Agricultural Marketing Co.

Ltd

PRODUCT DESCRIPTION

Process Category: 12(Carbonated Beverage Line)

Product ID #: 12.2
Product Name: Pran-Up

1 Common Name Pran-Up

2 How is it to be used?
3 Type of package?
4 Length of shelf life, at what temperature?
5 How will it be sold
Consumer
Intended Use
6 Labeling Instructions?
7 Is special distribution needed?
To be used directly without further processing
Pet Bottle(250 ml)
Six months from date of production at
ambient temperature.
Through PRAN distribution mechanism as
multiple packaging of 24 pcs pet bottle.
General public
Ready consumption as soft drink
Sealed with band-roll.
Not to be stacked more than 06(five) vertical
layers

Date Approved by:

Page-1 of 6 pages. CONFIDENTIAL HACCP RELATED DOCUMENTATION.PRINT DATE

12/10/07 LEGAL NOTICE. This document contains trade secret information pursuant to relevant
codes of the local law and to U.S.C sec. 552(b) (4). It MUST NOT be copied or shared without
prior written authorization.
 Agricultural Marketing Co. Ltd
Agricultural Marketing Co. Ltd

INGREDIENT LIST
(All required product specifications and certifications of safety are attached)

Process Category: 12(Carbonated Beverage Line)

Product ID #: 12.2
Product Name: Pran-Up

SL# Ingredient Trade Name of Genetic Name of Percentage of

Identification Ingredient(If any) Ingredient Use (%)
1 ID-58 Treated water 87.69
2 ID-02 Sugar Sucrose 12.00±0.2
3 ID-09 Citric acid 1.00
4 ID-96 Sodium Citrate Sodium Citrate 0.195
5 ID-146 Carbon-di-Oxide Carbon-di-Oxide (0.82±0.02)
6 ID-29 Lemon Flavor Lemon Flavor 0.6
7 ID-14 Sodium Benzoate Sodium Benzoate 0.06

Date Approved by:

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12/10/07 LEGAL NOTICE. This document contains trade secret information pursuant to relevant
codes of the local law and to U.S.C sec. 552(b) (4). It MUST NOT be copied or shared without
prior written authorization.

HACCP RELATED PROCESS FLOW SHEET

 Agricultural Marketing Co. Ltd

Process Category: 12(Carbonated Beverage Line)

Product ID #: 12.2 Step-12.2.1A
Product Name: P-Up 01. Sugar-(60~65) %
#CCP-1 Sugar Dissolving Temp. 02. Activated carbon-(0.10~0.25) %
Step-12.2.1A (78~82)°C 03. Filter Aid-(0.10~0.25) %
04. Water (35~40) %
Step-12.2.1B Filter Cloth
1. 160 Mesh
2. Cloth-21
Step-12.2.1C
01. Inlet Pressure-30~40 psi
02. Out-let Pressure-25~30 psi
Filter Press 03. Circulating time-30 min
04. Checked by 0.45 micron filter

Step-12.2.1D
01. Simple syrup brix-60±0.2° Simple Syrup Tank
02. Cooling Temp.-15~18°C
Step-12.2.1E
01. Syrup Brix-(58.3±0.2°
Finished Syrup Tank 02. Citric acid- 1%
03. Sodium Citrte-0.195%
04. Lemon Flavor-0.6%
05. Sodium Benzoate-0.06%
#CCP-2 Step-12.2.1F
Pres HL-75 PSI Carbo-Cooler 01. CO2-P-(50~75) psi
LL- 50 PSI Pressure (50~75) psi 02. Quality-(0.80~0.84)%
Temp. HL-36°F
LL-32°F

Step-12.2.1G Filler M/C Bottle Rinsing RJM

Step-12.2.1H Capping M/C Step-12.2.1

Warmer M/C
Step-12.2.1I

Step-12.2.1J
Filled Bottle Inspection

Step-12.2.1K Drying

Step-12.2.1-L Labeler

Step-12.2.1-M Date Coding M/C

Step-12.2.1O Step-12.2.1P

Step-12.2.1N Cap sealing (Band-Roll Wrapper M/C Stacking

Date Approved by:

Page-3 of 6 pages. CONFIDENTIAL HACCP RELATED DOCUMENTATION.PRINT DATE 12/10/07 LEGAL NOTICE. This
document contains trade secret information pursuant to relevant codes of the local law and to U.S.C sec. 552(b) (4). It
MUST NOT be copied or shared without prior written authorization.
 HAZARD IDENTIFICATION AND PREVENTIVE MEASURES

Process Category: 12(Carbonated Beverage Line)

Product ID #: 12.2
Product Name: Pran-Up

Proc. CCP# Hazar Critical Person Freq. of Preventive HACCP Person

Step d Type Limits Responsib Monitorin measure Log to
B,C or le g Report
P to
12.2.1 12.2.1 B Sugar Shift in Every Stop Syrup M(CSD
A A dissolving Charge Batch Adjust Preparat and SSL
temp(78~ Discard ion log
82)°C bad Sheet
Product
12.2.1 12.2.1 P Mixing Shift in Every Stop HACCP M(CSD
F F Temp Charge Batch Adjust Log and SSL
HL-36°F Discard Sheet
LL-32°F bad
Product

Date Approved by:

Page-4 of 6 pages. CONFIDENTIAL HACCP RELATED DOCUMENTATION.PRINT DATE

12/10/07 LEGAL NOTICE. This document contains trade secret information pursuant to relevant
codes of the local law and to U.S.C sec. 552(b) (4). It MUST NOT be copied or shared without
prior written authorization.

Agricultural Marketing Co. Ltd

 HAZARD INDENTIFICATION QUESTIONNAIRE

Process Category: 12(Carbonated Beverage Line)

Product ID #: 12.2
Product Name: Pran-Up

Proc. Hazard Q1: Do Q2:Does Q3: Could Q4: Assigned

Step(from Type Preventive this step hazard occur Subsequent CCP#
flow Biological- measures reduce or at or steps/eliminate/
sheet) B exist for eliminate increase to Or reduce
Chemical- identified hazard to unacceptable hazard to
C hazard acceptable levels acceptable
Physical-P YES=Next levels NO=NOT level
Q NO=NextQ CCP NO=CCP
YES=CCP YES=NextQ YES=NOT
CCP
12.2.1A B YES YES YES NO 12.2.1A
12.2.1F P YES YES YES NO 12.2.1F

Date Approved by:

Page-5 of 6 pages. CONFIDENTIAL HACCP RELATED DOCUMENTATION.PRINT DATE

12/10/07 LEGAL NOTICE. This document contains trade secret information pursuant to relevant
codes of the local law and to U.S.C sec. 552(b) (4). It MUST NOT be copied or shared without
prior written authorization.

Agricultural Marketing Co. Ltd

Process Category: 12(Carbonated Beverage Line)
Product ID #: 12.2
Product Name: Pran-Up

Five Steps CIP

Re-circulate Treated Water for five minutes

Re-circulate caustic (1.5±0.5) % at 65°C for 20 minutes

Re-circulate Treated Water for five minutes and

Check with phenolphthalein for removal of caustic

Re-circulate Hot water at 85°C for 20 minutes/100 ppm CL2 for

20 minutes

Finally re-circulate Treated water for five minutes

Date Approved by:

Page-6 of 6 pages. CONFIDENTIAL HACCP RELATED DOCUMENTATION.PRINT DATE

12/10/07 LEGAL NOTICE. This document contains trade secret information pursuant to relevant
codes of the local law and to U.S.C sec. 552(b) (4). It MUST NOT be copied or shared without
prior written authorization.