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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11605

Title: Development of a HACCP Plan for a Model Cold Pressed Virgin Coconut Oil Industry in Ghana
Authors: Quaye, Samuel
Issue Date: 15-Nov-2018
Abstract: The positive health effect of virgin coconut oil has emerged stronger among Ghanaians, but its safety is less considered with regard to processing in commercial quantities in Ghana. The objective of this study was to develop a HACCP plan for cold pressed virgin coconut oil (VCO) processors in Ghana. The study considered the manufacturing line of GKV Investments limited as a model to implement a HACCP plan. The effectiveness of the HACCP plan was based on achieving a wholesome and safer cold pressed VCO which is free from food safety risk and capable of meeting laid down requirements. Two Critical Control Points (CCPs) were identified in the HACCP implementation: CCP1 was at incoming raw material (fresh mature coconut) reception. CCP2 was at tubular centrifugation process step. Finished product testing was outsourced from accredited laboratories traceable to Ghana Standards Authority and Aspirata testing laboratory in South Africa to allow adequate verification and validation of adopted control measures. Both reports yielded positive results: Pesticide residues and heavy metals (lead and Arsenic) were not detected in the product. Moisture content was 0.07%, Free Fatty Acid (FFA) was 0.2 mgKOH/g (0.02%), and Peroxide value was 8.27%. Microbiology criteria of the finished product were all met: E.coli, Salmonella, and Coliforms were not detected in the product, Aerobic Plate Count was < 1.0 x 100 cfu/g, and Yeasts/Moulds count was < 1.0 x 101 cfu/g. The fatty acid composition of saturated fats (MCFA) was within specification with lauric acid recording 50.1% (50125.90 mg/100g). This indicates that the HACCP plan was effective at producing safer and quality cold pressed virgin coconut oil.
Description: A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, 2018
URI: http://hdl.handle.net/123456789/11605
Appears in Collections:College of Science

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