Abstract:
HACCP is an abbreviation for the Hazard Analysis and Critical Control Point
system. The HACCP concept has been around in the food industry for some time, yet
it continues to be debated rigorously at international level. The HACCP system,
which is scientific and systematic, identifies specific hazards and measures for
their control to ensure the safety of tea.
The study was carried out to identify the Critical Control Point and design a
HACCP Plane for the Tea Manufacturing Process of St. Joachim under Tea Research
Institute. It was conducted following systematic methods specified in HACCP system.
It contained hazards analysis, determination of Critical Control Point, determination
of Critical limits, establish of monitoring and verification procedures and record
keeping. There were four critical control points in the HACCP plane at the points of
Green leaf receiving point, Drier, Winnower and Bulking/packing.
Due to visited HACCP implemented tea factories, hazards minimization can
easily identified. CCPi is receiving green leaf and hazard is chemical it is minimize
by Supplier Quality Assurance, training the superintendent and field officers as well
as field workers and seminars that are safety use of pesticide conduct for farmers to
minimize the chemical hazards. CCP2 is drier. Drier temperature (Inlet 220-225°F and
Outlet 125-130°F) as well as moisture 3-4% and hazards are microorganisms. This
hazard is minimized by frequently checked drier inlet and outlet through the check list
and frequently measure moisture content in batch wise. If moisture level is increased
re-fire the batch.
Winnower is CCP3. It hazard is metal particles. Hazards can be minimize
. setting the magnet bar across the convey belt of winnower. Bulking and packing is
‘ CCP4. Hazards are microorganism. It can be minimized frequently check moisture and
sample testing for E.coli, Yeast and molds. According to particular microorganism
t standard (SLSI standard) that sample reject or accepted.
