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Flow Chart Process
Guacamole
Washing 1
1
2
Disinfect 1
3 Rippening
.
The Avocados are washed withChloranted water to retricts thegrowth of Microoganisms alongwith washing extraneousmaterial from the Avocados.
The use of Peracitic Acid in thewashing cycle prevents thegrowth of Microoganisms in thefinal product.
Ripening Avocados under controlenvironment allows us to processthe Avocados at the peak ofmaturity.
4Washing 2
5Disinfect 2
6
Cutting
The Avocados are put through another washwith Peracitic Acid to further reduce the level ofbacteria.
Peracetic Acid is used again to eliminate anyMicroorganisms missed by the previous washing.
Then the Avocados are directedtowards the cutting Knives.
7
Inspection
The Avocados are cut in half by a circular blade, so the
pulp can be hand scooped, making a very chunky
product.
Pulped
8
9
GrindingThe pulp is visually inspected toprevent any discolored pulp,pieces of seed and peel, or foreignmaterial from being in the finalproduct.
Ingredients are addedand blended toprovide flavor.
10
Formulated Ingredients are added to the pulp.
The plastic bags are
filled and weight.
Packing
12
Vacuum 11
Vacuum is pulled on the pulp removing97% of the oxygen.
Chilling & labelling15
SealedThe bags are sealed with high vacuum in a double chamber machine
Metal detector14
The packed product passes through a
metal detector confirming the product is
free of metal.
13
In this step, the product is labelling in order topasses through a freezing tunnel to achieve thetemperatura according to the especification.
Packaging
Storage
16
17
The bags of pulp after being labeled and frozenare put into Cartons palletized and stored in theFreezer.
The Pallets are stored at
0°F waiting to shipped tothe Customer.