HACCP Plan for Apricot Jam

Production.
Lea Sarieddine.
Step in the Type of Factor of the danger. Risk analysis IC
process danger.
Frequency Severity
Apricots Biological Shigella,Ecoli,Psedomonas. 3 3 9
(B)
Chemical Pesticides,insecticides,fungicides 3 2 6
(C) residues.
Physical Metal and glass fragments. 1 3 3
(P)
Water B E-coli,cholera,listeria 3 3 9
C Excess of chlorine and heavy 2 2 4
metals
P Impurities. 1 2 2
Sugar B Yeast,mold,and total coliforms. 2 2 4
C Excess of CO and CO2 2 2 4
P Impurities. 1 2 2
Citric acid B Shelf-life expiration 1 2 2
C None 0 0 -
P Impurities 1 2 2
Pectin B Clostridium.lactobacilli 2 2 4
C None 0 0 -
P Impurities 1 2 2
Dye B E-coli, staphylococcus 2 2 4
C Heavy metals, benzidine 1 2 2
P Impurities 1 1 1
Sieving Inappropriate sanitation of the 1 2 2
B device.
C none 0 0 -
 P Mechanic impurities. 1 1 1
Boiling Bacterial spores,toxins,and 2 2 4
B molds.
C None 0 0 -
P none 0 0 -
Filling B Cross contamination 2 2 4
C Chemical residues 1 2 2
P Improper sealing 2 2 4
Sterilization B Cross contamination 1 1 1
C Cleaning agent residues 1 2 2
P None 0 0 -
Cooling Inadequate cooling and spore 1 2 2
B formation.
C None 0 0 -
P Impurities 1 2 2
Storage B Microbial decay 1 2 2
C None 0 0 -
P Deformation of products. 1 1 1