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HACCP process flow chart, Received from contract farmers, Harvested…
HACCP process flow chart
Received from contract farmers
Transported at 4 °C
Platform tests
Short storage at 4 °C
Cream separation
UHT treatment (135 °C, 5 s)
Cooling to 4 °C
Stored until mixing
Spinach juice mixed with UHT milk
Addition of non-allergenic stabilizer (0.002% w/v)
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Harvested spinach (semi-savoy variety)
Pre-washed with tap water
Transported in refrigerated trucks
Spinach received at facility
Further washed with tap water
Cut into 2–3 mm pieces
Stored at 4 °C （no more than 6 days)
Milling
Pressing
Microfiltration with hollow fibre membranes
(Reduce or Remove pathogens)
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