Banana Ketchup Specification
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Refer to the photo about the format but make appropriate changes based on the one suitable for the topic. Topic 👇🏻 POSTER-READY TEXT (Concise and Polished) PNS/BFAD 03:2006 Recommended Code of Practice for the Processing and Handling of Sweet Preserves Introduction: Sweet preserves are fruits or vegetables cooked in sugar syrup to extend shelf life. This standard ensures that all processing steps meet hygiene, quality, and food safety requirements in compliance with national regulations. Processing Procedure: Selected fresh fruits are washed, peeled, and cut. A sugar syrup is prepared and combined with the fruit, cooked until translucent and thickened. Hot preserves are filled into sterilized jars, sealed, heat processed, cooled, and stored in a clean, dry area. Ingredients: Fresh fruits or vegetables, refined sugar, potable water, citric acid, and optional flavorings or colorants approved for food use. Packaging & Storage: Packed in sterilized glass jars, cans, or food-grade plastic containers with airtight seals. Store in a cool, dry, and well-ventilated place away from sunlight. Quality & Safety: Follow Good Manufacturing Practices (GMP) and HACCP guidelines. Maintain sanitary facilities, equipment, and worker hygiene to prevent contamination and ensure product safety. Reference: Philippine National Standard – PNS/BFAD 03:2006, Bureau of Food and Drugs, Department of Health.
