CNTP HOA _ PBL 3 ISO - ENG BKĐN FINAL .pptx

CNTP HOA _ PBL 3 ISO - ENG BKĐN FINAL .pptx

1. Food Quality and Environmental Management PBL 3 Group: ISO Instructor: Dr. Nguyễn Thị Lan Anh

2. Nguyễn Ngọc Hoàng Việt Mai Thị Hoài Thương Đinh Thị Lan Anh Ngô Thị Mong Khương Thị Bảo Uyên FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Managements Members

3. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management Gantt chart PBL 3 – ISO

4. Developing a prerequisite program Developing an HACCP plan Food quality and safety management system (ISO 22000) & Environmental management system (ISO 14000 ) Contents I II III FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

5. CHAPTER i FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management Developing a prerequisite program

6. Legal documents, regulations and decrees a. Legal regulations on food safety conditions Regulations on food safety conditions for both main and auxiliary ingredients, including black tea, honey, Saccharomyces cerevisiae yeast, water, and sugar, comply with the National Assembly's Law No. 55/2010/QH12: FOOD SAFETY LAW . 1 Legal documents, regulations, and decrees for raw materials FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

7. 1 Documents, regulations, and legal provisions for raw materials b . The quality requirements for raw materials Black tea Honey Sugar Water TCVN 1454:2013 (ISO 3720:2011): Vietnamese National Standard for Black Tea - Definition and basic requirements (2013). When evaluating tea, we must comply with the provisions in TCVN 5086 (ISO 3130). TCVN 12605:2019 : Vietnamese National Standard for Honey (2019). TCVN 6958:2023 : Vietnamese National Standard for Refined Sugar . QCVN 01-1:2018/BYT: National Technical Regulation on water quality for domestic use. Legal documents, regulations and decrees FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

8. 1 b . The quality requirements for the product a. Legal r egulations on food safety conditions - Law No. 55/2010/QH12 of the National Assembly: FOOD SAFETY LAW . QCVN 6-3:2010/BYT - National technical regulation for alcoholic beverages. Limits of heavy metals according to QCVN 6-3:2010/BYT for alcoholic beverages. Legal documents, regulations and decrees Documents, regulations, and legal decrees related to products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

9. Sanctions for food safety violations The form of punishment for acts that violate food safety regulations is specified in Article 6 of Law No. 55/2010/QH12 of the National Assembly: THE FOOD SAFETY LAW . 1 Depending on the specific violation and remedial measures, the punishment will be considered under Decree No. 115/2018/ND-CP: DECREE ON THE HANDLING OF ADMINISTRATIVE VIOLATIONS IN FOOD SAFETY. Legal documents, regulations and decrees FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

10. Specific industry regulations and food safety standards for production facilities Law No. 55/2010/QH12 of the National Assembly: FOOD SAFETY LAW 1 Decision No. 01/2005/QD-BYT of the Ministry of Health: THE REGULATION ON FOOD SAFETY AND HYGIENE CONDITIONS APPLICABLE TO BEVERAGE ESTABLISHMENTS Circular No. 15/2012/TT-BYT : PROVIDING ON GENERAL CONDITIONS TO ENSURE FOOD SAFETY FOR FOOD PRODUCTION AND BUSINESS FACILITIES Legal documents, regulations and decrees FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

11. Good Manufacturing Practice (GMP) Concept Role GMP (Good Manufacturing Practice) is a program commonly applied to food production facilities to control all factors that influence the food quality formation process. GMP helps to control all factors related to food safety and quality during the production and processing process, from the receipt of raw materials to the final product. 2 FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

12. GMP Content 1. Detailed description of technical requirements or processing procedures at a specific stage or part of the production process . 2. Explanation of the reasons for implementing the aforementioned technical requirements or procedures . 3. Precise description of the operations and procedures to be followed at a specific stage or part of the production process to ensure that the product meets quality requirements, is safe for consumption and is technically feasible . 4. Specific assignment of tasks and the use of forms to monitor the implementation of GMP . 2 Good Manufacturing Practice (GMP) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

13. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01 GMP number…: Regulation name… 1. PROCESS: Describe the technical requirements or production process . 2. EXPLANATION: Why must this process be performed ? 3. PROCEDURES TO BE COMPLIED WITH: Set out operating procedures, implementation operations, and technical requirements to ensure that product quality is not affected . 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Who assigns, and controls? Who monitors? Who implements the regulations? Supervision form? 5. CORRECTING ACTION: Implement and record corrective actions . 6. INSPECTION: What to inspect? Who reviews ? 7. RECORD RETENTION: What is stored? Where? For how long ? Date... month... year... Approved by 2 Form of GMP The production standard is presented in written form including administrative information and seven contents of the production standard. Good Manufacturing Practice (GMP) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

14. 2 Diagram of the production process of "Fermented Honey Tea" on an industrial scale. Good Manufacturing Practice (GMP) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

15. 2 Table describing the technological process and GMP for the product "Fermented honey tea" No. GMP no. GMP name 1 GMP 01 Honey Inspection and Reception (a) 2 GMP 02 Honey dilution 3 GMP 03 Yeast Inspection and Reception (a) 4 GMP 04 Yeast propagation 5 GMP 05 Fermentation 6 GMP 06 Inspection and receipt of tea ingredients (b) 7 GMP 07 Tea extraction 8 GMP 08 Tea filtration 9 GMP 09 Cooling 10 GMP10 Inspection and receipt of sugar ingredients (c) 11 GMP 11 Blending 12 GMP 12 Filtration 13 GMP 13 Pasteurization 14 GMP 14 Bottling 15 GMP 15 Storage/Warehouse Good Manufacturing Practice (GMP) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

16. 2 Describing the technological process of "Fermented honey tea" No. Stage Technical Specifications Description   1-GMP1 Honey inspection and reception (a) Ensure compliance with TCVN 12605:2019 on honey. Honey raw materials are transported to the factory by truck. At the factory, QC checks the certificate of origin, and product quality (random samples for sensory evaluation of honey and related parameters). If the honey does not meet quality standards, it is returned to the supplier. If the honey meets the requirements, it is pumped into the storage tank . 2-GMP2 Honey dilution - Honey dilution ratio: water = 1:4 L (Bx= 20 - 25%). - Technical parameters: Capacity 1000L, electric motor: 220V/50Hz, capacity 2HP, stirring speed 300 (RPM). Water meeting the requirements is pumped from the storage tank into the mixing equipment. The operator operates the equipment to mix according to the ratio of honey: water = 1:4 L (Bx = 20 - 25%). After mixing for 3-5 minutes, the diluted honey is pumped into the fermentation tank . Good Manufacturing Practice (GMP) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

17. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 1: HONEY INSPECTION AND RECEPTION 1. PROCESS All raw material batches before being received at the factory are sampled and coded to check for physical, microbiological, and prohibited antibiotics. In the receiving area, raw materials are stored under suitable conditions. 2. EXPLANATION - Ensure quality input materials, and eliminate poor quality sources of materials . - Ensure quality and perform the next steps . 3. PROCEDURES TO BE COMPLIED - Only use tools that have been cleaned according to the Company's standard cleaning method (in compliance with SSOP 2; 3 ). - Tools used in the reception area must be specialized tools (in compliance with SSOP 3) . - People working in the raw material reception area must be cleaned and fully protected before coming into contact with raw materials (in compliance with SSOP 4, SSOP 5, SSOP 7). - Only purchase and receive batches of raw materials that have passed the prohibited antibiotic standards . Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

18. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 1: HONEY INSPECTION AND RECEPTION 3. PROCEDURES TO BE COMPLIED - Raw materials are measured in liters . - Each batch of raw materials before being purchased and received into the factory must have a complete raw material dossier attached (Declaration of origin of raw materials, Customer commitment, and antibiotic test result report). - No other activities other than those related to raw materials are allowed in the raw material receiving area. - Rejected raw materials must be stored in separate containers and must be quickly transported out of the raw material receiving area to avoid cross-contamination. After receiving raw materials, honey is transported by pipeline, each time receiving 500 liters of raw materials, cleaning the pipeline and tank after each time receiving raw materials 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES - The raw material purchasing department is responsible for organizing the implementation and maintenance of this regulation and resolving any issues arising regarding raw materials that affect product quality. Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

19. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 1: HONEY INSPECTION AND RECEPTION 5. CORRECTING ACTION QC in charge of the processing stage, if the honey material does not meet the requirements, must immediately notify the team leader/QCPX/HACCP team leader to promptly repair, ensure quality, and rectify to meet the violation time . Form of action to resolve and repair: BM 01 – GMP 01. 6. INSPECTION: Board of Directors. Head of production management, HACCP team leader . 7. RECORD RETENTION Declaration of origin of raw materials code. All verified copies of records relating to this scope must be kept in the Company's GMP records for at least 2 years. Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

20. Sanitation Standard Operating Procedures (SSOPs) 3 SSOP ( Sanitation Standard Operating Procedures) is a set of standardized procedures designed to ensure cleanliness and hygiene in a production environment . FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

21. 3 - Monitors all factors related to food safety and hygiene quality . - Supports the achievement of GMP objectives, reducing the number of critical control points in the HACCP plan . - Increases the effectiveness of the HACCP plan. An toàn của nước đá Các bề mặt tiếp xúc với sản phẩm Vệ sinh cá nhân An toàn của nguồn nước 3 2 4 1 5 Ngăn ngừa sự nhiễm chéo Role Sanitation Standard Operating Procedures (SSOPs) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

22. Ice safety Product contact surfaces Personal hygiene Water safety 3 2 4 1 5 Cross-contamination prevention 3 Content of SSOP Sanitation Standard Operating Procedures (SSOPs) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

23. Chemical use and storage Worker health Waste management Product protection 8 7 9 6 10 Pest control Product recall 11 3 Sanitation Standard Operating Procedures (SSOPs) Content of SSOP FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

24. 3 Form of SSOP ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: .......... Number of Pages: .......... SSOP NO…: REGULATION NAME… 1. Requirements/Objectives: Based on the company's policy on quality and relevant regulations of the competent authorities. 2. Current Conditions: Description of the current actual conditions of the facility (original documents, diagrams if any). 3. Procedures to be performed 4. Assignment of implementation and supervision : Assignment of supervisor and implementer. Recording forms, supervision methods, supervision frequency. 5. Corrective actions: Implementation and recording of corrective actions . 6. Verification: What to verify? Who verifies ? 7. Recordkeeping: What to keep? Where? How long ? Day.... month.... year .. Approved by Sanitation Standard Operating Procedures (SSOPs) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

25. Developing SSOP for “Fermented honey tea” product 3 No. SSOP no. SSOP name 1 SSOP 01 Water safety 2 SSOP 02 Product contact surfaces 3 SSOP 03 Cross-contamination prevention 4 SSOP 04 Personal hygiene 5 SSOP 05 Product protection 6 SSOP 06 Chemical use and storage 7 SSOP 07 Worker health 8 SSOP 08 Pest control 9 SSOP 09 Waste management 10 SSOP 10 Product recall Sanitation Standard Operating Procedures (SSOPs) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

26. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 01: WATER SAFETY 1. REQUIREMENTS/OBJECTIVES Water used in processing or for sanitary purposes with equipment must comply with QCVN 01-1:2018/BYT, the National Technical Regulation on the quality of clean water for domestic use . 2. CURRENT CONDITIONS The water source used throughout the processing and sanitation of premises, buildings, and equipment is supplied from the city water plant, pumped into a high-pressure tank, and dosed with chlorine to control the residual chlorine level in the new water supply to the factory. The factory's water distribution system is made of plastic. . The residual chlorine level in the water is controlled using a colorimeter. The residual chlorine level in the water is 1 mg/L. 3. PROCEDURES TO BE PERFORMED Only use water that meets the requirements . There shall be no cross-connection between clean water pipes and unclean water pipes . 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

27. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 01: WATER SAFETY 3. PROCEDURES TO BE PERFORMED The water treatment system of the water tank must be cleaned and disinfected regularly every 3 months. How to do: First, drain all the water, scrub with soap, then rinse with clean water and rinse with 100ppm chlorine. Rinse with clean water one last time before pumping water in. Do not let the faucet head come into direct contact with the floor, hang it up after use. There is a separate water scoop in the water tank, do not use the processing equipment to scoop water. The water supply system is displayed according to the diagram, and the faucets in the workshop must be clearly numbered for easy monitoring and inspection. The source water is tested for physicochemical and microbiological purposes once a year, the water after the source is tested for microbiology once a year, and each faucet in the workshop must be tested for microbiology at least once a year. Every time there is a change in the diagram, it must be updated. Whenever there is a change this plan must be updated, and the planned test records must be fully retained. 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

28. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 01: WATER SAFETY 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION The technical team must monitor the daily operation, hygiene, and maintenance of the water supply system and water treatment system of the enterprise. The monitoring results are recorded in the water supply system monitoring form. The use and hygiene of water in the workshop is monitored by KCS. The monitoring results are recorded in the water hygiene and use monitoring form. When there is a problem, the assigned supervisor must isolate the water supply system and notify the HACCP team leader for timely handling. Water treatment system monitoring form (CL – SSOP 01 – BM 01). 5. CORRECTIVE ACTIONS In case the chlorine at the end of the source does not meet the prescribed requirements (< 0.5 ppm or > 1 ppm), the QC depar tment monitoring the water treatment must promptly request the water treatment department to increase or reduce chlorine using a metering pump. Products produced during the time of the water source problem are sampled for analysis. Only products that meet quality standards are released from the factory. 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

29. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 01: WATER SAFETY 5. CORRECTIVE ACTIONS In case of detecting a problem in the water treatment and supply process, the factory will immediately stop production to determine the time of the problem and retain all products produced during the time using that water source until the cause is detected and corrective measures are taken to return the system to normal operation. The results of corrective actions are recorded in the water use and sanitation repair form (CL – SSOP 01 – BM 02). 6. VERIFICATION: The HACCP team leader is responsible for verifying the implementation of this standard. 7. RECORDKEEPING All records and forms recording the implementation of this regulation that are audited must be kept in the company's SSOP file for at least 2 years. Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

30. ChAPTER ii DEVELOPING AN HACCP PLAN FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

31. HACCP ( Hazard Analysic And Critical Control Point ) is a preventive quality management system designed to ensure food safety by analyzing hazards and implementing control measures ( prevention ) for significant hazards at critical control points . Concept  Overview of HACCP A FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

32. Respond more promtly to production issues Increase consumer confidence Low cost, high efficiency Meet the requirements of importing countries Optimal tool for controlling food safety, save cost Benefits of using HACCP 1 4 3 2 5 Overview of HACCP A FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

33. 1 2 3 4 5 6 Establish a HACCP team Describe the product Determine the purpose of use Establish a production process diagram Verify the process flowdiagram on-site Conduct hazard analysis Overview of HACCP A Step to implement HACCP FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

34. Overview of HACCP A 7 8 9 10 11 12 Determine critical control points Establish critical limits Establish monitoring procedure Establish crrective actions Establish verification procedures Establish document and record-keeping Step to implement HACCP FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

35. Items to be implemented FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management Practice of developong HACCP plan for product B Decribe the product Dertermine the purpose of use Establish the product process diagram Verify the process flowdiagram on-site Establish a HACCP team 1 4 2 3 5

36. Requirements for team - Be trained about HACCP.   - Knowledge of: food technology, fermentation technology, structure, equipment in factory. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B STT Name Position Position in HACCP team 1 Nguyễn Ngọc Hoàng Việt Chief Executive Officer HACCP Team Leader 2 Đinh Thị Lan Anh QC Team Leader HACCP Deputy Team Leader 3 Mai Thị Hoài Thương Production Team Leader Member 4 Ngô Thị Mong Technical Manager Member 5 Khương Thị Bảo Uyên Tech Team Leader Member Establish a HACCP team Practice of developing HACCP plan for product

37. Decribe product STT Characteristic Description 1 Product name Fermented honey tea 2 Ingredient Tea, honey, yeast Saccharomyces cerevisiae 3 Finished product specifications 275ml per bottle, packed in cartons of 4 packs (4 bottles per pack). 4 Packaging type PET plastic bottles, corrugated cardboard cartons. 5 Storage conditions Store in a cool place at 6 – 8 C. Shelf life is 6 months. 6 Shelf Life 6 months from the production date 7 Usage instruction Use immediately after opening, shake well before use. 8 Target Consumer Over 18 years old FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Practice of developing HACCP plan for product

38. Product name: Fermented honey tea Shelf Life : 6 months Consumer usage duration: it is recommend to consume within one use . Storage conditions: - Distributor: Packed in cartons with dimensions , stored in warehouses , environment and hygiene regulation . -  Consumer: Store at room temperature, avoid humid places, avoid direct sunlight or store in the refrigerator with optimal condition. Usage instruction: Use immediately after opening, shake well before use. Suitable Population: Suitable for most ages 18 and up Special population group: Suitable for individuals aged 18 and above, and those not allergic to the ingredients in the product FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Product purpose Practice of developing HACCP plan for product

39. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Technology process diagram Practice of developing HACCP plan for product

40. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Experimental layout diagram Practice of developing HACCP plan for product 1. Weighing station 2. Mixing equipment 1 3. Microbial cultivation equipment 4. Fermentation equipment 5. Extraction equipment 6. Tea filtration equipment 7. Cooling equipment 8. Mixing equipment 2 9. Product filtration equipment 10. Pasteurization equipment 11. Filling and capping equipment 12. Carton packing equipment 13. Raw material receiving area 14. Laboratory 15. Receiving area 16. Storage facility 17. Water treatment system 18. Boiler system 19. Refrigeration system 20. Compressed air system 21. Wastewater treatment system 22. Changing room 23. Restroom 24. Dining area 25. Office 26. Reception area 27. Medical room 28. Security room 29. Parking lot

41. Establish record keeping procedures   Establish Corrective Actions    Establish a system to monitor and control each CCP Identify Critical Control Points ( CCPs ) Conduct Hazard Analysis 1 FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 4 5 7 2 B Basic Principles Practice of developing HACCP plan for product Develop HACCP system verification procedures 6 Establish critical limits for each CCP 3

42. Establish critical limits for each CCP Identify Critical Control Points ( CCPs ) Conduct Hazard Analysis 1 FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3 2 B Develop HACCP system verification procedures 6 Practice of developing HACCP plan for product Detailed content of the basic principles   Establish Corrective Actions    5 Establish record keeping procedures 7 Establish a system to monitor and control each CCP 4

43. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Principle 1: Conduct Hazard Analysis Step / Process Ingredient Identify the existing or potential hazards in this process ? Significant food safety hazard ? Explanation for decision in column 3? What preventive measures can be applied to prevent the significant hazards ? Critical control point ? (1) (2) (3) (4) (5) (6) Receiving raw materials Honey raw material reception Biological: Microorganisms present in the material: Clostridium botulinum Y Microorganisms in honey - Select reputable, safe suppliers. - Have certification of food safety. - Check sensory, microbiological standards as per company standards. CP Chemical: Residues of antibiotics, pesticides, heavy metals . Y No control of pesticides during coffee planting and honey extraction tools. - Select reputable, safe suppliers. - Have certification of food safety. CCP HAZARD ANALYSIS TABLE Practice of developing HACCP plan for product

44. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Principle  2: Identify Critical Control Points ( CCPs ) Practice of developing HACCP plan for product

45. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Processing stage Hazards to be controlled Q1 Q2 Q3 Q4 Q5 CCP Pasteurization Biologocal : Pathogenic microorganisms, heat-resistant microorganisms Y Y Y - - CCP Chemical   N - - - - CP Physical N - - - - CP TABLE FOR IDENTIFYING CRITICAL POINTS Practice of developing HACCP plan for product Principle  2: Identify Critical Control Points ( CCPs )

46. Product Hazard CCP Critical limit Fermented honey tea Chemical : Non- compliance with commitment on antibiotic and chemical residues in honey . CCP 01 - Receiving honey raw materials Each batch of raw materials must have a certificate from the farm and verification documents Biological : Pathogenic microorganisms and heat-resistant spoilage microorganisms may still exist after pasteurization . CCP 02 - Pasteurization Pasteurization temperature of 90°C for 15 minutes . FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Principle  3: Establish critical limits for each CCP CRITICAL LIMIT TABLE Practice of developing HACCP plan for product

47. Process Hazard Monitoring objective Method Interval Inspector Receiving honey raw materials Non-compliance with the commitment.   Report of analysis results . Review the analysis report . Each batch of product. QC inspection. Pasteurization Pathogenic and spoilage microorganisms. Temperature and pasteurization time, number of microorganisms remaining. Monitor the time and frequently check the temperature, take samples to check the remaining microorganisms. Each batch of product. QC inspection.   FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B ESTABLISH MONITORING PROCEDURES Practice of developing HACCP plan for product Principle 4: Establish a system to monitor and control each CCP

48. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Principle 5: Establish corrective actions CCP Incident Corrective action Receiving honey raw materials - When pesticide , herbicide , antibiotic residues , and heavy metals exceed permissible levels according to TCVN. - Request the supplier to provide records related to the production process of raw materials, including the application levels and waiting period of pesticides and herbicides until harvest. - Reject shipments that do not meet the requirements. Pasteurization - High heat-resistant microorganisms may survive and continue to grow after pasteurization, affecting the product and consumers. - QC conducts checks on time and temperature to ensure the elimination of microorganisms. - Adjust the temperature in case of excessively high or low readings. - Isolate affected batches and proceed with disposal. REPAIR ACTION CONFIGURATION TABLE Practice of developing HACCP plan for product

49. CCP Hazard Verification Frequency CCP 01: Receiving honey raw materials Non- compliance with the commitment on the composition and levels of antibiotics and chemical residues that may be present in honey . Verify the testing report for the quality parameters Report the return of goods to the supplier due to failure to meet chemical standards . Verify the records and monitor the corrective actions Every 3 days. CCP 02: Pasteurization Pathogenic and spoilage microorganisms that are heat-resistant may still remain after pasteurization Verify records and monitor the supervision of corrective actions Verify pasteurization reports : adjust temperature and time to comply with pasteurization standards . Every 2 batches. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Principle 6: Develop HACCP system verification procedures INSPECTION PROCESS SETUP TABLE Practice of developing HACCP plan for product

50. Timely corrective actions -  Requirements  The manufacturer must correct any faults immediately upon detecting non-compliance with required conditions and procedures. -  Company Policy:   Comply with the established hygiene standards . Any violations must be recorded by the HACCP team and addressed promptly . Record storage - Requirements: Each manufacturer must keep records of monitoring and corrective actions. -  Company Policy:  Records of monitoring and corrective actions must be kept at the company and assigned to an authorized person in charge. . FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management B Principle 7: Establish record keeping procedures Practice of developing HACCP plan for product

51. CHAPTER iIi F ood quality and safety management system ( ISO 22000) & Environmental management system ( ISO 14000) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

52. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management Food safety and quality management systems in Viet Nam 3.1

53. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management Compare criteria such as objectives, control objects, content, etc. To ensure product quality control, the team selected the most suitable quality management systems including: Food safety and quality management systems in Viet Nam 3.1

54. - International standard guide the development and improvement of food safety management systems. - Enterprises that achieve ISO 22000 certification are recognized as having a good food safety management system, providing safe and quality products. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.2 ISO 22000 standard can be applied to all types of production and business enterprises in the food supply chain, regardless of size. Meaning Application General introduction Food management system according to ISO 22000 standard

55. ISO /TS 22004 ISO/TS 22003 ISO 22006 ISO 22000 4 1 5 ISO 22005 FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 2 3 3.2 Structure of the ISO 22000 series of standards Food management system according to ISO 22000 standard

56. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.2 4 Key Elements of ISO 22000 Standard Factor 2: System management Factor 3: Prerequisite programs Factor 4: HACCP principles Depending on the segment of the food chain a business is involved in, it will need to design a prerequisite program accordingly. When applying ISO 22000 to their food safety management system, businesses need to pay attention to complying with 7 principles prescribed by HACCP issued by the CODEX Committee. Factor 1: Mutual information exchange The purpose of mutual information exchange is to help businesses have comprehensive control from input to final product creation. When implementing a management system, enterprises need to consider building the content to best suit the orientation and goals of their enterprise. Food management system according to ISO 22000 standard

57. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.2 Conditions for granting ISO 22000 certification 1 2 3 Enterprises need to develop and apply ISO 22000:2018 standard. The enterprise's food safety management system must be assessed and certified by a Certification Organization. Maintain system operation and validity of ISO 22000 Certificate. Food management system according to ISO 22000 standard

58. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management ISO 14000 is a series of environmental management standards issued by the International Organization for Standardization (ISO) to help organizations/businesses minimize harmful impacts on the environment and regularly improve environmental performance. 3.3 Environmental management system (ISO 14000) General introduction

59. Structure of ISO 14000 standard Up to now, ISO has issued 17 standards on environmental management systems, environmental testing, environmental labels, product life cycle assessment... Of which, ISO 14001 on environmental management systems is the first standard issued. The structure is designed according to 3 main content areas including: Management system; Evaluation and testing tools; Product orientation support tools. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.3 Environmental management system (ISO 14000)

60. Benefits In terms of market: Enhance the reputation and image of the business with customers; Enhance competitiveness; Sustainable development; In terms of economic: Minimize the use of resources, input materials, and energy; Reduce costs; Improve efficiency; In terms of risk management: Prevent risks and limit potential damage; Reduce insurance costs; In terms of legal: Raise awareness of legal regulations on environmental management; Create a basis for certification, recognition and acknowledgement activities; FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.3 Environmental management system (ISO 14000)

61. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management This standard is based on the PDCA model which stands for Plan – Do – Check – Act 3.3 Environmental management system (ISO 14000) Steps to implement and apply ISO 14000

62. 1 2 3 4 5 Build environmental policy Develop an environmental management plan Implement and operate Monitor and take corrective action Management review FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.3 Environmental management system (ISO 14000) Steps to implement and apply ISO 14000

63. Concluded FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management - Through this course, the group has learned more about the process of handling, processing, preserving, and storing food. - From there, we have proposed preventive methods, some habits, and operations in the processing stage that need to be implemented to avoid the risk of food contamination. - We have a better understanding of the quality and environmental management of the product.

64. References [1]. Luật số 55/2010/QH12 của Quốc hội: LUẬT AN TOÀN THỰC PHẨM. [2]. Nghị định số 115/2018/NĐ-CP: QUY ĐỊNH XỬ PHẠT VI PHẠM HÀNH CHÍNH VỀ AN TOÀN THỰC PHẨM. [3]. Quyết định 01/2005/QĐ-BYT của Bộ Y Tế: QUY ĐỊNH VỆ SINH AN TOÀN THỰC PHẨM ĐỐI VỚI CƠ SỞ SẢN XUẤT, CHẾ BIẾN NƯỚC GIẢI KHÁT. [4]. Thông tư số 15/2012/TT-BYT: QUY ĐỊNH VỀ ĐIỀU KIỆN CHUNG BẢO ĐẢM AN TOÀN THỰC PHẨM ĐỐI VỚI CƠ SỞ SẢN XUẤT, KINH DOANH THỰC PHẨM. [5]. PHAN THỊ NGỌC MINH, “HỆ THỐNG QUẢN LÝ MÔI TRƯỜNG ISO 14000” 2018. [Trực tuyến]. Available: https://tcvn.gov.vn/wp-content/uploads/2019/03/15.-96t-HT-QLMT-ISO-14000-ban-7-12.pdf. [6]. T. N. C. H. TS. LÊ NGUYỄN ĐOAN DUY, “Giáo trình QUẢN LÝ CHẤT LƯỢNG THỰC PHẨM” 2014. [Trực tuyến]. Available: https://nguyenleha.wordpress.com/wp-content/uploads/2018/05/quan-ly-chat-luong-va-luat-thuc-pham.pdf. [7]. V.QUALITY, “FSSC 22000 là gì? Đối tượng, lợi ích áp dụng FSSC 22000” 2020. [Trực tuyến]. Available: https://clv.vn/fssc-22000-la-gi/. FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

65. Thanks for your attention! FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

66. Clause 1. Scope of application Clause 6. Planning Clause 2. References Clause 7. Support Clause 3. Terms and Definitions Clause 8. Implementation Clause 4. Organizational context Clause 9. Evaluation of performance result Clause 5. Leadership Clause 10. Improvement FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.2 Structure of ISO 22000:2018 standard Food management system according to ISO 22000 standard

67. 1 2 3 4 5 Learn the standards, determine the scope of application Establish a food safety management team Assess the current status of the facility against requirements Train for each level of management and staff Establish a documentation system according to ISO 2000 FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 3.2 Steps to implement construction and application Food management system according to ISO 22000 standard

68. Implement food safety management system System validation testing, preparation for certification assessment Certification Assessment Maintain the system after certification FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management 6 7 8 9 Food management system according to ISO 22000 standard 3.2 Steps to implement construction and application

69. 2 No. Stage Technical Specifications Description 3-GMP3 Yeast inspection and reception (a) - Temperature: 35 o C - 50 o C. - Time : 15 – 20 minutes. Yeast is added to a container containing approximately 5% diluted honey solution (35°C - 50°C) for activation. Mix well, let stand for 15-20 minutes. If after this time, the yeast solution does not bubble, the yeast batch is rejected. If the yeast solution bubbles, the yeast is transferred to the propagation tank. 4-GMP4 Yeast propagation - Temperature : 28 o C - 32 o C. - Time: 16-20h. - Ransfer ratio: 1:50. The qualified yeast solution is transferred to the propagation tank at a temperature of 28°C - 32°C for 16-20 hours. After that time, yeast propagation is carried out with a transfer ratio of 1:50. Yeast from the initial propagation tank is transferred to larger propagation tanks, from 10ml to 500ml to 25L to 1250L . Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

70. No. Stage Technical Specifications Description 5-GMP5 Fermentation - Temperature: 28 o C -30 o C. - Yeast ratio: 0,3 mg/ml. - Time: 36,4 hours. - Agitation equipment with a stirring speed of 60 rpm . The yeast culture and diluted honey solution are pumped through pipes into the fermentation tank with a yeast concentration of 0.3 mg/ml. The mixture is stirred at a speed of 60 rpm for 5 minutes. Temperature and time are monitored by the gauges on the equipment. After 36.4 hours of fermentation, the fermented honey is pumped into the mixing equipment. 6-GMP6 Inspection and receipt of tea ingredients (b) Ensure compliance with TCVN 1454:2013 for black tea. Black tea raw materials are transported to the factory by truck. At the factory, the tea is inspected for quality (total ash, % moisture, fiber, etc.). If the tea does not meet the specified requirements, it is returned to the supplier. If the tea meets the requirements, it will be used for production . 2 Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

71. 2 No. Stage Technical Specifications Description 7-GMP7 Tea extraction - Extraction temperature: 90°C - Extraction time: 5 minutes - Tea/water ratio: 1/150 g/ml Water suitable for food production is heated to approximately 90-95°C in the extraction equipment, then tea is added to the equipment according to the specified ratio. The mixture is kept at 90°C and continues to be extracted for 5 minutes. 8 - GMP8 Tea filtration Equipment pressure: 0.6 Mpa. The mixture after extraction is pumped into the filter. Tea leaves will be trapped in the filter bags, and the extracted tea will be collected at the bottom of the equipment. Control parameters such as temperature, time, and extraction solvent flow rate are adjusted through the control panel on the equipment. 9 - GMP9 Cooling - Cooling temperature: 28 -30°C The tea extract is cooled down using a heat exchanger. The temperature of the tea extract is reduced to approximately 28-30°C. Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

72. 2 No. Stage Technical Specifications Description 10-GMP10 Inspection and receipt of sugar ingredients (c) Ensure compliance with TCVN 6958:2001 - Refined sugar.  Refined sugar raw materials are transported to the factory by truck. At the factory, QC checks the certificate of origin and product quality. If the sugar does not meet the specified requirements, it is returned to the supplier. If the sugar meets the requirements, it will be added to the mixing equipment. 11 - GMP11 Blending - Ratio of tea extract: fermented honey: sugar: 6,5: 2,5: 1. - Stirring speed: 25-60 rpm. After the fermentation of honey and tea extraction, the semi-finished products are pumped into the mixing equipment with a specific ratio of tea extract, fermented honey, and sugar syrup. The mixture is stirred by the impeller for about 5 minutes to disperse the components and create a product with a characteristic flavor. Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

73. 2 No. Stage Technical Specifications Description 12-GMP12 Filtration - Filter size: 0.22 - 0.45 μ m. The mixture after mixing is pumped into the filter press to remove impurities. The mixture enters the inlet channel and flows into the empty chamber. Under pressure, the product passes through the filter plate, flows through the grooves on the plate, and then exits through the outlet valve. 13-GMP13 Pasteurization - Temperature: 90°C. - Time: 15 minutes. The product after filtration is pumped into the plate heat exchanger. Two fluid streams, hot (heating medium) and cold (product), flow alternately between the plates. The sterilization process is carried out at 90°C for approximately 15 minutes. Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

74. 2 No. Stage Technical Specifications Description 14-GMP14 Bottling - Bottle capacity: 300 ml - Net volume: 275 ml - Filling machine: 3 in 1: + Power supply: 380V/ 50Hz + Power consumption: 3.3 kW After pasteurization, the mixture is pumped to a sterile filling machine for bottling and capping. Pre-washed and sterilized bottles are conveyed to the filling station where they are automatically filled to a preset volume of 275ml. Subsequently, the capping and labeling units operate. The bottles are then inspected for product quality and seal integrity. If any defects are found, the products are rejected. Otherwise, the bottles are conveyed to the packaging area where they are packed into trays of 6 bottles each. Finally, these trays are packed into cartons of 4 trays per carton and transported to the storage area. Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

75. 2 No. Stage Technical Specifications Description 15-GMP15 Storage/ Warehouse Storage temperature: 6 – 8 o C The product is stored in a cold storage warehouse at a temperature of 6 - 8°C. Staff will regularly check and monitor the temperature display in the cold storage room to adjust the temperature if any discrepancies occur. Good Manufacturing Practice (GMP) Describing the technological process of "Fermented honey tea" FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

76. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 2: HONEY DILUTION 1. PROCESS: H oney is mixed with honey water: water = 1:4, (Bx= 20 – 21%) 2. EXPLANATION: creates a favorable environment for microorganisms to grow. . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 1, SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 02 – GMP 02. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

77. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 3: YEAST INSPECTION AND RECEPTION 1. PROCESS: Yeast is put into the container with about 5% of honey solution diluted at a temperature of 35 o C - 50 o C, stir the mixture well, and leave it for 15 - 20 minutes . 2. EXPLANATION: ensure the activity of yeast before entering the fermentation process . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 1, SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 6, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 03 – GMP 03. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

78. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 4: YEAST PROPAGATION 1. PROCESS: After activation, the yeast will be cultured at 28-32 o C for 16-20 hours. After that time, we will propagate it into larger equipment with a ratio of 1:100 for each transfer level, until the required quantity is obtained. 2. EXPLANATION: ensure the required quantity of yeast cells for the production process . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 04 – GMP 04. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

79. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 5: FERMENTATION 1. PROCESS: Add yeast to the diluted honey, stir well, and ferment the mixture at a temperature of 28 o C - 30 o C with a yeast ratio of 0.3 mg/ml for 36.4 hours. 2. EXPLANATION: The fermentation process under the influence of microorganisms will create compounds with the characteristic flavor of the product. 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 05 – GMP 05. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

80. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 6: INSPECTION AND RECEIPT OF TEA INGREDIENTS 1. PROCESS: Batches of black tea are delivered by truck. At the factory, the quality of the tea is checked, and the TCVN standards for black tea such as total ash, % mass by dry matter, fiber, and % mass. 2. EXPLANATION: Ensure the input quality of raw materials, and ensure the quality of the products always meets standards . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 06 – GMP 06. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

81. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 7: TEA EXTRACTION 1. PROCESS: Extract black tea with water as solvent heated to 90 o C for 5 minutes with a tea/water ratio of 1/150 (g/ml ). 2. EXPLANATION: he extraction process helps extract the soluble components in black tea, creating the characteristic flavor and color of the product . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 1, SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 07 – GMP 07. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

82. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 8: TEA FILTRATION 1. PROCESS: After the extraction process, the mixture of extract and tea residue is transferred to the filter to perform the filtration process to obtain tea liquid, the tea residue is retained in the filter bags. 2. EXPLANATION: Filtering tea helps remove tea residue, obtaining a clean, clear solution, and helping to create a product with the best sensory quality. . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8, SSOP 9. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 08 – GMP 08. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

83. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 9: COOLING 1. PROCESS: After passing through the filter, the tea extract is put into the heat exchanger to cool down to about 28 - 32°C . 2. EXPLANATION: Helps facilitate the mixing process, and avoids losing the characteristic flavor of the product and the beneficial bacteria in fermented honey . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 09 – GMP 09. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

84. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 10: INSPECTION AND RECEIPT OF SUGAR INGREDIENTS 1. PROCESS: All batches of raw materials are sampled and coded before being received at the factory to check the indicators. In the receiving area, raw materials are stored in suitable conditions. 2. EXPLANATION: Ensure the input quality of raw materials as well as the quality of the final product . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 10 – GMP 10. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

85. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 11: BLENDING 1. PROCESS: After the honey fermentation and tea extraction processes, the ingredients will be put into the mixer with the ratio of tea, fermented honey, and sugar syrup 6.5: 2.5: 1 . 2. EXPLANATION: Disperse the ingredients evenly to create a product with a characteristic flavor . 3. PROCEDURES TO BE COMPLIED: Comply with theo SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 11 – GMP 11. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

86. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 12: FILTRATION 1. PROCESS: The solution after mixing is fed into the filter frame filter for the second time . 2. EXPLANATION: Remove residue and dead microorganisms after the fermentation process to clarify the solution, increasing the sensory quality of the product . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8, SSOP 9. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions : BM 12 – GMP 12. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

87. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 13: PASTEURIZATION 1. PROCESS: The filtered solution will be put into the sterilization device to perform the sterilization process at 90°C for 15 minutes. 2. EXPLANATION: Eliminate microorganisms that can grow and adversely affect the quality of the product, thereby increasing the shelf life of the product. 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION: Form for resolving and correcting actions : BM 13 – GMP 13. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

88. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 14: BOTTLING 1. PROCESS: After sterilization, the product mixture will be pumped into the automatic filling machine to fill bottles and cap them with a capacity of 275 ml each. 2. EXPLANATION: Complete the product and support the process of preservation, transportation, and distribution . 3. PROCEDURES TO BE COMPLIED: Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 5, SSOP 6, SSOP 7. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES: Monitoring results are recorded in the monitoring form . 5. CORRECTING ACTION: Form for resolving and correcting actions : BM 14 – GMP 14. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

89. 2 ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] GMP PRODUCTION REGULATIONS Fermented Honey Tea TL CODE: CL-GMP Date of issue: 20/08/2024 Issue time: 01   GMP 15: STORAGE/WAREHOUSE 1. PROCESS : The product is put into cold storage at 6 - 8 o C. If there is a temperature error, staff will survey the temperature display board in the cold storage room to adjust it . 2. EXPLANATION : ensure that the quality of the product does not change during use . 3. PROCEDURES TO BE COMPLIED : Comply with SSOP 2, SSOP 3, SSOP 4, SSOP 7, SSOP 8. 4. SUPERVISION AND ASSIGNMENT OF RESPONSIBILITIES : Monitoring results are recorded in the monitoring form. 5. CORRECTING ACTION : Form for resolving and correcting actions: BM 15 – GMP 15. 6. INSPECTION 7. RECORD RETENTION Day.... month.... year…. Approved by Good Manufacturing Practice (GMP) The content of the GMP program for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

90. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 02: PRODUCT CONTACT SURFACES 1. REQUIREMENTS/OBJECTIVES Equipment and utensils that come into direct contact with food must be made of non-toxic, non-corrosive materials that do not contaminate food. All surfaces that come into indirect contact with food must be hygienically sound before and during production. 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

91. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 03: CROSS-CONTAMINATION PREVENTION 1. REQUIREMENTS/OBJECTIVES Prevent cross-contamination from unclean objects to products, worker paths, packaging, washroom areas, and food contact surfaces including tools, gloves, protective clothing, and raw materials,... 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

92. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 04: PERSONAL HYGIENE 1. REQUIREMENTS/OBJECTIVES All employees working at the factory must fully comply with personal hygiene regulations and must be aware of maintaining good personal hygiene when participating in production. 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

93. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 05: PRODUCT PROTECTION 1. REQUIREMENTS/OBJECTIVES Do not allow food, packaging, and food contact surfaces to become contaminated with infectious agents. 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

94. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 06: CHEMICAL USE AND STORAGE 1. REQUIREMENTS/OBJECTIVES Chemicals used in the Company are properly labeled, stored, and used. Ensure the use and security of chemicals so as not to harm consumers, workers, and products . 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

95. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 07: WORKER HEALTH 1. REQUIREMENTS/OBJECTIVES Check the health conditions of workers, and ensure that workers are not a source of contamination for food, packaging materials, and food contact surfaces . 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

96. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 08: PEST CONTROL 1. REQUIREMENTS/OBJECTIVES There are no harmful animals and insects in the production workshop, affecting product quality . 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

97. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 09: WASTE MANAGEMENT 1. REQUIREMENTS/OBJECTIVES Waste must be continuously removed from the production workshop. Any type of waste that affects the environmental hygiene of the production workshop must not be left in the production area, ensuring that it does not contaminate the product. 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

98. ISO JOINT STOCK COMPANY Tel: [phone] Email: [email protected] STANDARD SANITATION OPERATING PROCEDURE – SSOP Fermented Honey Tea Reference Code: CL-SSOP Issued Date: Issue Number: 01 Revision Number: ................ Number of Pages: ..................... SSOP 10: PRODUCT RECALL 1. REQUIREMENTS/OBJECTIVES There must be a product recall program that outlines the steps and procedures for the rapid recall of food products that pose a risk of causing food poisoning and foodborne illness. 2. CURRENT CONDITIONS 3. PROCEDURES TO BE PERFORMED 4. ASSIGNMENT OF IMPLEMENTATION AND SUPERVISION: Inspection results are recorded in the form. 5. CORRECTIVE ACTIONS : All incidents and corrective actions are recorded in the form. 6. VERIFICATION: The HACCP team leader is responsible for verifying compliance with this procedure . 7. RECORDKEEPING Day.... month.... year…. Approved by 3 Sanitation Standard Operating Procedures (SSOPs) The content of the SSOPs for products FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

99. References for developing SSOPs - Applicable laws and regulations. - Technical standards and codes. - Customer specifications. - Current scientific knowledge. - Customer feedback. - Industry best practices. - Research findings. General regulations - Each SSOP element shall be fully documented with all the elements and format of an SSOP . - The facility shall establish records and plans for monitoring each SSOP element . - The facility shall develop monitoring forms as required . The facility shall have a plan for auditing the implementation of SSOPs . 3 SSOP development methodology Sanitation Standard Operating Procedures (SSOPs) FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management

100. 3 Monitoring forms include: - Daily food safety inspection report. - Production facility hygiene inspection report. - Raw material tracking report. - Production and processing report. - Incident log and corrective action. - Report on the use of additives and chemicals in production. - Report on the inspection of incoming chemicals and additives. Sanitation Standard Operating Procedures (SSOPs) Monitoring forms FACULTY OF CHEMICAL ENGINEERING PBL 3: Food Quality and Environmental Management