National Autonomous University of Mexico

Faculty of Higher Studies Cuautitlán

Food Engineering
Sanitary Quality of Food

HACCP MANUAL FOR STRAWBERRY JAM

Integrantes:
González Torres José Juan
Ramírez Mendoza Miguel Ángel
Rodríguez Reyes Atziry Junuett
Quintero Salgado Edgar Antonio
Sánchez Hernández Jarumy Cecilia
Valle Sánchez Mario Angel

Teacher:
Virginia Andrade Gallardo

Group: 2751
Semester: 2023-I

Fecha de entrega: 29/03/2023

Index
Introduction
Establish the management rolea ................................................................................. 3
Quality policies of the organization ...................................................................... 4
Provide a strategy for the system setup.a ......................................................... 4
Train the team that will be within the system and describe the role they will fulfill....... 5
The way in which the system will integrate the informationn .5
Description of the functions of each team member within the
system....................................................................................................................... 6
Training plan on HACCP................................................................. 7
Product description............................................................................................ 8
Flow diagramo ..................................................................................................... 10
Conduct the hazard analysiss................................................................................. 11
If necessary, propose the redesign of the process................................... 22
Identify the PCCs.................................................................................................... 23
Define the control limits for the PCsC ............................................................... 26
Monitoring plan for the PCsC ................................................................................. 28
Action plan in case corrective actions are neededs ................................ 30
Design the necessary documentation for monitoring and control in the PCC...... 30
Bibliografía ............................................................................................................... 32
Introduction

It is estimated that the main cause of foodborne illnesses

and the deterioration of these is due to the presence or action of microorganisms,
which results in significant economic losses in terms of expenses in
health, absenteeism, and food losses. Less frequent, but of
equal importance is the occurrence of risks originating from hazards of
physical and chemical nature. In order to prevent the occurrence of these
events, the HACCP system has been widely used to provide assurance
that, during the production process, the appropriate measures have been taken
to produce safe food. For the HACCP methodology to deliver
good results, it is not only important to apply it systematically, but also
what is fundamental is that both the management of the food facility
how all your staff is committed and participates fully in the
development of the plan that is to be implemented.

Establish the role of management

The HACCP system is based on an engineering system known as Analysis.

of Failures, Modes and Effects, where at each stage of the process, observations are made
the errors that can occur, their probable causes and their effects, for
then establish the control mechanism. The HACCP system is a
management tool that offers an effective control program of
dangers. It is rational, as it is based on recorded data related to the
causes of ETA and monitoring of contaminants in laboratories. It is also
logical and comprehensive, as it considers the ingredients, the process, and the use
product's back.

The HACCP system is compatible with other quality control systems. This
it means that safety, quality, and productivity can be addressed in
set, resulting in benefits for consumers, more profits
for companies and better relationships among all parties involved,
based on the common objective of ensuring safety and quality of the
foods.

Therefore, to achieve the expected results from the HACCP system, the
management commitment is key as it is permanent:

● Se necesita liderazgo para crear la cultura de inocuidad.

Resources are required to meet infrastructure requirements.
● A preventive maintenance program must be implemented.
equipment and installations.
A significant number of man-hours are required for the design.
development and implementation of the system.
It is necessary to train the HACCP team and staff.
Certified standard instruments are required.
An analytical verification program needs to be established

3
Although the commitment of management is not enough, it requires everyone and
each of the people in the installation, especially those of the
manipulators to obtain safe food. - Throughout the process
productive there is staff with participation and responsibility in the POE and
POES. - The application of Good Practices is required at all times.

Quality policies of the organization

With the aim of offering the best products to consumers,

McCormick has a team of experts to apply and maintain
permanently existing quality standards.

Quality is embedded in the DNA of McCormick. Our goal is

prevent and reduce potential quality risks.
To achieve this, we work with as much advance notice as possible, often at the source,
implementing preventive measures, including education.
Our areas of intervention include auditing, verification, evaluation
and analysis of our products.
Carefully selected ingredients.
High-quality standards throughout the production chain.
A high-level laboratory that performs specialized quality analyses.

Provide a strategy for the system setup

Before applying the HACCP system to any sector of the chain

food, the sector must operate in accordance with the Principles
General Food Hygiene of the Codex and the legislation
corresponding in the field of food safety.

It is necessary to have a multidisciplinary team, as food safety requires it.

food incorporates toxicological, microbiological, epidemiological aspects
and food technology.

It is important that the HACCP system is applied flexibly, taking into account
consider the nature and scope of the operation.

The application of the principles of the HACCP system consists of the following
operations, which are identified in the logical sequence for the application of
HACCP system.

Formation of a HACCP team

●Descripción del producto
Determination of the use for which it is to be allocated
Preparation of a flowchart
Confirmation in the process flow diagram

4
 Enumeration of all possible risks related to each phase,
execution of a hazard analysis and study of the measures for
control the identified hazards.
Determination of critical control points (CCP)
Establishment of critical limits for each CCP
Establishment of a monitoring system for each PCC
Establishment of corrective measures
Establishment of verification procedures
Establishment of a documentation and record-keeping system

Form the team that will be inside the system and describe the role that
they will fulfill
The HACCP team of the jam manufacturing industry is
composed of staff that includes the areas of:
●Address: Manager (Team Leader)
●Laboratorio: Responsable de laboratorio
Raw material receiving area: Responsible for the reception of
raw materials
Warehouse area: Warehouse manager
Raw material pre-treatment area: Responsible for
pretreatments of raw materials
Jam production process area: Responsible for
jam making process
Packaging material conditioning area
Filling, labeling, and packaging process area
Quality area
●Temporary team of people involved in the process and it
they know in a practical way

The way the system will integrate the information

The quality upon receipt of raw materials.

Like all raw materials of agricultural origin, strawberries must be cleaned to

ensure perfect food security. The different stages are:

Analysis and verification of the quality of received products.

Physical cleaning of raw materials.
Peeled, chopped, and crushed.
Scalding and steam sterilization if necessary: a process of
cleaning developed by McCormick that is both natural and effective
sure. It preserves the quality and characteristics of the ingredients at the same
time that allows us to guarantee high standards of quality.

5
Quality in all phases of production.

Total traceability from our supplier's batch to the

finished product.
Certified factories and laboratories.
Our production lines follow the HACCP method: which has
aiming at prevention, elimination, or reduction to a level
acceptable risks. Biological (bacteria, molds), chemical
(pesticides, pollutants), physical (wood, glass).
Providers: with the aim of ensuring optimal quality,
McCormick has implemented a supplier quality system
to permanently control the management, the process and the
quality procedures of suppliers.

Description of the functions of each of the members of the

team within the system
The manager will be responsible for supervising the processes and motivating the team.
to encourage the staff.
The laboratory performs various controls with the aim of guaranteeing the
product quality: microbiological control, physicochemical control,
control of contaminants (pesticides, heavy metals, mycotoxins) and
detection of adulterations.
The raw material reception area will be responsible for
supervise the state of the matter and discard the inadequate to be
part of the manufacturing process.
The storage area is the zone for storing products and materials.
First, where there will be trained staff to operate equipment that
facilitate the movement of cargo and transport, inside and outside the warehouse.
Pre-treatment area for raw materials, where the staff will have
a designated area for cleaning and washing organic matter.
The jam processing area is an area
prepared with equipment and trained personnel to operate it and carry
a proper elaboration of the product.
Packaging material conditioning area zone with
qualified personnel assigned to prepare the containers for the
product.
Filling, labeling, and packaging process area as its
the name indicates these processes will be carried out by personnel
trained in equipment management for these tasks.
Quality area, trained personnel will analyze batches of the products.
elaborated, ensuring safety, quantity, and appearance of the product.

6
 Temporary team of people involved in the process and it
they know in a practical way. They provide relevant knowledge
de manera temporal ya sea para capacitar o para cubrir de forma
temporal.

Training plan on HACCP

Training staff must be part of a plan, with the aim of being

constantly adapted to the needs of the company.

According to the standard NOM-251-SSA1-2009, all personnel operating in the areas

production or preparation must be trained in good practices of
hygiene, at least once a year.

The training must include:

a) Personal hygiene, proper use of work clothing, and washing

from the hands;

b) The nature of the products, particularly their capacity for

development of pathogenic or decomposing microorganisms;

c) The way food, drinks, or supplements are processed

food considering the probability of contamination;

d) The degree and type of production or subsequent preparation before the

final consumption

e) The conditions under which the materials must be received and stored
prizes, food, beverages or dietary supplements;

f) The time that is expected to elapse before consumption;

g) Impact of a contaminated product on consumer health

h) The knowledge of this NOM, as applicable.

Training should be scheduled and a record should be kept of: dates,

trainer y participants.
Training of personnel in the industry, government, and media
academics in the principles and applications of the HACCP system and the
greater awareness of consumers constitutes essential elements
for an effective application of it. To contribute to the development of a
specific training in support of a HACCP plan must be formulated
instructions and work procedures that define the tasks of the staff
operational that stood out at each critical control point.

7
Product description

Nombre del producto:Mermelada de Fresa

Definition: Food product obtained by cooking and concentrating

juice and pulp of fresh or frozen strawberries; added with sweeteners
and water, adding optional ingredients and permitted additives or not,
packaged in hermetically sealed containers and processed
thermally to ensure its preservation.

The General Standard of Codex for Food Additives (Codex Stan 192-
1995) classifies jam under category [Link]. Confitures, jellies
and jams and defines it as a thick fruit paste for spreading
prepared with whole fruit, pulp, or fruit puree (normally
citrus) that has been boiled with sugar to thicken, and to which you can
Add pectin and pieces of fruit and pieces of fruit skin. It includes the
similar dietary products made with sweeteners of great
non-nutritive intensity.

Ingredients

Strawberry Pulp 58%

Sugar 40%

Citric acid 0.45-0.75%

Pectin 1

Sodium benzoate 0.25%

Characteristics

Physical chemistry

pH: 3.0 -3.5

ºBrix: 65 (+/-9

Actividad de agua (Aw): 0.75

Sensory

Color: Uniform, bright, and attractive red.

Smell: Characteristic of strawberry.

Flavor: Characteristic of strawberry, sweet and slightly acidic.

8
Consistency: Semisolid which depends on good gelation.
without too much rigidity.

Microbiological

Aerobic mesophiles: 50 CFU/g

Coliforms: <10 col/g

Mushrooms and yeasts: <10 col/g

Salmonella(en 2 g): Ausente

Escherichia coli(en 0.1 g): Ausente

Chemical Composition in 100 g

Carbohidratos: 59.6 %

Water: 36.9%

Proteínas:0.31%

Fat 0.63%

Fibra:2.6 %

Packaging
Transparent glass jar, 270 grams in weight. The closure system...
complete with white metal caps whose tabs are crimped
with the neck of the glass jar (Twist Off system), achieving a seal
hermetic. The filling machine will be calibrated to fill the containers to 95%
of the capacity of the container.

Storage and transport conditions

Storage must be kept at a low and stable temperature.
controlling the environmental humidity.

Useful life
The shelf life of the product is 6 months from its production.

Conditions of conservation and use

It should be kept in a cool, dry place. After opening, it can last
perfectly 2-3 months and should be consumed as soon as possible.
leaving it in refrigeration and properly covered.

9
Flowchart

Description of the diagram

a) Reception: The strawberries obtained from the harvest are received.
b) Washing: It is done to eliminate any foreign particle that may be present.
to be attached to the fruit. It can be done by immersion, agitation, by
spraying or by spraying. The fruit must be washed with plenty of water
to detach it from undesirable substances.
c) Selection: Fruit in poor condition, with signs of
fermentation, presence of fungi, skin damage, etc.
d) Cortado: After these operations, the removal of parts is carried out.
from the fruit (peduncle) not used in the process and is cut with
suitable machinery for this.
e) Mixed: Sugar, pectin, citric acid and sodium benzoate are added.
and mixed until incorporated. The raw materials are mixed in two
horizontal stainless steel tanks that have a central axis
provided with stirring paddles. The stirring of the mixture of
ingredients is gentle, thus avoiding breaking the pieces of fruit. Both
deposits are lined in their lower half to allow a

10
 steam preheating at about 60ºC to facilitate the mixture
to be carried out in the most homogeneous way possible
Cooking 1st stage: In a scraper paddle heater where
raise the temperature to 90-95ºC, sufficiently temperature
elevated for the treatment of this product, since it has a pH
less than 4.5.
g) Second stage of cooking: Between the first and second stage of cooking,
during the transfer of the product from one cooker to another, it is carried out
an intermediate deaeration to remove occluded oxygen. Already in the
second cooking, which is a scraper paddle heater
of similar characteristics to those used in the first stage of
cooked, the cooking process is completed.
h) Cooling: By means of network water, it lowers the temperature of the
product up to 60-70ºC, taking care that it does not occur yet
the gelling, which must take place in the packaging. This operation is
make in a scraper cooler.
i) Packaging: It is recommended to package in glass jars, washed with
water and detergent and drained upside down (do not use dish towels,
paper, nor alcohol to dry them because they get contaminated with
microorganisms.
Stored: A maximum humidity of 80% is required.

Conduct the hazard analysis

The entire food production process must be examined to identify
the potential dangers that can occur during the production stages
or of the use of a certain food; or of how those stages or use
they interfere with the present dangers. It is also necessary to consider the
raw materials and ingredients, as well as the type and duration of
storage, the distribution methods, and the expected use of the final product
for the consumer.
An analysis of physical, chemical, and microbiological hazards will be conducted.
they affect the quality of the products made by analyzing their possible cause
and risk assessment is the probability (likelihood) that a hazard does not
controlled at a stage of the process and affects food safety
To conduct a risk assessment, the following should be considered
data:
Review of customer complaints
Evolution of batches or shipments
Laboratory analysis results
Data on surveillance programs of ETA agents

11
 Information on the occurrence of diseases in animals or others
facts that may affect human health.

Hazard Analysis in Strawberry Receipt

Identification of Is the danger Cause Preventive measures

danger considerable
for the
safety of
product

PHYSICAL
Presence
of
particles YES For one Compliance
strange in deficient del plan of
the batch of handling suppliers y
strawberries. during the raw materials
Missing of post harvest Visual controls
weight. and during the of integrity
Presence transport of the packaging of
of pests Bad the products, so
ants conditions how del
etc.) of transport labeled
of the matter Control of the
CHEMICAL good. temperature of
Contaminate Missing of reception of the
ion with control in the strawberry
pesticides. YES heavy.
Contaminate The presence
ion of traces of
with pesticides and
lubricants. waste of
Contamination lubricants,
ion with they can
aflatoxins. change the

12
MICROBIOLOGICAL characteristics
Pollution sensory of the
n for product.
Rot Missing de
Gray (Botrytis) YES control in the
cinerea Pers.) warehouse.
Presence of Deficient
bacteria post management
pathogenic, harvest.
aerobes Deficient
mesophylls post management
coliforms harvest y
fecal y elevated
mushrooms. humidity in
Presence of the areas of
pests. storage
nto.
Practices
deficient individuals of

BPM, they can

to provoke
pollution
in crusade and
posterior
development of
microorganisms
mos.

Hazard Analysis in Strawberry Washing

Identification of Is the danger Cause Preventive measure

danger considerable for
the safety of
product

PHYSICIST Compliance
Presence of of the plan of
earth and dust cleaning y
y YES disinfection
contaminant Control del
it is pathogens time of
in the Deficiency in the exhibition of

13
 dissolution. hygiene del the fruit
staff during dissolution
the process. disinfectant.
Lack of care ●Control de la
during the temperature
dosing of the of the
disinfectant. dissolution
Chemical
before of
Contamination
start the
ón of the
process of
subject YES
disinfection
first for
of the fruit.
inefficiency
Control of the
of the
concentration
dissolution
n of the
disinfectant
dissolution
e.
(200ppm)
Inspection and
MICROBIOLOGICAL cleaning
Contamination correct of
on for bad container
cleaning of the prior to the
team of YES addition of the
production. raw material
y the
disinfectant.

Hazard Analysis in Strawberry Selection

Identification of Is the danger Cause Preventive measure

danger considerable for
the safety of
product

14
PHYSICAL Inspection
Contamination visual of the
on by raw material
subjects YES for the
strange y detection y
peduncle withdrawal of
that they could material
news between strangers
the strawberries. peduncles
●Deficiency in the from the phase
CHEMICAL hygiene of anterior y
None. during personal strawberries
the process. deteriorated.
NO Compliance
of the Plan
maintenance
o of
installations and
MICROBIOLOGICAL teams.
Contamination Compliance
on by the of the plan
inadequate cleaning y
cleaning of YES disinfection.
the teams Compliance
Pollution of the plan of
on by the training y
existence of control of
matter manipulator
first s.
deteriorated.

Hazard Analysis in Strawberry Cutting

Identification of Is the danger Cause Measure

danger considerable for preventive
the safety of
product

15
PHYSICAL
Size
inadequate
of the pieces NO
of strawberry of
way that the
pectin and the Descaling of Calibration
acids of the team by the in the
strawberries don't be usage time machine
capable of Deficiency in the of cut
to come out of the fruit hygiene of before the
to participate personal during process
in the process the process. productive
of .
gelification.
We fulfill
CHEMICAL nto del
None. Plan of
keep me
NO inside of
installation
it y
teams.
Compliance
MICROBIOLOGICAL nto of
Contamination plan of
n for the cleaning and
inadequate disinfection
cleaning of the YES on.
teams.

Hazard Analysis in the mixing of ingredients

Hazard identification Is the danger Cause Preventive measure

considerable
for the
safety of the
product

16
PHYSICAL
The mixture
made it is not
homogeneous. NO
Cause damage
in the pieces of
pulp due to Deficiency in the Control of the
the popsicles knowledge temperature
stirrers. of the process. of
Incorporate preheat me
strange subjects Deficiency in the into the
to the mixture. hygiene del mix for
personal during facilitate the
PHYSICAL -CHEMICAL the process. homogeneity
Appearance of d.
defects in the Control of the
jam that is NO speed of
will obtain from that
turn of the
mix for not popsicles
to assure the stirrers of
characteristics the tanks of
physicochemical mix at 200
relevant to the rpm for no
mix. break the
pieces of fruit.
MICROBIOLOGICAL
Monitoring of
Contamination
pH of the
due to the inadequacy
mix
cleaning of the
correcting
teams. YES
in case of
variation
regarding the
value
required.

Compliance
of the Plan
maintenance
o of
installations and
teams
Compliance
of the plan
cleaning y
disinfection.

17
 Hazard Analysis in the 2 cookings of the jam

Identification of Is the danger Cause Preventive measure

danger considerable
for the
safety of the
product

PHYSICAL
●Cause damage
in the pieces of
fruit pulp YES
a cause of
popsicles
stirrers. Control of the
Incorporation temperature
of subject cooking.
do you miss the Control of
mix. time of
cooking
PHYSICAL-CHEMICAL Control of the
Cooking speed of
defective of the turn of the
mix, of popsicles
shape that the agitators of
product Deficiency in the the tanks of
obtained no knowledge mix to 200
may reach of the process. rpm for no
the break the
characteristics Deficiency in the pieces of fruit.
required. hygiene del Monitoring of
Cooking personal during pH of the
prolonged that the process. mix (3 -3.5)
can cause

18
 the hydrolysis of the and that the
pectin NO amount of
generating a solids
jam solubles (ºBrix)
a little firm, the sea of 45 °Brix
caramelization upon finishing the
of the sugar that process.
would give us a Compliance
jam with of the Plan
a color maintenance
inadequate o o of
a high installations and
investment del teams.
sugar ●Cumplimiento
causing the of the plan of
granulation of the cleaning y
to dextrose and for disinfection.
so much the
crystallization of
the jam.

MICROBIOLOGICAL
Contamination
for the
inadequate
cleaning of the YES
teams.

Hazard Analysis in Jam Cooling

Hazard identification Is the danger Cause Preventive measure

considerable
for the
food safety
product

19
PHYSICAL Compliance
Incorporation of ●Bad PDM for of the plan of
strange matter to part del maintenance
product YES personal. o of
Poor hygiene in installations and
the process. teams.
Missing of Control of the
Physical Chemistry NO
training for temperature
Cooling
personal. until the
deficient del it cools down the
Missing of
product
knowledge product.
causing the
in the Execution of
caramelization or
parameters and/or a analysis
a high investment
limits on the complete with
of the sugar.
conditions of the
Cooling
process characteristics
excessive delete
required by the physicochemical,
producto
product. pH,° BRIX,
causing the break
activity of
of the gel the y
water
coagulation of the
microbiological
jam.
as y
Bad
organoleptic
characteristics
s del
finals of
product.
product.
Compliance
MICROBIAL YES of the plan of
Pollution cleaning y
due to poor cleaning disinfection.
from the team

Hazard Analysis in Jam Packaging

Identification of Is the danger Cause Preventive measure

danger considerable for
the safety of
product

20
PHYSICAL
Filling of
the jars Calibration
defective NO previous del
below team of
of 90%. packaging at
Descalibration 95%
Chemical by the team Realization of
Contamination usage time a sampling and
on del analysis of
product a Deficiency in the volume of
cause of the hygiene del filling of the
migration of YES personal during jars.
substances the process. Compliance
of the packaging. from the plan of
control of
MICROBIOLOGICAL
suppliers and
Contamination
subjects
on the
cousins for him
inadequate
use of
cleaning of YES suitable containers
the teams.
for the
consumption
nutritional

Compliance
of the Plan
maintenance
o of
installations and
teams.
Compliance
of the plan of
cleaning y
disinfection.

Hazard Analysis in Jam Storage

Identification of Is the danger? Cause Preventive measure

danger considerable for
the safety of
product

21
PHYSICAL
None.
NO

Control of the
CHEMICAL
temperature
None.
del
storage
nto.
Control of
what the
humidity
environmental of
warehouse of
Bad control and product
monitoring of the finished no
conditions of the exceeded 80%.
warehouse. Compliance
of the plan of
control of
NO
pests
MICROBIOLOGICAL
●Development and
proliferation Compliance
of of the plan
microorganisms YES cleaning y
mos by disinfection.
bad
conditions
of
store me
ento

If necessary, propose redesigning the process.

Immediate cooling after cooking can cause a change

in the properties of the final product, which is proposed Finalized the
cooking operation, the cooked mixture goes to a maintenance tube
for a period of 4 to 5 minutes in order for the sugar
penetrate into the spaces of the formed polysaccharide network, thus avoiding
phenomena of synaeresis in the jars of jam, maintaining the
jam temperature from 90 to 95ºC.

22
Identify the PCC

A critical control point is a phase where control can be applied, the

What is essential to prevent and/or reduce a danger to an acceptable level?
related to food safety. To determine the CCPs we
requires the use of a decision tree where questions are posed to
each significant hazard of each stage of the process and with this help
define whether it is a PCC or not. The most commonly used decision tree is the one that proposes
the Codex Alimentarius (OIRSA, 2016), although it can also be used the
severity matrix.

23
 Figure 1. Tree diagram, FAO 2015.

Stage of Type of Decision tree questions PCC

process danger
P1 P1a P2 P3 P4

Reception Physical
of the matter
first Chemical YES —-------- NO YES YES NO

Microbiology
gico

Washing of the Physical

subject
first Chemist YES —-------- IF —------- —------ YES

Microbiology
gico

Selection of Physics

24
the Chemical Matter
first YES —-------- YES —------- —------ YES
Microbiology
gico

Physicist's cut
subject
first Chemist YES —-------- NO NO —------ NO

Microbiology
gico

Mixed Physical
the
ingredients Chemist YES —-------- NO NO —------ NO
with material
first
Microbiology
gico
Cooking of the Physical
product
Chemist YES —-------- NO YES NO
YES
Microbiology
gico

Physical Packaging
product
finished Chemist YES —-------- NO YES NO YES

Microbiology
gico

Physical storage
ento del
product Chemist YES —-------- NO YES NO IF
finished
Microbiology
gico

25
 Define the control limits for the CCPs

Critical Point of Danger Preventive measures Critical Limit

Control

Washing of the Presence It will heat the Time of

raw material of earth and dissolution exposure to the
dust y disinfectant for dissolution
contaminate on top of the disinfectant
before temperature of the minimum 1 min;
pathogen raw material maximum 2
s in the It must be adjusted minutes.
dissolution speed range Temperature of
. of the love the dissolution
Contaminate carrier for disinfectant
action of that the time of five degrees for
the subject fruit exhibition above that of the
first by to the dissolution between fruit.
inefficiency within the limits Concentration
it has of the Modification of the minimum 100 ppm;
dissolution concentration until maximum 200
disinfect reach the values ppm.
before. required

Selection of the Contamin Manual withdrawal of Existence of

raw material action by the components do not components
subjects desired (parts strangers to the fruit
strange and foreign to the fruit and and peduncles.
peduncle peduncles) ythe Existence of
o what damaged strawberries. fruit
could Review the plan deteriorated.
news maintenance of
between the installations y
strawberries. team.
Contaminate Review the plan
action by training and control of
the manipulators.
inadequate
yes
cleaning
of the
teams

26
 Contaminate
action for
the
existence
of
subject
first
deteriorate
yes.

Cooking of Cooking Review the plan Temperature of

product defective maintenance of tank of
of the facilities y cooking, minimum
mix teams. 90 maximum 95ºC.
in a way If the goal is not reached The time that the
what the minimum temperature product must
product him will review the to remain
obtained adaptation of the stew a the
cannot water temperature temperature
to reach of the casing of the indicated must
the tank. be a maximum of 15
characterís Have a calibration minutes.
ticas adequate del Monitoring delete
required detector of pH of the mixture,
s. temperature and having minimum 3
Contaminate a plan of this for maximum 3.5 and of
action by guarantee the that the amount
the adequate of solids
inadequate temperatures of soluble in
yes process. 65 ªBrix the
cleaning In case of exceeding the to finish he
of the maximum temperature process.
teams. an analysis will be carried out
of the product for
confirm what the
characteristics of this
They are adequate. If not
is suitable for disposal
the lot.

27
Packaging of Filling Modify the The jars must
product of the specifications of the to fill up like
jars filling machine at least 90%
defective up to the level of from the
os for required filling. capacity of
below In the event that the water del
by 90%. number of jars of the container
Contamin sample taken that The number of
action of no they fulfill the jars
product specifications it defective of
the cause mayor del the sample
of the determined by the socket must
migration standard ready, if is less than the
of set aside the batch for number of
substances a thorough analysis. acceptance of
remove They will be discarded. corresponding
container. jars that do not comply plan of
the minimum filling. sampling.

Storage Development Regular the The humidity

or of the product y hygrostat until environmental in the
proliferation reach the humidity warehouse of
on of required environmental producto
microorg in the warehouse and finished must
anisms carry out a sampling and be a maximum of 80%.
for bad analysis of lot houses
condition stored
is of Review the plan
store pest control
transmission

Monitoring plan of the PCC

Monitoring is the scheduled measurement or observation of a PCC in

relationship with its critical limits. Through monitoring procedures
it should be able to detect a loss of control in the PCC. Also, ideally
Does the surveillance provide this information in time to make
corrections that ensure process control to prevent
critical limits are infringed. If monitoring is not continuous, its degree or
frequency should be sufficient to ensure that the PCC is
controlled.

28
 All records and documents related to the monitoring of the PCC
they must be signed by the person or persons who carry out the supervision,
together with the company official responsible for the review.

PCC Limit Monitoring Corrective action

critical
What? How? When? Who?

Washing of t min:1 min t,T y[] Measure the For each The Verify the
the subject t max:2 min time lot review response integrity of
first T:5°C>t visualize the in the able of product, that is
fruit thermometer temperature pre-treat find in
Concentrate y register before lying conditions
Action min in log that is acceptable, if not
100 ppm submerge the matter will it come to be
Max 200 product first. product himself
ppm just like discard.
t y []

Selection Existence Peduncle Inspection For each The Check the

of loading material backs, visual for batch. integrity of the
subject strange, mother the Make the product table, which is
first peduncle to detection and inspection. pre-treatment find in
and strawberries missing withdrawal of lie conditions
deteriorated and material of acceptable for
as strawberries
strange market matter a the
deteriorate peduncles first. next stage
oradas and strawberries of the process.
deteriorated
s.

Cooking The Tempe View the For each The Verify the
of temperature temperature batch review assignment integrity del
product a of y a that the of the product, that is
cooking time indicates the temperature process find in
should be or thermometer to y the of conditions
between 90°C y record acceptable cooking times for
and 95°C and the in the cooking pass a the
time of logbook next stage
cooking no of the process.
must
exceed the
15 minutes

29
Packaging Filling Fill Visualize For each The Verify the
del the jars or of what lot check assigns integrity del
product at least fill the jars to at least 5 units of the product, which is
90% bottle capacity. packaging encounter in
minimum o conditions
necessary. acceptable, if not
will come to be it
product himself
discard.

Store Humidity Tempe Visualize the For every The Verify the
Maximum temperature monitoring lot review integrity charge del
product 80% that the y a of the product, which is
Hume indicates the temperature room find in
Temperature father thermometer to from the cold conditions
ra and register it in the cold room acceptable, if not
environment in its each 30 will it ever be
25°C minute format. product himself
cold room Until discard.
the
product
to be loaded
for the
distribution

Action plan in case corrective actions are needed

In order to address the deviations that may occur, they must

formulate corrective measures for each CCP.

These measures must ensure that the PCC is brought back under control.
the measures adopted should also include an adequate system of
removal of the affected product. The procedures relating to the
deviations and the elimination of products must be documented in the
HACCP records.

Design the necessary documentation for monitoring and control

in the PCC

30
 HACCP Plan - Monitoring Record

Date:

Product identification (type, size, processing line):

Critical limit:
Frequency:

Hour Detour Origin or Action Operator

zone of corrective
detour

Supervisor:

HACCP system worksheet

Product description

Flowchart of the process

Phase Danger Measure PCC Limits Monitor Measurement Record

s critics eo s s
prevent rectify
ivas adores

Verification

31
Bibliography

Implantation of
Hazard Analysis and Critical Control Points (HACCP) system in
a strawberry jam production company. Department
Department of Preventive Medicine and Public Health. University of Granada.
Spain.
●FAO. Food and Agriculture Organization. (2015). Justification and
importance of the HACCP System. USA: FAO.
Meneses I. (2012). Development and implementation of a HACCP system in
a strawberry jam manufacturing industry. Technical Engineer
[Link] of Valladolid.
●Mc. McCORMICK. (2022) [Link]
●Profeco. 2020. Mermeladas y Cajetas. Revista del Consumidor. N.29.
[Link]
E_QUALITY_JAMS_AND_CAJETAS.pdf
●Ministry of Health. (2009) NOM-251-SSA1-2009, Hygiene Practices
for the process of food, beverages, or dietary supplements.
[Link]

32