PRODUCTION LINE OF SUFU

Raw Hazard identification

Processing Contaminant Hazard characterisation Method controlling
materials (source)
Soybean, Washing Bacillus cereus Found in the soil. It produces spores that are - Ensure proper cleaning and
water heat resistant, allowing it to sanitation of equipment, surfaces
Raw Materials: survive cooking processes. and raw materials, including
Soybeans, the primary soybeans.
ingredient in sufu The type of toxin that
production, can harbor causes diarrhea, vomiting. - Controlling factors such as
Bacillus spores, if they temperature, pH, and moisture
are not properly levels during fermentation can
handled, before help inhibit the growth of
processing. bacteria.

Water: if water is not

properly treated or
sourced from a
contaminated supply, it
is a good condition for
bacteria to survive.

Soybean, Soaking Bacillus cereus Water: if water is not Survival and growth - Using clean water for soaking.
water properly treated or conditions: During the
sourced from a soaking process, the - Ensuring proper sanitation of
contaminated supply, it bacterium may be present in equipment and surfaces.
is a good condition for the environment or on the
bacteria to survive. surface of soybeans. If - Maintaining appropriate
conditions such as temperature and time parameters
Airborne temperature and moisture during soaking.
 contamination: are favorable, Bacillus
Bacillus spores are cereus spores can germinate
ubiquitous in the and grow, increasing the
environment and can risk of contamination.
be dispersed through
the air. Poor ventilation Potential health risks:
systems or inadequate Bacillus cereus produces
control of toxins that can cause
environmental foodborne illness in
conditions can humans, such as diarrhea,
contribute to airborne vomiting.
contamination and the
introduction of Bacillus
spores into the
production process.
Soaked Grinding Aspergillus, molds Storage environment: Aflatoxin production: - Ensuring proper sanitation of
soybean Improper storage Aflatoxins are highly toxic grinding equipment and
conditions of soybeans, and carcinogenic secondary surrounding surfaces.
such as high humidity metabolites produced by
or inadequate certain strains of - Controlling the environmental
ventilation, can Aspergillus fungi.These condition, maintaining good
promote the growth of toxins can contaminate hygiene practices
Aspergillus species. soybeans during the soaking
process.
Equipment and
facilities: Grinding Health risks: Consumption
equipment and of soybeans contaminated
processing facilities with aflatoxins can lead to
 may harbor Aspergillus acute toxicity,
spores if they are not carcinogenicity,
properly cleaned and immunosuppression, and
sanitized before uses. other health problems.
Dust and debris
accumulated in
equipment or on
surfaces can provide a
suitable environment
for mold growth,
leading to
contamination of
ground soybeans.

Raw materials: If the

soybeans are not
properly handled or
stored, they can be
contaminated with
Aspergillus spores.

Soybean 1st filtration Bacillus subtilis Microbial Identification of Bacterial - Implement strict hygiene
mash, Contamination: The Species: It's essential to practices.
soybean soybean mixture is identify the specific bacteria
paste typically fermented present during the first - Regularly clean and sanitize
with specific bacteria, filtration, primarily equipment, surface and utensils.
such as Bacillus focusing on the target
subtilis, to initiate the bacteria intentionally added - Use high - quality raw
fermentation process. for fermentation, such as materials.
However, there is a risk Bacillus subtilis.
of contamination by Additionally, any potential - Control the temperature.
other bacteria, molds, contaminants need to be
or yeast during identified to evaluate their - Monitor and adjust the pH of
fermentation, which potential hazards. the soybean mixture.
could lead to
undesirable microbial Pathogenicity: Determine - Implement regular microbial
growth and potential whether the bacteria present and monitoring procedures.
foodborne illness if not have pathogenic potential.
properly controlled. In the case of Bacillus
subtilis, which is commonly
Cross-Contamination: used in sufu fermentation, it
If equipment or utensils is generally considered non-
used in the production pathogenic to humans.
process are not However, the presence of
adequately cleaned and pathogenic bacteria, such as
sanitized, they can certain strains of Bacillus
introduce microbial cereus, could pose a
contaminants into the significant health risk.
soybean mixture.
Cross-contamination Toxin Production: Assess
from other sources in whether the bacteria present
the production facility, have the ability to produce
such as raw ingredients toxins that could pose a
or surfaces, could also hazard to consumers. For
pose a risk. example, some strains of
Bacillus cereus can produce
Hygiene Practices: heat-stable toxins that cause
Worker hygiene food poisoning.
practices, such as
improper hand washing Likelihood of Survival:
or wearing Evaluate the likelihood of
contaminated clothing, bacterial survival through
can introduce harmful subsequent processing steps
microorganisms into and during the shelf life of
the production the product. Factors such as
environment, which pH, temperature, and
may contaminate the moisture content can
soybean mixture during influence bacterial survival
handling or processing. and growth.

Environmental Quantification of
Factors: Bacterial Load: Determine
Environmental factors, the concentration of
such as temperature bacteria present in the
and humidity, can soybean mixture after the
influence microbial first filtration. High
growth during bacterial counts may
fermentation. If these indicate poor hygiene
factors are not practices or contamination
controlled within and increase the risk of
optimal ranges, it may microbial hazards in the
promote the growth of final product.
pathogenic
microorganisms or Control Measures:
spoilage organisms. Identify control measures to
mitigate bacterial hazards
during the first filtration
 stage and throughout the
production process. This
may include maintaining
proper sanitation practices,
controlling fermentation
conditions, and
implementing microbial
testing and monitoring
procedures.
Soymilk Boiling Clostridium It exists widely in the Identification: Clostridium - Pre-boiling preparation for all
solution botulinum environment including botulinum is a spore- the equipment , utensils and
soil, river and sea forming bacterium surfaces.
water. commonly found in soil and
aquatic environments. - High temperature for killing
Water: Water used While it's not typically bacteria cells and inactivating
during the boiling associated with soybean their spores.
process may contain fermentation, its presence
Clostridium botulinum cannot be entirely ruled out, - Proper cooking time.
spores if it is not especially if there are
properly treated or environmental - Maintaining boiling
sourced from a contamination risks. temperature.
contaminated supply.
Pathogenicity: Clostridium - Covered boiling , cooling and
Raw ingredients: Raw botulinum produces storage
soybeans or other botulinum toxin, one of the
ingredients used in the most potent neurotoxins - Implement and adhere to
production of sufu may known to humans. Ingestion GMPs.
be contaminated with of even small amounts of
Clostridium botulinum this toxin can lead to severe
spores. These spores illness, including botulism,
can originate from the which can result in paralysis
soil, water, or other and death if left untreated.
environmental sources
where the soybeans Growth Conditions:
were grown or Clostridium botulinum
harvested. thrives in low-oxygen
environments, making the
Temperature abuse: anaerobic conditions of the
If the soybean mixture fermentation process
is not boiled at a potentially conducive to its
sufficiently high growth if proper controls
temperature or for an are not in place.
adequate amount of
time, Clostridium Prevention Measures: To
botulinum spores may mitigate the risk of
survive the boiling Clostridium botulinum
process and potentially contamination during the
germinate and produce first filtration stage, strict
toxins during adherence to hygiene
subsequent practices, sanitation
fermentation or procedures, and proper
storage. fermentation conditions is
crucial. Ensuring adequate
oxygen levels, pH control,
and appropriate
fermentation temperatures
can help prevent the growth
 and toxin production of
Clostridium botulinum.

Monitoring and Testing:

Regular monitoring and
testing for the presence of
Clostridium botulinum and
its toxin in the fermentation
environment and the final
product are essential. These
tests help to ensure that the
fermentation process is
proceeding safely and that
the finished product does
not pose a risk to
consumers.

Coagulation - Bacillus spp Raw materials: If the Food poisoning: If harmful - Ensure proper cleaning and
- Aspergillus or soybeans are not bacteria grow and reach sanitation of equipment, surfaces
Penicillium spp properly handled or high levels, consuming sufu and raw materials, including
- Yeasts stored, they can be can cause food poisoning soybeans.
contaminated with (Staphylococcus aureus
microorganisms. causes food poisoning with - Controlling the environment
symptoms such as nausea, can help inhibit the growth of
Processing vomiting and cramps, harmful bacteria.
environment: Bacillus cereus causes two
Poor sanitation types of food poisoning, - Washing hand before
practices, inadequate one that causes vomiting processing.
cleaning of equipment, and the other that causes
and insufficient control diarrhea).
of environmental
conditions can Spoilage: Microorganisms
contribute to the can spoil sufu, causing
presence of odors, discoloration or
microorganisms in the sliminess.
production area.

Personnel: Workers
who are not practicing
proper hygiene, such as
handwashing and
wearing appropriate
protective clothing,
may inadvertently
introduce
microorganisms into
the production
environment or directly
onto the soybean
mixture.
2nd filtration Escherichia coli Tofu can be Product damage: E.coli
contaminated through can damage fermented tofu,
the water used for causing the product to have
soaking, rinsing and an unpleasant taste, crumble
filtering. E.coli can or discolor.
enter tofu from the air,
dirt or surfaces in the Food poisoning: Harmful
production area E.coli can cause food
poisoning with symptoms
such as nausea, vomiting,
diarrhea and cramps.
Candida species If the filter has a large Competition: Unlike the
enough pore size, some desired molds (Mucor
Candida yeast cells, hiemalis or Actinomucor
which are typically elegans), Candida species
larger than bacteria but can compete for nutrients in
smaller than mold the tofu curd, potentially
spores, can pass
affecting the final flavor
through. and texture of sufu.
Spoilage: Certain Candida
species can contribute to
- Use clean, treated water
throughout the production
process.
- Sanitize the production
environment, equipment and
filtration tools regularly with
disinfectants.
- Use effective filtration
processes, use appropriate
filtration membranes to eliminate
Candida species.
- Train staff on food hygiene and
safety to minimize the risk of
biological contamination.
Finer filtration media: Using
filters with smaller pores can
significantly reduce the chances
of Candida passing through.
Pre-treatment: Processes like
briefly heating the tofu curd
before filtration can help
inactivate some Candida yeast
cells.
 spoilage, causing the sufu to Maintaining sanitation:
develop off-odors or an Regularly cleaning and sanitizing
undesirable slimy texture. all equipment used in the
production process helps prevent
Candida growth on surfaces that
could contaminate the curd.

Molding Bacillus cereus, Inadequate cleaning: Spoilage: Bacteria can spoil Strict hygiene: Regularly clean
Staphylococcus Improper cleaning and sufu, causing odors, and disinfect all equipment,
aureus disinfection of discoloration or sliminess. surfaces and utensils used in sufu
equipment used in production.
converting or handling Food poisoning: If harmful
beans can introduce bacteria grow and reach Environmental Control:
bacteria. high levels, consuming sufu Maintain a clean and controlled
can cause food poisoning shaping environment with
Air pollution: If the (Staphylococcus aureus appropriate ventilation to
screen-making causes food poisoning with minimize air contamination.
environment is not symptoms such as nausea,
properly controlled, vomiting and cramps, Raw material control: Obtain
airborne bacteria can Bacillus cereus causes two raw materials from reputable
adhere to the sufu types of food poisoning, suppliers and ensure hygiene
during the screen- one that causes vomiting during storage and handling.
making process. and the other that causes
diarrhea). Choosing starter yeast: Use
Contaminated starter yeast that has an
ingredients: Improper inhibitory effect on some
handling or storage of unwanted bacteria.
ingredients such as
brine or spices can pH control: Maintaining a
 introduce bacteria. slightly acidic pH in sufu during
shaping can inhibit the growth of
some bacteria.

Cubes cutting Bacillus cereus, Exposed surface area: Spoilage: Bacterial growth Sanitation: Regularly clean and
Staphylococcus Cutting the tofu curd can accelerate spoilage, sanitize all surfaces, utensils
aureus significantly increases causing the sufu cubes to (cutting boards, knives), and
its exposed surface develop off-odors, containers used during cube
area, providing more discoloration, or sliminess, cutting.
opportunities for rendering them unsellable.
bacteria to come into Hand hygiene: Food handlers
contact with the Flavor and Texture: must practice proper
product. Certain bacteria can alter handwashing before and after
the flavor profile of sufu, handling sufu cubes.
Contaminated making it unpleasant for
surfaces: If cutting consumers. Additionally, Clean environment: Maintain a
boards, knives, or the bacterial breakdown of the clean and well-ventilated cutting
hands of food handlers curd can affect the texture, area to minimize airborne
are not properly making it softer or mushier contamination.
sanitized, they can than desired.
transfer bacteria to the
sufu cubes. Cutting board rotation: Use
designated cutting boards for
sufu and replace them frequently
Airborne or sanitize them in between
contamination: If the batches.
cutting area is not clean
and has poor air
circulation, airborne Water sanitation: Ensure the
 bacteria can settle on water used for cleaning utensils
the exposed sufu cubes. or rinsing cubes is clean and
properly treated.

Temperature control: Keep the

sufu cubes cool during and after
cutting to minimize bacterial
growth.

Heat Clostridium Improper heating Spoilage: Surviving Proper temperature control:

treatment botulinum parameters: bacteria can still grow and Use accurate thermometers and
Insufficient heating cause spoilage, leading to maintain the recommended
temperature or time off-odors, discoloration, or temperature and heating time for
may not effectively kill sliminess in the sufu. the specific heat treatment
all bacteria, allowing method used in sufu production.
some heat-resistant
spores to survive. Toxin production: Some
bacteria, like Clostridium Maintain hygiene: Strictly
Reinfection after botulinum, can produce follow sanitation protocols
heating: If proper potent toxins even after heat throughout the process, including
cleaning is not treatment if they grow in cleaning and sanitizing all
performed after heat low-oxygen environments equipment before and after heat
treatment, sufu can be like sufu brine. Botulism treatment.
reinfected with bacteria toxin is a serious health
from the environment hazard and can be fatal. Rapid cooling: Quickly cool
or equipment. down the sufu curd after heat
Reduced shelf life: treatment to minimize the time
Heat-resistant Bacterial contamination can available for surviving bacteria
bacteria: Some shorten the shelf life of the
 bacterial spores, such sufu, leading to economic to grow.
as Clostridium, are losses for producers.
highly heat-resistant Brine control: Maintain proper
and can survive heat salt concentration and acidity in
treatment. the sufu brine, as these factors
can inhibit the growth of some
Ingredient bacteria.
Surroundings area
Starter culture selection:
Consider using starter cultures
that contain specific bacterial
strains known to produce
antimicrobial compounds that
can further inhibit the growth of
unwanted bacteria.

Grow Rhizopus spp Mold Contamination: Identification: Rhizopus Monitoring and Testing:
molding The primary biological spp. are filamentous fungi Regular monitoring and testing
hazard during growth commonly used in the for the presence of mycotoxins in
molding is the growth molding stage of the growth molding stage and the
intentional introduction sufu production to impart final product are essential. These
of mold, typically desired flavors and textures. tests help to ensure that
Rhizopus spp., to the While generally beneficial mycotoxin levels are within
soybean mixture. in this context, certain acceptable limits and that the
While this mold is species within this genus finished product is safe for
essential for the can produce mycotoxins consumption.
fermentation process, under certain conditions,
there is a risk of posing a potential hazard. Prevention Measures: To
contamination by other mitigate the risk of mycotoxin
molds or fungi, which Mycotoxin Production: contamination during the growth
could produce toxins or Some strains of Rhizopus molding stage, it's essential to
cause spoilage. spp. have the potential to maintain strict hygiene practices,
produce mycotoxins, such ensure proper ventilation, and
Cross-Contamination: as fumonisins or monitor environmental
If the equipment, zearalenone. These conditions closely. Additionally,
surfaces, or utensils mycotoxins can be harmful selecting high-quality starter
used in the growth if present in the final cultures and raw materials can
molding process are product at high levels and help minimize the risk of
not properly cleaned can cause health issues if mycotoxin contamination.
and sanitized, they can ingested by consumers.
introduce unwanted Growth Conditions: Rhizopus
microbial contaminants Off-flavors and Odors: spp. thrive in warm, moist
into the soybean Rhizopus produces environments, making the
mixture. Cross- undesirable metabolites that growth molding stage of sufu
contamination from can impart unpleasant production conducive to their
other sources within flavors and strong, musty growth. Controlling temperature,
the production facility odors to the sufu. humidity and airflow during this
could also occur if stage is crucial to prevent
hygiene practices are excessive fungal growth and
not adequately Texture Issues: Rhizopus mycotoxin production.
maintained. growth can lead to a slimy
or mushy texture, making
the sufu unappealing for Brine Management: Maintain
Environmental proper salt concentration and
Factors: consumers.
acidity in the sufu brine. This
Environmental inhibits Rhizopus growth while
conditions such as Competition for favoring the desired molds.
temperature, humidity, Resources: Rhizopus
and airflow play a competes with the desired
crucial role in mold mold for nutrients and
growth during the space, potentially hindering
growth molding stage. the optimal growth of
If these factors are not Mucor or Actinomucor.
controlled within
optimal ranges, it may
lead to undesirable
microbial growth or the
proliferation of
pathogenic organisms.

Worker Hygiene:
Similar to the first
filtration stage, worker
hygiene practices are
important during
growth molding to
prevent the
introduction of harmful
microorganisms into
the production
environment. Proper
handwashing, wearing
appropriate protective
clothing, and adhering
to hygiene protocols
are essential to
minimize the risk of
 contamination.

Salting Staphylococcus Air pollution: If the Spoilage: Bacterial growth - Maintaining good hygiene
aureus environment is not can accelerate spoilage, practices, ensuring proper
properly controlled, causing the sufu cubes to sanitation of equipment and
airborne bacteria can develop off-odors, surfaces, and using clean water
adhere to the tofu discoloration, or sliminess, and salt for salting.
during the salting rendering them unsellable.
process. - Controlling factors such as
temperature and time during
Survival and growth salting can help inhibit the
Contaminated conditions: It can tolerate
surfaces: If the growth of harmful bacteria like
high salt concentrations and Staphylococcus aureus.
equipment used for the low water activity levels,
salting process or the making it well-suited to
hands of food handlers survive in various types of
are not properly food products.
sanitized, they can
transfer bacteria to the
tofu cubes.

Enterobacteriaceae Salt Tolerance: While salt Brine Preparation: Use clean,

Contaminated water: inhibits the growth of many potable water and food-grade salt
The water used to bacteria, some to prepare the brine.
prepare the brine Enterobacteriaceae species
solution is a potential exhibit a degree of salt
source of Salt Concentration: Ensure the
tolerance, allowing them to brine reaches and maintains the
Enterobacteriaceae. survive and potentially
Contaminated well recommended salt concentration
grow in sufu brine, throughout the salting process.
water, river water or especially if the salt
 even inadequately concentration is not high This is crucial for inhibiting the
treated municipal water enough. growth of Enterobacteriaceae.
can harbor these
bacteria. Rapid Growth: Salting Time: Maintain the sufu
Unclean equipment Enterobacteriaceae are in the brine for a sufficient time
and utensils: known for their ability to to allow for adequate salt
Improperly cleaned or grow rapidly under penetration and limit the
sanitized containers, favorable conditions. opportunity for
utensils and other Enterobacteriaceae to grow.
equipment used during Spoilage: Their growth can
salting can transfer lead to the production of Hygiene Practices: Implement
Enterobacteriaceae to off-flavors, discoloration, proper hygiene procedures
the sufu curd. gas formation, or sliminess, throughout the process, including
rendering the sufu inedible. cleaning and sanitizing all
Hands of food equipment and utensils used
handlers: Poor hand during salting. Workers should
hygiene practices Foodborne Illness: If
Enterobacteriaceae, practice proper handwashing to
among food handlers prevent contamination from
can be a significant particularly pathogenic
strains like E.coli, grow to hands.
source of
contamination. high levels during salting,
Enterobacteriaceae can sufu consumption can cause Temperature Control: Keep the
reside on the hands of foodborne illness with salting process at a cool
workers and be symptoms like diarrhea, temperature (ideally below 40°C)
introduced to the sufu vomiting and cramps. to further inhibit bacterial
during handling. growth, including
Enterobacteriaceae.

Fermentation Bacillus subtilis Microbial Identification: Bacillus - Use a reliable and well-
Contamination: The subtilis is a gram-positive, characterized starter culture of
fermentation process spore-forming bacterium Bacillus subtilis.
relies on the growth of commonly used in the
specific micro- fermentation stage of sufu - Control fermentation
organisms, such as production to initiate the parameters such as temperature,
Bacillus subtilis during breakdown of soybean pH and duration to create
the first filtration and proteins and produce conditions.
Rhizopus spp. during desired flavors and textures.
growth molding. While generally beneficial - Ensure proper aeration or
However, there is a risk in this context, it's essential agitation of the fermentation
of contamination by to ensure that the strain mixture.
other bacteria, molds or used is safe and not
yeast during pathogenic. - Maintain strict hygiene
fermentation, which practices and sanitation
could lead to Pathogenicity: Bacillus procedures.
undesirable microbial subtilis is generally
growth and potential considered non-pathogenic - Monitor the progress of
foodborne illness if notto humans. However, it's fermentation closely by regularly
properly controlled. essential to confirm that the sampling and testing the
strain used in sufu fermentation mixture for
Cross-Contamination: fermentation does not carry microbial activity.
Cross-contamination any harmful traits or
can occur if the virulence factors that could - Monitor and adjust the pH of
fermentation vessels, pose a risk to consumers. the fermentation mixture.
equipment or utensils
used in the process are Toxin Production: Bacillus - Control the duration of the
not adequately cleaned subtilis is not known to fermentation to achieve the
and sanitized. produce toxins that pose a desired level of fermentation.
Contamination can also risk to human health.
arise from other However, it's essential to
sources within the monitor for any potential
production facility, toxin production during
such as raw ingredients fermentation, especially if
or surfaces, if proper environmental conditions
hygiene practices are are not optimal or if other
not maintained. contaminants are present.

Environmental Spore Formation: Bacillus

Factors: subtilis can form spores that
Environmental are resistant to heat and
conditions such as other adverse conditions,
temperature, humidity, allowing them to survive in
and pH levels play a the environment. While the
crucial role in the spores themselves are
fermentation process. If generally not harmful, they
these factors are not can lead to spoilage if
controlled within present in high numbers or
optimal ranges, it may if fermentation conditions
promote the growth of are not adequately
pathogenic micro- controlled.
organisms or spoilage
organisms, leading to Quality Control
potential hazards. Measures: To mitigate the
risk of spoilage or
Toxin Production: contamination by Bacillus
Some micro-organisms subtilis during fermentation,
involved in the strict hygiene practices,
fermentation process proper sanitation
may produce toxins procedures, and rigorous
under certain monitoring of fermentation
conditions. For conditions are essential.
example, molds like Maintaining optimal pH,
Aspergillus spp. can temperature and
produce mycotoxins, fermentation time can help
which are harmful control bacterial growth and
substances that can ensure the safety and
contaminate the quality of the final product.
soybean mixture if
conditions are Monitoring and Testing:
favorable for their Regular monitoring and
growth. testing for the presence of
Bacillus subtilis and its
Worker Hygiene: spores during fermentation
Worker hygiene are essential to ensure that
practices are essential fermentation conditions are
during fermentation to adequate and that the final
prevent the product is safe for
introduction of harmful consumption. Microbial
micro-organisms into testing can help detect any
the production potential contamination or
environment. Proper spoilage issues early in the
handwashing, wearing production process.
appropriate protective
clothing and adherence
to hygiene protocols
are crucial to minimize
the risk of
contamination.