Doc Code : J1-HM-HARMPM

HACCP MANUAL Rev. No. :0

Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 1 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
All Purpose Physical:
Flour Glass, Metal, 7 to 25 mm a) Contaminants may C 3 13 1) Full implementation of Yes Yes No Not a CCP
Stones, Tools Reference: have been placed Glass and Brittle Plastic Low Food Safety Risk
and Wood Physical Hazards/ inside the product Policy, Guidelines and
FDA
during processing Procedures Can be addressed by
2) Loose Item Control PRP in place
- Breakage of Monitoring
machines, tools and 3) Preventive maintenance for
equipment machines
- Loose item 4) All materials made of metal
monitoring not are regularly inspected for
properly monitored any damage
- Raw materials did 5) Cracked or damage
not undergo sifting materials made of metals
are promptly removed and
replaced with suitable
replacements
6) Sifting of flour during
sacking
7) Pest Control Certificate

Pests
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 2 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
All Purpose Chemical: a) Farmers application C 2 8 1. Proper Storage of Chemical Yes No CCP Critical
Flour Pesticides, 5ppm Reference: during processing of Agents when not in use Ingredient
Insecticides https://www.cseindi wheat 2. Designation of authorized
Cleaning a.org/regulating- personnel during usage Can be addressed by
pesticide-residues-
Chemical in-food-4757 b) Machine Chemical 3. Pre and Post Checking of PRP in place
Agents Regulating Agents and Machines, Tools and
Pesticides Residues Maintenance Equipment
in Food Lubricants not 4. Provision of Certificate of
totally cleaned/rinse Analysis (soybean content)
during receiving
c) Chemical Agents
and Maintenance
Lubricants not
Grease, Oil, properly stored
and other
Lubricants
d) Farming practices
and crop rotation

Soy Protein
Biological: a) Contaminated soil B 2 5 1. Provision of Certificate of Yes No CCP - Critical
Salmonella and Negative and water from Analysis during receiving Ingredient
Escherichia animal fecal 2. Quarterly Water Micro High Food Safety
coli Analysis Risk
b) Manure-based
fertilizers
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 3 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Cornstarch Physical: a) Contaminants may
Glass, Metal, 7 to 25 mm have been placed C 3 13 1) Visual inspection during Yes Yes No Not a CCP
Stones, Tools Reference: inside the product processing Low Food Safety Risk
and Wood Physical Hazards/ during processing
FDA
Can be addressed by
b) Breakable materials PRP in place
made of plastic,
metal and glass may
not have been
regularly checked if
cracks or broken
portions are already
present

c) Loose metal items

may not have been
removed after
completing
preventive or
breakdown
maintenance
activities

d) Product did not

undergo sifting
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 4 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Chemical:
Chlorine 50-100 ppm a) Prolong contact of C 2 8 1) Immerse PE to chlorinated Yes Yes No Not a CCP
chlorine solution to solution (PE Bag sanitizer) Low Food Safety Risk
PE Bag with 50-ppm for only 5
seconds prior use. Can be addressed by
PRP in place

Biological:
E. coli and a) Open packs of C 2 8 1) Visual inspection of batch Yes Yes No Not a CCP
other Coliforms bundled polybags delivery as to cleanliness Low Food Safety Risk
exposed to dirty area and cross contamination
with the secondary Delivered materials are
packaging. inspected during
delivery for any open
2) Immerse PE to chlorinated packs that may be
solution (PE Bag sanitizer) exposed to dirt and
with 50- ppm for only 5 dust.
seconds prior use
Ice Physical:
Metal chips 7 to 25 mm a) Chipped- off from C 4 18 1) Ice are visually inspected Yes Yes No Not a CCP
ice shovel, ice scoop prior use and all tools and Low Food Safety Risk
& ice crusher equipment are being
inspected every shift Only Potable Water
operation for any chip-off. shall be used by
JBTEC for processing
and for drinking

Water is used as
processing aid in the
operations.
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 5 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Ice Chemical: a) Deep well water C 2 8 1) Annual water analysis by Yes No - CCP- Critical
Mercury, Lead, 0.001 mg/L source any DOH/DENR/DOST Ingredient
Benzene, 0.01 mg/L accredited laboratories in the High Food Safety
Cadmium, 10 μg/L b) Naturally occurring locality to verify adherence Risk
0.0003mg/L as soil components to standard tolerable limit of
Arsenic, 0.01 mg/L heavy metals and other
Nitrites, 3.0 mg/L c) May be present in chemicals of concerned as
Nitrates 50 mg/L unacceptable level listed to part of the 14
because of ground priority test parameters for
leaching Water Potability

Ice Biological:
E.coli Negative a) Common B 2 5 1) Ice shall come from Yes Yes Yes CCP - Critical
waterborne Approved Supplier/s only. Ingredient
Coliform Negative contaminants 2) Require Ice supplier to High Food Safety
submit Annual Water Risk
Aerobic Plate 500 APC/ml b) Water source Potability Test and
Count becomes fecally Certificate of Water Ice is directly added
contaminated Potability from the LGU of onto products-in-
Ice Supplier. process and bare
3) Subject ice samples to finished products for
Monthly Water turnover.
Microbiological test for E.
Coli, Coliforms and Aerobic
Plate Count.
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 6 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Water Physical:
Metal Rust None a) Corroded pipes B 4 14 1) Use stainless steel pipes for Yes Yes No Not a CCP
Small stones Potable water distribution Low Food Safety Risk
inside Processing Area

2) Install water filter with size

of 2 µm or smaller at point
of use to identified critical
area.

3) Conduct quarterly Safety

Audits of waterline pipes.
Visual line inspection during
routine maintenance.

Water Chemical:
Mercury, Lead, 0.001 mg/L a) Deep well water B 2 5 1) Subject water to Annual Yes No - CCP - Critical
Benzene, 0.01 mg/L source Physico-Chemical Test to Ingredient
Cadmium, 10 μg/L any DOH/DENR/DOST High Food Safety
0.0003mg/L b) Naturally-occurring accredited laboratories Risk
Arsenic, 0.01 mg/L as soil components
Nitrites, 3.0 mg/L Only Potable Water
Nitrates 50 mg/L c) May be present in shall be used by
unacceptable level JBTEC for processing
because of ground and for drinking
leaching
Water is used as
processing aid in the
operations.
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 7 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Water Biological:
E.coli Negative a) Common B 2 5 1) Annual Water Potability Yes Yes Yes CCP - Critical
waterborne Test by a DOH accredited Ingredient
Coliform Negative contaminants lab. High Food Safety
Risk
Aerobic Plate 500 APC/ml b) Water source 2) Monthly 3rd party Water
Count becomes fecally Microbiological test for E. Only Potable Water
contaminated Coli, Coliforms and Aerobic shall be used by
Plate Count JBTEC for processing
and for drinking

Water is used as
processing aid in the
operations.

CHLORINEX Biological:
None identified

Physical:
None identified
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 8 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
CHLORINEX Chemical:
Sodium Meat wash: 50 a) Use as disinfecting C 4 18 Maintain residual Chlorine Yes Yes No Not a CCP
hypochlorite ppm agent during concentration of washing media Low Food Safety Risk
washing of products at 50 ppm
Equipment and and sanitizing of Chlorinated solutions
tools: tools and equipment Assign only trained personnel to such as washing
100 ppm prepare and test concentrations medias are directly
b) May be hazardous if of chlorinated solutions used in used on products-in-
Hand sanitizer: concentration is not the processing line. process.
50-100 ppm within preset
standards.
Crates Physical:
Plastic Chips none a) Breakage of crates B 4 14 1) Visual inspection of crates Yes Yes No Not a CCP
during cleaning and before Low food Safety Risk
using as chicken container.
Finished products put
inside the crate are
inspected for presence
of foreign objects and
can be controlled by
subsequent activity.
Crates Chemical
Soap & No traces of a) Crates are not C 4 18 1) Follow the proper procedure Yes Yes No Not a CCP
chlorine residue properly rinse after for crates cleaning and Low Food Safety Risk
residue soaping. sanitation

b) Concentration of the
sanitizer exceeds
200 ppm
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 9 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Biological:
E.coli, 15 APC/cm2 a) Improper cleaning & C 2 8 1) Clean crates before using Yes Yes No Not a CCP
Coliform <1 sanitizing of crates Low Food Safety Risk
Salmonella negative 2) Sanitize clean crates with
100 – 200 ppm residual Products contained in
chlorine before using crate are still to be
washed and sanitized
with chlorinated water
during preparation at
customer end.

Stainless Physical:
Tables & Knife Metal Chips 7 to 25 mm 1) Loose metal items C 3 13 1) All materials made of metal Yes Yes No Not a CCP
may not have been are regularly inspected for Low Food Safety Risk
removed after any damage
completing 2) Cracked or defective
preventive materials made of metals are
maintenance promptly removed and
activities or from replaced or repaired.
defective tables and
knives

Chemical:
Non identified
Biological:
Non identified
Chopping Physical:
Board Plastic Chips 7 to 25 mm 1) Chipping off of C 4 18 1) Visual inspection of Yes Yes No Not a CCP
chopping board chopping board condition Low food Safety Risk
during cleaning and before
using
 Doc Code : J1-HM-HARMPM
HACCP MANUAL Rev. No. :0
Hazard Analysis Risk Assessment: RAW Effectivity Date :
MATERIALS, PACKAGING & PRODUCT CONTACT
SURFACES (Tempura Batter Mix) Page No. : 10 of 13

Lik
Raw Material Hazard Critical limit Cause Sev. Sig. Control Measures Q1 Q2 Q3 Reason for Decision
.
Chemical:
Non identified
Biological:
Non identified

Prepared by: Reviewed by: Approved by:

Date: Date: Date: