TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Step 1: Assemble the HACCP team Formatted: English (United States)

Part 1.0
Form 1.0 HACCP Worksheet Form

Worksheets: Hazard Analysis and Critical Control Point System for Development of the HACCP Plan Formatted: English (United States)
HACCP Plan identification Page Formatted Table
Product: low fat saffron ice-cream with rose water Formatted: English (United States)
Company: Team D ice cream factory
Formatted: English (United States)
Company Location: University of Leeds, Leeds
Formatted: English (United States)
Company Contact(s): Name: Maryam Afzali Phone: 0113 12345
Formatted: English (United States)
Title: QA Manager Fax: 0113 12345
Formatted: English (United States)
Manufacturing Location: University of Leeds, Leeds
Formatted: English (United States)
Manufacturing Contact: Name: Holay Balkrishna Phone: 0113 12345
Formatted: English (United States)
Title: General Manager Fax: 0113 12345
Formatted: English (United States)
Date HACCP Plan Prepared: 12/07/2011
Formatted: English (United States)
Date HACCP Plan Revised:
Date HACCP Plan Approved: 29/07/2011

Part 2.0
Form 2.0 HACCP Worksheet Forms
Preliminary Step 1. Assemble the HACCP Team
Product: low fat saffron ice-cream with rose water Facility: Food technology Lab
Date: 12/07/2011 Name Title
HAACP team coordinator Maryam Afzali QA Manager
HACCP team members: Ifeanyi Onwuka Quality Control
Elissavet Terzi Processing
Holay Balkrishna Production
Maryam Afzali Packaging
Mengli Li Distribution

Part 3.0
Form 3.0 HACCP Worksheet Forms
Preliminary Step 2: Description of the product which the HACCP plan will address
Product description its Distribution:
Low fat saffron ice-cream with rose water is a luxury product packed in 250ml and is sold at upscale restaurants,
convention centers, ice cream stands, grocery chains, social community events, and hotels that use large amounts
of ice cream in their desert menus
The natural light yellow color and the flavor of the ice cream is from saffron. Rose water also contributes to the
flavor. This ice cream has several health benefits from saffron (like prevention of artery disease, high blood
pressure, anticancer and anti-depression properties, and many more), its low fat content provides benefits like
reduced heart disease.
The ice cream is packed in 250ml carton tubs and is distributed in refrigerated van (-18 o C) and has a shelf life
of 6 months. Product is stored at -18oC or below.

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Formulation: Milk: 220Ml, Cream: 74g, Skimmed milk Powder: 48.96gr,Saffron 0.44gr(0.06gr strand Formatted: English (United States)
+0.03g sugar), Water 90ml, Sugar 70gr,Rose water 2.4ml, Carageenan 0.1gr ,Guar gum 1gr,Panodon 0.5g Formatted: English (United States)
Allergen declaration: Contains: Milk, Carageenan, Guar gum, Panodon and Saffron Formatted: English (United Kingdom)
Table 4: Nutritional information for low fat saffron ice cream with rose water
Formatted: English (United States)
Per 100gr per 2 scoops Formatted: English (United States)
Energy 786.1KJ 333.9KJ Formatted: English (United States)
Protein 2.89g 1.23g
Carbohydrates 22.17g 9.42g
of which sugars 22.17g 9.42g
Fat 10.09g 4.29g
of which saturate 6.33g 2.69g
Fat (%) 4.45% (<5%)
Overrun 155.56%

Part 3.0
Form 3.0 HACCP Worksheet Forms
Preliminary Step 3: Identify the intended use of the product

Low fat saffron ice-cream with rose water is a frozen treat that is a naturally coloured and flavoured low fat
ice-cream which is suitable for all age groups, (particularly for people suffering from or susceptible to CVDs),
which combines the health benefits of low-fat and saffron thread.
The ice cream must be held at -18 o C or lower during transportation and storage.

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Conduct a Hazard Analysis

Ingredients/Process Hazards Source Control Control CCP Critical limits Monitoring Procedure Corrective
step. Measures Point What Frequency Who Action
&
How
Damage to packaging Correct handling GMP No Not higher than Plate Every Purchase Reject the
Biological: on all incoming and storage Total count incoming manager & lot and stop
Receiving of Initial ingredients/packaging/ Checking bacteria=30,000/ml of the lot QC lab the supplier
raw material microbial load raw materials condition of milk personnel.
delivery
before receipt

Ensure milk is
Incorrect temperature stored
of milk immediately
with temperature GHP No
check and should
be more than 4 o
C
Chemical Damage to packaging Correct handling GMP No
contamination on incoming raw and storage.
of raw material materials Checking No
condition of
delivery
before receipt
physical Damage to packaging Correct handling No
(Foreign on incoming raw and storage GHP
objects /bodies) materials
No
Checking
condition of
delivery
before receipt

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Ingredients/Process step. Hazards Source Control Measures Control CCP Critical Monitoring Procedure Corrective
Point limits What Frequency Who Action
&
How
Preparation and mixing Biological: Harmful Employees Regular hand GHP No
organism may washing, general
contaminate the hygiene and
ingredients housekeeping.

Equipment / Utensils General hygiene and GMP & No

housekeeping, GHP
cleaning procedures.
Machine
Cleaning procedures
Out of date
Ingredients All Best Before Dates
/ Batch
Details Recorded.
Traceability
Procedures.
Chemical (various Cleaning chemicals Cleaning procedures, GHP No
chemical) Food Grade

physical (Foreign Jewellery Correct Housekeeping GHP No

objects /bodies)
Hair Procedure Hairnet /
hats being worn GHP No
correctly.

Pest control
Insects GMP

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Ingredients/Process step. Hazards Source Control Control CCP Critical Monitoring Procedure Corrective
Measures Point limits What Frequency Who Action
&
How
Homogenization Biological: Deposit of Cleaning GHP No
Contamination, product in the procedures
Growth, equipment
Survival No

Chemical: Traces of Cleaning GHP No

various Disinfectant procedures
chemical
No

Physical : NO
foreign objects
Pasteurization Biological: Employee Regular hand CCP Yes
Contamination, washing,
Growth, general
Survival hygiene and
housekeeping
Equipment /
Utensils/ General
Machine hygiene and
housekeeping,
cleaning
procedures.

Inadequate Pasteurisation
Pasteurization procedures

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Ingredient Hazards Source Control Measures Control CCP Critical Monitoring Procedure Correctiv
s/Process Point limits What & Frequency Who e Action
step. How
Chemical: Cleaning Cleaning procedures, Food Grade
various chemicals
chemical

Physical : Jewellery/Hair Correct Housekeeping.

foreign objects /Insects Procedure Hairnet / hats being worn
correctly. Pest control
Ageing/fre Biological: Employee .Training, Hygiene & Housekeeping GMP&G No
ezing/harde Contamination, HP
ning Growth,
/packaging Survival Equipment Cleaning procedures
Wrong Twice daily recording of refrigeration
Temperature / freezer temperatures.

Storage Unhygienic Good hygiene and housekeeping CCP1 YES ≤-25 O c Check Every hour Qual Check
storage areas. the ity
individua
temperat man
l
ure ager
product
:monitori
ng the temp.
temperat Dispose
ure of
product
outside
limits
Chemicals: Cleaning Correct
Various Agents procedures for
Chemicals storing and
using cleaning
chemicals

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Ingredients Hazards Source Control Measures Contro CC Critical Monitoring Procedure Corrective
/Process l Point P limits What & How Frequenc Who Action
step. y
Physical: Open / uncovered Correct storage
foreign ingredients.
objects

Sale/ Biological: Employee Regular hand washing, CCP# YE ≤-25O c Temperature Twice Shop Check
display Contamination, general hygiene and S with daily keeper individual
cabinet Growth, Survival housekeeping. Training. thermometers product
temp.
Dispose
Equipment / General hygiene of
Utensils &housekeeping, cleaning product
procedures. outside
limits
Cabinet Ingredients stored between
temperature -14ºC and -16ºC

Chemicals: Cleaning Cleaning procedures, Food

Various Chemicals chemicals grade materials in use only

Physical: Jewellery Correct Housekeeping

Physical objects Procedure

Hair / False nails

Hairnet / hats being worn
correctly. Personal Hygiene,
Training.
Insects
Pest control
Customer /
Consumer Employee Training
at Cabinet

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 TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

Determination of Critical Control Points.

Process step Is the hazard of Is this hazard fully Q1. Do control Q2. Is this process Q3. Could Q4. Will a CCP
sufficient controlled by a measures exist for step specifically contamination with subsequent step No.
likelihood of prerequisite the identified designed to the identified eliminate the
occurrence and program? hazard? eliminate or reduce hazard(s) occur in identified hazard(s)
severity to the likely excess of or reduce its likely
warrant its occurrence of this acceptable level(s) occurrence to an
control? identified hazard to or increase to acceptable level?
Yes: Proceed to the an acceptable level? unacceptable
next question. No: level(s)? Yes: Not a CCP-
Yes: Not a CCP. No: Either not a CCP or Yes: CCP No: Identify
Yes: Proceed to Proceed to the next need to modify Proceed to the next Yes: Proceed to the subsequent step.
next question. question. step, process, or question. next question. No: No: CCP
No: Not a CCP product. Not a CCP.
Receiving of raw NO NO NO NO NO NO
material

Mixing NO -- -- -- -- --

Homogenization NO

Pasteurization YES NO YES YES YES NO 1

Aging NO -- -- -- -- --

Freezing NO

Hardening NO

Storage YES NO YES YES YES NO 2

Sale/display YES NO YES YES YES NO #

cabinet

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TEAM D LOW FAT SAFFRON ICE CREAM WITH ROSE WATER

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