You are the quality control manager and you are now setting up a HACCP plan for your soymilk production plant to make sure your food is safe for consumption. Here is the flow chart of preparing the soymilk from the soybean. i. Soaking the soybean ( 15 degree Celsius, 8-12 hours) ii. Draining the water ( room temperature, 3 hours) iii. Refrigerated the soybean ( freezing temperature, 2 hours) iv. Grinding the soybean V. Cooking slurry (110 degree Celsius, 10 minutes) vi. Cooling to room temperature (less than 15 minutes) vii. Filtering vili. Bottled and seal CPs and CCPs are food safety terms a. All the possible control (CPs) and critical control (CCPs) and explain why it is a CP, or CCP, illustrate with the use of the CCP Decision Tree. Comment on the critical limits for each CCP. b. To establish the HACCP plan, the seven principles are required to set up for identifying the possible hazards. Please describe in detail the rest of the principles after the critical limits have been set in part a. What are the differences between verification and validation in this case?
You are the quality control manager and you are now setting up a HACCP plan for your soymilk production plant to make sure your food is safe for consumption.
Here is the flow chart of preparing the soymilk from the soybean.
i. Soaking the soybean ( 15 degree Celsius, 8-12 hours)
ii. Draining the water ( room temperature, 3 hours)
iii. Refrigerated the soybean ( freezing temperature, 2 hours)
iv. Grinding the soybean
V. Cooking slurry (110 degree Celsius, 10 minutes)
vi. Cooling to room temperature (less than 15 minutes)
vii. Filtering
vili. Bottled and seal
CPs and CCPs are food safety terms
a. All the possible control (CPs) and critical control (CCPs) and explain why it is a CP, or CCP, illustrate with the use of the CCP Decision Tree. Comment on the critical limits for each CCP.
b. To establish the HACCP plan, the seven principles are required to set up for identifying the possible hazards. Please describe in detail the rest of the principles after the critical limits have been set in part a. What are the differences between verification and validation in this case?
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