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UNIVERSITI PENDIDIKAN SULTAN IDRISSEMESTER 1 SESI 2011/2012
SBK3023FOOD SCIENCE AND NUTRITION
TITLE
GROUP: A
LECTURER NAMEDR. HASIMAH BINTI ALIMON
GROUP MEMBERSNAME ID NO.
NUR SAHRIZAN BINTI SERMAN D20091035075
NOOR HAFIZAH BINTI NASIR D20091035083
SANDRA MERU D20091035087
NOR IZATI BINTI MAT YUSOFF D20091035136
SITI NURUL SHAHIDA BINTI MOHD ABD HADI D20091035137
TRIP TO VITAGEN
Introduction
Vitagen is one of the cultured milk drinks in Malaysia. It is made by fermenting skim milk
with billions of live probiotic cultures, Lactobacillus acidophilus and Lactobacillus casei
which is specially imported from the Chr. Hansen Laboratory in Denmark, a world leading
cultures laboratory that supplies high quality probiotics worldwide. These probiotic cultures
help the body suppress the growth of harmful bacteria to promote good digestion and
therefore stimulate a strong immune system. They can withstand bile and acidic stomach
juices and reach the intestines alive to inhibit the growth of harmful bacteria. They also
remove toxins and waste from the body. In order to make sure that the products are safe,
Hazard Analysis and Critical Control Points (HACCP) programs, which is a food safety
program is applied. It is used to identify potential food safety hazards, so that key actions can
be taken to reduce or eliminate the risk of the hazards being realized. This system is used at
all stages of food production and preparation processes including the procurement and
handling, manufacturing, packaging and distribution of the final products. From the visit to
Vitagen factory we can see on how the product is produce and investigate on the safety to
drink it.
How are you going to ensure that the product is safe?
Vitagen is a cultured milk drink made by fermenting skim milk with billions of live
probiotic cultures which is good bacteria, Lactobacillus acidophilus and Lactobacillus casei to
help maintain a healthy digestive system. These probiotic cultures are specially imported from
Chr. Hansen Laboratory in Denmark, a world leading cultures laboratory supplying high
quality probiotics worldwide. Probiotic cultures in Vitagen can withstand bile and acidic
stomach juices and reach the intestines alive to inhibit the growth of harmful bacteria in the
intestines. With the presence of these probiotic cultures, the environment in the colonic flora
becomes unsuitable for harmful bacteria to grow. They also remove toxins and waste from our
body. The longer waste matter remains in the lower intestines, the higher the chances of
intestinal distress and possible cancer when carcinogens attack normal cells.
For vitagen, we ensure that the product is safe as it has no preservative, fat-free,
contain high fibre, live probiotics and vitamin C. Live probiotic cultures help to maintain a
healthy digestive system and prebiotic fibre help in support the growth of good bacteria in the
intestines. Other than that, vitagen is considered as safe product as it have expired date to
refer on, the aluminium cover is seal tightly, the bottle is not dents and it also contain
nutritional facts.
During our visit to Vitagen, we know that it has the Halal Certification from JAKIM,
certification from the Internal Organization of Standardization (ISO 9001) and also the
Hazard Analysis and Critical Control Point (HACCP). A product that get the Halal certificate
from JAKIM (Jabatan Kemajuan Islam Malaysia) is considered as Halal and Muslim can
consume the product without suspicion. According to the Vitagen representative during our
visit to the Vitagen factory, JAKIM will observe them every six months to make sure that the
Vitagen Cultured Milk Drink produced is halal. Halal is not only in the terms of substances
uses to make the cultured milk drink. She said that every equipment and machines that they
used also has the bench mark so that the drink produce is halal. As for example, the collagen
that they used in Vitagen Collagen also is certified as halal and it comes from a source thet is
reliable. So, muslim can drink Vitagen Cultured Milk without suspicious. Besides that,
Vitagen has the ISO 9001 certificates standards relates to quality management systems and is
designed to help organizations ensure they meet the needs of customers and other
stakeholders. There are requirements in the ISO 9001 that should be fulfilled in order to
obtain the ISO certificates. Vitagen also has the HACCP certificates to ensure that the product
is safe because HACCP is a systematic preventive approach to food safety and
pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of
prevention rather than finished product inspection. In addition, the laboratory is staffed by the
finest technical personnel who are constantly in pursuit of innovative new products and also a
specialized Quality Control unit keeps a daily check on products through regular testing at
every stage of manufacturing to ensure conformity with the highest international standards.
How to determine a product achieves the HACCP standard requirements?
Based on the seven principles of HACCP, determine the requirements needed for the
product is safe for consumers.
Principle 1: Conduct a hazard analysis.
The first principle that is conduct a hazard analysis is plans on determine the food safety
hazards and identify the preventive measures the plan can apply to control these hazards. A
food safety hazard is any biological, chemical, or physical property that may cause a food to
be unsafe for human consumption. For vitagen product, the hazard that maybe occur are
expired product, storage, type of packaging, pH of product, microbe content. Thus, to prevent
them to occur, vitagen product had made:
expired date on the pack of vitagen product
clarify that vitagen product can only be left in room temperature for not more than 2 to
3 hours before putting back in the fridge and can be stored for 7 weeks if stored
properly at 4oC and below
the packaging is seal tightly using aluminium cap seal which using induction heating
preventing hazard enter and contaminate it
pH is not too acidic that can cause harm for human stomach
not contain harmful bacteria but contain only good bacteria for human. Harmful
bacteria can cause foodborne illness.
Principle 2: Identify critical control points.
A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at
which control can be applied and, as a result, a food safety hazard can be prevented,
eliminated, or reduced to an acceptable level.
Process in production of vitagen are:
From the process, the critical point that are identify are:
microbe content that is Lactobacillus sp. (Lactobacillus acidophilus and
Lactobacillus casei). It beneficial bacteria that exerting health benefits in our digestive
system, especially the bowel and colon.
chemical composition that is pH and sweetness
temperature control
physical characteristic that is aluminium cap seal
organoleptic evaluation that is taste and flavour
Principle 3: Establish critical limits for each critical control point.
A critical limit is the maximum or minimum value to which a physical, biological, or
chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce
to an acceptable level.
skimmed milk produce
pasteurization
cooled
fermentation
chilled
added fruit juice
packaging
storage tank
mixing
stabilizer
homogenization
The critical limit for vitagen product are:
microbe content of only one bacteria that is Lactobacilli bacteria and no harmful
bacteria. In one bottle of vitagen contain billions of Lactobacilli bacteria.
pH is slightly more acidic level altered by active Lactobacilli bacteria producing high
levels of lactic acid. The presence of this and other acids inhibit the growth of
undesirable bacteria, moulds, mould spores and yeast. Sweetness which is from
glucoese in vitagen product must enough for feeding of billions of Lactobacilli
bacteria in a bottle of vitagen.
temperature for pasteurisation is around 85oC to 90oC for about 30 minutes to reduce
the number of viable pathogens so they are unlikely to cause disease. Then, it is cooled
to 37oC which is optimum temperature for Lactobacilli bacteria to active for
fermentation.
aluminium cap seal must seal tightly with no hole and preventing entrace of harmful
bacteria that can contaminate it.
taste and flavour was put in five flavours that are LB (original), grape, apple,
pineapple and orange. Vitagen also produce vitagen less sugar product with for
flavours that are LB (original), grape, apple and peach. The latest product of vitagen is
vitagen collagen less sugar with three flavours that are LB (original), rose and
elderflower. This flavour is put in medium just to make vitagen product more
delicious.
Principle 4: Establish critical control point monitoring requirements.
Monitoring is a planned sequence of observations or measurements to assess whether
the critical control point is under control and to produce an accurate record for future use in
verification. Vitagen also had established their way of monitoring the critical control points.
They have a department that is called the Specialized Quality Control that are responsible
responsible to keep a daily check on products through regular testing at every stage of
manufacturing to ensure conformity with the highest international standards. They applied
the HACCP by monitoring the critical control points in the process where the good bacteria is
inoculated and fermented in fresh non-fat milk solid that is left to ferment for 60 hours.
Besides that, Vitagen also monitors the amount of good bacteria, which is the Lactobacillus
which is one of the main components in Vitagen cultured milk drink. The amount of good
bacteria is controlled where it has it minimum and also maximum value of bacteria in each
bottle of the drink. Besides that, Vitagen also monitored the temperature and times to heat the
full milk before it is mixed with the good bacteria. The full milk is only heated at 85oC to
90oC for 30 to 40 minutes to destroy the microbial that might have infected the milk. And the
milk is cooled to another specific temperature that is suitable temperature for the good
bacteria culture to grow. Vitagen, which is the first company in Malaysia that produced
cultured milk drink surely has their own monitoring procedures for each of this critical control
points. But the monitoring will go more smoothly if they clearly train the employees for
monitoring the critical control points in testing procedures, the critical limits established, the
methods of recording the test results and actions to be taken when the critical limits are not
met.
Principle 5: Establish corrective actions.
Establish corrective measures are the actions that must be taken when monitoring
process indicates a deviation from established critical limits. In a simple word, establish a
corrective action is the procedure that needs to be taken if deviation occurs. Deviation here
refers to failure to meet the critical limit of the critical control points. As for example, one of
the critical control point in production Vitagen cultured milk drink is to control the amount of
good bacteria inside the drink. They have their minimum and maximum value for the bacteria
and if the numbers is not met which means that the amount of bacteria is below the minimum
value, Vitagen will take actions to correct this problem before the drink is distributed to the
public. Another example is that Vitagen critical control point on heating the full milk for
specific time to destroy microbial that might have infected the milk. The range of heating is
around 85oC to 90oC for 30 to 40 minutes. If the temperature use to heat the full milk is too
low, it might cause the microbial not fully destroyed and if the temperature is too high, there
are also possibilities that it will damage the nutrients inside the milk. So, if the preparation of
the full milk did not met with these criteria, Vitagen will take action whether to destroy or
there will be other options to repair the condition. The department that is responsible in
monitoring and takes action towards this kind of problem is the Specialized Quality Control
units that are responsible to keep a daily check on products through regular testing at every
stage of manufacturing to ensure conformity with the highest international standards.
Principle 6: Establish procedures for ensuring the HACCP system is working as
intended.
Principle 6 consists of procedures for verification. Verification and auditing methods,
procedures and tests, including random sampling and analysis, can be used to determine if the
HACCP system is working correctly. The frequency of verification should be sufficient to
confirm that the HACCP system is working effectively. Validation ensures that the plants do
what they were designed to do that is, they are successful in ensuring the production of a safe
product. Where possible, validation activities should include actions to confirm the efficacy of
all elements of the HACCP plan. These procedures can include calibration of thermometers
used in monitoring and microbial analysis and of the product. The temperature of the mixture
should be heated at certain temperature before being cool down. For microbial analysis, it is
used to make sure that only Lactobacillus acidophilus and Lactobacillus casei bacteria are
present in each bottles of Vitagen. Besides that, the pipelines used for transferring the cultured
milk from the mixture machine are washed every week to keep the cleanliness of the pipe.
Principle 7: Establish record keeping procedures.
Under this principle, records must be kept of all procedures including the hazards
analysis, justification for decision, identification of Control Critical Points within the flow
diagram, monitoring records, corrective action records, verification records and other
documentation.
Conclusion
In the nutshell, it is important to control the quality of the products to ensure conformity with
the highest international standards and safe for the consumers. For us, vitagen product is meet
the requirement of HACCP and safe to drink. There are a lot of benefits of drinking vitagen
which the most important is preventing digestive disorders can lead to numerous problems
that may affect the rest of the body.