Haccp for instend cooked rice
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This document summarizes the process for manufacturing instant rice. It describes 6 key steps: 1) receiving raw materials, 2) storage, 3) washing, 4) cooking, 5) drying, and 6) packaging. For each step, it identifies potential biological, physical and chemical hazards. It then lists control measures and critical control points to minimize these hazards. Specifically, it identifies cooking to a core temperature of 75属C as a critical control point to eliminate Bacillus cereus, and visual inspection for foreign matters during packaging with a maximum allowance of 1% as another critical control point.
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- 1. WELCOME
- 3. Also known as minute rice. The rice that has been precooked and dehydrated so that it cooks more rapidly. For regular rice, it takes 20-60 minutes to cook. Instant rice needs anywhere between 5 and 10 minutes.
- 4. Receiving of raw material storage washing
- 6. PROCESS STEPS BIOLOGICAL HAZARD PHYSICAL HAZARD CHEMICAL HAZARD 1.Receiving of raw material Bacteria , moulds and insects Stone, metal piece , nail Fungicides and pesticides 2. Storage Growth of germs ,moulds and insects , rodents Stone, metal piece Chemical contaminatio n
- 7. PROCESS STEPS BIOLOGICAL HAZARD PHYSICAL HAZARD CHEMICAL HAZARD 3. washing germs, contamination from food handlers, dirty equip., and wash water Contaminatio n from poorly maintained equip. Contaminatio n from wash water 4. Cooking Survival of germs Contaminatio n from poorly maintained equip. Contaminatio n from wash water
- 8. PROCESS STEPS BIOLOGICA L HAZARD PHYSICAL HAZARD CHEMICAL HAZARD 5.Drying Presence of germs and moulds Foreign object contamination 6.Packing Foreign object contamination Leakage of labeling colors And packaging material
- 9. Process steps Control measures Critical control point 1. Receiving of raw material Ensure packaging intact Purchase food within date code 2. Storage B - Store in dry well ventilated conditions P - Use covered storage containers
- 10. 4. Cooking: boiling B cook properly P - Use clean articles/equip. C - Use potable water CCP1 5.Drying B-Dry up to safe moisture content P-Use detectors CP
- 11. 6.Packaging P-Use the metal detectors C-Use appropriate packaging material and labeling ink CCP2 CP
- 12. CCP1-COOKING Core temp-75C( Bacillus cereus) CCP2-PACKAGING foreign matters- max 1% (m/m)
- 13. 1.Receiving of raw materials Check: Visual inspection of incoming goods Record: Presence/absence of contamination on invoice 2. Storage Check: Regular inspection of storage containers and surrounding structure Record: Record any resulting maintenance Check: Regular pest control inspections Record: Maintain pest control record book Check: Check date codes on a weekly basis Record: Record any wastage in wastage book
- 14. 3.Washing Check - Regular inspection of equipments. Record - Record any resulting maintenance Check - Supervisory check of personal hygiene Record - Record incidents of poor personal hygiene on personnel record 4.Cook Check-Visually check the boiling of rice for the period stated in the suppliers instructions
- 15. 5.Drying Check: using thermometer Record: temperature and time 6.Packing Check: visual control Record : packaging checks
- 16. 1.Receiving of raw materials - Reject contaminated or out of date code foods 2. Storage Repair/replace defective storage containers or structure Call specialist pest control contractor to get rid of pests identified Dispose out of date code stock
- 17. 3. washing Repair/replace defective articles/equip. Retrain food handlers 4. Cooking: boiling Continue boiling for stated period 5.Drying Dry up to safe moisture content 6.Packing Washout the material from packaging plant
- 18. Staff training purposes Suppliers in the case of any disputes or problems Customer confidence Food safety inspection visits or investigations
- 19. THANKS