recommendations

CCP1: Metal detection
The equipment should be checked regularly or even every time before starting the production if possible to prevent any loose parts from the machine into the filling cups. Also the personal hygiene should be emphasized because accessories such as ear rings and rings are non-ferrous metal which are highly likely to drop into the filling during processing. All the accessories should not be worn when working. Hairnets and gloves must be worn throughout the whole process of production. When metal objects are detected, the “channeliser” will segregate the affected cup. This will activate the alarm. QC team should conduct an investigation to find out the source of contamination.

CCP2: Double heat sealing
Before the start of process, check the temperature setting is correct and check the digital reading of the thermometer, the appropriate sealing temperature should be at 175-180ºC. No commence of sealing process is allowed when the required temperature is not reached. Every 2hours during production, check for the setting and the digital reading of the thermometer. Samples should be randomly picked up to do the pressure test, to check the sealing is appropriate to withstand the pressure from bursting. If sample fails the pressure test, check the sealing temperature before resuming the production. Also the sealing machines should be regularly cleaned to avoid food residues attaching to them, which will result in the inadequate sealing.

CCp3: high heat sterilization
Before the start of each sterilization cycle, check the correct sterilization parameters; check the settings shown on the control panel screen. The adequate parameters for retorting this pasta meal are 121˚C for 45 minutes at 0.188-0.212mPa. Because this step is critically important for activation of enzymes of microorganisms, especially Clostridium Botulinum, and for the preservation of food, and for the extension of shelf life.