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Haccp Plan For Edible Oil Refinery

The document outlines a HACCP plan for an edible oil refinery processing various crude vegetable oils into refined food-grade oils. It details the product description, HACCP team members, process flow, potential hazards, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping requirements. The plan aims to ensure food safety compliance and minimize risks associated with the refining process.

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talhawasim
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571 views4 pages

Haccp Plan For Edible Oil Refinery

The document outlines a HACCP plan for an edible oil refinery processing various crude vegetable oils into refined food-grade oils. It details the product description, HACCP team members, process flow, potential hazards, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping requirements. The plan aims to ensure food safety compliance and minimize risks associated with the refining process.

Uploaded by

talhawasim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name : Muhammad Talha Wasim

HACCP Plan for an Edible Oil Refinery

This HACCP plan is developed for an edible oil refinery that processes crude vegetable oils
(e.g., soybean, sunflower, palm, canola) into refined, food-grade oils.

1. Product Description
 Product: Refined edible oil (soybean, sunflower, palm, canola, etc.)
 Intended Use: Cooking, frying, and food manufacturing
 Target Consumers: General public and food processors
 Packaging: PET bottles, jerry cans, bulk containers
 Storage & Distribution: Stored at ambient temperature, transported in sealed containers

2. HACCP Team Members


 Production Manager – Oversees refining operations
 Quality Assurance (QA) Manager – Ensures food safety compliance
 Chemical Engineer – Controls refining and processing parameters
 Maintenance Engineer – Ensures equipment functionality and hygiene
 Packaging Supervisor – Handles final product packaging and labeling
 Logistics Manager – Manages storage and transportation
 Food Safety & Regulatory Expert – Ensures HACCP compliance

3. Process Flow Diagram


1. Receiving Raw Materials (Crude Oil, Additives, Packaging Materials)
2. Storage of Crude Oil
3. Degumming (Removing Phospholipids & Impurities)
4. Neutralization (Removing Free Fatty Acids with Alkali Treatment)
5. Bleaching (Removing Pigments & Impurities with Activated Clay)
6. Deodorization (Removing Odors & Volatile Compounds at High Temperatures)
7. Cooling & Filtration
8. Packaging & Labeling
9. Storage & Distribution
4. Hazard Analysis and Critical Control Points (CCPs)
Type of
Process Step Potential Hazard Control Measures CCP?
Hazard
Receiving Crude Contamination (pesticides, Supplier certification,
Chemical No
Oil heavy metals, mycotoxins) raw material testing
Storage of Crude Nitrogen blanketing,
Rancidity due to oxidation Chemical No
Oil temperature control
Residual phospholipids Temperature and
Degumming Chemical No
causing off-flavors chemical dosing control
Incomplete removal of free Proper alkali dosing, pH Yes
Neutralization Chemical
fatty acids control (CCP1)
Presence of residual Proper filtration, visual
Bleaching Physical No
bleaching clay inspection
Retention of contaminants Temperature & vacuum Yes
Deodorization Chemical
(PAHs, aldehydes) control, lab testing (CCP2)
Cooling & Filtration through fine
Presence of solid impurities Physical No
Filtration mesh
Use of food-grade
Packaging & Contaminated packaging, Physical, Yes
packaging, label
Labeling incorrect labeling Chemical (CCP3)
verification
Storage in clean
Storage & Contamination due to
Biological conditions, temperature No
Distribution improper handling
monitoring

5. Critical Limits for CCPs


CCP Process Step Critical Limit Monitoring Method
CCP1 Neutralization pH 6.5-7.5 pH meter, lab analysis
Temperature 230-270°C, Free Fatty Continuous temperature
CCP2 Deodorization
Acid (FFA) Removal >99% logging, lab testing
Packaging & No leakage, correct label info, food- Visual inspection, weight
CCP3
Labeling grade material check

6. Monitoring Procedures
Monitoring
CCP Responsible Person Action if Deviated
Frequency
CCP1 (Neutralization) Every batch Process Operator Adjust alkali dosage, reprocess
Monitoring
CCP Responsible Person Action if Deviated
Frequency
or discard batch
Quality Control Adjust temperature, reprocess
CCP2 (Deodorization) Continuous
(QC) Chemist batch
CCP3 (Packaging & Every production Reject faulty packaging,
QA Inspector
Labeling) run recalibrate packaging machine

7. Corrective Actions
CCP Deviation Corrective Action
Adjust alkali dosage, reprocess or
CCP1 (Neutralization) pH out of range (too high or low)
discard batch
Temperature deviation, high Adjust process parameters, lab
CCP2 (Deodorization)
residual contaminants recheck, hold batch
CCP3 (Packaging & Reject affected units, recalibrate
Leaking bottles, incorrect label
Labeling) packaging machine

8. Verification Procedures
 Daily: Review process logs for CCPs (pH, temperature, packaging integrity).
 Weekly: Conduct microbial and chemical tests (FFA, peroxide value, metal residues).
 Monthly: Internal HACCP audit to review compliance.
 Annually: Third-party HACCP validation and regulatory review.

9. Record Keeping
 CCP monitoring logs (pH, temperature, filtration records).
 Corrective action reports (document all deviations and actions taken).
 Sanitation and maintenance records (for equipment and processing areas).
 Supplier certification and raw material inspection logs.

Conclusion

This HACCP plan ensures that the edible oil refining process is safe, compliant with food
safety regulations, and minimizes risks associated with chemical, physical, and biological
hazards.
Would you like a customized HACCP plan for a specific type of edible oil (e.g., palm,
soybean, sunflower)?

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