HACCP IMPLENTATION

IN MILK INDUSTRIES
SREELATHA E
STENY 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 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
 Raw milk

Collection & reception

Preheating(35-40°c)

Filtration & clarification

Storage in tank
PROCESSING
STEPS
Standardization

Pasteurization

Homogenization

Packaging

Cold storage
 ACCESSING FOOD HAZARD
PROCESSING BIOLOGICAL CHEMICAL PHYSICAL
STAGE HAZARD HAZARD HAZARD
1. Receiving of Bacteria, mold, Presence of Hair , dust
raw materials yeast therapeutic ,dirt, feed
drugs, Cleaning ,manure, flies
& sanitizing
agents ,
mycotoxin
2. Preheating Bacteria Antibiotics, Hair , dust
Cleaning & ,dirt, feed
sanitizing ,manure, flies,
agents,
mycotoxin
3. Filtration Contamination None None
with vegetative
and pathogens
clarification
4. Storage in Contamination and Cleaning and None
growth of sanitizing residues
tank vegetative
pathogens
5.Standardisati Contamination and Cleaning and None
growth of sanitizing residues
on vegetative
pathogens
6.Pasteurization • Survival of •Cleaning and None
vegetative sanitizing residue
pathogens •Allergens
•Contamination •Boiler additives
with vegetative •Cooling water
pathogen additives

7. Homogenization Contamination with Cleaning and None

vegetative sanitizing residues
pathogens
8.Packaging Contamination •Cleaning and Glass
with vegetative sanitizing solution
pathogens residues
•Toxic or
carcinogenic
substance
•Allergens
9.Cold storage •Contamination None None
with vegetative
pathogens
•Growth of
pathogen
 CONTROL MEASURES
PROCESS HAZARD CONTROL CP/CPP
MEASURES
1.Reception BIO bacterial Truck unloading
contamination area &equipment
from, should be clean
•Truck unloading
•Unclean
equipment
CHE cleaning & Maintain proper CP1
sanitizing solution , seperation between PRP9
mycotoxin(aflatoxin cleaning solution
) and product.
Aflatoxin can be
avoided by supplier
gaurantee
PHY Foreign Use of filter, screen
materials etc
2.Preheating BIO contamination Proper CP2
with vegetative temperature
pathogens control system

CHE micotoxin
antibiotics cleaning Proper seperation
and sanitizing between cleaning
agents solution & product
3.Filteration & BIO Contamination Verify that CP3
clarification with vegetative Seperation
pathogen equipments and
associated lines
constructed in such
a way that they can
be cleaned
4.Storage BIO Bacterial •Storage vessels & CP4
contamination. associated valves
should be clean
•Proper
temperature
control system

CHE Cleaning & Proper seperation

sanitizing solutions between cleaning
solution and
product

5.Standardisation BIO Bacterial •Storage vessel & CP5

contamination associated valves
should be clean

CHE Cleaning & •Proper seperation

sanitizing solutions between cleaning
solution and
product
6.Pasteurization BIO Survival of Temperature CCP1
vegetative controlling device
pathogens( Eg should be there.
Coxiella burnetti)

CHE Proper separation

• cleaning & between cleaning
sanitizing solution solution & product.
residues
•Presence of Equipment should
allergens be clean
•Boiler additives Ensure the quality
of water
•Cooling water Ensure the quality
additives of water
7. Homogenization BIO survival of Milk should be CP6
vegetative heated to 55 ° c to
pathogens inactivate lipase
enzyme
CHE cleaning and Proper seperation
sanitizing residues between cleaning
solution and
product
8. packaging BIO human Filling equipment
illness outbreak must be cleanable
& inspectable
CHE
• cleaning & Maintain proper
sanitizing solution separation or CP7
physical outbreak PRP9
between circuits
•Packaging
material that does Use of
not meet the appropriate
requirement may package material
contain non food
grade substances
•Allergens
Packaging
machinery and
associated
piping's must be
thoroughly
PHY Glass cleaned

Maintain glass
free zone
9. Cold storage BIO lack of Thermometer CCP2
temperature should be there to
control in cooler control the
bacterial growth
rate
 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) 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
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
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
 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