HACCP ANALYSIS ( CCP IDENTIFICATION AND VALIDATION)
5. PRODUCT SHELF LIFE ANALYSIS
SHORT TERM STABILITY AND LONG TERM STABILITY – PHYSCIAL,CHEMCIAL, ORGANOELPTIC AND MICROBIOLOGICAL PARAMETERS
7. PRODUCT COSTING
RM,PM,PROCESS, FP , MARGIN AND EX- FACTORY PRICE
6. PRODUCT SHELF LIFE IMPROVEMENT
THROUGH INFRASTRUCTURE AND SELECTION / MODIFICATION OF EQUIPMENTS- AS PER FSSAI / INERNATIONAL STANDARDS- IMPLEMENTATION OF PRP REQUIREMENTS (PRE REQUSITE PROGERAME)
THROUGH PRODUCTION PROCESS IMPROVEMENT -NATURAL, PRESERVATIVES, STERILIZATION, PASTEURIZATION, RETORT,FUMIGATION, RADIATION
THROUGH PACKING MATERIALS AND PACKING PROCESS IMPROVEMENT -PACKING MATERIALS BARRIER PROPERTY , FLUSHING / PACKING WITH NITORGN, OXYGEN, CO2 WITH MAP TECHNOLOGY
IMPROVEMENT THROUGH PERSONAL HYGIENE AND HOUSE KEEPING