Hazards Preventative Critical Limit Monitoring

Process step Corrective action

measure procedure
Raw & Microbiological Qualified starter No unqualified Apply supply quality Change supplier
packing chemical & & rennet supply material be assurance Operator training
material physical Qualified and used
CCP # 1 contamination convenient supply
Pasteurization Survival of Pasteurizer checks: Temperature set Check thermometer Adjust the temperature
pathogens such as -check the heat plate at 72ºC Time set and time check And time by setting
CCP #2 E.coli, -check the at 16 sec equipment is the equipment well
Staphylococcus temperature properly running
aureus, Bacillus controller Supervisor managing Call the engineer to
cereus, etc. -check the flow and record-keeping repair
Filling Microbiological diversion
Proper temperature Temperature set Check thermometer Adjust the heater to
CCP#3 contamination setting at 32ºC Record keeping change the temperature

Adding Microbiological Proper additional rate Starter: 2cans, Check the additional Applying more testing on
starter & contamination Rennet: 40 mL rate of the starter and pH Use active starter
rennet Physical Stir properly per 1000 lbs rennet & pH culture
CCP #4 contamination milk check the rate of the Adjust agitate rate
pH is measured at agitator operator training
6.6 before adding Record keeping
rennet
Coagulation Microbiological Proper time setting Time is set at Check the time and Reject product
CCP #5 contamination and recording 30min the stirring tools Operator training
Physical Take the stirring tools Tools prevent Record keeping
contamination out of the tank coagulation

Cutting, Microbiological Proper time & Temperature is Check the Adjust the heater to
scalding contamination temperature setting set at 38ºC, temperature and the change temperature
& stirring scalding for time Operator training
CCP #6 30min and Record keeping
stirring for
Milling Microbiological More cheddaring time pH is measured Consistently monitor Reject product
CCP#7 contamination control the pH at 5.2-5.4 pH during Applying more testing on
Use of an active starter cheddaring pH
culture at the correct Supervisor’s Operator training
addition managing and record
keeping
Salting Microbiological Correct level of salt Salt%=1.5- Records and testing Incorrectly salted curd
CCP#8 contamination Correct mixing 2.0% must not be allowed to
during salting progress