business economics

TABLE OF CONTENTS

WORD i
ii
TABLE OF CONTENTS iii
STANDARD OPERATING PROCEDURE FOR CHILI POWDER PROCESSING
I INTRODUCTION ................................................ ......................................... 1
II 2
III 2
SCOPE IV ............................................... ........................................ 2
V 2
A. MAJOR PREPARATION OF RAW MATERIALS .............................................. . 2
B. PREPARATION OF RAW MATERIALS Helper ........................................ 2
C. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING .................. 3
D. PROCESSING ................................................ ........................ 4
E. PACKAGING AND LABELING ............................................... ...... 6
F. STORAGE ................................................. ..................................... 7
Figure 1. Chilli Powder Processing Flowchart ........................................ 8
Figure 2. Chilli Powder Processing Equipment .............................................. .......... 9
STANDARD OPERATING PROCEDURE FOR CHILI SAUCE PROCESSING
I INTRODUCTION ................................................ ......................................... 10th
II 11th
III 11th
SCOPE IV ............................................... ........................................ 11th
V 11th
A. MAJOR PREPARATION OF RAW MATERIALS .............................................. . 11th
B. PREPARATION OF RAW MATERIALS Helper ........................................ 12th
C. ADDITIONAL INGREDIENTS PREPARATION ....................................... 12th
D. PREPARATION OF EQUIPMENT AND MATERIALS PACKAGING .................. 13th
SPO Chilli Processing
Directorate of Agricultural Product Processing
iv
E. PROCESSING ................................................ ........................ 14th
F. Bottling and LABELING ............................................... ....... 15th
G. STORAGE ................................................. ..................................... 16th
Figure 3. Processing Flowchart ........................................ Chilli Sauce 17th
Figure 4. Chilli Sauce Processing Equipment .............................................. ............ 18th
Sign up 19th
Appendix 1 SNI 01-4480-1998, Fresh Red Chili ...................................... ..... 20th
Appendix 2 Terms of clean water suitable Permenkes RI ................................ 22
Appendix 3 SNI 01-2976-2006, Chilli Sauce ....................................... .................. 27th
Appendix 4 SNI 01-0222-1995, Dyestuffs ............................... 28th
Annex 5 Terms of PP. 69 In 1999, Food Label and Advertisement ....... 29th
Appendix 6 Terms Sanitation and Hygiene Products Processing
Horticulture ................................................. .................................... 33
SPO Chilli Processing
Directorate of Agricultural Product Processing