haccp in milk processing

1. HACCP IMPLENTATION
IN MILK INDUSTRIES

2. SREELATHA E
STENY SIMON

3. 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.

4. HACCP PRINCIPLES
1) Identify the potential hazards
2) Identify the critical control points(CCP)
3) Establish critical limits
4) Establish and implement effective monitoring
procedures at CCPs
5) Establish corrective actions
6) Establish procedures to verify that the
measures outlined above are working
effectively
7)Establish documents and records

5. Raw milk
Collection & reception
Preheating(35-40°c)
Filtration & clarification
Storage in tank
Standardization
Pasteurization
Homogenization
Packaging
Cold storage
PROCESSING
STEPS

6. ACCESSING FOOD HAZARD
PROCESSING
STAGE
BIOLOGICAL
HAZARD
CHEMICAL
HAZARD
PHYSICAL
HAZARD
1. Receiving of
raw materials
Bacteria, mold,
yeast
Presence of
therapeutic
drugs, Cleaning
& sanitizing
agents ,
mycotoxin
Hair , dust
,dirt, feed
,manure, flies
2. Preheating Bacteria Antibiotics,
Cleaning &
sanitizing
agents,
mycotoxin
Hair , dust
,dirt, feed
,manure, flies,

7. 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.Standardisati
on
Contamination and
growth of
vegetative
pathogens
Cleaning and
sanitizing residues
None

8. 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
vegetative
pathogens
Cleaning and
sanitizing residues
None

9. 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

10. CONTROL MEASURES
PROCESS HAZARD CONTROL
MEASURES
CP/CPP
1.Reception BIO bacterial
contamination
from,
•Truck unloading
•Unclean
equipment
CHE 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
gaurantee
Use of filter, screen
etc
CP1
PRP9

11. 2.Preheating BIO contamination
with vegetative
pathogens
CHE micotoxin
antibiotics cleaning
and sanitizing
agents
Proper
temperature
control 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

12. 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 Bacterial
contamination
CHE Cleaning &
sanitizing solutions
•Storage vessel &
associated valves
should be clean
•Proper seperation
between cleaning
solution and
product
CP5

13. 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 should
be clean
Ensure the quality
of water
Ensure 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
enzyme
Proper seperation
between cleaning
solution and
product
CP6

14. 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
CP7
PRP9

15. 9. Cold storage BIO lack of
temperature
control in cooler
Thermometer
should be there to
control the
bacterial growth
rate
CCP2

16. CONTROL POINTS
• CP1 -PRP NO9
• CP2-PRP NO4
• CP3-PRP NO7
• CP4-PRP NO4&7
• CP5-PRP NO1
• CP6-PRP NO4
• CP7-PRP NO9

17. 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)

18. MONITORING
1) Reception
Check :Visual inspection, lab testing, sampling of
incoming milk
Record: Presence or absence of contaminants
2) Preheating
Check: Check using thermometer and temperature
sensors
Record: Record temperature and time
3) Filtration and clarification
Check: Regular inspection of equipment
Record: Record any resulting maintenance

19. 4) Storage
Check: Proper temperature and storage condition
Avoid cross contamination
Record :Record any resulting maintenance
5) Standardization
Check: Proper cleaning and maintenance of equipment
Record : Record any resulting maintenance
6) Pasteurization
Check: Proper temperature and holding time
Maintain regenerating section
Record :Check for temperature and time

20. 7) Homogenization
Check: Proper cleaning and maintenance of
equipment
Record: Record any resulting maintenance
8)Packaging
Check: Proper filling
Record : Checking of packaging materials
9)Cold storage
Check: temperature control
Record : Record temperature periodically

21. 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