Validating a HACCP System for the Production of Vegetable Shito

Table 2

Critical limits for CCPs.

Number	CCP	Critical limits
1	Raw material receipt	Conforms with specifications as stated in Table 1
2	Washing of ginger and pepper and rinsing with disinfectant	Washing with water 5 times and once with a food grade sanitizer at the recommended manufacturer’s concentration and temperature
3	Cooking	Temperatures of 75°C or above are effective in destroying almost all types of bacteria [23, 24]. Time of cooking after last ingredient is added should be at least 2 minutes when the core temperature of the product has reached at least 75°C [24]. It is assumed that the core temperature of the formulation after the last ingredient has been added will take about 5 min to reach the minimum required temperature and therefore, cooking should be done for at least 10 min after the last ingredient has been added and the minimum temperature attained at 100°C
4	Cooling	Temperatures above 63°C will control the multiplication of bacteria in hot food [23]. Rapidly cool to 63°C–70°C within 4 h [25]
5	Packaging	Complete packaging at product temperature 63°C–70°C within 2 h [24]