Tests and checkpoints
Check Point
C1
Descriptions
Test on viscosity of mango
chutney was carried out using
Bostwick Consistomer.
C2
Weight of mango chutney that
filled into the jar was measured
using electronic balance.
Extra
Result of Bostwick test of
mango chutney is 4cm in 25
seconds which is option.
(If Bostwick> 6.0 cm, blend in
starch thickener and recheck)
Weight of mango chutney
filled is 350 ± 5grams with
6mm headspace before the
lid attached.
Critical control point (CCP) is the steps in the preparation of the food that must be controlled to
either eliminate or reduce the hazard to an acceptable level.
CCP 1 –Opening of canned tomatoes
At this point, metal fragments might be found. Checking of foreign materials has carried out to
prevent present of any unwanted metal fragments. If there is presentof metal fragments, whole
batch of that particular ingredient must be disposed.
CCP 2 – Cooking
At this point, mango chutney has to be boiled to 100oC to ensure the unwanted microorganism
present in the mango chutney has been killed. Calibration of temperature can be carried out by
thermometer.
CCP 3 –Sterilizing
At this point, jars and lids were placed in boiling water at 100oC for 15 minutes. This is to ensure the
jars has been sterilized which any unwanted contaminants or microbes will be removed at this stage.
Sterilized jars and lids must be handled carefully with gloves and straight away covered with lids to
avoid any possible re-contamination. If the jars become cold before being filled, it must be resterilized.
CCP 4 – Filling
At this point, mango chutney at temperature no less than 85oC was filled into the sterilized jars,
covered with the sterilized lids and inverted after filled for 1 minute. Mango chutney must be filled
with a weight of 350 ± 5 grams and 6mm headspace provided. This is to ensure that the filled jars are
sealed tightly with lids and make sure there is no sign of leakage. Calibration of temperature can be
done by thermometer. Reheat of mango chutney is required when temperature of chutney drops
under 85oC. Weight of mango chutney can be measured by electronic balance to avoid any under or
overfilled jars. If there is sign of leakage, that particular jar and its content must be discarded.
Temperature control points:
While cooking, temperature of mango chutney must be at 100oC and above to ensure food safety as
most of the spoilage microorganism can be killed at high temperature.
While sterilizing, jars and lids must be sterilized in hot water bath at 100oC for 15 minutes to remove
all the possible unwanted contaminants.
While filling, temperature of mango chutney must maintain at no less than 85oC to create a vacuum
environment within the jars.
Receival and storage:
Visual assessment on the receival must be carried out to ensure they are in good quality. Optimum
condition of storage must be provided to maintain the quality and avoid spoilage of receival.
Final product:
Assessment must be carried out to ensure there are no leakage (product sealed tightly), no foreign
matter, and no possible growth of microbes on the final products. Appearance of final product is
very important as any stain obtained on the jars during the filling steps must be removed by using
hot water bath.