HACCP IMPLENTATION IN MILK INDUSTRIES

SREELATHA ESTENY SIMON

HACCP• HACCP is a management

system in which food safety is addressed through the analysis and control of biological, chemical, physical hazards from raw materials production and handling to manufacture, distribution and consumption of the finished products.

HACCP PRINCIPLES

1) Identify the potential hazards2) Identify the critical control points(CCP)3) Establish critical limits 4) Establish and implement effective monitoring

procedures at CCPs5) Establish corrective actions6) Establish procedures to verify that the

measures outlined above are working effectively

7)Establish documents and records

Raw milk

Collection & reception

Preheating(35-40°c)

Filtration & clarification

Storage in tank

Standardization

Pasteurization

Homogenization

Packaging

Cold storage

PROCESSING STEPS

ACCESSING FOOD HAZARDPROCESSING STAGE

BIOLOGICAL HAZARD

CHEMICAL HAZARD

PHYSICAL HAZARD

1. Receiving of raw materials

Bacteria, mold,yeast

Presence of therapeutic drugs, Cleaning & sanitizingagents , mycotoxin

Hair , dust ,dirt, feed ,manure, flies

2. Preheating Bacteria Antibiotics, Cleaning & sanitizingagents, mycotoxin

Hair , dust ,dirt, feed ,manure, flies,

3. Filtration and clarification

Contamination with vegetative pathogens

None None

4. Storage in tank

Contamination and growth of vegetative pathogens

Cleaning and sanitizing residues

None

5.Standardisation

Contamination and growth of vegetative pathogens

Cleaning and sanitizing residues

None

6.Pasteurization • Survival of vegetative pathogens•Contamination with vegetative pathogen

•Cleaning and sanitizing residue•Allergens•Boiler additives•Cooling water additives

None

7. Homogenization Contamination with vegetativepathogens

Cleaning and sanitizing residues

None

8.Packaging Contamination with vegetative pathogens

•Cleaning and sanitizing solution residues•Toxic or carcinogenic substance•Allergens

Glass

9.Cold storage •Contamination with vegetative pathogens•Growth of pathogen

None None

CONTROL MEASURES

PROCESS HAZARD CONTROL MEASURES

CP/CPP

1.Reception BIO bacterial contamination from,•Truck unloading •Unclean equipmentCHE cleaning & sanitizing solution , mycotoxin(aflatoxin)

PHY Foreign materials

Truck unloading area &equipment should be clean

Maintain proper seperation between cleaning solution and product.Aflatoxin can be avoided by supplier gauranteeUse of filter, screen etc

CP1PRP9

2.Preheating BIO contamination with vegetative pathogens

CHE micotoxinantibiotics cleaning and sanitizing agents

Proper temperaturecontrol system

Proper seperation between cleaning solution & product

CP2

3.Filteration & clarification

BIO Contamination with vegetative pathogen

Verify that Seperation equipments and associated lines constructed in such a way that they can be cleaned

CP3

4.Storage BIO Bacterial contamination.

CHE Cleaning & sanitizing solutions

•Storage vessels & associated valves should be clean•Proper temperature control system

Proper seperation between cleaning solution and product

CP4

5.Standardisation BIO Bacterialcontamination

CHE Cleaning & sanitizing solutions

•Storage vessel & associated valves should be clean

•Proper seperation between cleaning solution and product

CP5

6.Pasteurization BIO Survival of vegetative pathogens( Eg Coxiella burnetti)

CHE • cleaning & sanitizing solution residues•Presence of allergens•Boiler additives

•Cooling water additives

Temperature controlling device should be there.

Proper separation between cleaning solution & product.

Equipment shouldbe cleanEnsure the quality of waterEnsure the quality of water

CCP1

7. Homogenization BIO survival of vegetative pathogens

CHE cleaning and sanitizing residues

Milk should be heated to 55 ° c to inactivate lipase enzymeProper seperation between cleaningsolution and product

CP6

8. packaging BIO human illness outbreak

CHE • cleaning & sanitizing solution

•Packaging material that does not meet the requirement may contain non food grade substances•Allergens

PHY Glass

Filling equipment must be cleanable & inspectable

Maintain proper separation or physical outbreak between circuits

Use of appropriate package material

Packaging machinery and associated piping's must be thoroughly cleaned

Maintain glass free zone

CP7PRP9

9. Cold storage BIO lack of temperature control in cooler

Thermometershould be there to control the bacterial growth rate

CCP2

CONTROL POINTS

• CP1 -PRP NO9

• CP2-PRP NO4

• CP3-PRP NO7

• CP4-PRP NO4&7

• CP5-PRP NO1

• CP6-PRP NO4

• CP7-PRP NO9

CRITICAL LIMITS

1)PASTEURISATION (CCP 1)

• Time and temperature

62.78 °c for 30 min or 71.66 °c for 15 sec or 135-150 ° c for fraction of sec

2)PACKAGED MILK PRODUCT STORAGE (CCP 2)

MONITORING

1) ReceptionCheck :Visual inspection, lab testing, sampling of incoming milkRecord: Presence or absence of contaminants

2) PreheatingCheck: Check using thermometer and temperature sensorsRecord: Record temperature and time

3) Filtration and clarificationCheck: Regular inspection of equipmentRecord: Record any resulting maintenance

4) StorageCheck: Proper temperature and storage condition

Avoid cross contaminationRecord :Record any resulting maintenance

5) StandardizationCheck: Proper cleaning and maintenance of equipmentRecord : Record any resulting maintenance

6) PasteurizationCheck: Proper temperature and holding time

Maintain regenerating sectionRecord :Check for temperature and time

7) HomogenizationCheck: Proper cleaning and maintenance of equipment Record: Record any resulting maintenance

8)PackagingCheck: Proper fillingRecord : Checking of packaging materials

9)Cold storageCheck: temperature controlRecord : Record temperature periodically

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