The ABC of Peanut Butter

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The manufacturing of peanutbutter

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THE ABC OF PEANUT BUTTER FROM GROUND NUT

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PEANUT DELICACY TO

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Planting Harvesting Varieties THE CROP Please refer to external links on planting, harvesting & varieties

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THE PROCESS Production Kalinda Trading make only use of the best quality and chosen groundnuts to manufacture Monkey Nut Peanut Butter Upon receiving, the raw product (groundnuts) undergo thorough tests ( Aflatoxins , Salmonella , Mycotoxins , etc.) to ensure the quality received is fit for use with Kalinda Trading cc’s products and comply to Food Safety Standards . ( Act No. 54 of 1972) After treatment (fumigation if necessary) and approval, the groundnuts go into storage, from where it is distributed to the different sections for processing. The groundnuts are inspected, treated and tested (internally and externally for Aflatoxins , Salmonella, Mycotoxins , etc.) for any harmful hazards (CCP & CP’s) which might occur before starting with the production process Please refer to external links for more information on highlighted topics

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THE PROCESS CONTINUES Before roasting, blanching, sifting starts, staff ensure that groundnuts complies to client requirements, all safety measurements and procedures are followed to ensure the non existence of hazards, recorded and noted on daily worksheets and checklists for the duration and during the process. ( HACCP standards, CCP & CP’s) Staff are properly trained according HACCP standards to handle groundnuts in a hygienic matter upon receiving at different sections. (Protective clothing, disinfecting of hands and cleaning of equipment) All quality tests are carried out simultaneously (CP’s) during the roasting, blanching and sifting processes (CCP & CP’s) to ensure a quality end product

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The product The roasted product are received in the peanut butter manufacturing room / kitchen and carefully mix with pre-scribed ingredients or according to client specifications. Passing all processes and tests, the roasted product are send off to the peanut butter manufacturing room / kitchen for processing of flavoured peanuts Staff are trained and undergo daily induction courses in all hygiene and precaution actions before handling food stocks and to follow signs as indicated. All steps are recorded and noted on daily inspection- and checklist as per HACCP requirements, quality checks and simultaneous tests. (CCP & CP’s) Machinery and equipment are cleaned and disinfectant on a daily and weekly basis before production can be proceed with

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Ready for despatching Finalizing end product Passing all quality control tests, the product is ready for despatching. Packaging are labelled and check as per HACCP requirements and specifications All trucks and vehicles are inspected for cleanliness, overall carriage conditions, noted and recorded. Loading of product are monitored carefully to ensure that product is loaded correctly to prevent damages or loss during transit and recorded on all forms and checklists as per HACCP requirements. All steps are recorded and noted on daily inspection- and checklist as per HACCP requirements, quality checks and simultaneous tests. (CCP & CP’s) The peanut butter are packed in six packs (wrapped) and single units of 20Kg, 10Kg, 1Kg, 800g, 400g, 250g (bottles and buckets irrespectively) and the youngest of the range our 40g sachets

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EXTERNAL LINKS PLANTING HARVESTING MYCOTOXINS VARIETIES AFLATOXINS SALMONELLA http://peanutbutterlovers.com/pb-lovers/pb101/how-its-made / http://www.scienceinafrica.co.za/2001/august/peanut.htm http://www.scientificamerican.com/article.cfm?id=salmonella-poisoning-peanut-butter

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