FEASIBILITY REPORT ON PEACH GUMMIES

MANUFACTURING
 GROUP #6

Yashfa (F21-1532)
Iman Ajmal (S22-0242)
Wasiq Zubair (S21-0867)
Wasif Ashfaq (F21-1551)
Muhammad Zaheer (F21-1850)
Waqas Ahmed (S22-0247)
Behzad Akbar (F21-1540)
Mehboob (F21-xxxx)
INTRODUCTION

•Overview of the rising demand for artisanal and nutraceutical food products
•Importance of peaches in the Prunus genus
•Health benefits and culinary versatility of peaches
•Introduction to peach gummies as a convenient, chewy delight
 MARKET ANALYSIS
•Emerging trend of high-quality, unique candies in
Pakistan
•Potential for peach gummies to capture the market with
proper advertising
•Unique selling proposition of peach gummies in
Pakistan's candy market
 TECHNICAL FEASIBILITY

•Process overview: selecting, washing, pureeing, mixing,

Ingredients Percentage
heating, molding, and packaging
Peach puree 40%
•Ingredients: Fresh ripe peaches, sugar, gelatin or pectin,
Sugar 55%
citric acid
Gelatin or pectin 4%
•Ingredient proportions
Citric acid 1%
INDUSTRIAL CAPACITY

•Necessary facilities and equipment for production

•Importance of workspace, water supply, storage, cooking, mixing, packaging, and quality control equipment
•Emphasis on hygiene, safety equipment, and ventilation system
REGULATORY ISSUES

•Compliance with Pakistan Standards and Quality Control Authority (PSQCA)

•Ingredients approval, labeling requirements, hygiene, sanitation, packaging standards, and halal certification
•Importance of staying updated with regulations
COST PARAMETERS

 Breakdown of ingredient costs: peaches and sugar

 Electricity costs per kWh
 Calculation of total costs including electricity
 Pricing strategy to ensure profitability
Nutritional Facts (Per Serving)

NUTRITIONAL FACTS
Nutrient Amount
Calories 45
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrate 12g
Dietary Fiber 0g
 IMPLEMENTATION OF HACCP MANAGEMENT SYSTEM IN
A PEACH GUMMIES MANUFACTURING
Step Description Responsible Party
Form a team with members from various
departments (e.g., quality assurance, production,
maintenance) to develop and implement the
1. Assemble HACCP Team HACCP plan. Quality Assurance Manager
Create a detailed description of the peach
gummies, including ingredients, processing
2. Describe Product methods, packaging, and storage. Product Development Team
Determine the intended use of the peach
3. Identify Intended Use gummies and the target consumer group. Marketing and Sales Team
Develop a flow diagram of the entire
manufacturing process from raw material receipt
4. Construct Flow Diagram to finished product distribution. Production Manager
Ensure the accuracy of the flow diagram by
5. Verify Flow Diagram reviewing it on-site. HACCP Team
Identify potential biological, chemical, and
6. Conduct Hazard Analysis physical hazards at each step of the process. HACCP Team
Identify points in the process where control is
7. Determine Critical Control Points (CCPs) essential to prevent or eliminate hazards. HACCP Team
Set maximum or minimum values for parameters
8. Establish Critical Limits at each CCP to ensure hazards are controlled. Quality Assurance Manager
Define how and when monitoring will take place
9. Establish Monitoring Procedures to ensure each CCP stays within critical limits. Production and Quality Assurance Teams
Develop actions to be taken if monitoring
10. Establish Corrective Actions indicates a deviation from critical limits. Production Manager
Determine methods to verify that the HACCP
system is working effectively, such as audits and
11. Establish Verification Procedures testing. Quality Assurance Manager
Maintain documentation for all procedures,
12. Establish Record-Keeping Procedures monitoring records, and corrective actions taken. HACCP Coordinator
CCP IN PEACH GUMMIES
MANUFACTURING

Critical
Control Point Corrective
Step Hazard (CCP) Critical Limit Monitoring Action Verification Records

Biological Continuous Adjust cooking Regular

hazard (e.g., Cooking Minimum 90°C temperature time or calibration of Temperature
Cooking pathogens) Temperature for 10 minutes monitoring temperature thermometers logs
 RISK INDEX AND ITS MANAGEMENT
IN PEACH GUMMIES
Process Step Hazard Severity (S) Likelihood (L) Risk Index (S x L) Control Measures CCP (Yes/No)
Raw Material Supplier certification,
Reception Contaminated fruit 3 (Moderate) 2 (Possible) 6 inspection No
Foreign objects (e.g.,
stones, twigs) 2 (Minor) 2 (Possible) 4 Visual inspection, sievingNo
Cross-contamination Cleaning and sanitation
Preparation from equipment 3 (Moderate) 3 (Likely) 9 SOPs Yes
Allergens from shared Dedicated equipment,
equipment 4 (Severe) 2 (Possible) 8 allergen management Yes
Pathogen survival (e.g., Cooking at 90°C for 10
Cooking Salmonella) 5 (Severe) 1 (Unlikely) 5 minutes Yes
Chemical residues from Rinsing protocols,
cleaning agents 3 (Moderate) 1 (Unlikely) 3 chemical selection No
Temperature control,
Molding and Cooling Mold growth 3 (Moderate) 2 (Possible) 6 humidity control Yes
Physical contamination Metal detectors, visual
(e.g., metal shards) 4 (Severe) 1 (Unlikely) 4 inspection Yes
Incorrect labeling (e.g., Label verification, batch
Packaging allergens not listed) 4 (Severe) 2 (Possible) 8 records Yes
Packaging material Supplier audits,
contamination 2 (Minor) 2 (Possible) 4 packaging inspection No
Storage and Temperature abuse (e.g., Temperature monitoring,
Distribution gummies melting) 2 (Minor) 3 (Likely) 6 insulated transport Yes
Pest control programs,
Pests (e.g., rodents) 3 (Moderate) 1 (Unlikely) 3 regular inspections No
HACCP CONTROL CHART FOCUSING ON THE
COOKING AND PACKAGING Critical Control Point Verification
Process Step Hazard (CCP) Critical Limits Monitoring Procedures Corrective Actions Procedures Records
Regular calibration of
Adjust cooking time or thermometers; review of
Continuous temperature temperature; reprocess temperature logs; Temperature logs,
Pathogen survival (e.g., Minimum 90°C for 10 monitoring using affected batch if microbial testing of calibration records,
Cooking Salmonella) Yes minutes calibrated thermometers necessary batches microbial test results

Visual and sensory

inspection of equipment Re-clean equipment; Routine inspection
Chemical residues from after cleaning; swab tests adjust cleaning reports; periodic swab Cleaning logs, inspection
cleaning agents No N/A for residues procedures test results reports, swab test results

Visual inspection of labels

during packaging; cross- Halt packaging; correct Periodic label audits; spot
Incorrect labeling (e.g., Accurate labeling of check with approved labels; re-label affected checks during packaging Label inspection records,
Packaging allergens not listed) Yes ingredients and allergens label templates batches runs audit reports

Reject contaminated Packaging inspection

Packaging material Inspection of packaging materials; notify supplier; Supplier audits; random records, supplier audit
contamination No N/A materials before use use alternate materials material inspections reports

Stop line; remove Regular testing and

contaminated product; calibration of metal
Physical contamination No foreign objects Metal detector checks on investigate and fix source detectors; review ofMetal detector logs,
(e.g., metal shards) Yes detectable final packaged products of contamination detection logs calibration records

Adjust storage conditions; Regular review of

Continuous temperature assess product quality; temperature logs; Temperature logs,
Storage and Temperature abuse (e.g., monitoring with data hold distribution until periodic physical checks storage inspection
Distribution gummies melting) Yes Storage at 10-20°C loggers issue is resolved of storage conditions reports

Implement enhanced
pest control; clean
Regular inspection and affected areas; dispose of Pest control audits; Pest control logs,
Pests (e.g., rodents) No N/A pest control measures contaminated product regular inspections inspection records
CONCLUSION
 Summary of the feasibility and potential success of peach gummies in the market
 Importance of technical feasibility, regulatory compliance, cost management, and quality
control