BY

GEETHU S

JUBNA N K C

WELCOME

HACCP FOR MILK PROCESSING

HACCP Hazard Analysis and Critical Control

Point. Consist of seven principles. Identifies specific hazards and

preventive measures. Outline how to establish, implement and

maintain a HACCP system.

SEVEN PRICIPLES1.Hazard Analysis Identify the hazards associated with the food production at all stages.2. Identify the CCP Determine the point that can be controlled to eliminate hazards3. Establish Critical Limit these limits are the operational boundaries of ccp

4. Monitor CCP’s Establish a system to monitor CCP5.Establish Corrective Action6. Verification7. Record Keeping

WHY WE NEED HACCP The food industry is very large and

diverse. HACCP is system that equally evaluates all the different types of food from different countries

The entire food process has great potential for food contamination,HACCP limits these risks in interest of public health.

Food borne disease are continually emerging and evolving , presenting a risk to public health that must be regulated

PROCESSING STEPS Reception

Testing of milk

Storage in tank

Pasteurization

packing

Cold store

To market

HAZARD ANALYSIS FOR PROCESS

PROCESS

BIOLOGICAL HAZARDS

CHEMICAL HAZARDS

PHYSICAL HAZARDS

Reception Contamination with vegetative pathogens

Cleaning and sanitizing residues, Presence of micotoxin

Extraneous materials, metal shavings, gasket materials and other foreign material

Storage

contamination and growth of vegetative pathogens

Cleaning and sanitizing solution residues

none

PasteurizationSurvival of vegetative pathogens

Cleaning and sanitizing solution residue None

PackagingContamination with vegetative pathogens

Cleaning and sanitizing solution residues, Toxic or carcinogenic substance

Glass

Packaged milk storage

Contamination with vegetative pathogens and their growth

Null Null

Products lines and Equipment

Contamination by vegetative pathogens

Cleaning solutions

Extraneous materials

CONTROL MEASURES FOR PROCESSPROCESS HAZARD

RATIONALE CONTROL MEASURES

CP/CCP

Reception

BIO-Truck unloading area has the potential to contaminate liquid milk products. These products are normally transmitted through equipment that if unclean, can result in bacterial contamination

Truck unloading area should be constructed to protect the milk and maintain the area and equipment clean. Using equipment meeting sanitary design guide lines

CP

CHE-Without proper separation between cleaning and sanitizing solutions and products. There could be contamination of the product,mold growth in animal feed may contaminate milk with aflatoxin M1 and M2

Maintain proper separation or a physical break between circuits containing cleaning solutions and vessels and lines used to contain or conduct products ,Presence of aflatoxin can be avoided by supplier guarantee

CP

PHY-Equipment in poor repair or improperly assembled may contaminate products with foreign materials

Use a filter, screen or other appropriate device at some point in the system. An effective preventive

CP

Maintenance programme and routine inspection of equipment for wear or missing parts.

Raw milk storage

BIO-These products are normally stored in vessels that, if unclean can result in bacterial contamination. Without proper temperature and time controls, vegetative pathogens can multiply to levels that may be capable of overwhelming the pasteurization process.

Verify that storage vessels and associated lines and valves similar appurtenances are constructed in such a way that they can be cleaned. It should be cleaned as needed but atleast each day used. Pipe line openings and outlet valves when not in use are closed with tight fitting covers

CP

Maintain a temperature low to minimise growth of pathogens

CHE-Without proper separation between cleaning and sanitizing solutions and products

Maintain proper separation or physical break between circuits containing cleaning solution and vessels and lines

CP

Pasteurization

BIO-Minimum pasteurization times and temperature. Pasteurizers regenerator sections may have leakage. Raw and pasteurised milk are on opposites sides of a metal barrier in these regenerated sections

Temperature controlling device should be there. Design, construction and operation and testing of pasteurization equipment should be properly done

CCP

CHE-Without proper separation between cleaning and sanitizing solutions and product . There could be product contamination

Maintain proper separation or physical break between circuits containing cleaning solution and vessels and lines used to contain product. Particular attention is needed to assure that the required separation remain in place during partial washes.

CP

Food which contain undeclared allergens may cause life threatening reactions in sensitive individuals

Pasteurization equipment and associated piping and valves that are used for both milk and milk products that do not, must be thoroughly cleaned after use for allergen containing foods before it is used

CP

For foods that do not declare that allergen

CP

Some boiler water compounds used in the production of steam to be used in contact with food or food contact surfaces may contain toxic substances

Boiler water additives can be controlled. Ensuring safety of water

Some cooling water or media additives that may come in contact with food or food contact surfaces may contain toxic substances.

Cooling water additives that are non toxic under the condition of use should be used and their safety verified by a letter of guarantee from the chemical supplier

Packaging

BIO-Human illness outbreak

Filling equipment and appurtenances must be cleanable and inspectable and must be constructed operated to protect the product being packaged from contamination

CP

CHE-Without proper separation and sanitizing solution

Maintain proper separation or physical break between circuits

CP

Packaging material that does not meet requirements may contain non-food grade substances

Packaging material or components comes from a sourced supplier to be free of toxic or carcinogenic substances

Food that contain undeclared allergens may cause life threatening Reactions in sensitive individuals

Packaging machinery and associated pipings and valves must be thoroughly cleaned after use for allergen containing foods

before it is use d for foods that do not declare that allergen

PHY-Glass fragments may be present in processors packaging in glass

Maintain a glass free zone CP

Packaged milk product storage

BIO- Lack of temperature control in coolers

Thermometers should be there to control the bacterial growth rate

Product line and equipment

BIO-May introduce pathogens if unclean or uncleanable

Products lines and equipment can be cleanable. It should be cleaned as needed or atleast each day

CHE-Undeclared allergens may cause life threatening reactions in sensitive individuals.

All the equipment that are used for milk and milk products that contain allergens must be thoroughly cleaned

PHY-Foreign materials may have contaminate the products

Maintain equipment in good repair

CRITICAL LIMITSPASTEURISATION Time and temperature 62.78 for 30 min or 71.66 for 15 sec or 135-150 for fraction of sec

MONITORING Reception Visual inspection Lab testing Hygienic environment and handling Raw milk storage proper temperature and storage condition Pasteurisation proper temperature and holding time maintenance of regenerating section Pasteurised milk storage Proper temperature and storage condotion avoid cross contamination

Product line and equipment continuous cleaning and maintenance Packaging proper filling checking of packaging materials

RECORD KEEPING Audit record Equipment record Product record Staff record Cleaning schedule record Customer confidence record Hazard analysis plan Record the inspection visit or

investigation