instant noodles

Polytechnic University of the Philippines
College of Science
Department of Food Technology
Sta. Mesa, Manila

Food Quality Assurance
HACCP plan for Cup Noodles Beef flavor
(Local Trade)

Proponents:
Difuntorum, Nicole Kyra B.
Ostaga, Kevin V.
Santiago, Honey Grace M.
Sarne, Marah Danica C.
Tabor, Genevieve D.

BSFT 3-1D
Prof. Ana. Maria Espiritu
October 9, 2014
Facility HACCP Team
Team Member Name
Position
HACCP Team Role
Signature
Difuntorum, Nicole Kyra B.
Quality Assurance Manager
Member

Ostaga, Kevin B.
Lead Operator
Team Leader

Santiago, Honey Grace M.
Corporate Quality & Continuous Improvement
Member

Sarne, Marah Danica C.
Converting Manager
Member

Tabor, Genevieve D.
Facility Manager
Advisor

Facility HACCP Charter The purpose of the facility HACCP Team is to ensure safe products for our customers and their consumers. The HACCP Team will evaluate raw materials and processes to determine Critical Control Points. Critical Control Points will be monitored as will other points and processes. The team will provide documented training for the facility. The facility HACCP Plan will be re-assessed at least annually. Facility management will provide adequate resources for the implementation and maintenance of the HACCP Program.

Sign-off and Approval
Name
Signature
Difuntorum, Nicole Kyra B.

Ostaga, Kevin V.

Santiago, Honey Grace M.

Sarne, Marah Danica C.

Tabor, Genevieve D.

Product description
Instant noodles is a precooked and usually dried noodle block, sold with flavouring powder and/or seasoning oil, usually in a separate packet; though in the case of cup noodles the flavouring is often loose in the cup. Dried noodle blocks are cooked or soaked in boiling water; some instant noodle products are seal packed - these can be reheated or eaten straight from the packet.

Intended Use of the Product
Instant noodles in a cup are often intended for a fast/instant preparation, an easy-to-eat food and for reserving of foods. Target consumer may be an athlete, an employed person who has a very limited time to eat, a disaster victims and someone who cannot prepare a rice meal. However, someone who constantly eats instant noodles is prone to have illnesses like high blood pressure, elevated blood sugar and high cholesterol. The product use instructions for these consumer categories should receive particular attention.

FORM 1: PRODUCT DESCRIPTION
PRODUCT DESCRIPTION

Process/Product Type Name: Instant Noodles in a Cup (Beef flavor)
1. Product name(s)
Cup Noodles (Beef flavor)

2. Important product characteristics (color, thickness, etc.)
White color noodles.
0.22 to 0.4 mm. thickness
3. How it is eaten? Instant – Product is added with boiling water and consumed after steeping for 3 minutes.
4. Packaging
Vacuum-packaged in a food grade plastic/foam/paper cup with seasoning in bag.
5. Shelf-Life
Our product has a shelf life of four to six months in tropical areas at room temperature but once opened must be consumed immediately.
6. Where it will be sold?
In supermarkets, groceries and wholesalers.
7. Labelling Instruction
Display and store in a cool dry place away from high temperature.
Boil in water for 3-5 minutes.
8. Distribution Control
Organized stocking of products in the warehouse and trucks with proper temperature.

FORM 2: LISTS OF PRODUCT INGREDIENTS AND INCOMING MATERIALS
LISTS OF PRODUCT INGREDIENTS AND INCOMING MATERIALS

Product Name: Instant Noodles in a Cup (Beef flavor)
Cereal products
Meat products
Non- meat products
Wheat flour
Hydrolyzed Beef
Hydrolyzed vegetables
Spices/Flavourings
Preservatives/Additives
Restricted Ingredients
Soy Sauce
Beef Extract
Beef Bone Extract
Garlic powder
Artificial and natural flavours
Red pepper extract
Sodium chloride
Potassium chloride

Monosodium glutamate

Liquid
Packaging Materials
Others
Water
Palm Oil
Vegetable Oil
Disposable Paper Cup
Cup lid
Plastic pouch

Equipment List
Noodle Processing Equipment list
Dough mixer
Roll Shaper
Boiling machine
Quantitative cutting and folding machine (with distributing machine)
Fryer
Oil filtering equipment
Cooling conveyor
Chain conveyor
Seasoning Processing Equipment List
Pressure cooker
Mixing tank
Lifting machine
Mixing machine
FORM 3: PROCESS FLOW DIAGRAGM
PROCESS FLOW DIAGRAM

Product Name: Instant Noodles in a Cup (Beef flavor)

FORM 4: HAZARD ANALYSIS (Biological)
HAZARDS IDENTIFICATION (BIOLOGICAL)

Product Name: Instant Noodles in a Cup (Beef flavor)

Biological hazards commonly associated with this type of food

Control Measures to prevent food borne illness

1. Bacillus cereus
Cook to 155o F for 15 seconds. Wash hands, especially after touching the hair, face, or body.

2. Listeria monocytogenes
Hold at correct temperatures. Keep wounds on hands and arms covered. Control flies inside and outside the operation.

3. Shiga toxin-producing Escherichia coli
Cool and reheat properly. Do not allow food handlers with diarrhea and/or who have been diagnosed with shigellosis to work.

4. Clostridium perfringens
Throw out products past use-by or expiration date. Do not allow food handlers with diarrhea and/or who have been diagnosed with hemorrhagic colitis to work.
5. Salmonella
Prevent cross-contamination. Do not allow food handlers who have been diagnosed with salmonellosis to work.

HAZARDS IDENTIFICATION (CHEMICAL)

Product Name: Instant Noodles in a Cup (Beef flavor)

Chemical hazards commonly associated with this type of food

Control Measures to prevent food borne illness
1. Heavy metals
Getting a copy of certificate of analysis from the supplier and make your own analysis to raw materials and packaging materials.
2. Added Hazardous Chemicals
Detailed specifications for each raw material and ingredient; warranty or letter or guarantee from the supplier; visiting suppliers; requirement that supplier operates with a HACCP plan.
3. In-Process Chemicals
Identify and list all direct and indirect food additives and color additives; check that each chemical is approved; check that each chemical is properly used; record the use of any restricted ingredients.
4. Sanitizers and cleaners
Proper placing of food away from sanitizers and cleaners.
FORM 5: HAZARD ANALYSIS (Chemical)
FORM 6: HAZARD ANALYSIS (Physical)
HAZARDS IDENTIFICATION (PHYSICAL)

Product Name: Instant Noodles in a Cup (Beef flavor)

Physical hazards commonly associated with this type of food

Control Measures to prevent food borne illness
1. Metal
Provide an effective detection system to eliminate metals in food products. (ex: metal detectors and filters)
2. Stones
Keep the raw materials and production area away from places that may have stones or other physical hazards.
3. Hair
Maintain the personal hygiene in the production area such as wearing hairnet and proper uniform.
4. Raw materials and packaging materials
Review the recipe to confirm that all required ingredients, are on hand and assemble spices, fillers, raw materials and packaging materials, packaging materials, etc in the work area.
5. Food handlers/Personnel/Staff

Create a house rule or standards that are followed by the personnel to achieve cleanliness and food acceptability.
6. Insects and rodents
Always clean the working area and avoid wastes near the food.
7. Facilities
Always check the facilities by conducting a monthly maintenance inside the company.
FORM 7: HAZARD ANALYSIS WORKSHEET
Product Description: Instant Noodles in a Cup (Beef flavor) Process Category: Dried Noodles
Method of Storage and Distribution: Packaged in a cup
Intended Use and Consumer: Instant Noodles (Beef flavor)
(1) Ingredient / processing step
(2) Identify potential hazards, controlled or enhanced at the step
(3) Are any potential l Food Safety hazards significant? (Yes/No)
(4) Justify your decisions for column 3.
(5) What preventative measures can be applied to prevent the significant hazards?
1. Wheat Flour

Biological – growth of pathogenic microorganisms (Enterobacteriacae , Salmonella)
Physical – foreign materials ( stone, metal, bone, hair)
Chemical – NONE
Biological - YES
Physical – YES
Chemical - NO
B – Regulatory Press Release It is possible for low levels of bacteria to be on wheat or other points of the flour milling process, and studies indicate that about one percent of flour on average contains Salmonella
P – Contamination due to inappropriate handling. Unsifted raw materials starting to receiving area
C – N/A
B – Good operating (agricultural and manufacturing) practice for grain growers and millers. Consumers: wash hands before and after handling food and food ingredients, do not eat raw batter or other mixes that contain uncooked baking ingredients.
P – Sift the flour before of using it. Proper handling and hygiene.
C – N/A
2. Water
Biological – growth of pathogenic micro-organisms (bacteria, E.coli, viruses, protozoa and helminths)
Physical – posing a direct risk to health (through choking)
Chemical – Nitrate, arsenic, fluoride, pesticides, flocculants
Biological – YES
Physical – YES
Chemical –YES
B –Poor chlorination due to inadequate dose and contact time
P – Contamination of dosing
C – Chemicals or wrong chemical supplied and dosed
B – Observe for chlorine residual and for adequate contact time, Proper heat treatment and prevention of cross contamination
P – Remove sources of
Pollution. Proper handling and hygiene.
C – Observe dosing treatment of chemicals.
3. Salt
Biological – growth of pathogenic micro-organisms (Vibrio cholerae 01)
Physical – foreign materials ( stone, Metal, Bone)
Chemical – NONE
Biological – YES
Physical – YES
Chemical – NO
B – Growth of hazardous microorganism due to improper temperature and handling.
P – Contamination due to inappropriate handling. Unsifted raw materials starting to receiving area
C – N/A
B – prevention of cross-contamination afterward
P – Supplier’s HACCP plan; use of specifications, letters of guarantee; vendor inspections and certification; in-line magnets; screens, traps, and filters; in-house inspections of raw materials.
C – N/A
4. Palm Oil
Biological – growth of pathogenic micro-organisms (C. botulinum, B. Cereus, and Salmonella)
Physical – foreign materials ( stone, Metal)
Chemical – oxidation of the oil that will results to its deterioration.
Biological – YES
Physical – YES
Chemical – YES
B – The growth of C. botulinum at low pH and aw, low aw also precludes the growth of B. Cereus.
P – Contamination due to inappropriate handling.
C – Oil reacts with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides. React slowly with oxygen in the air to become rancid.
B – Products with formulations that do not meet aw, pH, and acidity requirements as outlined above may require time/temperature control.
P – Supplier’s HACCP plan; use of specifications, letters of guarantee; vendor inspections and certification; in-line magnets; screens, traps, and filters; in-house inspections of raw materials.
C – Store oil in refrigeration. Discard used oils.
5. Monosodium glutamate
Biological – Viruses (Rotavirus, Norovirus, Reovirus)
Physical – foreign materials (jewerly, hair, etc.)
Chemical – cross-contamination.
Biological – YES
Physical – YES
Chemical –YES
B – Any food contaminated by infected worker via fecal-oral route
P – jewerly on worker’s hand
C – Chemical compounds that may contaminate incoming food products are herbicides, pesticides, growth-limiting chemicals (such as sprout retardant on potatoes), and fertilizers.
B - No bare hand contact with the raw materials, or minimizing bare hand contact with raw materials, employee health policy, hand washing.
P – Any food products that contain physical hazards must be discarded.
C – Chemicals must be used in accordance with manufacturers' recommended instructions. Contaminated products must be discarded.
6. Vegetable oil
Biological – growth of pathogenic micro-organisms (C. botulinum, S. Aureus, B. Cereus, and Salmonella)
Physical – foreign materials ( stone, Metal)
Chemical – oxidation of the oil that will results to its deterioration.
Biological – YES
Physical – YES
Chemical – YES
B – The growth of C. botulinum at low pH and aw, low aw also precludes the growth of B. Cereus.
P – Contamination due to inappropriate handling.
C – Oil reacts with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides. React slowly with oxygen in the air to become rancid.
B – Products with formulations that do not meet aw, pH, and acidity requirements as outlined above may require time/temperature control.
P – Supplier’s HACCP plan; use of specifications, letters of guarantee; vendor inspections and certification; in-line magnets; screens, traps, and filters; in-house inspections of raw materials.
C – Store oil in refrigeration. Discard used oils.
7. Red pepper extract
Biological – growth of pathogenic micro-organisms (Salmonella, Staphylococcus aureus, Molds)
Physical – foreign material.
Chemical –
Biological -
Physical –
Chemical -
B -
P –
C -
B -
P –
C -
8. Soy Sauce
Biological –
Physical – foreign material.
Chemical -
Biological –
Physical – N/A
Chemical -
B –
P –
C -
B –
P –
C -
9. Artificial and natural flavors
Biological –
Physical – foreign material.
Chemical -
Biological –
Physical – N/A
Chemical -
B –
P –
C -
B –
P –
C -
10.Preservatives and Food Additive
Biological -
Physical – foreign material.
Chemical -
Biological -
Physical – N/A
Chemical -
B -
P –
C -
B -
P –
C -
10. Hydrolyzed Beef
Biological -
Physical – foreign material.
Chemical -
Biological -
Physical – N/A
Chemical -
B -
P –
C -
B -
P –
C -
11. Hydrolyzed vegetables
Biological -
Physical – foreign material.
Chemical -
Biological -
Physical – N/A
Chemical -
B -
P –
C -
B -
P –
C -

FORM 8: HAZARD ANALYSIS WORKSHEET
Product Description: Instant Noodles in a Cup (Beef flavor) Process Category: Dried Noodles
Method of Storage and Distribution: Packaged in a cup
Intended Use and Consumer: Instant Noodles (Beef flavor)
(1) Ingredient / processing step
(2) Identify potential hazards, controlled or enhanced at the step
(3) Are any potential l Food Safety hazards significant? (Yes/No)
(4) Justify your decisions for column 3.
(5) What preventative measures can be applied to prevent the significant hazards?
1. Receiving of raw materials
(Room temp.)
Biological - Microbial contamination (Salmonella, Staphylococcus aureus and Escherichia coli)
Physical - Foreign materials (hair, dust, small stones) ; mechanical defects
Biological - Yes
Physical - Yes
B - Growth of hazardous microorganism due to improper temperature and handling
P – Damaged packaging. Incorrect hygiene practices.
B – Proper handling and sanitation
P – Correct hygiene practices
2. Receiving of raw materials
(Ref. temp.)
Biological - Microbial contamination
Physical - Foreign materials (hair, dust)
Biological - Yes
Physical - Yes
B - Growth of hazardous microorganism due to improper temperature and handling
P – Contamination due to inappropriate handling.
B – Proper handling and sanitation
P – Proper handling of food
3. Receiving of packaging material Physical - Foreign materials
(hair, dust, small stones)
Physical - Yes
P – Damage on packaging material
P – Proper hygiene and sanitation
4. Storage of raw materials (room temp.)
Biological - Microbial contamination
Physical – Mechanical defects
Biological -Yes
Physical - Yes
B – Molds and bad bacteria
P – Bruise. damage of raw and packaging materials
B - Correct storage temperature
P – Proper handling and organized storing of each materials
5. Storage of raw materials (ref. temp.)
Biological - Microbial contamination
Physical – Mechanical defects
Biological -Yes
Physical - Yes
B – Molds and bad bacteria
P – Bruise. damage of raw
B - Correct storage temperature
P – Proper handling and organized storing of each materials
6. Mixing of ingredients
Biological – Presence of unwanted microorganisms
Physical – Metals and Foreign Materials
Chemical – Lubricants used
Biological - Yes
Physical - Yes
Chemical - Yes
B – Presence of micro-organisms due incorrect hygiene practice and contaminated ingredients
P – Improper hygiene
C – Improper used and selecting of chemicals
B – Maintain proper hygiene during processing as well as checking the safety of each ingredients
P – Maintain proper hygiene maintaining the cleanliness of each equipment
C – Should ensure the safety and quality of chemicals and equipment
7. Cutting
Biological –Microbial Contamination
Physical – Foreign materials (hair, dust)
Chemical – Heavy Metals
Biological - Yes
Physical - Yes
Chemical - Yes
B – Growth or presence of micro-organisms
P – Due to carelessness and improper hygiene
C – Damage equipment
B – Good Sanitation
P – Proper hygiene
C – Check the capability of each equipment
8. Steaming
Biological - Microbial Contamination
Physical – Foreign Materials (stones. hair, dust)
Chemical – Metals
Biological - Yes
Physical - Yes
Chemical - No
B – Microorganisms that attack due to the presence of air
P – Carelessness/ Place of production area
C – N/A
B – Sanitation and cleanliness of the area
P – Ensuring the safety and cleanliness of the place; proper hygiene and checking the presence of unwanted materials
C – N/A
9. Cooling
Biological - Microbial Contamination
Physical – Foreign Materials
Chemical - None
Biological - Yes
Physical - No
Chemical - No
B- Growth of microorganisms due to improper storage and temperature
P – N/A
C – N/A
B – Maintain the proper temperature of each food
P – N/A
C – N/A
10. Molding
Biological - Microbial Contamination
Physical – Foreign materials (dust, etc.)
Chemical – Lubricants and heavy metals
Biological - Yes
Physical - Yes
Chemical - Yes
B – Unclean equipment that may be the cause of growth of microorganism
P – Improper cleaning of equipment as well as the area
C – Damage equipment and dirty lubricants
B - Cleaning of equipment
P – Always check the cleanliness of the equipment and area
C - Chemicals used should be approved for use by the supplier as well as the equipment.
11. Frying

Physical – Foreign Materials (hair)
Chemical – Heavy Metals and Lubricants. Oxidative reaction of oil.
Physical - Yes
Chemical - Yes
P – Improper hygiene
C – Damaged or old tools
P – Proper hygiene
C – Awareness and checking of materials before using
12. Packaging
Physical – Foreign materials (stones. Hair. etc.)
Physical - Yes
P – Improper handling and damaged tool in packaging
P – Maintenance in supplies and proper training

Product Description: Instant Noodles in a Cup (Beef flavour) Process Category: Dried Noodles
Method of Storage and Distribution: Packaged in a cup
Intended Use and Consumer: Instant Noodles (Beef flavour)
Process step/Incoming Material
Q1A. Do preventative measures exist for the identified hazards?

If no - go to Question 1B.
If yes - go to Question 2.
QIB. Is control at this step necessary for safety?

If no - not a CCP
If yes -modify step, process or product and return to Question 1
Q2. Does this step eliminate or reduce the likely occurrence of a hazard(s) to an acceptable level?

If no - go to Question 3.
If yes - CCP.
Q3. Could contamination with identified hazard(s) occurring excess of acceptable levels or could this increase to unacceptable levels?

If no - not a CCP.
If yes - go to Question 4.
Q4. Will a subsequent step eliminate the identified hazards or reduce the likely occurrence to an acceptable level?

If no - CCP.
If yes - not a CCP.
CCP no.
*proceed to the next identified hazard
1. Wheat Flour

YES
---
NO
YES
NO
CCP
2. Salt
YES
---
NO
YES
NO
CCP
3. Palm Oil
YES
---
NO
NO
---
NOT A CCP
4. Monosodium glutamate
YES
---
NO
YES
NO
CCP
5. Vegetable oil
YES
---
NO
NO
---
NOT A CCP 6. Red pepper extract

8. Soy Sauce

9. Artificial and natural flavors

10.Preservatives and Food Additive

10. Hydrolyzed Beef

11. Hydrolyzed vegetables

8. Soy Sauce

9. Artificial and natural flavors

FORM 10: CRITICAL CONTROL POINT DETERMINATION
Product Description: Instant Noodles in a Cup (Beef flavor ) Process Category: Dried Noodles
Method of Storage and Distribution: Packaged in a cup
Intended Use and Consumer: Instant Noodles (Beef flavour)
Process step/Incoming Material
Q1A. Do preventative measures exist for the identified hazards?

If no - go to Question 1B.
If yes - go to Question 2.
QIB. Is control at this step necessary for safety?

If no - not a CCP
If yes -modify step, process or product and return to Question 1
Q2. Does this step eliminate or reduce the likely occurrence of a hazard(s) to an acceptable level?

If no - go to Question 3.
If yes - CCP.
Q3. Could contamination with identified hazard(s) occurring excess of acceptable levels or could this increase to unacceptable levels?

If no - not a CCP.
If yes - go to Question 4.
Q4. Will a subsequent step eliminate the identified hazards or reduce the likely occurrence to an acceptable level?

If no - CCP.
If yes - not a CCP.
CCP no.
*proceed to the next identified hazard
1. Receiving of raw materials
(Room temp.)
YES
---
NO
NO
---
NOT A CCP
2. Receiving of raw materials
(Ref. temp.)
YES
---
NO
YES
NO
CCP 1
3. Receiving of packaging material

YES
---
NO
NO
---
NOT A CCP
4. Storage of raw materials (ref. temp.)
YES
---
NO
YES
NO
CCP 2
5. Storage of raw materials (room temp.)

YES
---
NO
NO
---
NOT A CCP
6. Mixing of ingredients

YES
---
NO
YES
NO
CCP 3
7. Cutting

YES
---
NO
NO
---
NOT A CCP
8. Steaming

YES
---
YES
---
---
CCP 4
9. Cooling

YES
---
NO
NO
---
NOT A CCP
10. Molding

YES
---
NO
NO
---
NOT A CCP
11. Frying

YES
---
YES
---
---
CCP 5
12. Packaging/ Labelling

YES
---
NO
YES
NO
CCP 6

Product Description: Instant Noodles in a Cup (Beef flavor ) Process Category: Dried Noodles
Method of Storage and Distribution: Packaged in a cup
Intended Use and Consumer: Instant Noodles
Critical Control Point (CCP)
Significant Hazards
Critical limits for each preventive measures
Monitoring
Corrective Measures
Records
Verification
1.

FORM 9: HACCP PLAN
Product Description: Instant Noodles in a Cup (Beef flavour) Process Category: Dried Noodles
Method of Storage and Distribution: Packaged in a cup
Intended Use and Consumer: Instant Noodles (Beef flavour)
Critical Control Point (CCP)
Significant Hazards
Critical limits for each preventive measures
Monitoring
Corrective Measures
Records
Verification
1. Receiving of Raw Materials (ref. temp.)
Rapid bacterial growth, spoilage, cross- contamination, foreign objects.
Frozen items must be kept frozen. Chilled items must be kept at 40°F or below. No cross-contamination.
Visual inspection.
Use a digital thermometer
Every receiving of raw materials
Reject thawed frozen items. Reject chilled items above 40°F. Reject product with foreign objects.
Thermometer Calibration Log
Receiving Verification Log
Transaction Log
Thermometers. Alarms will be checked and if necessary calibrated on a monthly basis.
2. Storage
(ref. temp.)
Rapid bacterial growth, spoilage, cross- contamination, foreign objects.
Temperature at 40°F or below. Any product stored above 70°F or a four-hour period must be discarded.
Record temperature every four hours. After normal working hours, the cooler will be on automatic alarm system.
Adjust cooler temperature. Discard any product that exceeds 70°F for more than four hours.
Thermometer Calibration Log
Daily Verification Log Cold Storage Log
Thermometers. Alarms will be checked and if necessary calibrated on a monthly basis.
3. Mixing
Presence of foreign materials such as hair, dust, etc. and m/o which may come from wounded or ill workers.
Proper wearing of lab outfit and uniform must be observed in the area.
Cameras inside the working area can be used in inspecting employee’s proper hygiene.
Modify and re-blend, following uniform formulation mix.
Checking of the personnel health conditions.
Batch Record
The personnel will inspect the production
4. Frying
Pathogens and bacterial spores may survive if product is not properly cooked.
Frying the noodles at 140-160 ºC for 1-2 minutes
Inspect temperature chart. Verify that the time and temperature have been met.
Holding the production until the temperature is reached, recooking the product, reworking the product, or disposing of the product.
Thermometer Calibration Log
Batch Record
Thermometers will be calibrated on a monthly basis or as necessary.
5. Steaming
Pathogens and bacterial spores may survive if product is not properly sealed and steamed. steamed at 100 ºC for 1-5 minutes
Inspect temperature chart. Verify that the time and temperature have been met.
Holding the production until the temperature is reached, recooking the product, reworking the product, or disposing of the product.
Thermometer Calibration Log
Batch Record
Thermometers will be calibrated on a monthly basis or as necessary.
6. Packaging/ Labelling
Products may be incorrectly labelled. Outdated product may not be safe. Economic fraud. Cross-contamination.
Overwrap product to prevent bacteria growth. Policies for rotation, disposal, and proper labelling must be followed. Follow good manufacturing practices.
Record the lot code and storage statement. Follow proper procedures for coding and dating. Follow good manufacturing practices.
Reject or discard improper packaging. Discard out-dated products.
Proper way of creating label on food products.
Daily monitoring and inspection of equipment and materials used in food packaging and labelling.