Mass Food International Company

HACCP02

20:

0205/20/20 :

..........................

HACCP02 :
0 02
0205/20/20 :
20:

.0



( )
()
.% 6
( . ) 5002/8314
.0 :

.
.3 :

.4
.
.5 :
.
.6

:
/ ()
.
.2 :

.8

.9
OPP, Met 50 80
( 6 35) ( )
() ( UV varnish or gloss
)lamination ( ) .
.02 :

.00:

HACCP02 :

02 3
0205/20/20 :

20:

Canu Caramel Bar .00.0

.00.0.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing Choco
Rice and Choco
Pops

Manual
weighing of
Sugar Syrup
ingredients

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer by
bucket elevator

Transfer
through pips

End

Transportation
to the customer

Mixing of Sugar
Syrup
ingredients for
10min.

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
Chocolate
ingredients

transversal
cutting
Scrap
(Bar length 8595mm)

Coating with
chocolate
(Temp. 90 F)

Warehouse
(cool and dry
place away
from direct sun
light).

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (25-80C)

Scrap

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Cooling tunnel at
10-12C with Speed
1.5-1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2mm, Non Fe 1.5mm and SS
2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

 HACCP02 :

4 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

For the same batch only

%6

Rework
Scrap

PRP
PRP

()GMP.GHP

OPRP

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

%6

PRP

HACCP02 :
02 5
0205/20/20 :
20:

Canu Coconut Bar .00.0
.00.0.0
Start

No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Sugar Syrup
Preparation
Manual weighing

Mixing of (Corn
syrup, Fructose,
glycerin) for
10min.

Chocolate
Preparation

Mixing of (Fat, Sodium

carbonate, fat, Dextrose, soya
lecithin, salt, potassium
sorbate, F.C.M.P., water and
Vanillin) for 10min.

Manual
weighing Crisp
Rice, Pops and
Coconut

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer
through pips
Feeding tank
with stirrer at
60C5

Mixing syrup
with dry
ingredients in
Transfer by
contmixer
screw elevator

End

Transportation
to the customer

Mixing in
Blender No(1)
for 10 min.

Cooking at 112-118
for 20-25min.
Brix 80-85%

Manual
weighing
Chocolate
ingredients

Scrap

transversal
cutting
(Bar length 8595mm)

Coating with
chocolate
(Temp. 90 F)

Warehouse
(cool and dry
place away
from direct sun
light).
Hand palette
to warehouse
Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (25-80C)

Scrap

longitudinal
splitting

Compression
Cooling tunnel
Conveyor at 10-12C with
drum
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Cooling tunnel at
10-12C with Speed
1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2mm, Non Fe 1.5mm and SS
2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

 HACCP02 :

6 02

1..1111

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

For the same batch only

%6

Rework
Scrap

PRP
PRP

()GMP.GHP

OPRP

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

%6

PRP

HACCP02 :

02 2
0205/20/20 :

20:

Kicker Choco Flakes Bar .00.3

.00.3.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing of
Sugar Syrup
ingredients

Manual
weighing Choco
Flakes

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer by
bucket elevator

Transfer
through pips

End

Transportation
to the customer

Mixing of Sugar
Syrup
ingredients for
10min.

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
Hazelnut Cream
ingredients

Scrap

transversal
cutting
(Bar length 8595mm)

Warehouse
(cool and dry
place away
from direct sun
light).

Coating with
chocolate
(Temp. 90 F)

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (25-80C)

Scrap

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Cooling tunnel at
10-12C with Speed
1.5-1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2mm, Non Fe 1.5mm and SS 2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

HACCP02 :
8 02
0205/20/20 :
20:

 HACCP02 :

9 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

PRP
PRP

()GMP.GHP

For the same batch only

Rework
Scrap

%6

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

PRP

OPRP

%6

HACCP02 :

02 02
0205/20/20 :

20:

Kicker Choco Scoops Bar .00.4

.00.4.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing of
Sugar Syrup
ingredients

Manual
weighing Choco
Scoops

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer by
bucket elevator

Transfer
through pips

End

Transportation
to the customer

Mixing of Sugar
Syrup
ingredients for
10min.

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
White Cream
ingredients

transversal
cutting
Scrap
(Bar length 8595mm)

Warehouse
(cool and dry
place away
from direct sun
light).

Coating with
chocolate
(Temp. 90 F)

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp.(25-80C)

Scrap

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Cooling tunnel at
10-12C with Speed
1.5- 1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2mm, Non Fe 1.5mm and SS 2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

HACCP02 :
00 02
0205/20/20 :
20:

 HACCP02 :

00 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

PRP
PRP

()GMP.GHP

For the same batch only

Rework
Scrap

%6

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

PRP

OPRP

%6

HACCP02 :

02 03
0205/20/20 :

20:

Kicker Sweet Flakes Yogurt Bar .00.5

.00.5.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing of
Sugar Syrup
ingredients

Manual
weighing corn
Flakes

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer by
bucket elevator

Transfer
through pips

End

Transportation
to the customer

Mixing of Sugar
Syrup
ingredients for
10min.

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
Yogurt Cream
ingredients

transversal
cutting
Scrap
(Bar length 8595mm)

Warehouse
(cool and dry
place away
from direct sun
light).

Coating with
chocolate
(Temp. 90 F)

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (25C)

Scrap

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Cooling tunnel at
10-12C with Speed
1.5- 1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2 mm, Non Fe 1.5mm and SS 2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

HACCP02 :
04 02
0205/20/20 :
20:

 HACCP02 :

05 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

PRP
PRP

()GMP.GHP

For the same batch only

Rework
Scrap

%6

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

PRP

OPRP

%6

HACCP02 :

02 06
0205/20/20 :

20:

Nutrifit Granola bar .00.6

.00.6.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing
Granola and
Soy Protein

Manual
weighing of
Sugar Syrup
ingredients

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer by
bucket elevator

Transfer
through pips

End

Transportation
to the customer

Mixing of Sugar
Syrup
ingredients for
10min.

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
Hazelnut Cream
ingredients

Scrap

transversal
cutting
(Bar length 8595mm)

Warehouse
(cool and dry
place away
from direct sun
light).

Coating with
chocolate
(Temp. 90 F)

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (2580C)

Scrap

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.51.7m/
17mm)
min.

Cooling tunnel at
10-12C with Speed
1.5-1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2mm, Non Fe 1.5mm and SS 2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

HACCP02 :
02 02
0205/20/20 :
20:

 HACCP02 :

08 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

PRP
PRP

()GMP.GHP

Rework
Scrap

OPRP

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

For the same batch only

%6

%6

PRP

HACCP02 :

02 09
0205/20/20 :

20:

Nutrifit Muesli Bar .00.2

.00.2.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes

Laboratory
testing

Acceptance

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing of
Sugar Syrup
ingredients

Manual weighing Corn

Flakes, Bran Flakes, Crisp
Rice, Rolled oats, Barley
flakes and Dried apple

Mixing of Sugar
Syrup
ingredients for
10min.

Transfer
through pips

End

Transfer by
bucket elevator

Cooking at 112118 for 2025min.

Brix 80-85%

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

CCP (metal detection)

Fe 1.2mm, Non Fe
1.5mm and SS 2mm
transversal
cutting
Conveyor Feeding belt Scrap
metal detector
belt
(Bar length 85- sorting
95mm)
Conveyor
belt

Gravity
Sheet making
drums
Temp. (2580C)

Scrap

longitudinal
splitting

Cooling tunnel at
Compression
10-12C with
drum
Conveyor Speed 1.5-1.7m/
belt
(thickness 12min.
17mm)
CCP (6% Max. of
moisture content)

Transportation
to the customer

Automatic
packaging
machine

Warehouse
(cool and dry
place away
from direct sun
light).

Automatic
Placing the
packed bars
into boxes

Manually
Placing the
packs into
carton and
sealing

 HACCP02 :

02 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP

PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

PRP
PRP

()GMP.GHP

CCP

PRP

CCP
PRP

PRP

For the same batch only

Rework
Scrap

%6

FIFO

OPRP

OPRP

PRP
PRP

PRP

HACCP02 :

02 00
0205/20/20 :

20:

Nutrifit strawberry flakes bar .00.8

.00.8.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Manual
weighing of
Sugar Syrup
ingredients

Manual
weighing corn
Flakes

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Conch
(Temp.45-48C,
Time3-4 hr.)

Transfer
through pips

Transfer by
bucket elevator

Transfer
through pips

End

Transportation
to the customer

Mixing of Sugar
Syrup
ingredients for
10min.

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
Yogurt Cream
ingredients

transversal
cutting
Scrap
(Bar length 8595mm)

Warehouse
(cool and dry
place away
from direct sun
light).

Coating with
chocolate
(Temp. 90 F)

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (2580C)

Adding
Dehydrated
Strawberry
pieces

Scrap

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Cooling tunnel at
10-12C with Speed
1.5- 1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt
Feeding belt Conveyor
metal detector
belt
- sorting
CCP (metal detection)
Fe 1.2mm, Non Fe 1.5mm and SS 2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

HACCP02 :
00 02
0205/20/20 :
20:

 HACCP02 :

03 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

PRP
PRP

()GMP.GHP

Rework
Scrap

OPRP

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

For the same batch only

%6

%6

PRP

HACCP02 :

02 04
0205/20/20 :

20:

.00.9
.00.9.0
Start
No
Storing Raw material
according to
manufacturer
instructions

Yes
Acceptance

Laboratory
testing

Visual
inspection

Raw Material
Receiving

Ordering and Raw material preparation

Mixing of Sugar
Syrup
ingredients for
10min.

Conch
(Temp.45-48C,
Time3-4 hr.)

Mixing in
Blender No(1)
for 10 min.

Mixing syrup
Feeding tank
with dry
Transfer by
with stirrer at
screw elevator ingredients in
60C5
contmixer

Transfer
through pips

Transfer
through pips

Scrap

End

Transportation
to the customer

Transfer by
bucket elevator

Cooking at 112118 for 2025min.

Brix 80-85%

Manual
weighing of
Coating
Chocolate
ingredients

Manual
weighing Crisp
Rice, Whey
powder, Soy
Protein and
Dried Dates

Manual
weighing of
Sugar Syrup
ingredients

transversal
cutting
(Bar length 8595mm)

Warehouse
(cool and dry
place away
from direct sun
light).

Coating with
chocolate
(Temp. 90 F)

Manually
Placing the
packs into
carton and
sealing

Gravity
Sheet making
drums
Temp. (2580C)

Scrap

Cooling tunnel at
10-12C with Speed
1.5-1.7m/min.
CCP (6% Max. of
moisture content)
Conveyor
belt

longitudinal
splitting

Compression
Cooling tunnel
drum
Conveyor at 10-12C with
belt
(thickness 12Speed 1.517mm)
1.7m/min.

Feeding belt Conveyor

metal detector
belt
- sorting

CCP (metal detection)

Fe 1.2mm, Non Fe 1.5mm and SS 2mm

Automatic
Placing the
packed bars
into boxes

Automatic
packaging
machine

HACCP02 :
05 02
0205/20/20 :
20:

 HACCP02 :

06 02

1..1.11

0205/20/20 :
20:

OPRP

OPRP

OPRP

PRP
PRP
PRP

FIFO & FEFO

OPRP

PRP
PRP

()GMP.GHP

PRP
OPRP

()GMP.GHP

For the same batch only

%6

Rework
Scrap

PRP
PRP

()GMP.GHP

OPRP

PRP

PRP

CCP

CCP
PRP

PRP
PRP
PRP

FIFO

OPRP

OPRP

%6

PRP

)CCP (02

)CCP (03

20:

% 6

-:
.3
3.5
.5
3.2
.1 5

0205/20/20 :

HACCP02 :
02 02
0205/20/20 :
20:

QF-26-07
QF-26-21

WF-06-02

..........................