THE DESIGN OF

HACCP PLAN
FOR DRIED
BANANA CHIPS

DH17TP – GROUP 3
17125381 Sugar Vo Thi Thuy Dung
17125433 Tony Nguyen Pham Ngoc Duyen
17125373 Don Phan Thuong Doan
17125382 Carol Tran Thu Hien
17125425 Trisa Tran Hieu
17125387 Era Nguyen Thi Tuyet Nhi
17125414 Charon Tran Ngoc Minh Thu
17125399 Zoey Ngo Thi Hoai Tram
Nong Lam
University
 2

CONTENTS
ABSTRACT ........................................................................................................................................3

LITERATURE REVIEW .......................................................................................................................4

PRODUCT ANALYSIS ........................................................................................................................6

Product description .....................................................................................................................6

Processing flow diagram .............................................................................................................7

Nutrition facts ...........................................................................................................................10

Plant layout ...............................................................................................................................11

THE DESIGN OF HACCP PLAN ........................................................................................................13

Hazard analysis ..........................................................................................................................13

Haccp plan .................................................................................................................................25

Verification plan ........................................................................................................................27

CONCLUSION .................................................................................................................................29

REFERENCES ..................................................................................................................................30
 3

ABSTRACT
The aim of this study was to design a Hazard Analysis and Critical Control Point (HACCP) plan
for banana chips production based on the product and processing characteristics. The banana
fruits (Pisang Awak variety) were immersed in sugar solution for 3 hours, combined with
vegetable oil and then dehydrated at around 60 - 65°C in a hot air dryer until the final water
activity of approximately 0.55 or lower was achieved. A simple HACCP plan has been
developed during receiving raw materials, washing, and drying and packaging steps were
established with different control measures could be used for preventing, eliminate and
reduce many potential hazards of the product to an acceptable level. The hazards analysis,
critical control point, control measure, critical limits, monitoring procedure and corrective
actions have been designed in this HACCP plan. The “Decision Tree” may be used to
determined CCPs throughout the enterprise’s manufacturing process. After the design of the
HACCP Plan was carried out, the results indicated that the drying step should be controlled
for CPP through it being determined by relevant questions.

Key words: HACCP, dried banana


LITERATURE REVIEW
According to FDA, HACCP is known as
management system in which food safety
is addressed through the analysis and
control of biological, chemical, and
physical hazards from raw material
production, procurement, and handling,
to manufacturing, distribution, and
consumption of the finished product. In
these days, the allergen hazards are also
concerned when HACCP is performed.
HACCP is essential for food industry by
controlling hygiene conditions and food
safety aspect. Poor hygiene conditions
may cause foodborne illnesses and
allergic reactions which will severely
affect to human health. Aside from
avoiding poisoning our customers, HACCP
will save business money in the long run,
increase food safety and food quality
standards. Moreover, this certificate will
ensure compliance with the law and due
diligence defense in court when
complaints occur. In addition,
approaching HACCP is a chance to
4
organize company’s staff promoting
teamwork and efficiency.
Bananas are one of the earliest crops in
the history of human agriculture, they
include many varieties with diverse
origins spanning many territories. With
the characteristics of easy growth and
relatively high yield, bananas have
become one of the commonly used raw
materials in the food industry and the
second-largest fruit tree in total
production estimated to exceed 139
million tons according to FAO statistics in
2010. Bananas are rich in vitamins and
minerals, most of which are grown for
their fruit, which can be eaten fresh or
used for processing into other foods
product that stands out is dried banana
chips.
Dried banana chips are a favorite product
of many customers in the market. During
the processing of dried bananas,
problems related to the presence of food-
borne pathogens such as Bacillus aureus,
yeast, mold, physical and chemical factors
 5

were recorded. The traditional quality products, the development of a HACCP

inspection of individual products is plan for the dried banana production
difficult to achieve high efficiency process is very necessary and of great
because it is difficult to maintain the importance. This report has been
inspection of the entire product because specially designed to develop a HACCP
of the lack of trained and skilled plan based on HACCP principles that can
personnel, due to human error in the be applied in a dried banana processing
production process. sampling, etc. plant to replace traditional quality and
Therefore, in order to ensure the safe inspection procedures to prevent food
consumption of dried banana chips hazards in the products.
 6

PRODUCT ANALYSIS
Product description
PRODUCT NAME DRIED BANANA CHIPS

Composition Banana (98%), vegetable oil

RH: 10 -13% ; Oil content < 5%

Important product
characteristics of end product No deformation, no discoloration, no caramelization, no
(e.g., pH, aw, etc.) oil absorption, but still retain the natural color and taste
of the food.

How the product is to be used Ready to eat

Bag or Jar

Packaging (net weight, etc.) Material: PET, Aluminum, OPP, PA, etc.

Net weight: 100g, 250g

12 months of date of manufacturing in cooling condition,

Shelf-life (storage condition)
dry place, tightly closed, avoid direct sunlight

Supermarket: Metro, Maximart, Big-C, Co-op, Hapro

Where the product will be sold Social media (Shopee, Alibaba) Export: Southeast Asia,
China, Taiwan, Hong Kong, Japan

Use directly
Labeling instructions
Do not use expired product

Special distribution control Transport in refrigerated carrier (cooling condition)

Consumer General consumers

 7

Processing flow diagram

Mostly choose
Water Banana Plastic
Pisang Awak (Chuối sứ)

2. Receiving 17. Shipping 1. Receiving

3. Storing 16. Storage

4. Washing/ Peeling 15. Sealing

Thickness:
3-5-7 mm 5. Slicing 14. Packaging

6. Washing 13. Cooling Room temperature

Steam 100℃ 60-65°C

4 min 7. Blanching 12. Drying
4-6 hrs

8. Draining 11. Covering oil Vegetable oil

Osmotic Dipped in tap water for 4 mins

dehydration: 9. Pre-treatment 10. Rinsing Quickly rinse
Sugar solution
3 hrs
Banana is a familiar fruit with many health
benefits and also rich in carbohydrates,
fibers, vitamins and minerals. But bananas
have a short shelf-life and spoil very quickly
so that people have devised many ways to
process them to preserve them longer. One
of the most effective way is to dry them. The
product is dried banana chips with 98% is
banana. Those bananas are mixed with
vegetable oil with the content lower than
5%, and dried to 10-13% relative humidity.
With that content of relative humidity there
will be no deformation, discoloration,
caramelization or oil absorption, but still
retain the natural color and intense banana
flavor. Banana after dried are packed in the
bag or jar that are made from PET,
Aluminum, OPP, PA and can be stored up to
one year in dry, cool condition, tightly pack,
avoid direct sunlight. The product can be
sold in many fields like market or
supermarkets all around the world.
The flow diagram goes through 17 steps and
begins with banana, which is the main
ingredient of our chosen product. Banana
when being received must follow some
requirements, which are mainly focused on
ripeness and physical characteristics. In
detail, the banana should maintain their
whole fruit with yellow peel, ripe enough,
soft but not emulsified flesh, fragrant
naturally, sweet, and not acrid. The above
criteria will have specific parameters
depending on each banana variety.
Normally, Pisang Awak is the banana variety
of choice for most producers because it
produces delicious round banana chips. In
case that these chosen bananas cannot be
immediately produced, to keep the quality
as high as possible, they will be stored in cool
and dry conditions until they are brought to
production. Next is the stage of cleaning
bananas to prepare for processing. Bananas,
after being pre-washed with water, are
peeled to remove unwanted substances
such as dirt, soil, and insects. After that, the
bananas will be cut to the thickness of about
3mm, 5mm, 7mm and washed again to
prepare for the blanching process. At the
blanching stage, normally bananas will be
blanched with 100℃ steam for about 4
minutes and then draining to ensure that the
browning reaction does not occur on the
surface of the bananas, affecting the color of

the final product. At the pre - treatment
step, there are many methods that we can
use such as chilling, freezing, blanching,
osmotic dehydration or we can combine
these methods together. However,
whichever method is used, the general
purpose of this step is to prevent the
development of the discoloration and off-
flavour. Or it can be said to improve the
drying efficiency and quality of the product.
But in this study, we chose Osmotic
dehydration method to apply. So, in this
step, we immerse banana slices in sugar
solution for 3 hours. After being immersed in
the sugar solution, the banana slices are
dipped into tap water for 4 mins and then
rinsed quickly. The purpose is to quickly rinse
to remove the excess chemicals on the slices
from solution of pre – treatment step. Next,
we will use vegetable oil to cover around
9
surface of the slices. This is usually sunflower
oil or coconut oil.
After everything is prepared, we come to the
drying step. Here, we use a hot air dryer with
drying temperature at 60-65°C for drying the
banana slices at 4-6 hours. The slices must
not be touching or overlapping to each
other. And when then process is done, leave
the pieces in the dryer until they are crispy
and dry. After let the slices rest for a while in
the dryer, we cool the slices at the room
temperature before packing them into bags
or jars. When we pack the product, the
package should be in moisture-proof
packaging to maintain the quality. At the
sealing step, it is required to prevent food
contamination and then, we will store them
in a cool place away from direct sunlight.
Finally, is distributing the final product to the
desired market.
 10

Nutrition facts
Table 1. Nutrition Facts of Vinamit’s product
1 serving per container
Serving size 100g

Calories 487

% Daily values*

Total Fat 20g 31%

Saturated Fat 9g 45.5%
Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total 75g 25%

Carbohydrate 6g 23%
Dietary Fiber 49g
Sugar

Protein 2g

Vitamin A OIU 0%

Vitamin C 10.36mg 17%

Calcium 15mg 2%

Iron 1mg 4%

The % Daily value (DV) tells you how much a nutrient in a serving of food contributes to
a daily diet 2,000 calories a day is used for general nutrition active.
A 100g package of banana chips has 487
calories and nearly 75 grams of
carbohydrates. A single bag has around 6
grams of fiber and 49 grams of sugar. The
sugar in banana chips comes from a
combination of sugar found naturally in
bananas and sugar added during the
manufacturing process to enhance the chips.
A serving of banana chips has around 20
grams of fat, and 9 grams of saturated fat. A
cup of banana chips has just 2 grams of
protein. Banana chips are low in vitamins
and minerals, with 10.36 milligrams of
Plant layout
Figure 1. Dried banana chips processing plant
vitamin C, 15 milligrams of calcium, and one
milligram of iron.
When people with oral allergy syndrome
(also known as pollen-food sensitivity
syndrome) eat banana chips, they may have
an allergic reaction. Itching around the
mouth, face, lip, tongue, and throat are
common oral allergy symptoms, and they
usually develop shortly after eating the fruit.
Besides, allergies can be caused by the
materials used to make vegetable oils. Many
dried banana manufacturers include
vegetable oil in their products.
When considering the setting up of a fruit
and vegetable processing plant, whether it
be a cottage industry or a small industrial
scale system, the first point to bear in mind
is the infrastructure required to properly
lodge all of the necessary equipment. Some
particular parts of the plant will be
emphasized in this section.
• Reception of Raw Material
The temperature must be as low as possible,
it must be cool. The humidity must be
relatively high to prevent the material from
dehydrating and losing its quality. The raw
material must not be directly exposed to
sunlight. Since storage temperature is a very
important factor, if a refrigeration system is
not available, the material must be collected
in the cool hours of the day.
• Processing room
The processing room should ideally be
divided into areas where different functions
are performed. Generally, there is a "dirty"
area, that is, an area where the raw material
is washed and peeled, and where operations
like pitting, and the removal of inedible parts
are performed. To prevent cross-
contamination, this "dirty" area must not
extend to the section of the plant or of the
processing room where the cleanest
operations are carried out.
A drier is another special system, which
should be installed in a rather dry place and
not in the humid area in the plant.
• Quality control room
This area should preferably be equipped
with a small sink, running water and a
counter where tests may be carried out. It
should be separated from the other quarters
so that basic calculations may be carried out
in a quiet environment.
• Storeroom for finished products
Storage room must be clean, the
temperature and humidity levels must be
appropriate (less than 25°C and 60% of
relative humidity), and it must be protected
from foreign matter, and naturally, from
thieves. It should be easily accessible, so that
tests may be performed during product
storage, and any problems may be detected
on the spot
 THE DESIGN OF HACCP PLAN
Hazard analysis
Table 2. Identified Hazards

Identified Hazards:
# Process step Control measure
B/C/P/A

1 Water receiving B: E.coli, Coliform Using potable water,

commissioning water treatment.
C: Chlorine
GMPs: water for food industrial use
P: stone, sand Water analysis (less than two ppm
iron) 2times/year
Source control: COA, AVL

A: - -

2 Packaging receiving B: - AVL control

COA control
C: printing ink
GMPs of incoming plastic box
P: plastic, aluminum

A: -

3 Banana receiving B: Bacillus, mold, Certificate of analysis from supplier

yeast, parasite, insect
Inspection of incoming banana
C: residues of AVL control
pesticides, fertilizers,
COA control
growth stimulants

P: stone, sand
 14

A: - -

4 Ingredients receiving B: bacteria AVL control

(sugar, oil)
COA control
C: heavy mental
GMPs of incoming ingredients
P: stone, sand

A: Resources of Labeling
vegetable oil

5 Banana storing B: Bacillus, mold, AVL control

parasite, insect
COA control
C: -

P: stone, stand

A: - -

6 Washing B: Bacillus, mold, Monitor sanitary conditions

parasite, insect
Equipment cleaning
C: - Change water and cleaning of
holding tanks every batch
P: stone, sand, dust,
menta

A:

7 Peeling B: mold, yeast parasite Monitor sanitary conditions

GMPs
C: -

P: -

A: - -
 15

8 Slicing B: infection Monitor sanitary conditions

microorganism
GMPs
C: heavy mental

P: dust, piece of
mental or glass

A: - -

9 Washing B: Mold, Bacillus Monitor sanitary conditions Change

water and cleaning of holding tanks
C: - every batch

P: Stone, sand, dust

A: - -

10 Blanching B: heat resistant Control temperature: steam 100°C

microorganisms at 4 min
Check blanching device
C: -
Adjust the technical parameters
P: piece of mental,
sand, dust GMPs

A: - -

11 Pre-treatment B: infection GMPs

microorganism

C: -

P: -

A: -

12 Rinsing B: infection Monitor sanitary conditions

microorganism
 16

C: - Equipment cleaning
Change water every batch
P: dust

A: - -

13 Covering oil layer B: - Check covering device

GMPs
C: -

P: dust

A: - -

14 Drying B: infection Control temperature and time (60-

microorganism 65°C for 4-6 hours)
GMPs
C: -

P: -

A: -

15 Cooling B: microorganism GMPs

C: -

P: dust

A: - -

16 Packaging/sealing B: microorganism Aseptic packaging

Weight every bag or jar of net weigh
C: -
Control GMP/GHP Personal hygiene
P: dust
Control labeling

A: -

Identification of different hazards
(biological, chemical and physical) is
implemented from receiving raw materials
up to the end step of processing product.
The different possible biological, chemical
and physical hazards of raw fruits and
different steps are identified and listed in
Table, at the same time, control measures of
each identified hazard were determined.
As can be seen in the table, several
biological, chemical, and physical risks were
investigated. Insects, pathogenic bacteria,
spore-forming bacteria, yeast, and mold, as
well as microbiological dangers such as
Positive bacteria (E. coli) and Coliform (found
in water), Bacillus, might be included as
biological hazards. Chemical hazards could
include chlorine, pesticide residue, growth
stimulants, heavy metal and insecticide
residues. Physical hazards include glass,
metals, stones, wood chips and hard plastic
chips. In addition to the notices, vegetable
oils are considered allergens during
production but do not affect the quality of
the finished product too much.
17
Some contaminants, especially yeasts and
molds, may survive for longer times or even
grow on the raw materials. Microbial
contaminants isolated from fruits include
yeasts, molds, and some potential
pathogens like Bacillus, E. coli. Moisture
content is a critical parameter responsible
for the microbiological quality of the final
product. Control measures could be used for
controlling the listed hazards Table and
certified suppliers of raw ingredients
complains with raw material specifications
and good manufacturing practices (GMPs).
So, the receipt of raw fruits should be in
accordance with the standards and
requirements of the source. At the same
time, chemical and physical characteristics
of raw material should be under the upper
limits given in guides of microbiological
specifications and criteria for foods and
harmful residues in food. Examples of
hazards sources during processing as water,
worker health and hygiene, facilities and
packaging and processing steps were
identified.
 18

Potable water must be utilized for various The moisture content of bananas is an
forms of pollution of physical, chemical, or essential quality characteristic that
biological hazards, and care must be taken to influences the end product's quality. The
ensure that all the fruit is washed. Periods of moisture content of dried bananas was
washing and rinsing, chlorine found to be between 13 and 20 percent.
concentrations, temperatures, and Because of its capacity to reduce the
pressures of washing and rinsing water moisture level in food and preserve it
should all be able to remove dirt and reduce properly, drying procedures are the most
microbial activity. effective and common kind of processing. As

Each identified hazard might be prevented, a result, drying bananas is a significant stage

eliminated, or reduced to an acceptable in the process since it is used to reduce

level using the various control methods biological risks that contaminate bananas

listed. Receiving is a key stage in the dried before and after harvest owing to the effect

banana processing process for removing of heat treatment and lowering water

insects from the raw material. This step's activity of dried product. The presence of

control procedures include a certificate of insects reduces the quality of the date at any

analysis from the supplier, incoming banana stage; enzyme activity and microbe growth

inspection, and source control (COA, AVL). have the same impact; therefore the goal of
this treatment is to remove insect life,
Blanching is a type of processing that may be
reduce microbial count, and minimize
used to get rid of infected fruit. Temperature
enzyme activity. At the same time, dry the
control with steam 100°C for 4 minutes, the
bananas to a moisture content of 20% or less
equipment inspection, technical parameter
to prevent mold and yeast growth. Control
adjustments, and GMPs in the processing
measures might be established throughout
line are all control measures that should be
the drying phase, such as maintaining drying
created during the blanching step.
conditions (e.g., drying temperature and

time) and following good manufacturing
practices.
The procedure of packaging dried bananas is
done primarily to protect the product from
various hazards (biological and physical) and
to improve the product's quality attributes.
Different identified biological and physical
hazards might contaminate as raw materials
and during processing steps, as indicated
previously and listed in Table, and could be
managed by different control methods
developed at each processing step. Physical
risks (dust) can be managed during packing,
thus GMPs should be created at this stage to
establish control measures.
19
• Critical control points
A critical control point on the production line
is a phase where control measures are
applied to avoid or remove a food safety
hazard, or to decrease it to an acceptable
level. There are the CCP in place to control
significant hazards that have been identified.
CCPs are particular locations in the
manufacturing process when the HACCP
program's control actions take place. The
"Decision Tree" may be used to determine
CCPs throughout the enterprise's
manufacturing process. The "Decision Tree"
can be a valuable tool for determining CCP if
utilized appropriately. However, "Decision
Tree" is not a replacement for expert
knowledge, as depending only on "Decision
Tree" might lead to incorrect outcomes.
Figure 2. CCP decision tree
 21

Table 3. Risk assessment and CCP determination

Sig. CCP
Process Identified Hazards: S O Q1 Q2 Q3 Q4
# Hazard No.
step B/C/P/A

1 Water B: E.coli, Coliform M L Minor Y N Y Y -

receiving
C: Chlorine L L Minor Y N N - -

P: stone, sand L L Minor Y N N - -

A: - - - - - - - - -

2 Packaging B: - - - - - - - - -
receiving
C: printing ink L L Minor Y N N - -

P: plastic, aluminum L L Minor Y N N - -

A: - - - - - - - - -

3 Banana B: Bacillus, mold, yeast, H M Major Y N N - No

receiving parasite, insect

C: residues of M L Minor Y N N - -
pesticides, fertilizers,
growth stimulants

P: stone, sand L L Minor Y N N - -

A: - - - - - - - - -

4 Ingredients B: bacteria H M Major Y N N - No

receiving
(sugar, oil) C: heavy mental M L Minor Y N N - -

P: stone, sand L L Minor Y N N - -

 22

A: Resources of L L Minor Y N N - -
vegetable oil

5 Banana B: Bacillus, mold, M H Major Y N Y Y No

storing parasite, insect

C: - - - - - - - - -

P: stone, stand M H Major Y N N - -

A: - - - - - - - - -

6 Washing B: Bacillus, mold, M H Major Y N Y Y No

parasite, insect

C: - - - - - - - - -

P: stone, sand, dust, L L Minor Y N N - -

menta

A: - - - - - - - -

7 Peeling B: mold, yeast parasite M L Minor Y N N - -

C: - - - - - - - - -

P: - - - - - - - - -

A: - - - - - - - - -

8 Slicing B: infection M M Major Y N N - -

microorganism

C: heavy mental M L Minor Y N N - -

P: dust, piece of mental L L Minor Y N Y Y -

or glass

A: - - - - - - - - -
 23

9 Washing B: Mold, Bacillus M M Major Y N N - -

C: - - - - - - - - -

P: Stone, sand, dust L L Minor Y N N - -

A: - - - - - - - - -

10 Blanching B: heat resistant M L Minor Y N N - -

microorganisms

C: - - - - - - - - -

P: piece of mental, L L Minor Y N N - -

sand, dust

A: - - - - - - - - -

11 Pre- B: infection M L Minor Y N N - -

treatment microorganism

C: - - - - - - - - -

P: - - - - - - - - -

A: - - - - - - - - -

12 Rinsing B: infection M L Minor Y N N - -

microorganism

C: - - - - - - - - -

P: dust L L Minor Y N N - -

A: - - - - - - - - -

13 Covering oil B: - - - - - - - - -
layer
C: - - - - - - - - -
 24

P: dust L L Minor Y N N - -

A: - - - - - - - - -

14 Drying B: infection H H Critical Y N Y N CCP

microorganism
1-B

C: - - - - - - - - -

P: - - - - - - - - -

A: - - - - - - - - -

15 Cooling B: microorganism M L Minor Y N N - -

C: - - - - - - - - -
L
P: dust L Minor Y N N - -

A: - - - - - - - - -
L N
16 Packaging/s B: microorganism M Minor Y Y - -
ealing

C: - - - - - - - - -

P: dust L L Minor Y N N - -

A: - - - - - - - - -

S- (Severity), O- (Occurrence) (L = Low, M = Medium, H = High); (Sig. Hazard) (Cr = Critical, Ma =

Major, Mi = Minor)

From Table and subjecting the CCP “Decision to control biological hazard. This step is
Tree”, the drying step was identified as CCP critical hazard beacause S- (Severity), O-
 25

(Occurrence) are high and has the “Decision Q4: Will a subsequent step eliminate
Tree” as follow: identified hazards or reduce the likely

Q1: Do control preventive measure exist? => occurrence of a hazard to an acceptable

YES level(s)? =>NO

Q2: Is the step specifically designed to Drying is a critical stage in the manufacturing

eliminate or reduce the like occurrence of process, but this is not specifically design

the identified hazard to an acceptable level? step, which is impacted by the surrounding

=>NO environment, as well as the equipment,

machinery, and employees involved in the
Q3: Could contamination with identified
process. If the material is cross-
hazard(s) occur in excess of acceptable level
contaminated and heat-resistant bacteria
or would these increase to unacceptable
are still present at the end of the drying
levels? =>YES
process, the following step will not be able
to eradicate or decrease the threat.

Haccp plan
CCP Sig. Control Critic Monitoring Corrective Verification Records
No. hazards) measures al Procedure: Action
limits (What/How/
(CL) Frequency/
Who)

CCP B: Control CL: What: Check the Checking of Reports

-B Infection temperatur control cut in/ cut moisture of
e and time out content of checked
 26

microor Control 65˚C temperature parameters, products before the

ganism GMP, for 6 and time adjust the they are taken drying

especially hours How: setting temperature from the dryer conditio

GHP in the , record the Using a portable ns and

personal automatic statistics thermometer/ measure

hygiene temperature isolate the timer to verify ment

(personal on drying batch for automatic the

cleanliness) equipment further temperature moisture

inspection controller/ content

Frequency:
random and
Every batch
inspection microbio
Who: QC & logical
toward
Production load of
temperature
dept dried
controlling plot
once a month fruits

From Table of Hazard Analysis, CCP is the
drying step of the process, with infectious
microorganism from the environment and
equipment posing major risks. Critical
limitations are a criterion for determining
whether something is acceptable or not.
When a recognized food safety hazard
appears, it is the maximum or lowest value
at which a biological hazard must be
regulated to avoid, eradicate, or reduce to
an acceptable level. Time and temperature
are important control factors for the dried
banana product at 65°C for 6 hours.
Monitoring is a systematic series of
observations or measurements used to
assess checkpoints and testable constraints,
as well as to provide a formal record for
future verification. CCP is controlled by
temperature and time with the group's
product. QC will be in charge of checking,
 27

controlling, and monitoring the process The measurement of process monitoring

throughout by automatically setting the equipment at predetermined intervals,
temperature and time for each batch. direct observation of monitoring operations,

When the monitoring findings at the critical and remedial action are all examples of

control point show that the limit has been verification. Checking the moisture content

exceeded, loss of control, corrective action is of dried bananas before removing them

initiated. When the critical control point's from the dryer. Once a month, check the

limit is exceeded, the plant must take quick automated temperature controller using a

corrective action, such as checking the cut portable thermometer and timer, and

in/cut out parameters, adjusting the perform a random inspection of the

temperature, recording the statistics, and temperature control plot. After that, after

isolating the batch for further examination. monitoring the drying conditions and

Monitors of critical control points should be measuring the moisture content and

familiar with the method and trained to take microbiological load of dried fruits, reports

necessary corrective action. on the moisture content and microbiological

load of dried fruits are generated.

Verification plan
Step Verification Verification Frequency Responsi- Records

Procedures bility

Drying Checking of At the end of each production Every Operator/ Drying

moisture batch/day, review to ensure that batch Technician time/tem
content of it has been properly completed. /QC perature
products
 28

before they Once per week, ensure that the record

are taken monitoring of the water activity sheet
from the check follows the written
dryer monitoring procedure.

If non-conformance is found
during the verification of the
procedure, investigate the cause
of the non-conformance and

take necessary corrective

actions to prevent reoccurrence.

Record all observations (e.g.,

water activity readings, non-
conformances, and corrective
actions taken) on recording
form, including the date, the
time, and the technician’s
initials.

Verification is a set of activities to establish
that the HACCP system is working according
to plan. It can only be done after the system
has been installed. The verification result
could be ratifying or modifying the system to
adapt the required changes necessary to
assure food safety. The result could either be
that the system is effective and efficient or
that there is the need for a change based on
either system omission or inadequacy in
adopted criteria. With the dried banana
process our team finds a CCP is drying, we
need to verify this step by testing the
moisture content of the product after

removing it from the dryer, this method is
done by reading on the monitor. In addition,
we can check the calibration thermometer.
The frequency of this step is every batch with
measuring instruments and recording their
time and temperature on a sheet at that
moment.
Verification steps also check again after
batch/day; after a week, we can ensure that
the monitoring of the water activity check
CONCLUSION
The drying step is a crucial control point in
the group's dried banana production
process. To properly apply HACCP,
producers must spend, update factories,
equip and enhance equipment, and employ
trained personnel. Product quality is an
essential consideration for both producers
and customers. HACCP is a sensible decision
made by actual organizations.
29
follows the written monitoring procedure.
They may have non-conformance, we can
find out its causes, and take necessary
corrective actions to prevent reoccurrence.
Lastly, we record the factors that we need to
control, in this case, we can observe time,
temperature, and write specifically the date
time, and the QC’s initials to finish this
verification.
Many countries across the world require
HACCP to be used in the food manufacturing
and processing process. To increase the
efficacy of assuring food quality, cleanliness,
and safety, the International Committee for
Standardization of Food - CODEX - advises
combining HACCP with the maintenance of
production conditions - GMP.
 30

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