Implementation of a Hazard Analysis Critical Control Point (HACCP) System in a Tomato Cannery
Abstract
The main purpose of this study is to implement and validate the HACCP system in a tomato cannery. Every process step from the receipt of raw material to the packaging of finished goods underwent hazard analysis. After evaluation, five significant hazards points were identified at the raw material receipt, blending, pasteurizing, sieving and retort steps. At the end of the study, two (2) CCPs and one (1) control point were identified. The 1.25 mm sieve at the filling step ensuring physical hazards present in the paste were reduced to acceptable levels before being packed into the cans. It is the first CCP. The retort step with a water temperature and holding time of 90 °C and 40 minutes respectively for cans after they had been seamed is the second CCP. The pasteurizer with the minimum product retention time and temperature of two (2) minutes and 88 °C was established as a control point. The target pH of less than 4.6 for tomato paste inhibits the growth of spore forming organisms which might be present in the product. The temperature/ time regime of the pasteurizer and the retort steps coupled with the increasing acidity make up the multi hurdle effect which ensured all pathogens were eliminated or rendered harmless in the final product.
Description
A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management.