OLAM AGRO INDIA PRIVATE LIMITED, MARUPALLI

DOCUMENT NAME: HACCP PLAN ISSUE DATE 05/08/2017

SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04

7 References & Definitions

7.1 References

7.1.1 REFERENCE DOCUMENTS; LEGISLATION; BACKGROUND INFORMATION OF STANDARD USED

1.1 Regulation (EC) No.852/2004 of the European Parliament and of the Council of
29April 2004 on the hygiene of foodstuffs (OJ EC 2004, L139 and L226).
1.2 Codex Alimentarius Commission, “Hazard Analysis and Critical Control Point (HACCP)
System and Guidelines for its Application”, Annex to CAC/RCP 1-1969, Rev. 4 (2003).
1.3 Codex Alimentarius Commission, “General Principles of Food Hygiene, CAC/RCP 1-
1969, Rev. 4 (2003).
1.4 Requirements for a HACCP based Food Safety System, June 2006, compiled by
Dutch National Board of Experts - HACCP. The Hague, The Netherlands:
Web site: www.foodsafetymanagement.info
1.5 Guidelines regarding certification of HACCP based Food Safety Systems on the basis
of the preceding versions of this specification has been accredited by the Dutch
Accreditation Council (RvA) since 1997

7.1.2 RELEVANT LEGISLATIONS & BACKGROUND INFORMATION

2.1 Relevant legislations/guidelines from Govt. of India regarding processing, packaging,
quality standards of finished products.
(Ref: www.cashewindia.org).
2.2 Food Safety and Standards Act 2006 - Ministry of Food Processing Govt. of India.
(Ref: http://www.fssai.gov.in/)
2.3 Indian Domestic Food Laws –
(Ref: http://www.fssai.gov.in/)
2.4 The Legal Metrology Act, 2009, The Legal Metrology (Packaged Commodities) Rules,
2011for package-labelling regulations for all products.
http://consumeraffairs.nic.in/forms/contentpage.aspx?lid=658
2.5 The Prevention of Food Adulteration Act, 1954, and the Prevention of Food
Adulteration Rules, 1955 (PFA) specify food adulteration/contamination norms and
permissible ingredients from consumer health and safety point of view
(Ref: http://www.fssai.gov.in/)
2.6 BRC Global Standard Food Safety Issue 7 Voluntary Module 15 FSMA Preventive
Controls Preparedness Module and Guidance for BRC-certified Facilities.

Prepared By Reviewed By Approved By

Raghudev H R Prasantha Kumar M Haresh Babu
 OLAM AGRO INDIA PRIVATE LIMITED, MARUPALLI
DOCUMENT NAME: HACCP PLAN ISSUE DATE 05/08/2017

SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04

Annexure 1: Glossary

GLOSSARY Ref. No: H/AP/01/GL

ACTION-LIMIT VALUE : A value for the product or process parameter under consideration,
deduce from the critical limit value, which indicates that an
intervention in the process is required.

ACCREDITATION : The procedure by which an authoritative body gives formal

recognition of the competence of a certification Body to provide
certification services against specified standard

ALLERGEN : A known component of food which causes physiological reactions

due to immunological response (e.g. nuts and other identified in
legislation relevant to the country of production or sale.
Allergens defined by the EU are:
1. Cereals containing gluten (wheat, rye, barley, oats, spelt,
Kamut or their hybridized strains) and products thereof
2. Crustaceans and product thereof
3. Eggs and product thereof
4. Fish and product thereof
5. Peanuts and product thereof
6. Soybeans and product thereof
7. Milk and product thereof
8. Nuts : (Amygdaluscommunis L), Hazel nut
(Corylusavellana), wal nut (Juglansregia), Cashew
(Anacardiumoccidentale), peacon (Caria illinois (Wangenh.)
K. koch), Brazil nut (Bertholletiaexelsa), Pistachio
(Pistachiavera), macademia and Queensland (Macadamia
ternifolia) and product thereof
9. Celery and product thereof
10. Lupin and product thereof
11. molluscs and product thereof
12. Mustard and product thereof
13. Seasame seeds and product thereof
14. Sulphur di oxide and sulphates at concentration of more
than 10 mg/kg or 10mg/liter expressed as SO2.

Prepared By Reviewed By Approved By

Raghudev H R Prasantha Kumar M Haresh Babu
 OLAM AGRO INDIA PRIVATE LIMITED, MARUPALLI
DOCUMENT NAME: HACCP PLAN ISSUE DATE 05/08/2017

SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04

BATCH NUMBER : A batch number represents a day’s production

BORMA : An oven for heating Cashew/ to kill infestation and reduce

moisture

CEPC : Cashew Export Promotion Council; A governing body.

CONTAMINATION : Unintended presence of potentially harmful substances, including

microorganisms, insects, chemicals and physical objects in
Cashew/

CONTROL MEASURE, : A measure to control a specific part of the PRP

GENERAL

CONTROL MEASURE, : A measure to control a CCP

SPECIFIC

CORRECTIVE ACTION : Any action to be taken when the results of monitoring at the CCP
indicate a loss of control

CRITICAL CONTROL POINT : A step at which it is essential that a specific control measure is
(CCP) applied to prevent or eliminate a food safety hazard or reduce the
risk to an acceptable level (see also Control measure, specific)

CRITICAL LIMIT : A criterion which separates acceptability from non-acceptability.

Note: This criterion defines the limiting values for the product or
process parameter(s) under consideration for monitoring (see
action-limit values and target values)

CALIBRATION : A setoff operations that establish, under specified conditions, the

relationship between values of quantities indicated by a measuring
system, or values represented by a material measure or reference
material, and the corresponding values realized by standards.

FILLING CENTRE : The building or facility or parts thereof, used for or in connection
with activities such as receipt of Cashew/ , re-grading/re-working
if required, sieving, and filling in tins/pouches, storage, packing
and dispatch/ stuffing of containers are carried out in a desirable
manner.

FLEXI PACKING : Activity of vacuuming the pouches and sealing them after flushing

Prepared By Reviewed By Approved By

Raghudev H R Prasantha Kumar M Haresh Babu
 OLAM AGRO INDIA PRIVATE LIMITED, MARUPALLI
DOCUMENT NAME: HACCP PLAN ISSUE DATE 05/08/2017

SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04

gas ( CO2) into them in a desired proportion

FLOW DIAGRAM : A systematic representation of the sequence of steps or operations

used in the preparation, processing, manufacturing, packaging,
storage, transportation, distribution, handling or offering for sale
of a particular food item

FOOD CONTACT SURFACES : Those surfaces that contact food under normal conditions occur
during the normal course of operations. Here food means Cashew/
and “food contact surfaces” includes utensils such as crates, tins
and food contact surfaces of equipment and machines

HACCP : Hazard Analysis and Critical Control Point, a system which

identifies evaluates and controls hazards which are significant for
food safety.

HACCP PLAN : A document prepared in accordance with the principles of HACCP

to ensure control of hazards which are significant for food safety in
the segment of the food chain under consideration

HACCP TEAM : Group of individuals (multi-disciplinary) who develop, implement

and maintain a HACCP system.

HAZARD : A biological, chemical or physical agent in, or condition of, food

with the potential to cause an adverse health effect.

HAZARD ANALYSIS : The process of collecting and evaluating information on hazards

and conditions leading to their presence, to decide which are
significant for food safety and should therefore be addressed in the
HACCP plan.

INFESTATION : Foodstuff contaminated by insects live or dead or a part of an

insect.

INSPECTION AREA : A place where the quality inspection of cashew Cashew/ is

conducted.

CASHEW/ : Processed edible part of a cashew nut ready for human

consumption. Obtained through roasting, shelling, and peeling and
grading cashew nuts. (AnacardiumOccidentale)

LOT : A batch of Cashew/ produced in a factory in a day

Prepared By Reviewed By Approved By

Raghudev H R Prasantha Kumar M Haresh Babu
 OLAM AGRO INDIA PRIVATE LIMITED, MARUPALLI
DOCUMENT NAME: HACCP PLAN ISSUE DATE 05/08/2017

SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04

LOTTING : A practice of mixing Cashew/ received from various factories in

order to maintain uniformity in quality.

MONITORING : The act of conducting a planned sequence of observations or

measurement of control parameters to assess whether a CCP is
under control.

NLG : Next Lower Grade

NLSG : Next Lower Size Grade

PRE-REQUISITE PROGRAM : Any specified and documented activity or facility implemented in

(PRP) accordance with the Codex General Principles of food hygiene,
good manufacturing practice and appropriate food legislation, in
order to establish basic conditions that are suitable for the
production and handling of safe food at all stages of the food chain.

PREVENTIVE ACTION : Any measure or activity that will be used to prevent, to eliminate or
to reduce the recurrence of causes for existing deviations, defects or
any other undesired situation with respect to food safety.

RCN : Raw Cashew Nut: - Raw material for processing

REWORK : Process of cleaning to eliminate infestation and contamination, re-

grading/up-grading of Cashew/ by re-processing and make it
fresh as fresh Cashew/

SAFE MOISTURE LEVEL : Levels of moisture, low enough to prevent the growth of
undesirable Microorganisms in cashew Cashew/ under the
intended conditions of production, storage, and distribution. Lower
level should be sufficient to avoid breakage in-transit /handling.
Safe-Moisture Level for Cashew Cashew/ is 3.5 – 5%.

SIEVING : A process of separating pieces, dust, and other particles from

Cashew/ and to segregate different sizes of pieces using
corresponding meshes.

SIZE GRADED CASHEW/ : Cashew/ , which are graded, based on their size.Eg.W180, W210,
W240, W320, W450 etc

STEP : A point, procedure, operation or stage in the food chain, including

raw materials, from primary production to final consumption

Prepared By Reviewed By Approved By

Raghudev H R Prasantha Kumar M Haresh Babu
 OLAM AGRO INDIA PRIVATE LIMITED, MARUPALLI
DOCUMENT NAME: HACCP PLAN ISSUE DATE 05/08/2017

SUPERSEDES 10/06/2017
DOCUMENT NUMBER: MGT-002-REQ-005
REVISION 04

SUPERVISOR : Person who is responsible for the operations in a filling Centre or

Factory

SWG : Steel Wire Gauge

TARGET VALUE : The value of the product or process parameter(s) to be monitored,

targeted within action-limit values (the range of acceptable
variations) and certainly within critical limit values, thus securing
a safe product.

TESTA : A membranous covering of a Cashew/ , which is an objectionable

matter in case of final grades

VALIDATION : Obtaining evidence (in advance) that the specific and general
control measures of the HACCP plan are effective.

VERIFICATION : The application of methods, procedures, tests and other

evaluations, in addition to monitoring, to determine compliance
with the specifications laid down in the HACCP plan and the
effectiveness of the HACCP-based Food Safety System

DICING : A process by which cashew Cashew/ will get cut into pieces and
get segregated grade wise by sieving

DE STONING : A process by which the stones getting removed from cashew Cashew/

A process by which the cashew Cashew/ get segregated by color

COLOR SORTING :
INGREDIENT CENTER : A place where the cashew Cashew/ gets segregated into different
grades by passing through dicing machine, De stoner and Color
sorter

BUSINESS CONTINUITY : A frame work which enables an organization and respond to

incidents of business interruption in order to continue business
operations at an acceptable predetermined level.

Prepared By Reviewed By Approved By

Raghudev H R Prasantha Kumar M Haresh Babu