HACCP for the tea industry in Sri Lanka
The Sri Lankan tea industry is the third biggest agrarian harvest country on the planet giving about 19% of worldwide tea all over the world. As per the status, Sri Lankans produce around 320 million kg of tea. Sri Lanka is the lead maker of universal dark tea.
The nation’s significant concern is to give quality and safe tea to the client, all the while accomplish the ideal objectives of the organization. To demonstrate that the tea produced is free from any kind of hazards, there is a mandatory requirement of HACCP Certification. Henceforth, the HACCP plan interaction helps to verify the security of violations in the assembling business with its sources and conditions. Tea is an item with various shading, taste, smell just as various shapes in visual appearance dependent on its sort or an assortment of leaves utilized. To furnish the client with safe tea, the entire interaction whole process is verified through the Seven Principles of the HACCP Plan.
Tea Plucking
The first step of the creation of tea is plucking tea leaves to fabricate the quality item. The culled tea leaves are exposed to the B – 60 or “Randhalu” technique by culling 75% – 80% of delicate shoots green leaves more than with two youthful leaves and bud. Aflatoxins fill in plant leaves, nuts, dried products and infect stored cereal grains. They are heat-safe. HACCP Plan assists with staying away from the utilization of such leaves in the assembling interaction which has a high effect on creatures and people.
Withering
The principal phase of dark tea fabricating is withering. As per Control Limits of the HACCP Plan, withering expects 16 to 18 hours of free progression of air and as well electric fans relying upon the climate condition and the dampness content of the tea leaves.
Disruption /Rolling
Most Sri Lankan makers do tea with the rollers. The leaves are moved by applying mechanical strain to separate the cells with a customary roller for about roughly around 20 minutes to isolate the better leaves. Surpassing the hour of turning will over the Control Limits(CL) which will not, at this point used to deliver the eventual outcome. HACCP Plan confirms the real need and doesn’t permit the cycle time limit to surpass.
Oxidation/Fermentation
The oxidation interaction in tea-producing leaves is enzymatically separated into different mixtures compound.
Firing
The subsequent stage of universal tea preparing is drying, to end organic responses. It is conveyed by heat denaturation to lessen the dampness content, increment the timeframe of realistic usability, and kind of universal dark tea. Tea contains a regular degree of miniature life forms which are considered safe for health, HACCP Plan guarantees that the firing is per recommended breaking point to hold the great organisms. By receiving HACCP Plan, as far as possible are determined to which level the dampness content from the leaves to be kept away from.
Grading
It is done according to the interest of the tea leaves of various sizes in the market just as purchaser necessities as indicated by their famous mixed brands. In this phase of the creation, there is a significant degree of defilement (Physical tainting by adding unfamiliar issues like stone, sand, and so forth) To stay away from this the HACCP Plan will show the CCPs at each level to stay away from any glitches.
Packing
Tea is stuffed in paper sacks. HACCP Certified helps in giving great nature of bundling to stay away from contact to encompassing. Packing requires to fulfill in regard for obstruction against dampness retention keeping quality while saving its helpful characters.
Hazard Analysis and Critical Control Point (HACCP) standards are applied to the entire interaction of the tea to sufficiently control the hazards simultaneously and accomplish the objective of sanitation. Notwithstanding, for the most part, tea is tainted with sand particles and iron particles. To guarantee that your creation interaction is protected and liberated from tainting, the organization receives HACCP Certification. HACCP Plan follows HACCP Principles to assists with decreasing the to reduce, eliminate, the hazard or microbiological pollution of the tea. The tea leaves are culled and stacked on the exposed floor or in the field and moved to the plant with a high danger of contamination. HACCP Plan even focuses on this danger and guarantee clean safe interaction.
Sri Lankan Tea Board requires the maker should be HACCP Certified before entering in the exchange office of tea.
HACCP Certification Process
To make the HACCP Certification measure basic and fast. Employing a specialist will direct you and your business through the accompanying strides to accomplish HACCP Certification by giving
- Gap Analysis
- Training
- Testing
- Documentation and Test Report
- Process Audit
- External Audit
- Certification and beyond
