study.
APPLICATION OF THE HACCP APPROACH FOR THE MANAGEMENT
In the future, with better knowledge about the agronomical conditions in uencing free asparagine content of cereals and with the development of analytical tools, it may perhaps be feasible to reduce the amount of acrylamide by selecting speci c varieties of cereals. This could be an alternative to enzyme application. By selecting honey low in HMF and ensuring strict control during storage of the raw material and nal product, the concentration of HMF can be minimized. However, honey is heated appreciably during the process, which favors HMF formation. Depending on the guidance value chosen for the contaminant/product combination, certain changes in the process may need to be considered. 7.5.4.3 Corrective Actions Although the study did not identify a CCP as such, this does not preclude that any deviation from the set limits or procedures should prompt the following corrective actions:
blockage of the batch followed by an investigation; rejection of raw material, where necessary; follow-up with the suppliers and/or distributors; re-establishment of the control parameters and where applicable, revisiting operator training; rejection of products that show signs of severe thermal exposure.
7.5.4.4 Additional Validation Studies All along the HACCP study, scienti c and technical data validating the hazard analysis and processing conditions required to reduce processing contaminants were provided. Additionally, the following validations need to be considered:
Agronomical conditions in uencing the amount of asparagine in different cereal grains, in particular the impact of sulfate-rich fertilizers on the free asparagine content of wheat, rye, and oat. Change in the quality of our during storage (glycerol content) and maximum storage time. Optimum moisture content/water activity of the product and its rate of change, at different stages of processing, in particular the drying, heat treatment, and storage steps. Stability of the product during its storage, i.e., ensuring that at the end of the shelf-life period of the product, the 3-MCPD is not increased to unacceptable levels. In other words, the shelf life must be determined and validated taking into consideration possible changes in the amount of processing contaminants.
A CASE STUDY ON THE APPLICATION OF THE HACCP APPROACH
Prelaunch test to con rm that the product as designed complies with the standards set for the product (acrylamide, 3-MCPD, and PAHs), and compared with products in the same category, presents low amounts of processing contaminants.
Additionally, aspects in relation to the implementation of the plan need also to be validated. Examples are:
training of the operators to ensure that they understand the importance of control measures, implement the necessary monitoring, and respect the set standards; methods of analysis and competency of analytical laboratories; equipment design allowing implementation of control measures, e.g., twin-screw extruders can be operated at higher moisture content.
7.5.4.5 Veri cations Over and above monitoring activities at the extruder and belt driers, a number of other tests and monitoring are required as veri cation to con rm the adequate implementation of the HACCP study:
periodic tests of the raw material to verify and con rm compliance of suppliers, e.g., PAHs in oil and HMF in honey; periodic testing of the nal product at the end of the shelf life to ensure compliance with set standards for acrylamide, 3-MCPD, and PAHs; audit of manufacturing site, warehouses as well as suppliers (oil, honey, cereal producers) and retailers to ensure that identi ed measures and relevant monitoring are well implemented and followed up.
7.5.4.6 Records Based on the present study, the following documents and records are recommended:
the HACCP study and the HACCP plan; validation studies, including literature studies, relevant legislation, and customer speci cations; speci cation to suppliers or communications to distributors and retailers; reports of audits con rming compliance of suppliers, distributors, and food processing and manufacturing operations with control measures identi ed in the HACCP study; data on monitoring activities; reports of laboratories on analytical results; customer complaints and other veri cation data; records on follow-up or corrective actions (e.g., minutes of meetings);