VCO Project 4. Assessment of VCO Production: GMP and HACCP

Описание: This study aims to assess the GMP compliance of the VCO plants representing the 3 processes and to update, verify hazards during processing, packaging and shelf-life of the product. A GMP/HACCP team will be formed to conduct the on-site inspection. Assessment of GMP will be done using a Plant Inspection form and GMP Inspection Form. For hazard evaluation a sampling protocol will formulated with emphasis on collecting samples on critical points of contamination and process steps in accordance with the VCO production process specific for each plant.

A GAP questionnaire will also be used as a tool for data gathering for every meeting with the VCO production manager and staff. Samples of the starling coconut material, the water that is used for processing, intermediates, and final VCO product will be collected for physico-chemical and microbiological analyses. Based on analysis results the process controls will be set, validate and verify HACCP plans and prepare GMP-compliant plant-lay-out. It is important that the plant be compliant to be able to ensure the safety, extend shelf-life of the minimally processed product.

The assistance of an International Food Safety consultant will be tapped to conduct seminars on international integrated food safety program on coconut. In as much as the VCO produced thru the fermentation process has short shelf-life a study will be done. The moisture content, microbiological quality, peroxide value and toxic metals will be analyzed. Also, quality assessment will be done to establish the settling time that will achieve a one year shelf-life with an FFA level of 0.10 or less.

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