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SCOPE:
The HACCP Team have identified the scope of this process as
being:
Processing of oranges for final production of heat-sterilized
shelf-stable
orange juice. The HACCP team have determined to address the
potential
of Microbiological, Chemical and Physical contamination through
the
process of intake, handling, processing, storage until despatch
to the
distributors facilities.
PURPOSE:Compliance with FDAscurrent Good Manufacturing Practice
Regulation
21 CFR Part 110 and FDAsJuice HACCP Regulation 21 CFR Part
120.
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Product DescriptionProduct Name Orang-i-Nick
Composition Orange juice concentrate, water,
preservatives
Product characeteristics pH of 3.5
Moisture content of 97%
Method of preservation Heat treatment, aseptic packaging
Packaging (inner) Tetra Brik cartons
Packaging (outer) Plastic crates/ pallets
Storage conditions Ambient temperature (20-25C),
refrigerate after opening
Distribution method Ambient temperature (20-25C)
truck/trailerShelf life 1 year
Specific labeling requirements Not suitable for people with
sulfite
allergies
Not suitable for infants under 1 year
Customer preparation Ready-to-drink
Orang-e-nick
Orang-e
-nick
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HACCP TEAM
Name Position Qualification/ExperienceHarry Pillay HACCP team
Leader HACCP Trainee Level 1,2,3,
Internal Audit Course, Trained in
GMPs, GHPs and ISO 9001 and ISO
22000, Juice HACCP regulationsHarry Pillay General Manager HACCP
Trainee Level 1,2,3,
Internal Audit Course, Trained in
GMPs, GHPs, ISO 9001 and ISO
22000, Juice HACCP regulationsSelvina Kalleeperumal Production
Manager HACCP Trainee Level 1,2,3, Trained
in GMPs, GHPs and Juice HACCP
regulations, ad-hoc training in
Process Control and equipment
calibrationAshvin Khirodhur Quality Assurance Manager HACCP
Trainee Level 1,2,3, trained
in Juice HACCP regulations, GMPs,
GHPs,
Enrico Chaitan Maintenance Manager HACCP Trainee Level 1,2,3,
trainedin Preventative Maintenance,
HACCP AwarenessHudaa Neetoo Procurement Manager HACCP Trainee
Level 1,2,3,
Internal Audit Course
