Process (Identified Hazards: Sig.

CCP Subsequence
# (Control measure) S O Q1 Q2 Q3 Q4
step B/C/P/A) Hazard No. step

1. Water B: E.coli, Coliform  Use potable water only M L Mi Y N N - - -

receiving C: Chlorine  GMP potable water L L Mi Y N N - - -
P: Stone, sand  Water analysis 2 times/ L L Mi Y N N - - -
A: - year - - - - - - - - -
2. Salt B: Halophilic bacteria  AVL control L L Mi Y N N - - -
receiving (Staphylococcus aureus)  COA control
(NaCl, C: Heavy metal  GMP of incoming salt M L Mi Y N N - - -
CaSO4) P: Stone, sand L L Mi Y N N - - -
A: - - - - - - - - - -
3. Glass jars B: -  AVL control - - - - - - - - -
receiving C: -  COA control - - - - - - - - -
P: Glass shards  GMP of incoming plastic/ L L Mi Y N N - - -
A: - glass bottles - - - - - - - - -
4. Soybean B: Soil borne/air borne  AVL control M H Ma Y N Y Y - 9,14
receiving pathogenic  COA control
organisms, yeasts or  (Require certificate that
moulds ensures that received
(Staphylococcus spp, beans are free from unsafe
Bacillus spp) levels of mycotoxins)
 Inspection of soybean
C: Pesticide residues receiving M L Mi Y N N - - -
Mycotoxins
P: Sand, stone L L Mi Y N N - - -
A: Soybean M H Ma Y N Y Y - 16
5. Washing B: Staphylococcus spp, -Changing the water everyday M H Ma Y N Y Y - 9,14
Bacillus spp, E.coli, batch of washing
Coliform -Use potable water
C:- - - - - - - - -- -
P: soy hulls, stones, worms L L Mi Y N N - - -
A: - -
6. Grinding B: Bacillus spp, GMP/GHP control of machine M H Ma Y N Y Y - 9,14
Clostridium spp and operation
 C: Sanitizer/disinfectants Control cross contamination M L Minor Y N N - - -
residue from the machine
P: - - - - - - - - -
A: Soybean M H Ma Y N Y Y - 16
7. Filtration B: Bacillus spp, - GMP/GHP control of hygiene M H Ma Y N Y Y - 9,14
(by cloth) Clostridium sp and equipment
C: - - Control cross-contamination - - - - - - - - -
P: fabric residue from the L L Mi N N - - - -
cloth
A:- - - - - - - - - -
8. Boiling B: Bacillus spp, Time and temperature control M H Ma Y Y - -
(80oC) Clostridium spp, E.coli, in each batch of boiling CCP
Coliform GMP/GHP control of operation
C: - - - - - - - - -
P:
A: soy bean M H Ma Y N Y Y - 16
9. Coagulatio B: : Bacillus spp, Control temprature in each M H Ma Y N Y Y - 14
n Clostridium spp, batch of coagulation
C: Excess amount of GMP/GHP control of operation M L Mi Y N N - -
calcium sulfate Control the amount of calcium
P:- sulfate = 2.5–3.5% of the dry - - - - - - - -
A: soybean weight of the soybeanse M H Ma Y N Y Y - 16
10 Pressing B: Bacillus spp, GMP/GHP control of hygiene M H Ma Y N Y Y - 14
Uyên Clostridium spp and equipment
C: Control cross - contamination
P: - - - - - - - - -
A: soybean M H Ma Y N Y Y - 16
11 Cutting B: Bacillus spp, GMP/GHP control of hygiene M H Ma Y N Y Y - 14
into dices Clostridium spp and equipment
C: Control cross - contamination
(rectangular P: - - - - - - - - -
blocks A: soybean M H Ma Y N Y Y - 16
32x32x16
mm)
12 B: unpure mold culture, - AVL/COA control of mold M M Ma Y N Y Y -
Inoculation Bacillus spp, Clostridium culture source
MOS (pure spp GMP control of hygiene,
mold C: - operation, and equipment - - - - - - -
cultures) P: - - - - - - - -
A: soybean M H Ma Y N Y Y - 16

13 Incubation B: undesirable yeast and GMP/GHP control M M Ma Y Y - - CCP

25oC. RH = mold, spore forming Control temperature, time, and
88–97% bacteria (Bacillus spp, relative humidity
48h Clostridium spp), TMBA
C:
P:
A: soybean M H Ma Y N Y Y - 16
14 Salting
(saturated B: Spore forming bacteria
salt (Bacillus spp., Clostridium M H Ma Y Y - - CCP -
solution) spp), halophilic bacteria
(Staphylococcus spp)
C: - - - - - - - - - - -
AVL/COA control of salt
P: soil, sand, stone L L Mi Y N N - - -
Use refined salt
A: soy bean - M H Ma Y N N - - 16
14 Ripening - Soaked in lowering the salt
Như content from 14% to 10%,
B: Bacillus spp.,
lowering the alcohol content M L Mi Y N N - - -
Clostridium spp.
from 10% to 6%
- Cross - contamination
C: - - - - - - - - - - -
P: - - - - - - - - - - -
A: soy bean - M H Ma Y N N - - 16
15 Packing - Weigh every box of net
B: : Bacillus spp.,
Như weight
Clostridium spp, M L Mi Y N N - - -
- Control GMP/GHP Personal
Staphylococcus spp
hygiene
C: - - - - - - - - - - -
P: - - - - - - - - - - -
 A: soy bean - M H Ma Y N N - - 16
16 Labeling B: Bacillus spp., - Control GMP/GHP Personal
M L Mi Y N N - - -
Như Clostridium spp. hygiene
C: - - - - - - - - - - -
P: - - - - - - - - - - -
- Control labelling (allergen
A: soy bean H H Cr Y Y - - CCP -
declaration)