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    Form C.ingredient-PM Assesment

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    Nadila Apriliyan
    This document provides a general ingredient and packaging assessment for a spreadable cheese product. It lists the ingredients and their storage conditions. It also identifies potential biological, chemical, and physical hazards for each ingredient and any control mechanisms, such as critical control points (CCPs) or prerequisite programs (PPs). The main ingredients are lactic acid, cheddar cheese, and nisin. Cheddar cheese presents biological hazards from vegetative pathogens and spore formers that are controlled through cooking and nisin addition processes. Potential chemical hazards include milk allergens. Physical hazards involve extraneous matter that is addressed through in-line filtration.

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    Form C.ingredient-PM Assesment

    Uploaded by

    Nadila Apriliyan
    26 views2 pages
    This document provides a general ingredient and packaging assessment for a spreadable cheese product. It lists the ingredients and their storage conditions. It also identifies potential biological, chemical, and physical hazards for each ingredient and any control mechanisms, such as critical control points (CCPs) or prerequisite programs (PPs). The main ingredients are lactic acid, cheddar cheese, and nisin. Cheddar cheese presents biological hazards from vegetative pathogens and spore formers that are controlled through cooking and nisin addition processes. Potential chemical hazards include milk allergens. Physical hazards involve extraneous matter that is addressed through in-line filtration.

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    This document provides a general ingredient and packaging assessment for a spreadable cheese product. It lists the ingredients and their storage conditions. It also identifies potential biological, chemical, and physical hazards for each ingredient and any control mechanisms, such as critical control points (CCPs) or prerequisite programs (PPs). The main ingredients are lactic acid, cheddar cheese, and nisin. Cheddar cheese presents biological hazards from vegetative pathogens and spore formers that are controlled through cooking and nisin addition processes. Potential chemical hazards include milk allergens. Physical hazards involve extraneous matter that is addressed through in-line filtration.

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    26 views2 pages

    Form C.ingredient-PM Assesment

    Uploaded by

    Nadila Apriliyan
    This document provides a general ingredient and packaging assessment for a spreadable cheese product. It lists the ingredients and their storage conditions. It also identifies potential biological, chemical, and physical hazards for each ingredient and any control mechanisms, such as critical control points (CCPs) or prerequisite programs (PPs). The main ingredients are lactic acid, cheddar cheese, and nisin. Cheddar cheese presents biological hazards from vegetative pathogens and spore formers that are controlled through cooking and nisin addition processes. Potential chemical hazards include milk allergens. Physical hazards involve extraneous matter that is addressed through in-line filtration.

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    Code:

    MTPH C. Ingredient/Packaging Assesment


    Subject:
    General Ingredient/Packaging Assessment

    STORAGE BIOLOGICAL HAZARD BIOLOGICAL HAZARD CHEMICAL HAZARD CHEMICAL HAZARD PHYSICAL HAZARD PHYSICAL HAZARD
    CONDITION CONTROL MECHANISMS CONTROL MECHANISMS CONTROL MECHANISMS
    RM No. NAME VP = Vegetative Pathogen (Allergen, Sulfites, Inherent to ingredient and its
    A = Ambient SP = Spore forming (___-CCP) Mycotoxins, Antibiotics, (___-CCP) packaging (Metal, Glass, Hard (___-CCP)
    F = Frozen Pathogen (___-PP) Pesticides) (___-PP) Plastic) (___-PP)
    R = Refrigerated

    ACD01 Lactic Acid A None NA None NA None NA

    CHS01 Cheddar Cheese for R VP Product Cook – CCP ”Process Milk Protein Labeling – PP Extraneous Matter In Line Filtration – CCP “
    Manufacturing (New) Cheese – Product Cook” Filtration In Line”
    SP Nissin Addition – CCP (plastic, hard plastic, rubber)
    “Process Cheese – Nissin”

    FAT02 Cooking Oil A None NA None NA None NA

    PRE01 Nissin (Nisaplin Brand) A (Below 25oC) None NA None NA None NA

    PRE02 Potassium Sorbatte A None NA None NA None NA

    Code: Subject:
    MTPH General Ingredient/Packaging Assessment

    STORAGE BIOLOGICAL HAZARD BIOLOGICAL HAZARD CHEMICAL HAZARD CHEMICAL HAZARD PHYSICAL HAZARD PHYSICAL HAZARD
    CONDITION CONTROL MECHANISMS CONTROL MECHANISMS CONTROL MECHANISMS
    RM No. NAME VP = Vegetative Pathogen (Allergen, Sulfites, Inherent to ingredient and its
    A = Ambient SP = Spore forming (___-CCP) Mycotoxins, Antibiotics, (___-CCP) packaging (Metal, Glass, Hard (___-CCP)
    F = Frozen Pathogen (___-PP) Pesticides) (___-PP) Plastic) (___-PP)
    R = Refrigerated

    ALU01 Body Foil 202 mm A None NA None NA None NA

    ALU02 Top Foil 109 mm A None NA None NA None NA

    ALU03 Body Foil 196 mm A None NA None NA None NA

    MET01 Bag pouch Metalize A None NA None NA None NA


    Cheedar 2 kg

    MET02 Bag Pouch Metalize Bakery A None NA None NA None NA


    2 kg

    MET03 Bag Pouch Metalize Dunkin A None NA None NA None NA


    3B 2 kg
    Code: Issue Date: Supersedes: Page:
    BL03 C. Ingredient/Packaging Assesment 1 Aug 04 5 Jun 02 1 of 1
    Subject:
    SPREADABLE CHEESE 5Kg

    Ingredient/Packaging List:

    No RM No. NAME
    1.
    ACD01 Lactic Acid
    2.
    CHS01 Cheddar Cheese for Manufacturing (New)
    3.
    CHS03 Cheddar Cheese for Manufacturing (Old)
    4.
    PRE01 Nissin (Nisaplin Brand)
    5.
    PRE02 Potassium Sorbatte
    6.
    MST01 Water

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