Lab 03 (HACCP-2021)

EXERCISE: HACCP
 Lab 03 (HACCP-2021)

FORM 02 : ี่ ง (Risk Assessment and CCP Determination)

การประเมินความเสย
ผลิตภัณฑ์ (product): …………………………………………………………………………………………………………………..………

มาตรการควบคุม Subs
อันตรายทีพ
่ บ Sig.
(Control Q Q Q Q CCP equ
# Process step (Identified Hazards: S O Haz
measure) 1 2 3 4 No. ence
B/C/P) ard step
1 Soy Bean B: Pathogens ALV and COA L L Minor Y N N - - -
receiving control and
C: Pesticides, heat stable inspection soy L L Minor Y N N - - -
bean receiving
toxin
P: Harmful extraneous L L Minor Y N N - - -
material
A: Soy bean M H Major Y N Y Y - -
2 Soaking B: Coliform, E.coli Use potable water M L Minor Y N N - - -
. only

C: Chlorine Water analysis 2 L L Minor Y N N - - -

time/year
P: Stone, sand GMP potable L L Minor Y N N - - -
water
A: - - - - - - - - - - -
3 Grinding B: Heat resistant spore Boiled water L L Minor Y N N - - -
. additives could
C:chemical residues carry over and L L Minor Y N N - - -
P:- contaminate the - - - - - - - - -
product - - - - - - - - -
A:-
 Lab 03 (HACCP-2021)

4 Filtration B: microorganisms Could be L L Mionr Y N N - - -

. contaminated
C:- with - - - - - - - - -
P:- microorganisms - - - - - - - - -
A:- - - - - - - - - -
5 Calcium salt B: Halobacteria ALV control L L Minor Y N N - - -
. receiving
C: heavy metal COA control M L Minor Y N N - - -
P: Stone, Sand GMP of incoming L L Minor Y N N - - -
salt
A: - - - - - - - - - - -
6 Coagulation B:
.
C:
P:
A:
7 Pressing B:
.
C:
P:
A:
8 Dicing/ B: Coliform, E.coli Use potase water M L Minor Y N N - - -
. cooling only
C: Chlorine Water analysis 2 L L Minor Y N N - - -
times/year
P: - GMP of potase - - - - - - - - -
water
A: - Cross - - - - - - - - -
 Lab 03 (HACCP-2021)

contamination
9 Inoculation B: Mold Control M L Major Y N N - - -
. solid- Heat derived from temperature,
substrate metabolism and thermal process.
fermentation growth of the
microorganism raises
C: - - - - - - - - - -
P: Glass, processing Processing control, M L Minor Y N N - - -
equipment environment
control
A: -
1 Salt- B: - - - - - - - - - -
0 saturated
. Solution
C: Salt Use COA control, L L Minor Y N N - - -
processing control
P: Stand and stone Use COA control M L Minor Y N N - - -
A: -
1 Maturation B:
1
.
C:
P:
A:
S- ความร้ ายแรง (Severity), O- โอกาสที่จะเกิด (Occurrence), ระดับอันตราย (Sig. Hazard) (Cr = Critical, Ma = Major, Mi = Minor)
Lab 03 (HACCP-2021)
Lab 03 (HACCP-2021)