Haccp of milk pasteurization
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This document presents an HACCP plan for milk pasteurization. It introduces HACCP and its seven principles for identifying and controlling food safety hazards. It then details the HACCP team members and provides a flow diagram of the milk pasteurization process. The document establishes critical control points along the process, including for raw material receiving, filtration, homogenization, pasteurization, cooling, packaging, and storage. For each critical control point, it identifies hazards, establishes critical limits for control, and outlines monitoring, corrective actions, and verification procedures. The goal is to prevent microbiological, physical and chemical hazards and ensure the safety of the pasteurized milk product.
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Milk safety refers to ensuring milk is safe for consumption and involves implementing good practices throughout production and handling. This includes preventing contamination, separating raw and processed milk, properly pasteurizing, storing at safe temperatures, and using safe water and raw materials. Ensuring milk safety also requires implementing food safety systems like Hazard Analysis and Critical Control Points.
Haccp
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
presentation on HACCP.pptx
In an era where food safety is of paramount importance, HACCP has emerged as a systematic and preventive approach to identifying and managing potential hazards in food production processes. This presentation aims to shed light on the fundamental principles of HACCP, its benefits, and its significance in ensuring the safety of our food supply.
Definition and Background:
We begin by defining HACCP as an internationally recognized food safety management system designed to identify, evaluate, and control hazards that may pose risks to the safety of food products. It originated in the 1960s, developed by the Pillsbury Company in collaboration with NASA, with the primary objective of ensuring safe food for astronauts. Since then, HACCP has been widely adopted and applied across various sectors of the food industry.
Principles of HACCP:
Next, we delve into the seven core principles of HACCP, providing a comprehensive understanding of its systematic approach:
a. Conducting Hazard Analysis: Identifying potential biological, chemical, and physical hazards associated with each step of the food production process.
b. Determining Critical Control Points (CCPs): Identifying critical points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
c. Establishing Critical Limits: Setting measurable criteria that define the maximum or minimum values to which control measures must be maintained at CCPs to ensure food safety.
d. Monitoring CCPs: Implementing procedures to regularly observe and record the control measures applied at CCPs to ensure they remain within established critical limits.
e. Implementing Corrective Actions: Establishing protocols to take immediate action when monitoring indicates that a CCP is not within its critical limits, aiming to prevent unsafe food from reaching consumers.
f. Verifying the System: Periodically evaluating the effectiveness of the HACCP system to ensure it is functioning correctly and providing the desired level of protection.
g. Establishing Documentation and Record-Keeping: Maintaining comprehensive records of all procedures, actions, and results to demonstrate the application and effectiveness of the HACCP system.
Benefits of HACCP:
This section focuses on the numerous advantages offered by implementing HACCP within the food industry:
a. Enhanced Consumer Protection: By systematically identifying and managing hazards, HACCP significantly reduces the risk of foodborne illnesses, protecting consumer health and well-being.
b. Regulatory Compliance: HACCP is a widely recognized and mandated approach in many countries, ensuring compliance with regulatory requirements and fostering a culture of food safety.
c. Improved Product Quality: Implementing HACCP promotes consistent adherence to quality standards, leading to improved product quality and customer satisfaction.
d. Cost Reduction:
Introduction to HACCP, Its Principles and Establishment
This presentation deals with the introduction of HACCP, when it was intially started and how. It showcases the goal of HACCP, the history of HACCP. This slides mainly concentrates on the seven principles of HACCP which are clearly explained
Haccp
The document discusses Hazard Analysis and Critical Control Points (HACCP), a tool used to prevent food safety hazards. It outlines the seven principles of HACCP, including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, record keeping, and verification. The principles aim to anticipate where food safety problems could occur during food processing and production steps like purchase, delivery, storage, preparation, cooking, holding, and service, and establish controls to prevent issues.
FHP324 - HACCP.pptx
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for a course on quality assurance of fish and fishery products. It defines HACCP as a system to identify and control food safety hazards. The 7 principles of HACCP implementation are outlined, including hazard analysis, determining critical control points, establishing critical limits, monitoring CCPs, corrective actions, verification procedures, and record keeping. Key aspects of developing a HACCP plan such as assembling a team, describing the product, intended use, and process flow are also summarized. The objectives, advantages, history, and components of HACCP are briefly described.
HACCP.pptx HACCP.pptx HACCP.pptx HACCP.pptx HACCP.pptx
HACCP (Hazard Analysis and Critical Control Point) is a systematic preventative approach to food safety that identifies potential biological, chemical, and physical hazards and establishes controls to reduce or eliminate food safety risks. It involves conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation to ensure the production of safe food. Implementing HACCP helps reduce costs from product recalls and liability, improves food quality and safety standards, and ensures compliance with regulations.
Awareness of Codes or Regulations such as Hazard.pptx
HACCP and GMP are food safety systems. HACCP identifies hazards and establishes control measures. It includes conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. GMPs establish minimum sanitation requirements to ensure food safety. They include cleaning, pest control, proper receiving and storage of food, and maintenance of facilities and equipment. Both systems are designed to prevent foodborne illness and ensure food is produced safely.
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Haccp of milk pasteurization
- 1. HACCP PLAN FOR MILK PASTEURIZATION Presented By; Umair Ahmad 2016-ag-7375 BSc.Food Engineering Course Code:FE-508 Course Title:Food Quality Control University of Agriculture,Faisalabad
- 2. HACCP • HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.
- 3. Principles of HACCP There are Five initial steps and Seven principles of HACCP which are as; 1.Assemble an HACCP team 2.Discription and Distribution of food product 3. Description of the Intended Use and Consumers of the Product 4. Development of a Flow Diagram Describing a food product 5.Verification of flow diagram 6.Hazrad Analysis 7.Determination of CCP 8.Establish Critical limits 9.CCP Monitoring 10.Corrective Actions 11.Establish verification procedure 12.Record of the Procedure
- 4. HACCP Team Team Member Name Position HACCP Team Role Mr.Muhammad Waseam Production Executive Coordinator Mr.Muhammad Saqib Javed Quality Executive Member Mr.M.Arslan Microbilogist Member Mr.Zeeshan Mehmood Food Engineer Member Mr.Kashif Rajab Reception Manager Member Mr. Hafiz Ahsan Marketing & Finance Executive Member Mr.Rana Muhammad Ali Raza Consultant Advisor Mr.Majid Ali Shift leader of Production & Packaging Member
- 5. Description of The Milk Product Ingredients Names Percentage Composition water 87.7% Lactose (carbohydrate) 4.9% Fat 3.4% Protein 3.3% Mineral 0.7% http://www.milkfacts.info/Milk%20Compositi on/Milk%20Composition%20Page.htm
- 6. HACCP Product Flow Diagram Receiving Raw Milk at 4 °C Constant Head Tank Pumping of Milk Flow Controller Regeneration Section (Pre-heating) Filter (100-250 micrometer) Homogenizer (4000 L/hr. 60 Mpa) Heating Section (Pasteurization at 72 °C for 15 sec) Flow Diversion Valve(back to constant head tank for recirculation) Regeneration Section (pre-cooling) Cooling Section (At 4 °C) Pasteurized Milk (End Product)
- 7. HACCP Plan For Raw Material Receiving Product Hazrad CCP Critical limit Monitoring Corrective Actions Verification Raw Milk Chemical PH 6.6-6.8 Checked by PH-Meter Rejected and if filfull the conditions then accepted Conformance of PH Raw Milk Physical Specific Gravity 1.028-1.032 Checked by Lactometer Rejected Conforamanc e of S.G Raw Milk physical Freezing Point -0.53°C to - 0.575°C Freezing point test apparatus used Rejected Conformance of Freezing point
- 8. HACCP For Filtration Process Product and Hazrad CCP Critical limit Monitoring Corrective Action Verification Raw Milk Physical Milk Filter pore size 100 to 250 micrometres Take the sample regularly and check audeltration Sending back for refiltration Otherwise change the filter Product free from adultration
- 9. HACCP Plan For Homogenization Process Product Hazard CCP Critical Limit Monitoring Corrective Action Verification Filtered Raw Milk Biological Temperature 65-70°C Homoginized milk and temperature Send for rehomogeniz ation Proper temperature control and working of homogenizar Filtered Raw Milk Biological Fat Size 0.2-2 µm Take sample and check the fats size Send back for re homoginizati on Proper size of fats
- 10. HACCP Plan For Milk Pasteurization Product Hazrads CCP Critical limit Monitoring Corrective Actions Verification Homogenized Milk Microbial Pasteurization temperature 76-80°C Pasteurized milk& pasteurizatio n Temperature Sent for re- pasteurizatio n, effective monitoring, study thermographs Proper temperature control and working of pasteurizer Homogenized Milk Microbial Working of UV light Non-Working of UV light Working of UV light Re-processing of whole lot and repair of UV light Microbial load & working of UV tubes during packing Homogenized Milk Physical Pasterization time 15-20 sec Correct for product in use Sent for re pasteurizatio n Holding time accuracy
- 11. HACCP Plan for Cooling Section Product Hazrad CCP Critical limit Monitoring Corrective Action Verification Heated milk at 72 °C for 15 sec Microbial Sudden cooling temperature >4 °C Cold storage temperature and Hygiene Effective temperature Control, Temperature during sudden cooling
- 12. HACCP Plan for Packaging Section Product Hazrad CCP Critical limit Monitoring Corrective Actions Verification Psteurized Milk Chemical Food Packaging material Food graded material Check the packaging and material used in it Re process the material The packaging material is good for the milk
- 13. HACCP Plan for Storage Section Product Hazard CCP Critical limit Monitoring Corrective Action Verification Packed pasteurized milk Microbial Storage temperature 4-7°C Cold storage temperature Cold storage temperature to be modified to maintain proper temperature Cold storage temperature
- 14. THANKS