Flow Chart Process

Guacamole

Washing 1

1

2

Disinfect 1

3 Rippening

.

The Avocados are washed withChloranted water to retricts thegrowth of Microoganisms alongwith washing extraneousmaterial from the Avocados.

The use of Peracitic Acid in thewashing cycle prevents thegrowth of Microoganisms in thefinal product.

Ripening Avocados under controlenvironment allows us to processthe Avocados at the peak ofmaturity.

4Washing 2

5Disinfect 2

6

Cutting

The Avocados are put through another washwith Peracitic Acid to further reduce the level ofbacteria.

Peracetic Acid is used again to eliminate anyMicroorganisms missed by the previous washing.

Then the Avocados are directedtowards the cutting Knives.

7

Inspection

The Avocados are cut in half by a circular blade, so the

pulp can be hand scooped, making a very chunky

product.

Pulped

8

9

GrindingThe pulp is visually inspected toprevent any discolored pulp,pieces of seed and peel, or foreignmaterial from being in the finalproduct.

Ingredients are addedand blended toprovide flavor.

10

Formulated Ingredients are added to the pulp.

The plastic bags are

filled and weight.

Packing

12

Vacuum 11

Vacuum is pulled on the pulp removing97% of the oxygen.

Chilling & labelling15

SealedThe bags are sealed with high vacuum in a double chamber machine

Metal detector14

The packed product passes through a

metal detector confirming the product is

free of metal.

13

In this step, the product is labelling in order topasses through a freezing tunnel to achieve thetemperatura according to the especification.

Packaging

Storage

16

17

The bags of pulp after being labeled and frozenare put into Cartons palletized and stored in theFreezer.

The Pallets are stored at

0°F waiting to shipped tothe Customer.