QUALITY ASSURANCE PROGRAM

H.A.C.C.P.
HACCP
Instruction

RIO TENO S.A.

Assurance Program
of Quality
(HACCP)

RIO TENO S.A.

FROZEN RASPBERRIES

The manual belongs to the property of RIO TENO S.A. No part of this manual may be reproduced, stored in a written system or
magnetic nor transmitted in any form, or by any means, either electronic, in photocopies, recordings, or otherwise, without prior authorization
from RIO TENO S.A.
Responsable del HACCP:Rodrigo Valdenegro Approved by:
Date and Signature Date and Signature

MEMBERS WHO DEVELOPED THIS MANUAL

•Sr. HERNAN HERMAN MERINO

Plant Manager
RIO TENO S.A. Mr. RODRIGO VALDENEGRO
Operations Manager
Mrs. AMPARITO CONTARDO
Head of Quality Control Department

Mr. RODRIGO A. VALDENEGRO U.

GAMMA CONSULTORES LTDA. Director of Engineering Department
Quality Assurance Unit

2
Index:

Organizational Chart

Responsibilities.......................................................4

Introduction

Definitions………………………………………………………………………………..9

Usage identification.......................................................10

Product technical sheet …………………………………………………..…………. 11

Flowchart .......................................................... 15

Risk analysis................................................................................... 16

Introduction............................................................ 17

Description of the Frozen Raspberry Process ............................. 18

Hazard Analysis and Critical Control Points.................. 22

Hazard Analysis Incidence and Significant Hazards.......................... 28

Significant Hazards and Determination of Preventive Measures............................ 35

HACCP plan for the raspberry production process, CCP, corrective measures,
monitoring and critical limits
39

Verification of the Quality Assurance Program............................ 50

Customer Complaints Procedure................................................. 56

Product Identification and Tracking............................... 58

Decision Tree........................................................... 60

PCC Records....................................................... 62

Bibliography.................................................................................. 72

3
ORGANIZATIONAL CHART IN THE QUALITY ASSURANCE PROGRAM

Department
ofControl
Calidad
4
 2.- DEFINITION OF RESPONSIBILITIES OF THE HACCP TEAM.

NOMBRE CARGO HACCP RESPONSIBILITY SIGNATURE

He is responsible for the comprehensive management and quality policy of the company.
Participates in the comprehensive review of the quality assurance program (HACCP) with the
rest of the group.

Hernán Herman General Manager - Declares to the staff the food safety and security policy of the company.
Review results of internal and external audits, delivering the priorities of
continuous improvement.
Part of the HACCP Committee.
Responsible for overseeing the monitoring procedures of the CCPs.
Coordinator of the periodic HACCP verifications with the rest of the group (meetings
of the HACCP committee).
Manager of
Rodrigo Valdenegro Participates in the comprehensive review of the quality assurance program (HACCP) and
Operations
SSOP with the rest of the group.
Responsible for the daily checks of the PCC records.
- Participates in corrective actions of CCPs. Is part of the HACCP Committee.

5
 NAME CARGO HACCP RESPONSIBILITY SIGNATURE

- Participate in periodic verifications of the SSOP and HACCP with the rest of the group (meetings of
HACCP committee.
Monitor all the PCC of Rio Teno S.A.
Amparito Head of Control Participates in the comprehensive review of the quality assurance program (HACCP) and
Contardo Quality SSOP with the rest of the group.
Participate in corrective actions of PCCs and SSOPs.
Participate in the corrective actions resolving HACCP and SSOP.
Be part of the HACCP Committee.

In charge Monitor the register of PCC6 RIO TENO S.A. - STORAGE

Roberto Paraud
office FINISHED PRODUCT < 20° C.
Participates in corrective actions of CCPs.
-Monitor the PCC's record: PCC3 RIO TENO S.A. – CALIBRATOR, PCC4 RIO
Boss of
Isabel Lueiza TENO S.A. – PROCESS LINE and PCC5 RIO TENO S.A. – METAL DETECTOR.
Production

6
 NAME CARGO HACCP RESPONSIBILITY SIGNATURE

Carlos Room Manager

- In charge of the machine room and plant refrigeration.
Valenzuela Machines
Leonardo In charge of
- Plant machinery manager, preventive maintenance.
Valenzuela Maintenance
Area Manager
Oscar Moraga - In charge of cleaning and external sanitation, plant trash system.
of Patio
Hernán Reception Chief -Monitor the PCC's record: PCC2a and PCC2b RIO TENO S.A. - RECEIPT OF
Rodríguez MP RAW MATERIALS.

7
 HACCP
RASPBERRIES
FROZEN
HACCP STRAWBERRIES
FROZEN
RECENT VALIDITY CURRENT VALIDITY

DATE APPROVED BY DATE REPLACED BY

INTRODUCTION
The quality of processed foods in the industry has been controlled,
traditionally, through conducting inspections and physical-chemical analyses and
microbiologicals about the final product. Although it is true that this way it could be avoided
that the defects will reach the customer, it is no less true that the problem had already been
generated, so a large amount of product had to be reprocessed, given another destination
and even discard it.

The Risk Analysis, Identification and Control of Critical Points system,

H.A.C.C.P. ('Hazard Analysis and Critical Control Point') is a quality tool.
that provides the necessary tools to carry out an adequate control of the
processes in such a way that safe food is generated from the point of view of the
healthiness. The H.A.C.C.P. is basically a preventive system that identifies the
risks that affect the hygienic-sanitary quality of food and controls them through
the identification of Critical Control Points (CCP).

The H.A.C.C.P. system includes the following sequential phases or stages:

1. Identification and analysis of hazards based on their occurrence, severity or

effect and its incidence
2. Identification of Critical Control Points (CCP)
3. Establish Critical Control Limits (CCL)
4. Establish monitoring procedures for the PCCs
5. Establish corrective actions.
6. Establish verification and/or confirmation procedures for operation
of the H.A.C.C.P. system
7. Establish record systems (Control Sheets)

9
 Agroindustrial Rió Teno S.A. develops the first version of the H.A.C.C.P. System.
to ensure that the IQF (Individual Quick Frozen) Raspberry product complies
with internationally accepted health and safety requirements.

DEFINITIONS

Risks or 'Hazard': Risks or dangers that can potentially affect the

food safety. The risks can be: Microbiological (due to
microorganisms or their toxins), Chemicals (produced by this type of compound), Physical
produced by abiotic agents of a physical nature such as the presence of a
metal in a food). Depending on the type of risk that occurs.

Occurrence: It is the probability that the potential risk will actually occur.

Severity or Effect: It is the magnitude of the effect that a risk can produce on
the consumers.

Critical Control Point (CCP): It is an operation, a practice, a place or

procedure, in which a control can be exercised to prevent, avoid or minimize
a risk.

Control Limit (CL): It is the specification (tolerance limit) of the limit that
they indicate whether an operation is under control in a specific PCC.

Monitoring or Surveillance: Procedure established to verify if a PCC

complies with the control limit

Preventive Measure. Measure aimed at preventing or avoiding the occurrence of a

determined risk.

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 Corrective action: Action that restores control of the critical point when the
monitoring indicates that a PCC is not under control (within the control limits)
established)

Verification or confirmation: Procedures carried out to confirm that

the H.A.C.C.P. system works correctly.

IDENTIFICATION OF USE

Frozen Raspberries are primarily used as a base raw material,

the preparation of desserts in Pastry in Restaurant, Sausages, Natural juices, Retail,
etc.

•INGREDIENTES:Frambuesas Congeladas: Frambuesas Frescas

11
Technical Sheet
del
Product

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PRODUCT TECHNICAL SHEET

PRODUCT NAME FROZEN RASPBERRY (berries)

DESCRIPCIÓN DEL PRODUCTO :Fruto de Textura carnosa e hidratada y coloración rosada
[Link] raspberries selected for this product are healthy, clean, firm, and free
of diseases, fungi and/or rot and any foreign material that may affect the
consumer health. The processes involved in manufacturing comply with Good Manufacturing Practices.
Good Manufacturing Practices (GMP).

VARIETIES Heritage, Chilliwack.

CATEGORY Frozen fruits.

TECHNICAL SPECIFICATIONS :

UNIT OF CONTAINER OR UNIT WEIGHT:

TIPO ENVASE ( características) Primary packaging: blue polyethylene bag of 0.6 microns
Secondary Packaging: Brown corrugated cardboard box 30c.
UNITS / PACKAGING 1 bulk bags. / 4 x 2.5

TOTAL WEIGHT PACKAGING 13 kilos.

DURATION : 12 months

INTERNAL CODE :
STORAGE TYPE Pallets of 72 boxes (8 base x 9 high) at temperature of
-18ºC at the center of the product.
MAIN INGREDIENTS Heritage Raspberries, Chilliwack.

MARKET Supermarket / Institution.

Juice industry / Export (USA and EU).

FORM OF CONSUMPTION READY TO CONSUME.

FINAL CONSUMER GENERAL PUBLIC.

DISTRIBUTION SYSTEM: IN REFRIGERATED TRUCKS OR CONTAINERS AT -18°C.

NUTRITIONAL INFORMATION: X Minimum Maximum

Brix 10.4 10.3 10.5

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 PH 2.97 2.84 3.05
Acidity 1.56 1.20 1.70

REGULATIONS AND REQUIREMENTS OF THE DESTINATION MARKET:

National Market: Sanitary Regulations for Food/1997.

Export: Tolerances stipulated in the client's technical specifications or regulations
sanitary regulations of the destination country.

FROZEN FRUITS AND VEGETABLES.

Microbiological Criteria.

Sampling plan Limit per gram

Parameter Category Classes n c m M

Aerobic counts
1 3 5 3 104 105
mesophilicufc/g
Enterobacteriaceae
4 3 5 3 102 103
ufc/ g

Salmonella 25g 10 2 5 0 0 -

Food Sanitary Regulation Decree No. 977

SPECIAL RECOMMENDATIONS FOR THE CLIENT

Verify that the box has its seal of integrity intact and correctly applied.
located.
Care when opening the box and bag, preferably consume before 12 months.
from the product's date. In the event of detecting any strange object or
the contaminated product must not be used.

DESCRIPTION OF THE PRODUCTION PROCESS

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 The production process for Frozen Raspberries involves a series of
unit operations (described later in the flow diagram); which are combined in
In a sequential manner and with the application of low temperatures, it is possible to obtain the product.
finished.

The basis of this process is from healthy, fresh, ripe raspberries.

appropriate (Heritage and Chilliwack variety), which are cleaned of leaves and selected
appropriately. They are then subjected to freezing temperatures, in tunnel equipment
low temperature air.

The frozen product is packaged under aseptic conditions and then taken to
maintenance chambers with temperatures of (-20ºC).

To reduce potential cross-contamination or prevent the proliferation of any

type of microorganism that can cause deterioration in its preservation.

The palletized product (72 boxes) is wrapped in film to prevent it from

Packaging becomes contaminated.

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FLOWCHART:
Raw Material PCC1(pesticide control, BPA, traceability)

Control of
Reception PCC2aproduct quality
Quality

Approved
Rejected
Camera ° C PCC2b(time in camera)

Procedures
for Products
Rejected
Conveyor Belt

Inspection

Frozen Tunnel
AeroHeat

Calibrating Team of PCC3quality control

Raspberry

ANALYSIS OF
Whole & Broken IQF
RISKS Clean Crumble Dirty Crumble

HAZARD Bins

Packaging
PCC4a
Weighing according to

code

Sealing of
Process Line
Bags

Packaging PCC4b
PCC5 Metal Detector Labeling of
Reception and
Storage Boxes
of Inputs

Pallet Labeling

PCC6 Camera -20 °C

Dispatch

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INTRODUCTION

The identified potential risks, Hazards, can be of three types:

Microbiologicals: corresponds to contamination or proliferation of microorganisms

(Bacteria, viruses, molds, and/or yeasts) or the production of their toxins.

Chemicals : produced by a chemical compound (e.g.: non-rinsed disinfectant

goes to final product).

Physicist if it is generated by an abiotic non-chemical factor (e.g.: metal in food).

Hazards are classified based on two parameters: occurrence and severity or

effect. The occurrence is the probability that a risk will actually occur, and the
Gravity is the effect that potentially poses a risk to customers.

The classification of risks based on their 'OCCURRENCE' is carried out by

count the following score:

LOW: +
MEDIA: ++
HIGH: +++

The classification of risks based on their 'SEVERITY OR EFFECT' is

carry out taking into account the following score:

CHARACTERISTIC ALTERATION IN FINISHED PRODUCT +

disease ++
DEATH +++

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 DESCRIPTION OF FROZEN RASPBERRY PROCESS.

Operational Step DESCRIPTION

The fruit in harvest trays (approximately 2 kg) is
received by the Head of Reception who carries out a
quality control inspection of the raw material, consistent
in evaluating: pathological damage, mechanical damage, uniformity of
color, strange materials, rot - fungi, natural condition.
1. RECEPTION Subsequently, the destination of the fruit is determined, whether for
RAW MATERIAL
IQF or block freezing. The trays are unloaded from the
truck by reception operators, which are deposited in
pallets (approximately 75 trays per pallet) tarping with the
next identification: IQF or Block, No. trays, Kilos, name
producer, day of receipt, to be transferred to camera of
storage of raw materials.
The fruit on pallets is stored in a chamber for a period that does not
2. PRE-COOLING They exceed 12 hours. The pallets that entered are removed.
RAW MATERIALS
first (first in, first out (FIFO)).
5° a 10° C
Chamber temperature 0° to 8° C. The temperature is monitored.
internal camera every 4 hours by the refrigeration operators.
The fruit is manually emptied onto a conveyor belt in the
3. INSPECTION OF
which separates the product of leaves, sticks, and all kinds of materials
STRANGE SUBJECTS
strange beings of physical origin.
The fruit is frozen until it reaches at least -16° C.
pulp temperature in the first layer. To do this, a
rapid freezing with a performance capacity of
Frozen freezing of 1500 kg/hour. Tunnel temperature of -32° C
approximately. The tunnel temperature is monitored at each
loading and unloading of freezing. During the freezing
check every hour.

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OPERATIONAL STEP DESCRIPTION
The fruit is delivered by the freezing tunnel to the calibrator of
raspberry, which separates the fruit by size; this delivers
different calibers: IQF, Whole & Broken, Crumble.
5. CALIBRATOR OF
The calibers range from 6 to 24 mm.
Raspberry
These gauges are delivered to some tapes for later
inspection

The graded fruit is inspected by production staff.

6. TRANSFER TO LINE
to verify that the product does not show mechanical damage, fungi,
PROCESS AND
stones, clods, etc. Then packed in plastic bags and
SELECTION
transferred on a conveyor belt for subsequent packaging.
Frozen fruit in plastic bags is heavy on scales.
until the required weight is reached, to later be sealed
on an automatic sealing machine. It is then labeled with the
client requirements: production date, variety, calibers,
grade, quality, etc.
7. PACKAGING
It is sealed with adhesive tape (transparent) and is sent to the
metal detector. Then through a conveyor belt it is
taken to storage chambers.

OPERATIONAL STEP DESCRIPTION

19
 The box is carried and passed through by a conveyor belt
8. DETECTOR OF
the metal detector where the contaminants are identified from
METALS
metal.
The boxes are stacked either in 56 units per pallet.
depending on the size of the boxes or pallets. This task
[Link]
PRODUCT camera staff is implemented. 2 pallets are placed high on the rack.
FINISHED -20° C of metal and a third one without this that is wrapped in film. The chamber
it is maintained between -18° C and -20° C, being controlled the
temperature by cold operators every 3 hours.
According to the customer's request, the pallets are taken out with a crane.
from the fork and are deposited into the container. The truck
previously and before opening it, it is inspected and authorized by
Chamber Chief, as long as it is clean, free of
smells and with a temperature of less than -20° C. Once

10. OFFICE After the dispatch, one or two thermographs are placed on the
interior of the load (center and end of the truck). Before closing the
A photograph of the cargo will be taken, before loading and after.
of cargo, with the container number, to support integrity,
function that the Chief of Chamber must fulfill. Finally, it
place a seal that the transport company, client, or plant brings.

The supplies are received, inspected, and sent.

11. RECEPTION AND
STORAGE immediately to the warehouse of supplies or chemicals.
SUPPLIES These are controlled by the Warehouse Manager, according to the guide of

dispatch or invoice.

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HAZARD ANALYSIS AND POINTS OF
CRITICAL CONTROLS
Frozen raspberry.

21
 SUBJECTS
STEP IDENTIFICATION OF IDENTIFICATION OF
PRIMAS - A.R. OPERATION A.R. PC
OPERATIONAL DANGERS DANGERS
SUPPLIES
Contaminated raw material SE Subject first damaged YES
1. RECEIPT OF MATERIAL
Fresh raspberry with mushrooms o Download mechanically by falling to the ground
SA
FIRST pathogenic microorganisms in the unloading or due to poor stowage
since the harvest. from pallets.
Contaminated raw material SE Low quality raw material YES
with pesticides since the Wait in the courtyard of organoleptic (overripe) by SA
harvest. reception. excessive waiting time.

Contaminated raw material SE Development of mushrooms o YES

with subjects strange SA pathogenic microorganisms in the SE
(stones glasses, feces of raw material for excessive time
mouse, leaves, among others in the waiting area.
since harvest.

Low Quality Raw Materials Inc. YES

organoleptic (overripe, FE
damaged, botrytis, squashed,
color, albinism, low caliber
among others).

Subject first damaged SA YES

mechanically by trays
of broken harvests.

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 SUBJECTS
STEP IDENTIFICATION OF IDENTIFICATION OF
PRIMAS - A.R. OPERATION A.R. PC
OPERATIONAL DANGERS DANGERS
SUPPLIES

2. PRE-CHILLING Development of mushrooms o YES

PRE-CHILL in camera. microorganisms in matter
RAW MATERIALS first for high temperature in the
5° to 10° camera and/or a lot of time.
Low quality organoleptic YES
dehydration of the matter
first due to excessive temperature in
the camera.

A high concentration of leaves YES

CICLONIC . Cleaning. and strange matter. SA

Freezing in chamber. Low organoleptic quality of YES

product (blocking, exudation) by SA
not reaching the temperature of
Frozen internal freezing of pulp or by
undergo a freezing very
ribbon.

Selection by caliber and NO

5. CALIBRATOR homogeneous

23
 SUBJECTS
STEP IDENTIFICATION OF IDENTIFICATION OF
PRIMAS - A.R. OPERATION A.R. PC
OPERATIONAL DANGERS DANGERS
SUPPLIES

Selection. Low organoleptic quality of YES

product (thawing) by SA
excessive wait time in the
feeding of the process line.
6. PROCESS LINE AND
SELECTION

Classification. Fraudulent product (mix of

qualities) due to an error in the selection.

Bags Pollution physics del Low organoleptic quality of YES

product by supplies of product (defrosting) by
Boxes
packaging with powder. excessive time/temperature in the
7. PACKAGING
Scotch room.
Labels.
Weighing Fraudulent product due to error in the
weighing (underweight).

24
 MATTERS
STEP IDENTIFICATION OF IDENTIFICATION OF
PRIMAS - A.R. OPERATION A.R. PC
OPERATIONAL DANGERS DANGERS
SUPPLIES
8. DETECTOR OF Metal detection Product that could carry some YES
metallic origin object SE
METALS
Maintenance in the chamber. Low organoleptic quality of YES
9. product (blocking, exudation) due to SA
inadequate weather/temperature
Warehouse on camera.
AMOUEMENT
PRODUCT
O
TERMINATED
O
CAMERA
-20°C
YES
SA
YES
FE
YES
SA
Bags Pollution physics del Low organoleptic quality of YES
product for supplies of product (thawing) by
Boxes
10. OFFICE packaging with powder. excessive time/temperature in the
Scotch room.
Labels.

25
 Weighing Fraudulent product due to error in YES
the weighing (underweight). FE

SUBJECTS
STEP IDENTIFICATION OF IDENTIFICATION OF
PRIMAS - A.R. OPERATION A.R. PC
OPERATIONAL DANGERS DANGERS
SUPPLIES
The hazard analysis is Deceptive product due to alleged IF
11. RECEPTION and blocking due to a cold break SE
STORAGE make in the step
SUPPLIES operational where it is
use )

26
HAZARD ANALYSIS INCIDENCE EFFECT AND HAZARDS
SIGNIFICANTS

27
 DOT PROBABILITY DANGER
DANGERS INCIDENCE EFFECT
OF CONTROL OCCURRENCE SIGNIFICANT
1. MATERIAL RECEPTION Raw material contaminated with Low Always Disease YES
FIRST fungi or pathogenic microorganisms
since the harvest.
Mechanically damaged raw material Low Sometimes Low organoleptic quality NO
by falling to the ground during unloading or by
bad pallet storage.

Raw material contaminated with Low Never Allergies, resistance, NO

pesticides since the harvest.
intoxication
Raw material contaminated with Low Sometimes Low organoleptic quality NO
strange materials (stones, glass),
mouse droppings, leaves, among others
from harvest.

Low quality raw material Low Sometimes Low organoleptic quality NO

organoleptic (overdraft) by
excessive waiting time.

Medium low-quality raw material Sometimes Low organoleptic quality YES

organoleptic (overripe, damaged,
botrytis, aplastadas, color, albinismo,
["low caliber","rotting","deformed","between"]
others).

Mechanically damaged raw material Low Sometimes Low organoleptic quality NO

for broken harvest trays.

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 POINT PROBABILITY DANGER
DANGERS INCIDENCE EFFECT
OF CONTROL Occurrence SIGNIFICANT
Medium low-quality raw material Sometimes Low organoleptic quality NO
organoleptic (crushed) due to excess
in filling the tray of
harvest.

Development of mushrooms or Low Always Disease YES

pathogenic microorganisms in the
raw material for excessive time in
waiting area.
2. PRE-CHILLING Development of fungi in the low matter Sometimes Disease NO
RAW MATERIALS 5° first by high temperature in the
- 10° C camera and/or a lot of time.

Low quality Low organoleptic Sometimes Low organoleptic quality NO

dehydration of the raw material
due to excessive temperature in the
camera.

Lower Sometimes Low organoleptic quality NO

Leaves, foreign matter present
Cyclonic
Lower Never Low organoleptic quality NO
Let a lot of fruit come in the
Frozen tunnel feeding

29
 POINT PROBABILITY DANGER
DANGERS INCIDENT EFFECT
OF CONTROL Occurrence SIGNIFICANT
5. CALIPER Non-Homogeneous Product Low Never Low organoleptic quality NO
Low quality organoleptic from Baja Sometimes NO
6. PROCESS LINE product (blockage, exudation) due to not
reach the temperature of
Y internal freezing of pulp or by
to undergo a very slow freezing.
SELECTION
N
Low quality organoleptic from Baja Never NO
product (cold burn) by
excessive freezing time.

7. PACKAGING Contaminated product with low materials Sometimes Deceit NO

strange due to poor sealing of the bag

30
 POINT PROBABILITY DANGER
DANGERS INCIDENCE EFFECT
OF CONTROL Occurrence SIGNIFICANT
8. DETECTOR OF Product contamination with Low Sometimes Disease YES
metals.
METALS
9. MAINTENANCE Low quality delete Low product Always Low organoleptic quality YES
(thawing and blocking) by
CHAMBER -20°C inadequate temperature in the chamber
11. OFFICE Contaminated product with low materials Sometimes Deceit NO
strange due to poor sealing of the bag

31
SIGNIFICANT HAZARDS AND DETERMINATION OF MEASURES
PREVENTIVE

32
 DANGER MEASURES
POINT
SIGNIFICANT Preventive measures
OF CONTROL

RECEIVING RAW MATERIAL Contaminated raw material with fungi or Good Agricultural Practices (GAP).
pathogenic microorganisms from the
harvest. Establish reception and handling limits for the product
agreement to the distance or in cases of reception in days
rainy or humid.
Subject first of low quality •Demand agricultural supply according to a
organoleptic (overripe) due to excess
waiting time. programming that is directly related to the
actual capacity of the plant.
Subject first of low quality Establish limits for the reception and handling of the product
organoleptic (overcoat, damaged
agreement to the distance or in cases of reception in days
botrytis, aplastadas, color, albinismo, bajo
caliber, among others). rainy or humid

Material first of low quality Training of producers in good practices of

organoleptic (crushed) due to excess in the
filling the harvest tray. filling of the harvested material.
Good Agricultural Practices (GAP).
Development of fungi or microorganisms •Demand agricultural supply according to a
pathogens in the raw material due to
excessive time in the waiting area. programming that is directly related to the
real capacity of the plant.

33
 DANGER MEASURES
CHECKPOINT SIGNIFICANT Preventive measures

COLD MAINTENANCE -20° Low organoleptic quality of the product Training of staff in good practices
(blocking, exudation) due to temperature
inadequate in camera. operation of the cameras.
Preventive maintenance of cameras and cooling equipment.
Establish an operation manual for cold storage cameras.

SELECTION Low organoleptic quality (fungi, Continuous training of staff on the different
excess of foreign materials, damaged, damages
by insects, decay) of the product by defects that must be identified in the product.
insufficient selection.
Fraudulent product (mix of qualities) Permanent training of personnel on the different
by mistake in the selection.
product qualities and proper selection.
PACKAGING Fraudulent product due to weighing error Ongoing training of personnel on good practices
(underweight).
practice in packaging and stamping.
Preventive maintenance of scales.
Daily balancing contrast.
Deceptive product due to error in theContinuous training of staff on good practices.
stamped on the box (does not correspond to what
indicated). practice in packaging and stamping.

34
 DANGER MEASURES
CHECKPOINT SIGNIFICANT Preventive

Deceptive product for lesser quantity of Ongoing training of staff on good practices
bags inside the box due to error in
the packaging. practice in packaging and stamping.
Establish a written instruction on the number of bags per
box depending on the packaging format.
STORAGE Low quality del product Employee training in good practices
thawing y lock for
FINISHED PRODUCT < operation of the cameras.
inadequate temperature in the chamber.
20° Preventive maintenance of cameras and refrigeration equipment.

Establish an operation manual for cold storage cameras.

35
 HACCP PLAN FOR THE PRODUCTION PROCESS OF THE
frozen raspberry
PCC, CORRECTIVE MEASURES, MONITORING, CRITICAL LIMITS

According to the PCC decision tree, the following PCCs were determined.

36
 RAW MATERIAL

PCC 1 • Raw material contaminated with fungi or pathogenic microorganisms, traces of pesticides
excessive or prohibited, etc. since the harvest.
RAW MATERIAL RECEIPT

Raw material contaminated with fungi or pathogenic microorganisms since harvest.

•Low-quality organoleptic raw material (overripe, damaged, botrytis, crushed, color,
PCC 2a
albinism, low caliber, among others).
Development of fungi or pathogenic microorganisms in raw material due to excessive time in
waiting area.
COLD MAINTENANCE 0° C

PCC 2b Low organoleptic quality of the product (blocking, exudation) due to inadequate temperature in
camera
CALIBRATOR
PCC 3
• Raw material of poor quality and NOT homogeneous.
SELECTION
•Low organoleptic quality (fungi, excess foreign materials, damaged, insect damage,
PCC 4a rotting) of the product due to insufficient selection.
Fraudulent product (mix of qualities) due to error in selection
Metal Detector
PCC 5 Fraudulent product due to error in maintenance and calibration for detecting a metal.
STORAGE OF FINISHED PRODUCT < 20° C

PCC 6 Low product quality (thawing and blockage) due to inadequate temperature in the chamber.

37
 PCC 1 MONITORING PROCEDURES CORRECTIVE ACTIONS

RAW MATERIAL PROCEDURE LC1: It will be monitored with a notebook of A.C.1 - LC1- 2- PCC1: The purchasing manager
Field that the farmer will carry where he will specify the chemicals and raw materials should submit a report with everything
(GARDEN)
used and their concentrations if they are registered in the (SAG) the requirements and records plus a photocopy of the
compliance with all phytosanitary measures or if there are purchase invoices for agrochemicals, and complies with everything
CRITICAL LIMITS (CL) implemented Good Agricultural Practices. established in the Good Agricultural Practices.
LC2 PROCEDURE: A complete one will also be carried out.
LC1: They should never study of the regulations required by the client or destination country A.C. RESOLUTIVE: If the previous corrective actions

transfer the regulations to meet the established requirements. they do not return the critical limits to what is required, the

PLACE: the person in charge of purchasing raw materials must inform the
required by the Service
• In agricultural orchards. plant manager to review all possible
Agricultural Livestock (SAG). defects that the farmer has and take measures
REGISTER: PCC1 RIO TENO – Purchasing Manager
LC2: Never use raw materials. respective for breach of contract. The report of

RESPONSABLE:Encargado de Compras de materia primas. the defect must be noted in corrective actions of the
prohibited agrochemicals
record.
by the government and the client. Note in the item observations of the record the result of
the corrective actions taken.

38
 PCC 2a MONITORING PROCEDURES CORRECTIVE ACTIONS
RECEPTION OF PROCEDURE LC1: The number of trays will be sampled according to the A.C. 1 plan - LC1- PCC1: The Head of Raw Materials Reception must
PCC sampling 1. For each sample tray, 500 g of fruit will be extracted, and the batch will be rejected if the presence of fungus is detected in any of the samples.
RAW MATERIALS It will be spread out on a clean white tray. It will be visually determined for which the Plant Manager or General Manager will be notified, who
presence of fungi: presence of detectable woolliness visible to the naked eye, of color that will firm the record indicating such condition.
CRITICAL LIMITS (CL)
LC1: 0 tray with defective fungus. ash, stain or hole that visually causes displeasure in its appearance. This A.C.1 – LC2 – PCC1: The Head of Raw Materials Reception must mark

LC2: IQF quality in the sample: the operation will be carried out inside the reception booth on the analysis table for the batch with an inferior IQF quality, if the critical limit has been exceeded
with precision scales. The supplier will only be able to witness the analysis for each of the IQF qualities.
Ac: <25% of the sample weight with
external window. If this analysis is accepted, the following procedure will be carried out. A.C.1 – LC3: The Head of Raw Materials Reception must re-inspect
quality defects for IQF grade A
PROCEDURE LC 2: The samples obtained in the previous procedure are to be checked if the waiting time is exceeded, and if the presence of is detected
(75% optimal).
It will also carry out an analysis of the following defects: botrytis, albinism, damage to the development of fungi, and the batch will be rejected for freezing process.
Ac: between > 25.1% and <40% of the weight
insects, low caliber, overripeness and ash color. The entire set will be weighed, all of which must be processed and sent to Whole & Broken, pulps, juices,
from the sample with defects for defective units will be expressed as a percentage of the total weight of the sample for landfill disposal or another available alternative. The Plant Manager or
IQF grade (60 and 74.5% optimal). (500 gr.) The General Manager must define the final destination of the rejected fruit for

Ac: < 39.9% of the sample weight PLACE: Reception Booth. freezing process. Otherwise, priority must be given to

with defects for degree Block. SAMPLING PLAN: Inspection level S4 for simple and frozen sampling of raw material with excess time.
normal inspection. Chilean standard 2237 official 1999. RESOLUTIVE A.C.: The Agricultural Chief must investigate the causes that originated
L.C.3: < 2 hours of stay in
AQL for fungal defects = 0.4. the rejection for mushrooms or quality and must inform the Plant Manager or
raw material yard.
AQL for IQF quality = 6.5. General Manager and Head of the Orchard, so that actions are taken
FREQUENCY: Per match resolutive corrective actions, in such a way as to avoid problems in the following
REGISTER: PCC1 RIO TENO - RECEIVING OF RAW MATERIALS. receptions. Note in the item observations of the record the result of the
Responsible: Head of Raw Materials Reception and Quality Control. corrective actions taken.

39
PCC 2 Sampling Plan

MUSHROOMS (AQL: 0.4)

Nº Bandejas IQF QUALITY (AQL: 6.5)
No. of samples Aceptación - Rechazo
per game
Ac Re Ac Re
2–8 2 0 1 0 1
9 - 15 2 0 1 0 1
16 - 25 3 0 1 0 1
26 - 50 5 0 1 0 1
51 – 90 5 0 1 0 1
91 - 150 8 0 1 1 2
151 – 280 13 0 1 3 3
281 - 500 13 0 1 2 3
501 – 1200 20 0 1 3 4
1201 – 3200 32 0 1 5 6
3201 - 10000 32 0 1 5 6

Ac:Number of sampling units (trays) less than or equal to that are necessary to accept the sampling.
Re:Number of larger sampling units (trays) needed to reject the sampling.

40
 PCC 2b MONITORING PROCEDURES CORRECTIVE ACTIONS

COLD MAINTENANCE 0° C PROCEDURE LC1: A.C.1 will be visually monitored - LC1-2- PCC2: The dispatch manager
thermometer located on the south wall of the chamber and it will be noted that the team will program it to deliver more cold to the chamber.

next: date, time, tag number, chamber temperature. For this, a microprocessor will be regulated: the key will be pressed.
CRITICAL LIMITS (CL)
PROCEDURE LC2: An ascending and descending measurement will also be taken at the same time, and it will be lowered even more.
pulp temperature of the fruit in the chamber, for this, the cold temperature of the chamber should be at least about 5
LC1: < -20° C temperature of
You will select the pallet closest to door (C) with the highest degrees C. Note in the corrective actions of the record.
camera of thermometer A medial (M) one. Temperature will be measured with a thermometer in A.C. 2 – LC1 –2 – PCC2: The Packing Chief will be notified.
entrance door. the upper central tray (S), middle central (M) and lower central to regulate the inputs to the camera, that is,
The temperature of each tray will be recorded, restricting door openings to a minimum.
LC2: < - 14° C of temperature
Filling in Procedure LC1. RESOLUTIVE: If the previous corrective actions do not
of the pulp. PLACE: they return the critical limits to what is required, the person in charge

• Wall thermometer entrance. the dispatch must notify the cold manager so that

• Fruit pulp in 3 pallets (away from door, central and in the check all possible faults of the camera:

door). Upper, lower, and central trays for each pallet. cold capacity of the chamber, problems in the

FRECUENCIA:Cada 3 horas. fans, lack of defrosting, blocked evaporators, etc.

REGISTRATION: PCC2 RIO TENO - COLD MAINTENANCE The

- defect report must be recorded in actions.
corrective actions of the record.
20°C.
RESPONSABLE:Encargado de Cámara. Note in the item observations of the record the result of
the corrective actions taken.

41
 MONITORING PROCEDURES CORRECTIVE ACTIONS
PCC 3
CALIBRATOR PROCEDURE LC1: It will be monitored with a frequency that A.C. 1- LC1 – PCC PCC3: The process will be stopped and the person in charge of
allows detecting the non-homogeneity of the product. add and check the quantity of damaged product.
LIMITS
CRITICS PROCEDURE LC2: It will be monitored with a chlorine tester. For this, specific parameters will be recorded and managed.
introducing it into the pool for a few seconds and then indicating the specific amount of % of product vs. the NON-homogeneity
will check against an already established pattern. to acquire the exact concentration amount. Note in actions
PLACE: Inside the processing area in the calibrating machine corrective actions of the records.
FREQUENCY: Every 15 minutes. A.C. 2- LC1 – PCC PCC3: The person in charge of adding and checking the

REGISTER: PCC3 RIO TENO – QUALITY CONTROL amount of product to be entered into the tunnel.
In charge: In charge of the addition of chemical products For this, specific parameters will be registered and managed.
indicate the specific amount of product to be entered into the Aeroheat tunnel
Record in corrective actions of the records.
REMEDIAL ACTION: If the corrective actions do not return the
critical limits to what is required, the product addition manager must
notify the process manager to review the records and verify which one
the batch exceeded the critical limit for analysis.
The unexpected incident report must be recorded in corrective actions of the
registration.
Record the result of the actions in the observations section of the register
corrective actions taken.

42
 PCC 4a MONITORING PROCEDURES CORRECTIVE ACTIONS

SELECTION PROCEDURE LC1: Obtain 5 samples of 1 Kg each A.C. 1- LC1 – PCC PCC3: The Quality Control Manager of
(product plus everything that accompanies it) at the end of the Selection tape, it must notify the Packing Chief, who must reduce the flow
LIMITS
CRITICS selection by line, collect in a clean white tray only to improve selection efficiency. If no results are obtained
L.C1.: Ac:0 sample of 500 g. and place it on a scale with a minimum division of satisfactory reading in the following analysis must take the following action.
1 kg. of strawberries
of 2 grams. Conduct a visual evaluation of the corrective product. It should be noted in the corrective actions of the record.
frozen with presence of the following defects: color, leaves, plant material, A.C. 2- LC1 – PCC PCC3: The Quality Control Manager of
percentage > of defects lack of development, insect damage, pathological damage, botrytis, Selection, must notify the Packing Chief, who must incorporate
according to its quality albinism, insect damage, low grade, overripeness, immaturity, more personnel in the selection. If satisfactory results are not obtained
IQF. sheets, crushed and ash gray (annex 2). The set will be weighed in the following analysis, the following corrective action must be taken.
all defective units will be expressed as a percentage with respect to what should be recorded in corrective actions.
to the total weight of the sample (500 gr.). A.C. 3- LC1 – PCC PCC3: The Quality Control Officer of
Definition of foreign matter: It is the presence of material. Selection must notify the Packing Chief and Plant Manager, who
organic or inorganic with different physical characteristics and which must define changing the batch and allocating the committed product to
do not correspond to the processed product. re-selection in online auxiliary process. If no results are obtained
REGISTERS: PCC3 RIO TENO - SELECTION ON TAPE. Satisfactory in the following analysis must take the following action.
FREQUENCY: Every 1 hour. corrective. It should be noted in corrective actions of the record.
RESPONSABLE:. Encargado de Control de Calidad de Selección. ACCION RESOLUTIVA:En caso de repetirse el problema en partida de
Simple Sampling Plan for Normal Inspection. Nch 2237 of the same supplier the Packing Chief must investigate the cause of the
1999. (estimated batch 400 kg. hour) problem, which includes evaluating previous operational steps,
AQL : 4, n=5. maintenance of equipment and facilities, training of personnel, and
Re: 1 sample of 1 Kg. of frozen strawberries with a percentage > of others. The actions must be noted in the observations item of the record.
defects according to their IQF quality. corrective actions taken.

43
 PCC 4b MONITORING PROCEDURES CORRECTIVE ACTIONS

PROCEDURE LC1: Obtain a sample of bags according to AC1-LC1 – PCC4: In the event of deviation from the critical limit, the person in charge
plan de muestreo, posterior al sellado en el mesón de empaque y ubicarlas de control de calidad de producto terminado deberá investigar el origen
WEIGHING and SEALING
in the quality control room. The number of the deviation will be immediately recorded by checking if it corresponds to a specific equipment or
pallets that are being filled at the moment. Weigh the bag with the limited precision of some responsible weighing operator and inform.
individually on a scale with a minimum division reading of 2 grams. Regardless of the origin of the deviation, the quality control manager
The scale must be calibrated daily according to the finished product, it should re-sample the weights of the boxes.
CRITICAL LIMITS
procedure for balance validation in this manual. It will be verified from the last good monitoring. If the sampled boxes are
L.C.: Critical limits of 1% in addition to the stamping being done correctly. rejected, the Packing Chief must allocate them for reprocessing
for lower amounts. RECORDS: PCC4 RIO TENO – WEIGHING OF BAGS and STAMPING. completing the weight of each of the bags inside the
FREQUENCY: Every 1 hour. boxes. If the boxes are approved, the Packing Chief must order the
Peso Neto bolsa L.C.
RESPONSIBLE: Finished Product Quality Control Manager. delivery to the finished product chamber for subsequent dispatch.
13000 g. 12880 g Sampling Plan If a deviation from the critical limit is detected in the following monitoring, it

Simple Normal Inspection Level S3. Nch 2237 Of. 1999. You must take the following corrective action.
Peso neto bolsa n° muestras Aceptación (Ac) Rechazo (Re) AQL A.C.2 – LC1 – PCC 4: The person in charge of product quality control
13000 g. 3 0 1 2.5 finished must inform Packing Chief to stop the process
Ac: Number of bag(s) with deviation(s) from the critical limit for weighing on the scale that presents the problem being sent to
weight. technical service. If according to the research conducted on the equipment
Re: Number of bags that present deviations from the critical limit for which it is detected that the problem arises from the low precision and accuracy.
weight. The personnel responsible for weighing must carry out the following
corrective action
AC4-PCC3-P1-MANUAL PACKAGING: It must be replaced with
responsible for weighing with problems. Note observations in item
the result of the corrective actions taken.

44
 PCC 5 MONITORING PROCEDURES CORRECTIVE ACTIONS

METAL DETECTOR PROCEDURE: The patterns will be passed through the A.C. detector. 1 - LC1- 2- PCC: The process continues, but it is...
metals every 30 minutes. inform Maintenance about the problem: Note in
If they are detected, it will be filled with a sign '┼' corrective actions of the record.
CRITICAL LIMITS If they are NOT detected, the box will be filled with a sign "─". A.C. 2 – LC1 – 2 – PCC5: The boxes are separated that
PLACE: production area they passed through the detector after the last one
LC1: One of the patterns is not
FREQUENCY: Every 30 minutes. valid monitoring. Maintenance will be notified to
detected.
REGISTER: PCC5 RIO TENO – Quality control that the metal detector be repaired. Note in actions
LC2: Two or more not detected RESPONSIBLE: Quality Control Department corrective actions of the record.

patterns. A.C. RESOLUTIVA: If the previous corrective actions

they do not return the critical limits to what is required, the
the person in charge of the detector must notify the person in charge of

production to review all possible ones

defects in the metal detector. The report of the
The defect must be noted in corrective actions
of the record.

45
 PCC 6 MONITORING PROCEDURES CORRECTIVE ACTIONS

PRODUCT STORAGE PROCEDURE LC1: The thermometer A.C.1 - LC1- 2- PCC2 will be visually monitored: The person in charge of dispatch must

FINISHED < 20° C located on the south wall of the chamber and the following will be noted: inform the cold manager to reprogram the equipment
fecha, hora, número de tarja, temperatura de cámara. to deliver colder air to the chamber. To do this, it will be adjusted

PROCEDURE LC2: A measurement of the microprocessor will be made: the up arrow key will be pressed
CRITICAL LIMITS fruit pulp temperature in the chamber, so it will descend at the same time, and the temperature will drop even further
It will select the closest pallet to the door (C), the farthest from the cold of the chamber by at least about 5 degrees C.
LC1: < -20° C temperature of
(A) and one medium (M). Temperature will be measured in the central tray. Note in corrective actions of the record.
thermometer entry chamber superior (S), central media (M) and central inferior (I). It will be noted to A.C. 2 - LC1 - 2 - PCC2: The Packing Chief will be notified.
door. form filled in procedure 1. to regulate the entries to the chamber, that is,
LC2: < -15° C of temperature PLACE: Wall thermometer entrance. restrict the opening of doors to a minimum. Note down in
Fruit pulp on 3 pallets (away from the door, central and at the door). corrective actions of the record.
pulp.
FREQUENCY: Every 3 hours. A.C. RESOLUTIVE: If the previous corrective actions
REGISTER: PCC5 RIO TENO – STORAGE they do not return the critical limits to what is required, the

FINISHED PRODUCT < 20° C. the dispatch manager must notify the person in charge of

RESPONSIBLE: Dispatch Manager cold so that I can check all possible defects of the
camera: cold capacity of the chamber, problems in the
fans, lack of defrosting, clogged evaporators,
etc. The report of the malfunction must be recorded in
corrective actions of the record.

46
10.- VERIFICATION OF THE QUALITY ASSURANCE PROGRAM

10.1.- DAILY VERIFICATION

The Plant Manager will be responsible for the daily review of records.
of PCC monitoring and monitoring procedures, for which it will verify
the following parameters:

a) Proper use of records.

b) Adequate performance of those in charge of monitoring each control point

critical (PCC).

c) Correct application of the established sampling plans for the

monitoring of each PCC.

d) Daily review of all records.

The proof of the completion of this verification will be through the daily signature of the
monitoring forms. It will be the responsibility of the PLANT MANAGER of
raw material rejection procedure (fruits and vegetables), this will sign the
records that demonstrate such rejection.

47
10.2.- PERIODIC VERIFICATION

It will be the responsibility of the PLANT MANAGER to provide the aspects to be reviewed in

each periodic verification of the HACCP team and to lead it in the relevant meetings
At this point, the following verifications will be carried out at the end of each month:

a) Summary of daily monitoring sheet inspections of PCCs (submitted by the

monitors the respective shift supervisors) and verification of the existence and maintenance
of files.
b) Review of laboratory reports.
c) Review of the product placement in observation.
d) Review of the analytical results conducted on the final product, to support the
correct operation of HACCP.
Inspection of the product log in equipment observation and maintenance.
f) Review of customer complaints file.

10.3 - COMPREHENSIVE VERIFICATION

The responsible party for carrying out this verification is the HACCP COMMITTEE made up of

the members indicated in the previous point.

The HACCP must be verified and reviewed comprehensively for each product.
specific or operational step when one of the following events occurs. If
it should take place at the end of the production season.

La constancia de esta verificación será por informe y firma en Libro de “HECHOS

FORTUITOUS AND CORRECTIVE ACTIONS OF THE HACCP AND SSOP MANUAL
(FROZEN)
a) Appearance of new risk information about a product or is suspected of being
carrier of diseases.
b) The fundamental criteria of the program are not being met.

48
c) Has any new ingredient or input been included in a specified product in the?
program.
d) More than one complaint is made by a customer about the same incident.
e) Changes in the critical limits of any operational step of the process are determined.
f) Changes in the process equipment and changes in the variable are determined.
operational or changes.
g) Appearance of new potential dangers for the product or for the process.
determining changes in product design or packaging type.
h) Changes occur in the type of clients or market.

Verification records
They are considered verification records and must be maintained as such.
following documents

a) Periodic and comprehensive verification report delivered to the management, drafted

by assurance group.
b) Results of microbiological, chemical, physical, and organoleptic analyses.

49
10.4 - VERIFICATION OF THE FINAL PRODUCT (FRUITS AND VEGETABLES)
Frozen

In order to verify compliance with HACCP, a verification must be maintained.

About the final product. This verification will be carried out according to the product STOCK.
Stored in chambers and will be governed by regulations regarding microbiological condition
of said products. The plant will code the production batches by day of production and
folio number.

The verification of the final products is done bi-weekly.

alternating the products according to type of preparation and presentation, and includes the
following analysis.

Microbiological Determinations:
Plan de muestreo: n = 5

Sampling plan Limit per gram

Parámetro Category Classes n c m M

Aerobic counts
1 3 5 3 104 105
mesophiles

Enterobacteriaceae 4 3 5 3 102 103

Salmonella 25 g 10 2 5 0 0 -

Sanitary Regulation of Food Decree No. 977.

50
CORRECTIVE ACTION FOR FINAL PRODUCT VERIFICATION

If any contamination or quality issues are detected during the inspection

sanitary, a complete check of the records at the points must be carried out immediately
of critical control, proceeding to carry out a new sampling in order to recheck it or them
parameters with problems, if risks are detected out of control. In case the risk
it appears controlled, according to the records, the evaluation will be reviewed
said risk in the program.

To record the verification, the Head of Quality Assurance must

make the corresponding entry in the Book of 'FORCE MAJEURE AND
CORRECTIVE ACTIONS OF THE HACCP AND SSOP MANUAL.

LABORATORIES EXTERNALS AUTHORIZED WILL BE CARRIED

THE
OUT
PERIODIC CHECKS OF THE FINAL PRODUCT.

51
11- THERMOMETER AND SCALES CALIBRATION PROGRAM.

11.1.- THERMOMETERS:

The company has a mercury thermometer as a standard, which will be

calibrated annually by a certifying entity. This thermometer will serve to
contrast the thermometers used daily in the process.

The everyday thermometers will be checked once a week and

when any of them shows a deviation greater than 0.5 tenths of a degree it will be
discarded. The monitoring of the thermometers will be carried out by personnel who measure

temperatures. There will be a record of thermometer comparison.

11.2.- SCALES:

The company has scales with standard mass, these scales must be
calibrated by a certifying entity once a year. With the masses, it
they will contrast the regular use scales in the process. The scales for use
daily in the process will be contrasted once per shift, if found
any uncalibrated one will be removed from the process, being sent for technical review. Each

Once a scale is sent to Technical Service, it must be attached with the

repair certificate to the corresponding monitoring form.

The balancing of the scales will be carried out by the responsible personnel.
There will be a record of balance comparison.

52
12.- CUSTOMER COMPLAINTS PROCEDURE

Customers send their complaints via fax, which are received directly.
by the Plant Management.

-CLIENT NAME 0 CONSUMER:

-COUNTRY OF ORIGIN:

-FECHA DE LA QUEJA:

-PRODUCTO CUESTIONADO: TIPO, CLAVE Y FECHA ELABORACIÓN:

REASON FOR THE COMPLAINT.

The following form will be filled out to analyze and decide whether or not to investigate the cause of
complaint:

53
 DATE :

NOMBRE :

COMPANY:

CARGO:

PRODUCTO:
TYPE:

CODE:

DATE OF CREATION

MOTIVE DEL
COMPLAINT:

54
13.- IDENTIFICATION AND TRACKING OF THE PRODUCT

The plant encodes the products with the following information:

PRODUCT NAME

NET WEIGHT

PRODUCT CODE

PACKING DATE

MAINTENANCE CONDITIONS

COUNTRY OF ORIGIN OR PRODUCER ACCORDING TO

CUSTOMER REQUIREMENTS

-FOLIO

ANNEX 1: VISUAL MEASUREMENT OF FOREIGN MATTER.

55
 OBJECTIVE: The test has been developed to evaluate the operational steps of
continuous belt selection of vegetables and fruits for freezing process.

The test is based on two aspects: foreign substances in the product.

can generate illness – death in the consumer or deliver characteristics not
desirable in the product, consequently affecting safety or health
respectively. On the other hand, the products are delivered with a warranty of a
number of foreign substances per unit weight, which would determine in case of non-compliance
that standard is an economic fraud or deceit ultimately against the consumer.

PROCEDURE:
1.- The specified sample will be obtained and placed on a white tray.

The sample will be distributed to one side of the tray and a quantity of 100 grams will be extracted.
of fruit approximately manually, in such a way as to carry out optimally the
next evaluation.

3.- A visual assessment will be conducted using direct or indirect light to count all material.
strange that it is different from the product.

MATERIALES:
White plastic tray.
Tweezers.
Pencil.

ANNEX 2: DECISION TREE.

56
 DECISION TREE PCC

Does this stage of the process involve a sufficiently significant danger?

important and severe that justifies its control?

YES NO
It is not a
Are there controls for the danger
What can appear at this stage? PCC

YES NO
Should this step be controlled for Is control required in this?
prevent, eliminate or reduce the stage for the product to be
danger that can affect the insurance
consumers?

NO
YES
YES NO It is not a PCC
If it is a It is not a
PCC PCC

Modify the stage,

process or product

ANNEX 3: DEFECTS IN STRAWBERRIES.

57
NAME OF DEFECT Aceptable Rejectable

Presence of wooliness of different

Total absence for
HONGOS colors and shades, barely perceptible,
any IQF quality.
that correspond to the mycelium
Botrytis Ac: <25% of the weight of the

ALBINISM sample with defects of

DAMAGE BY INSECT quality for IQF grade A .
SPLIT FRUIT (75% optimal).
.
LOW CALIBER
Ac: between > 25.1% and <40%
Overripeness
of the weight of the sample with

defects for IQF B grade (60)

and 74.5% optimal).
ASH COLOR Ac: < 39.9 % of the weight of the
.
sample with defects for
degree Block.

58
PCC RECORDS

59
PCC 1 BPA

60
PCC 2a: RECEIVING MATERIALS
PRIMAS

61
PCC 2b: STORAGE
PRODUCT CAMERA 0°C

62
PCC 3: CONTROL ANALYSIS
CHEMICAL

63
PCC 4a: TAPE SELECTION

64
PCC 4b: WEIGHING OF BAGS AND
STAMPED

65
PCC 5: METAL DETECTOR

66
PCC6: MENTION IN CAMERA
COLD -20°C

67
 PCC7: SHIPPING CONTROL

BIBLIOGRAPHY

68
• CCE. 1993. Council of the European Communities. Directive 93/43/EEC of
Council of June 14, 1993, on the hygiene of foodstuffs. Journal
Official of the European CommunitiesoL 175 (July 19, 1993).

• Codex Alimentarius. 1998. Revised International Recommended Code of

Practices - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3)
(1997) and Annex: Hazard Analysis and Critical Control Points System. HACCP.
Guidelines for its application. Joint FAO/WHO Food Standards Programme.
Supplement to Volume IB. General Requirements (Food Hygiene), Second
Edition. Rome.

• Codex Alimentarius. 1999. FAO/WHO Joint Program on Standards

Food. Codex Alimentarius Commission. ALINORM 99/13A Report of the 35th
Codex Committee on Food Hygiene Meeting. Orlando, USA. 26-30 of
October 1998.

• Codex Alimentarius. 1999. Food Hygiene. Basic texts. Program

FAO/WHO Codex Alimentarius Commission. Rome.

• Codex Alimentarius. 2002. Strengthening of the National Codex Committees and

application of the Codex Alimentarius standards. HACCP system.

• Food Safety and Inspection Service. 1999. Generic HACCP Model for Raw, Not
Ground Meat and Poultry Products. United States Department of Agriculture (USDA).
Washington, D.C.

• Food Safety and Inspection Service. 1999. Guidebook for the Preparation of
HACCP Plans. United States Department of Agriculture. Washington, D.C.

• HACCP Consulting Group, L.L.C. 1997. Program for development and

implementation of HACCP plans in establishments that produce products
meat and poultry products.

• Hygiene of Foodstuffs HACCP - Codex Alimentarius. Directive 1993 / 43 /EEC.

• Polledo, J.L. 1998. Current situation of the implementation of ARCPC systems in the
European food industry. Opening Conference. 1st European Congress. Self-controls

69
in the Food Industry. November 26-28, 1988. Official College of Veterinarians
from Badajoz. Ministry of Education and Youth and Ministry of Social Welfare. Junta of
Extremadura. Spain.

• Rosenthal Meat Science and Technology Center. 2003. HACCP Decision – Making
Documentation for Beef Slaughter. Department of Animal Science. Texas.

• Agricultural and Livestock Service (SAG). Verification and compliance of the

regulatory requirements in certified TIF plants for exporting meat products
to the United States, under the equivalency status requirement with the systems
FSIS regulations. Directive 5000.

70