Validating a HACCP System for the Production of Vegetable Shito

Table 5

Verification procedures.

CCP	Verification procedures
Raw material receipt	Weekly inspection of raw material receipt documents; Weekly inspection of test reports
Washing of ginger and pepper	Weekly inspection of washing records for ginger and pepper (number of times washed and details of type, concentration, and temperature of sanitizing solution used for washing)
Drying of pepper and ginger	Inspection of calibration certificate of temperature probes once every 6 months; Inspection of records for drying pepper and ginger once every week (maximum temperature and time of drying); Inspection of moisture records for pepper and ginger once every week
Cooking	Inspection of calibration certificate of temperature probes once every 6 months; Inspection of records for cooking once a day at end of production (temperature and time of cooking)
Cooling	Inspection of calibration certificate of temperature probes once every 6 months; Inspection of records for cooling once a day at end of production (temperature and time of cooling)
Packaging	Inspection of calibration certificate of temperature probes once every 6 months; Inspection of records for packaging once a day at end of production (temperature and duration of packaging); Inspection of test reports of end-products once a month