Unit 13 - Contamination in Packaging

Question 1

What duty does the manufacturer have in regards to contamination?

Answer 1

A duty to ensure the integrity of the product being filled is not compromised.

Question 2

How can contamination of product be avoided?

Answer 2

• Ensuring the pipework & plant is set up such that the line is correctly drained at the end of each filling batch.

-Insert water flush sequences to the filling lines - thus the line is being rinsed prior and post filling of the batch. It’s important to ensure this method does not affect ABV.

Question 3

What is HACCP?

Answer 3

Hazard Analysis & Critical control point. It is an internationally recognised systematic preventative approach to managing food safety.

Question 4

What is the Primary aim of HACCP?

Answer 4

address the risk of physical, chemical and biological hazards as a means of prevention.
This guarantees the quality of the product.
Minimises expensive reworks or product losses to the manufacturer.

Question 5

What are the 7 principles of HACCP?

Answer 5

1. Conduct hazard analysis
2. Identify critical control points
3. Establish critical limits of each CCP.
4. Establish CCP monitoring requirements.
5. Establish corrective actions
6. Establish record keeping procedures
7. Review process

Question 6

What are the three types of hazard?

Answer 6

Physical - entails “foreign bodies” dust, glass fragments, metal fragments that may potentially make it into the finished product in bottle.

Chemical - detergents, oils and other lubricants that are used for cleaning and lubrication purposes. Or any other chemical that may make it into to liquid at any process.

Biological - Microorganisms eg bacteria and mould.

Question 7

What is the purpose of the critical control point decision tree?

Answer 7

By using this at each stage in the production process, it is possible to identify if that stage is a critical control point for a particular hazard.

Question 8

What are the 12 steps required to develop a plan in accordance with the 7 principles?

Answer 8

1. Establish a HACCP team.
2. Describe the product
3. Identify the products intended use
4. Draw up the plant flow diagram
5. On site confirmation of plant flow diagram
6. Identify and analyse hazard (S)
7. Determine the critical control points (CCPs)
8. Establish critical limits for each CCP.
9. Establish a monitoring procedure
10. Establish corrective actions
11. Verify the HACCP plan
12. Keep records