HND 6th Semester (morning)

Group No.3

HACCP PLAN IMPLEMENTATION

Product Name: Mango Juice
PRE-REQUISITE NO. 1
Assemble the HACCP team

Roll no Name Position Team

Role

2022-nd-004 Zaeema Q/A? Product Team

Jamil Safety/Environment Leader

2022-nd-021 Zainab Corporate Quality Advisor

Umar and CI

2022-nd-054 Meerab Facility Member

Rehman
Manager

2022-nd-049 Khadija tul Converting Manager Member

Kubra

2022-nd-048 Rida Sohail Shipping/Receiving Member

Coordinator

2022-nd-041 Arhum Converting Lead Member

Saim Operator

2022-nd-078 Insa Maintenance Member

Dilawar Technician
PRE-REQUISITE NO. 2 & 3
DESCRIBE THE PRODUCT
&
IDENTIFY INTENDED USE
Product Introduction:
Fresh Mango Juice is a naturally sweet, pulp-rich beverage made from ripe mangoes. It is
processed through pasteurization and packaged into sealed bottles for extended shelf life. The
juice is free from artificial colors and preservatives, ensuring a refreshing and wholesome drink.

Ingredients:
- Fresh Mango Pulp
- Water
- Sugar
- Citric Acid
- Ascorbic Acid (Vitamin C)

Additives and Functions:

Additive Function Limits (Codex Alimentarius)
Citric Acid Maintains pH, prevents up to 0.3% (3 g/L).
spoilage
Ascorbic Acid Prevents oxidation, acts as up to 300 mg/L (0.03%).
antioxidant
Sodium Benzoate (Optional) Inhibits microbial growth if 1,000 mg/kg
added

Nutritional Information (Approx. per 100mL):

Nutrient Amount
Energy 60 kcal
Carbohydrates 15 g
Sugars 13 g
Vitamin C 20 mg
Fat 0g
Protein 0.2 g

Key Characteristics:

No artificial colors or preservatives

Pasteurized at 85–90°C to ensure microbial safety

Free from allergens except natural mango allergens

Shelf Life:
6 months (under recommended storage conditions), 3 days refrigerated after opening.

Storage Recommendations:
Store in a cool, dry place away from direct sunlight.
Refrigerate after opening and consume within 3 days.

Allergen Information:
May contain traces of mango allergens (latex-fruit syndrome).
Raw Materials Used:
• Mangoes (varieties: Sindhri, Chaunsa)
• Filtered Water
• Refined Sugar
• Food-grade Citric and Ascorbic Acids

Packaging:
• PET or Glass Bottles
• Heat-sealed aluminum caps
• Labeling with nutritional and safety information

Intended Use:
Ready-to-drink beverage for public, consumed as a refreshing, hydrating fruit juice.

Target Consumers:
Children, adults, health-conscious individuals.

Distribution Market:
Domestic (Pakistan), with export potential

Relevant Regulations/Standards:
• Codex Alimentarius (CAC/RCP 1-1969, Rev. 4)
• Pakistan Standards (PS: Mango Juice 4527:2018)
• ISO 22000:2018 (Food Safety Management)
• FDA 21 CFR Part 120 (Juice HACCP)
Potential Hazards & Contamination Sources
Hazard Type Specific Source of Critical Limit / Likely CCP?
Hazards Hazard Control Point

microbial Yeast and mold Failed Pasteurization (CCP)

growth pasteurization, ≥85°C for 15s;
poor sealing sealed bottles

E. coli, Contaminated Salmonella: (CCP)

Salmonella mangoes, water absence in 25
mL; E. coli: <10
CFU/mL or
absence in 1 mL
(Codex/FDA/ISO)

chemical Pesticide Untested raw CoA from (PRP)

residues mangoes supplier,
pesticide testing

Additive Incorrect Calibrated dosing (PRP)

overdose (e.g., mixing ratios equipment
citric acid)

physical Mango pits, Raw material Visual inspection, (CCP for

plastic shards, defects, filtration, bottle sealing, PRP for
glass pieces packaging inspection inspection)
damage

Physical and Chemical Properties:

Property Details
pH ~3.5 to 4.0 (acidic; helps inhibit bacteria)
Water Activity (Aw) ~0.98 (supports microbial growth if not
preserved)
Brix (sugar %) ~13–15%
Basic Manufacturing Recipe (Small Batch):
Ingredients:
- Mango Pulp: 1 kg
- Water: 1 L
- Sugar: 250 g
- Citric Acid: 2 g
- Ascorbic Acid: 1 g

Procedure:

1. Wash and peel mangoes.

Extract pulp and blend with water.

3. Mix in sugar and acids.

4. Filter to remove fibers.

5. Pasteurize at 85°C for 15 sec.

6. Fill into sterilized bottles and seal.

7. Cool, label, and store.

Labelling Instructions:
• Product Name: “Fresh Mango Juice”

• Net Content: Clearly stated in mL or L

• Ingredients List: Mango pulp, water, sugar, citric acid, ascorbic acid (Vitamin C),
sodium benzoate (optional)

• Nutritional Information: Per 100 mL (Energy, Sugars, Vitamin C, etc.)

• Storage Conditions: “Store in a cool, dry place. Refrigerate after opening and consume
within 3 days.”

• Best Before Date: Clearly marked (DD/MM/YYYY)

• Batch/Lot Number: For traceability

• Manufacturer Details: Name, address, contact

• Allergen Warning: “May contain traces of mango allergens (latex-fruit syndrome risk)”

• Instructions for Use: “Shake well before use”

• Regulatory Compliance: “Manufactured under ISO 22000, PS-4527, and Codex HACCP
guidelines”
 PRE-REQUISITE NO. 4
CONSTRUCT FLOW DIAGRAM
Flow Diagram:

Receiving Mangoes (CCP 1)

Sorting & Washing

Peeling & Destoning

Pulp Extraction

Filtration

Pasteurization (CCP 2)

Cooling (CCP 3)

Filling & Sealing (CCP

4)
Labeling

Storage

Distribution
 PRE-REQUISITE NO. 5
ON-SITE VERIFICATION CHECKLIST
 Step Process Matches Observation Correctiv Verified By Date
No. Step Flow s/ e Action
Diagram Deviations Needed
?
(Yes/No)
1 Receiving Yes – None
Mangoes
2 Sorting & No Additional Add rinse
Washing manual rinse step to
not on diagram
diagram
3 Peeling & Yes – None
Destoning
4 Pulp Yes – None
Extraction
5 Filtration Yes Filter mesh Add note
size varies – to flow
needs diagram
notation
6 Pasteurizati Yes – Confirm
on CCP in
HACCP
plan
7 Cooling Yes – None
8 Filling & No Hand Add QC
Sealing sampling check in
point not flow
indicated diagram
9 Labeling Yes – None
10 Storage Yes – None
11 Distribution Yes – None

Final Notes

Team Leader Name: ______________________

Date of Verification: ___________________

Signature: ____________________________
 PRINCIPLE NO. 1
HACCP HAZARD ANALYSIS
&
CONTROL MEASURES
Process Step Potential Hazard Hazard Analysis Control
Hazards Type (Likelihood/Severity) Measures
Receiving Pesticide Chemical, Medium/High Supplier
Mangoes residues; Biological, approval;
Pathogens on Physical Pesticide
skin (Salmonella, testing; Visual
E. coli); Stones, inspection and
dirt washing
Sorting & Contaminated Biological, Medium/High Use potable
Washing wash water; Physical water;
Damaged fruit; Periodic water
Foreign objects change;
Manual
sorting
Peeling & Contaminated Physical, Medium/High Equipment
Destoning equipment; Biological maintenance;
Metal shavings; Sanitation
Improper SOPs; Metal
handling detection if
applicable
Pulp Equipment Biological High Cleaning &
Extraction contamination; sanitation;
Microbial Time-
growth; Cross- temperature
contamination controls
Filtration Filter media Biological, Low/Medium Filter
contamination; Physical sanitation;
Incomplete Regular
removal of inspection
particles
Pasteurization Survival of Biological High (Critical) Critical
(CCP1) pathogens (e.g., Control Point
Salmonella, (CCP1);
Listeria); Time/temp
Insufficient control;
heating Temperature
records;
Equipment
calibration
Cooling Post-process Biological Medium/High Rapid cooling;
contamination; Hygienic
Microbial environment;
growth if Equipment
delayed sanitation
Filling & Recontamination Biological, High (Critical) Critical
Sealing (CCP2) during filling; Physical Control Point
Seal integrity (CCP2);
failure Hygienic
filling zone;
Seal
inspection;
Staff hygiene
Labeling Mislabeling (e.g., Chemical, Low/Medium Label
allergens); Physical verification;
Adhesive Approved
contamination materials
Storage Temperature Biological Medium Cold storage
abuse; Pest monitoring;
infestation Pest control
program
Distribution Temperature Biological, Medium Cold chain
excursions; Physical monitoring;
Damaged Visual
packaging inspection
 PRINCIPLE NO. 2
CCP DETERMINATION FOR
MANGO JUICE PRODUCTION
Process Step: Receiving
Hazards Considered:
Biological (Salmonella, E. coli), Chemical (Pesticide residues), Physical
(stones, stems, leaves)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (COA from supplier, visual inspection)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

Yes

4: Could contamination occur or increase to

unacceptable levels if this step fails?

Yes CCP identified

Process Step: Washing & Sorting
Hazards Considered:
Biological (contaminated water), Physical (dirt, stones, stems)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (use of potable water, manual sorting)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

No

4: Could contamination occur or increase to

unacceptable levels if this step fails?

No Not a CCP
Process Step: Pulping
Hazards Considered:
Physical (metal fragments), Biological (equipment contamination)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (equipment maintenance, sanitation)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

No

4: Could contamination occur or increase to

unacceptable levels if this step fails?

No Not a CCP
Process Step: Formulation & Mixing
Hazards Considered:
Biological (cross-contamination), Chemical (overdosing additives)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (standard recipe control, GMP)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

No

4: Could contamination occur or increase to

unacceptable levels if this step fails?

No Not a CCP
Process Step: Pasteurization
Hazards Considered:
Biological (Salmonella, E. coli, Listeria)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)
Yes (time/temp control)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

Yes

4: Could contamination occur or increase to

unacceptable levels if this step fails?

Yes CCP Identified

Process Step: Cooling
Hazards Considered:
Biological (regrowth of microbes), Physical (condensation contamination)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (rapid cooling protocol)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

Yes

4: Could contamination occur or increase to

unacceptable levels if this step fails?

Yes CCP Identified

Process Step: Filling & Bottling
Hazards Considered:
Biological (airborne), Physical (glass/plastic fragments)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (HEPA filters, visual inspection)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

Yes

4: Could contamination occur or increase to

unacceptable levels if this step fails?

Yes CCP Identified

Process Step: Capping
Hazards Considered:
Physical (cap fragments), Biological (manual contact)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

No

4: Could contamination occur or increase to

unacceptable levels if this step fails?

No Not a CCP
Process Step: Labeling & Packaging
Hazards Considered:
Chemical (ink migration), Physical (sharp edges)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

No

4: Could contamination occur or increase to

unacceptable levels if this step fails?

No Not a CCP
Process Step: Storage & Distribution
Hazards Considered:
Biological (temperature abuse), Chemical (package migration)

Q1: Does this step involve a hazard of sufficient

likelihood and severity to warrant control?

Yes

2: Are control measures in place for the identified

hazard?
ection)

Yes (cold chain monitoring)

3: Is this step specifically designed to eliminate or

reduce the hazard to acceptable levels?

No

4: Could contamination occur or increase to

unacceptable levels if this step fails?

No Not a CCP
 Q1 Q2 Q3 Q4 CCP HACCP Team
Process Step (Y/N) Comments
and Hazard
Washing and Yes – Yes – Yes – Yes – Yes CCP: Ensure
Sorting: Mangoes may Washing Damaged Stones proper
Microbial carry dirt, needed to fruits can or washing with
contamination, microbes, or remove harbor debris clean water
pesticides, pesticide surface pathogens. can be and sorting to
physical residues. contaminants present. remove
hazards . damaged fruit
and foreign
objects.
Pulping/Extract Yes – Yes – No – Not a No No Control
ion: Improper Equipment CCP but through GMP;
Contamination handling can cleanliness is needs good not a CCP.
from equipment introduce critical. manufacturi
or poor hygiene bacteria. ng practices
(GMP).
Pasteurization: Yes – Heat Yes – Yes – Yes – Yes CCP:
Pathogens like needed to kill Pasteurizatio Undercookin Monitor Pasteurize at
E. coli, pathogens. n is effective. g poses temper 82-85°C for
Salmonella risks. ature 15 sec.
and Continuous
time. temperature
monitoring
required.
Cooling: Risk of Yes – Warm Yes – Cooling Yes – Delays Yes Yes CCP: Cool to
bacterial juice can prevents are <5°C within 2
growth if not foster growth. hazardous. hours post-
rapid bacteria. pasteurizatio
n.
Packaging: Yes – Yes – Yes – Yes Yes CCP: Use
Post-processing Packaging Hygiene Improper sanitized
contamination material can during filling handling can containers.
introduce is critical. lead to Ensure clean
microbes. contaminati environment
on. and
equipment
during
packaging.
Storage and Yes – Yes – Needs No – No No Control via
Transport: Improper temperature Monitoring cold chain
Spoilage, storage can control. system maintenance;
temperature spoil juice. required. not a CCP if
abuse monitoring is
reliable.
 PRINCIPLE NO. 3
CRITICAL CONTROL LIMITS
(CCLS) FOR CCPS IN MANGO JUICE
PRODUCTION
Process Step Hazard & Control CCP Target Critical Sources
Source/Cause Measure No. Value Limit

Reception of Pesticide Approved 1 Wash Presence Codex

raw mangoes residues, supplier, with of dirt or Alimentarius
microbial washing potable pesticide General
contamination water + residue Standard for
sanitize Fruit Juices
and Nectars

Pasteurization Survival of Heat 2 85 °C 82 °C for FDA Juice

pathogens treatment for 15 15 HACCP
(Salmonella, E. seconds seconds Hazards and
coli) Controls
Guidance

Cooling Growth of spore- Cooling 3 ≤5°C >5 °C FDA Food Code

forming tunnel within after 30 2022
pathogens 30 minutes
minutes

Sealing/cappin Entry of Proper 4 Air- Imprope Industry Good

g contaminants sealing tight r seal or Manufacturing
seal lose caps Practices
within 5 (GMP), Codex
sec HACCP
Guidelines
 PRINCIPLE NO. 4
MONITORING PROCEDURES FOR
MANGO JUICE PRODUCTION CCPS
Critical Significant Critical Monitoring
Control Point Hazard(s) Limits for
(CCP) each Control What How Frequency Who
Measure

Reception of Pesticide Mangoes Quality Visual Every Quality

Raw Mangoes Residues, must be clean and inspection delivery Control
Microbial and free from hygiene of random Inspector
Contamination contaminants of samples
mangoe
s

Pasteurization Survival of 85 °C for 15 Temper Digital Every batch Productio

pathogens seconds ature temperatu n
(Salmonella, E. and re/time Superviso
coli) time record r

Cooling Growth of ≤30 °C within Product Thermom Every batch Quality

spore-forming 30 minutes temper eter check Control
pathogens ature on sample Inspector
after bottles
cooling

Sealing/cappin Entry of Air-tight seal Seal Visual and Every 30 Packing

g contaminants within 5 integrit physical minutes line
seconds y check of Operator
sample
bottles
 PRINCIPLE NO. 5
ESTABLISHING CORRECTIVE
ACTIONS
CCP CRITICAL LIMIT ( CL) TARGET CORRECTIVE ACTIONS DISPOSITION OPTIONS
LIMIT (TL) (IF-THEN)
Receiving – Supplier certificate of Verified COA IF COA is missing or non- Rework:
Raw Mangoes analysis (COA) for with each compliant, THEN reject or Cool and sort fruit, salvage
quality/safety, delivery, hold the batch, contact acceptable portions;
Mangoes must be clean Quality and supplier. IF mangoes Request new COA;
and free from hygiene of show spoilage, THEN hold Release: Accept batch only
contaminants mangoes shipment and inspect if it meets quality/specs
immediately. Cool any after reevaluation; Divert:
warm fruit and sort out Use unacceptable fruit for
damaged fruit; if quality animal feed or secondary
can be restored, re- processing; Destroy:
evaluate. IF still Discard spoiled or
nonconforming after hazardous fruit.
cooling, reject or return
the batch and notify
supplier.

Pasteurization Juice heated to 82 °C for 15 85 °C for 15 IF pasteurizer temp/time Rework:

seconds seconds falls below CL, THEN Re-pasteurize the affected
divert juice back to the batch to meet CL;
heater and reprocess. Release: Release juice only
Continue heating until CL if re-testing confirms
is met, and re-pasteurize safety;
any held product. Divert:
Inspect/repair equipment Divert juice back to the
or sensors to restore heater and reprocess.
control. All juice Destroy: Discard batch if
processed during the safe processing cannot be
deviation must be held achieved
and tested.
Cooling Reduce temperature to ≤ ≤ 4 °C within IF juice is not cooled to ≤ Rework: Rapidly re-cool or,
5 °C (≤ 41 °F) within 2 hours 30 hours 5 °C within 6 hours, THEN if equipment allows, re-
of pasteurization increase cooling (e.g. ice pasteurize then cool again;
bath or faster cooling), Release: Release only if
identify and repair any retesting shows safety;
cooling-unit failure, and Divert: Use juice for other
continue cooling. Test the purposes (e.g.
batch for microbial safety. fermentation) if still safe;
IF temperature still above Destroy: Discard batch if
CL, THEN discard batch. cooling failure jeopardized
safety.
Filling & Sealing Improper seal or lose caps Air-tight seal IF improper seal or loose Rework: Reprocess by
within 5 sec caps, THEN stop the line, reheating and refilling/ re-
inspect seals, and reseal pasting affected product;
improperly sealed Release: Release only if seals
and sterility are verified after
containers. Re-sanitize
correction;
equipment if needed.
Divert: Use product in
applications where it will be
heated further;
Destroy: Discard any unsealed
or contaminated product
when safety is compromised.
 PRINCIPLE NO. 6
VERIFICATION PROCEDURES
 CCPS VERIFICATION PROCEDURES

Significant Hazards CCPs & CLs Monitoring Corrective Verification

Action

Survival of CCP: Temperature & Reheat or • Auditing and product

pathogens (e.g., Pasteurization time checked discard testing
Salmonella, E. coli) CL: 82°C for via digital affected • Internal/external audits
15 seconds thermometer batch. Inspect • Calibration of
per batch & recalibrate thermometers
equipment. • Review of temp records
• Microbiological end-
product testing

Post-process CCP: Cooling Sample bottle Rapid re- • Review cooling records
contamination CL: ≤5°C checked with cooling, retest • Equipment observation
within 2 thermometer product or • Microbial sampling
hours after cooling discard if not • Audit cooling process
compliant. compliance

Seal failure leading CCP: Filling & Visual/physical Stop line, • Review sealing records
to contamination Sealing check of seals reseal • Targeted seal inspection
CL: Air-tight every 30 containers, • Periodic external packaging
seal within 5 minutes sanitize audits
sec equipment.

Contaminated raw CCP: Visual Reject or hold • Supplier audit

mangoes (biological Reception inspection, CoA batch, inform • CoA verification
& chemical) CL: Clean reviewed each supplier, • Internal QA review
mangoes with delivery document • Random sampling &
valid CoA deviation. pesticide testing
 HACCP System Verification Overview

The HACCP system verification ensures that the mango juice safety management procedures are
fully operational and effectively controlling all identified hazards. This involves routine
activities as well as periodic detailed reviews and testing, as outlined below:

Verification Element Activity Description Frequency Responsible Person

Observations & Internal Facility walkthrough, Annually or after HACCP Coordinator / QA

Audit process compliance major changes Manager
review using audit
checklists

End Product E. coli testing on final Weekly Microbiological Lab

Microbiological Testing batch; yeast/mold and Technician
TPC

Record Review Review of all CCP Daily Production Supervisor

monitoring logs and
deviations

Equipment Calibration Thermometers, Daily or per Maintenance Technician

pressure gauges, and manufacturer's
seal testers recommendation

HACCP Plan Review entire HACCP Annually or when HACCP Team

Reassessment system for changes occur
improvements or
changes
 PRINCIPLE NO. 7
RECORD-KEEPING PROCEDURES
Record keeping or documentation
Effective record keeping is essential to ensure the HACCP system for Mango Juice production
remains reliable, traceable, and compliant. All records must be accurate, timely, and stored
appropriately for future verification and audits. The following are the categories of records
maintained as part of our HACCP system:

Categories of Records Maintained

1. HACCP plan and support documentation used in developing the plan
2. Records of CCP monitoring (e.g., temperature logs, sealing integrity checks)
3. Records of corrective actions taken at CCPs (e.g., reprocessing, batch rejections)
4. Records of verification activities (e.g., internal audits, calibration reports)
5. Customer complaints (e.g., off-flavor reports, packaging issues)
6. Management review minutes (e.g., monthly HACCP review discussions)
7. Minutes of Food Safety Team meetings (e.g., hygiene reviews, process changes)
8. Training records for personnel (e.g., GMP, CCP monitoring techniques)

Support Documents Maintained

• A list of the HACCP team members and their roles in mango juice production.
• A summary of the preliminary steps taken during the HACCP plan development (e.g.,
product description, intended use, process flow).
• Prerequisite programs such as sanitation SOPs, pest control logs, and equipment
maintenance schedules.

Examples of CCP Monitoring Records

• Storage temperature logs for mango pulp, pasteurized juice, and filled bottles to ensure
temperatures remain within safe limits.
• Pasteurization temperature and time logs to confirm adequate microbial kill step.
• Container seal integrity records including hourly checks and visual inspection outcomes.

Record Management Practices

All records are reviewed by the QA Manager weekly and audited monthly. Digital records are
stored in a secure folder with controlled access, and physical copies are retained in the QA office
archive. Retention periods vary by record type, with critical CCP records retained for a minimum
of 2 years, and validation/verification reports for up to 3 years.
 DOCUMENTATION SUMMARY

Record Type Details Responsible Storage Retention Period

Person Method

Receiving Mango inspection, QC Inspector Logbook & 1 year

Records CoA, pesticide digital file
report

Pasteurization Temp/time logs Production Automated 2 years

Logs per batch Supervisor digital system

Cooling Cooling temps QC Inspector Paper & 2 years

Records post- spreadsheet
pasteurization

Sealing Logs Seal integrity Line Operator Checklist 1 year

checks forms

Corrective Deviation QA Manager Action forms 2 years

Actions handling and
resolution reports

Calibration Thermometer Maintenance Certificate 2 years

Logs calibration Team binder
reports

Lab Tests Microbial and Lab Analyst Lab report 3 years

chemical safety archive
reports

Validation Validation QA Lead Audit binder 3 years

Reports worksheets and
updates