Development of a HACCP Plan for a Model Cold Pressed Virgin Coconut Oil Industry in Ghana

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dc.contributor.authorQuaye, Samuel
dc.date.accessioned2018-11-15T10:54:48Z
dc.date.accessioned2023-04-19T01:08:53Z
dc.date.available2018-11-15T10:54:48Z
dc.date.available2023-04-19T01:08:53Z
dc.date.issuedJUNE, 2018
dc.descriptionA 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,en_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/11605
dc.language.isoenen_US
dc.titleDevelopment of a HACCP Plan for a Model Cold Pressed Virgin Coconut Oil Industry in Ghanaen_US
dc.typeThesisen_US
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