Process step/ Ingredients Potential Hazards introduced, Reasonably Justification / decision to determine Control measures to Is this

controlled, enhanced or reduced at this likely to significance prevent/reduce/eliminate step a

step. occur? hazards CCP?

ground dried tea leaves Biological: ​ubiquitous microorganisms (​L. No SOP for receiving raw materials (check No
monocytogenes, E. coli)​ , insects and molds certificates of analysis, declaration of
sugar
(sugar) allergenic compounds/ingredients)
lipote fruit Yes Twigs are naturally-occuring along with In-house physical analysis of Yes
Receiving Physical: ​twigs from lipote fruit fruit fruits and subsequent
purified carbonated No SOP for receiving raw materials (check pre-processing (removal of
water Chemical: ​undeclared allergen (lipote, tea declaration of allergenic twigs)
heat-PET bottles with leaves); chemicals in PET bottles compounds/ingredients)
cap
dried green tea leaves Biological: ​microorganisms in surface of No SSOP for cleaning and sanitizing - NO
extractor equipments

Physical: ​none - - -
lipote fruit
Extraction Chemical: ​chemical cleaners No SSOP for cleaning and sanitizing -
equipments

Biological: ​E. coli No SOP for receiving raw material (check - NO

water Physical: ​none microbial analysis of water)
Chemical: ​none

green tea extract Biological: ​L. monocytogenes, ​other No SSOP for cleaning and sanitizing - No
microorganisms from residue in between equipments
sieve holes
Filtering
sugar Physical: ​none - - -
Chemical: ​chemical cleaners No SSOP for cleaning and sanitizing -
equipments

Biological: ​growth of microorganisms (​L. Yes Cooling and exposure to room Ensure sanitation for cooling NO
green tea extract monocytogenes​ and E ​ . coli​) due to temperature (TDZ) may promote equipment, handle
Cooling prolonged cooling time growth of microorganisms aseptically
sugar
Physical: ants (sugar) No SOP for cooling ensures proper -
Chemical: ​none conditions -
Process step/ Ingredients Potential Hazards introduced, Reasonably Justification / decision to determine Control measures to Is this
controlled, enhanced or reduced at this likely to significance prevent/reduce/eliminate step a
step. occur? hazards CCP?

Biological: ​L. monocytogenes​, ​E. coli Yes Carried over from previous processes Potential hazard may be NO
eliminated/reduced by
further processing (UHT
Centrifuge processing)
Physical: ​- - -
Chemical:​​ Chemical cleaners No SSOP for centrifuge cleaning and
sanitation

Biological: ​L. monocytogenes​, ​E. coli Yes Carried over from previous processes Potential hazard may be NO
eliminated/reduced by
further processing (UHT
Blending processing)
Physical: ​metal scraps No Proper machine maintenance
Chemical: ​Chemical cleaners No SSOP for cleaning the blending
machine; sanitary design of equipment

Biological: ​Microbial contamination due to Yes Thermophilic microorganism may Follow SOP for UHT YES
inadequate time-temperature processing survive if heating is inadequate processing
UHT processing
Physical: ​none -
Chemical: ​none -

Biological: ​none - - - NO
Physical: ​none - - -
Cooling finished product
Chemical: ​chemicals from cleaning No SSOP for cleaning and sanitizing -
machine equipment

Biological:​​ ​L. monocytogenes​, No SSOP for cleaning and sanitizing - NO

acid-tolerant molds from surface equipment
Cold filling finished product Physical: ​none - - -
Chemical: ​chemical cleaners No SSOP for cleaning and sanitizing -
equipment

Biological: ​L. monocytogenes​ from No SSOP for cleaning and sanitizing - NO

Capping finished product
surfaces equipment
 Physical: ​metal bits from other caps No SOP/SSOP (checking and cleaning -
Chemical: ​chemical cleaners residue No capping machine before use)
SSOP for cleaning and sanitizing -
equipment

Biological: ​None - - - NO
Labelling finished product Physical: ​None - - -
Chemical: ​contamination from ink - - -

Biological: ​microbial growth due to NO SSOP for cleaning and maintaining the NO
insufficient cleaning (e.g. molds) wrap around
Wrap around finished product Physical: ​none
Chemical:​​ contamination by ink used in NO
labelling

Biological: ​microbial growth due to NO COA of the packaging material should NO

damaged and/or faulty and/or soiled be monitored and SSOP for cleaning
packaging material and washing of the packing machine
should be enough to remove detected
hazards

Physical: ​contamination from hazardous NO Metal detectors as well as COA of the

Packing finished product
extraneous material (e.g. metal scraps) packaging material should be
monitored

Chemical: ​contamination by non-food NO SSOP for cleaning of the packing

chemicals (e.g. rusts from packing machine and prerequisite program for
machine) frequent replacement of rusty parts
should be done

Biological: ​growth of pathogens due to NO Prerequisite program for monitoring NO

improper time/temperature application and storage room temperature should be
Storing finished product infection due to pests (e.g. rodents) maintained
Physical: ​none
Chemical: ​none

Biological: ​pathogen growth due to NO Truck to be loaded with the products NO

Loading finished product product warming are temperature controlled
Physical: ​none
 Chemical: ​none

Biological: ​microbial growth due to NO Truck temperature is regularly

environmental conditions/ temperature monitored & the temperature
abuse specifications are indicated on the NO
Distribution finished product
Physical: ​environmental contaminants NO bottle
(e.g. dirt, twigs)
Chemical: ​none Truck inspections are done regularly

Biological: ​microbial growth due to NO Sanitation Standard Operating

equipment (e.g. yeasts and molds) Procedure (SSOP) for cleaning the
Sieving sugar
Physical: ​hard and sharp objects NO sieve and preventative maintenance NO
Chemical: ​none program is in place.

Biological: ​contaminated water (e.g. NO SSOP for water treatment

Escherichia coli, c​ oliforms, etc.)
Dissolution in water sugar Physical: ​filth/ants from sugar NO SOP: checking of certificates upon NO
Chemical: ​contaminated water (e.g. NO delivery for presence/absence of
chlorine, heavy metals) extraneous materials in sugar

Biological: ​microbial growth due to NO Sanitation Standard Operating -

equipment (e.g. yeasts and molds) Procedure (SSOP) for cleaning the NO
Pitting/pulping lipote fruit
Physical: ​metal parts, twigs from lipote fruit NO pulper and preventative maintenance
Chemical: ​none program is in place.

Biological: ​microbial contamination from NO SOP for salting lipote fruit (proper - NO
handler (​S. aureus)​ handling including clothing and
Salting lipote fruit protective gloves)
Physical: ​none - - -
Chemical:​​ chemical cleaners NO SSOP for cleaning equipments -

Biological: ​none - - - No
Blanching lipote fruit Physical: ​none - - -
Chemical: ​none - - -

Soaking in citric Biological: ​none - - - No

lipote fruit Physical: ​none - - -
acid
Chemical: ​none - - -

Homogenization lipote fruit Biological: ​microorganisms in the machine No SSOP for cleaning and sanitizing - No
surface equipment
Physical: ​none - -
Chemical: ​chemical cleaners No -