Dairy Processing - High Temperature Short Time (HTST) Pasteurization Systems - Canadian Food Inspection Agency

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You are here:

1. Canada.ca
2. Canadian Food Inspection Agency
3. Preventive controls
4. Dairy products
Dairy processing: High temperature short time

(HTST) pasteurization systems
Requirements for the Safe Food for Canadians Regulations
Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain
requirements may apply in 2020 and 2021 based on food commodity, type of activity and business size. For
more information, refer to the SFCR timelines.
On this page
Introduction
Definitions
High temperature short time (HTST) system flow schematic
Critical control records
Constant level tank
Booster pump
Regeneration section
Flow control device (FCD)
Heating section
Cooling section
Holding
Flow diversion device (FDD)
Indicating thermometer
Safety thermal limit recorder (STLR)
Pressure differential controllers and gauges
Recording thermometer (cooling)
Pasteurized product discharge
Homogenizer
Separator-clarifier
Flavour adjusting equipment
Stuffing pump and flow promoting devices
Supplementary milk solids and milk fat injection system (in-line standardization)
Introduction
The following provides recommended practices for high temperature short time pasteurization of dairy
products.
High temperature short time (HTST) pasteurization offers significant operating efficiencies compared to
traditional batch pasteurization. HTST systems allow a high volume of production in a minimum of
processing space.
The ability of HTST pasteurizers to assure a safe milk or milk product relies on the time-temperature-
pressure relationships that must be maintained whenever the system is in operation. A hygienically designed
system ensures that each particle of milk is pasteurized and that cross-contamination of pasteurized product
is prevented.
Definitions
Safe forward flow
A condition where the temperature of the product is above the divert set point and the flow control
device is energized by the safety thermal limit recorder or the legal Programmable logic controller.
HTST system flow schematic

A flow schematic is a valuable tool for assessing the impact of any changes to the HTST pasteurization
system. Even slight modifications to the pasteurization system or the Clean-in-place (CIP) system may have
an impact on its processing operation and its safety.
Up-to-date and accurate
Maintain and keep on file a copy of the flow schematic outlining the pasteurization system.
Include all components of the HTST pasteurizer system (for example thermometers, vacuum
breaks, recirculation lines, divert lines, leak detect lines etc.).
Update the flow schematic whenever equipment and/or pipelines are installed or changed.
No cross connections
A cross-connection is a direct connection allowing one material to contaminate another.
Completely segregate incompatible products such as raw materials and pasteurized or sterilized food
products, cleaning products and food products (including potable water) and waste materials or utility
materials and food products.
Prevent inadvertent cross contamination of independent food products (for example soy beverages and
milk) which may pose allergenic concerns.
Refer to the various sections in the chapter for more information on measures for segregating
raw from pasteurized dairy products.
For other applications CIP supply lines and return line circuits used for CIP cleaning and "mini-washes" on
tanks, lines, pasteurizers or other equipment that may be washed while connected to product lines containing
milk products or potable water and lines for final rinse):
Use separate pipelines and vessels for incompatible products.

Establish effective physical breaks at connection points, for example:
physical disconnecting of pipelines
double block and bleed valve arrangements
double seat (mix proof) valves
aseptic barriers
The design of the constant level tank and inlet piping and the flow diversion device (FDD) area and product
piping are areas where potential cross-connections could exist if the design or installation is improper. Refer
to the Constant level tank and the Flow control device (FCD) sections for more details.
Install equipment and/or pipelines in a manner that will not jeopardize the integrity of the
pasteurization or CIP systems (for example no cross-connections or pasteurization problems).
Thoroughly assess all proposed installations. This includes minor changes such as pumps or pipelines.
It is a good practice to colour code the pipelines to distinguish between finished product, raw
product, CIP lines and other utilities. This will help in the identification of product flow and
cross-connections.
Refer to the Preventing cross-contamination and Appendix G: Preventing cross connections for more
information on preventing cross connections in dairy establishments.
Critical control records

Pasteurization records contain processing information and indicate whether the products have been
adequately pasteurized.
Temperature and time

Temperature and time are critical factors required to achieve pasteurization. Failure to achieve pasteurization
could result in a microbiological hazard in the dairy products. The following are the generally accepted
pasteurization schedules for dairy products produced by HTST pasteurization.
Milk based products containing below 10 % milk fat (fluid milk, goat milk, whey):
Process at 72°C for 15 seconds.
Milk based products containing 10 % milk fat or higher, or added sugar (fluid cream, cream for butter,
chocolate milk, flavoured milk, etc.):
Process at 75°C for 15 seconds.
Frozen dairy product mixes and egg nog:
Process at 80°C for 25 seconds or at 83°C for 15 seconds (unless the milk ingredients going into the
mix for the frozen dairy product are already pasteurized and all other components being added to the
mix are microbiologically safe and ready to eat).
Other:
Use any equivalent time-temperature process that is validated to meet the requirements of
B.08.002.2(1) of the Food and Drug Regulations with respect to the reduction of alkaline phosphatase
activity.
Use any time-temperature process in provincial regulations.
Operating instructions
Provide detailed instructions to the pasteurizer operator to ensure that the process is operated
according to the pasteurization schedule.
Include procedures for system start-up, sanitization, production and cleaning, and what to do if
the critical factors (for example time, temperature, pressure differential) are not met.
Process control records

Process control records are part of the preventive control plan. They are a historical record of the exact
happenings of the pasteurization of each product and it is very important that they adequately and accurately
reflect the heating process. They assist in the tracking down of quality and safety problems.
Record information in ink to provide a permanent record.

Replace the process control record daily.
Note any unusual occurrences on the process control record, including the cause and time of
occurrence.
Review process control records on a timely basis.
Have the process control records provide the following data once every twelve hours:
establishment name and address or licence number
date, shift and batch number where applicable
STLR identification when more than one is used
product type and amount of product processed (may be recorded in production records)
identification of CIP cleaning cycles, "mini-wash" cycles (if used)
corresponding indicator thermometer reading during processing
ensure this reading is never lower than the recording thermometer reading
record of product cut-in and cut-out indicating thermometer temperatures at the beginning of the
production and when a new divert temperature is selected
on production runs greater than 12 hours, cut-in and cut-out does not need to be done again when the
chart is changed
cut-in temperature is the temperature at which the divert valve of the flow diversion device
starts to move to forward flow position
cut-out temperature is the temperature at which the flow diversion device moves to divert
position
record of the time during which the flow-diversion device is in the forward flow position
the event pen-arm records this information on the outer edge of the chart
operator's comments and reasons for all unusual occurrences (including time of occurrence)
signature or initials of operator
For a pasteurizer system equipped with a MBTS as a flow control device, ensure the flow records
contain the following information on every 12 hour record:
establishment name and address or licence number
date
pasteurizer number
product processed
frequency or event pen information (the duration of any alarm situation)
synchronized flow control chart time with STLR chart
signature and initials of the operator
record of any unusual occurrences
Retention of process control records
Process control records substantiate that the products were adequately pasteurized.
Retain all pertinent processing records as part of the preventive control plan.
HTST Pasteurization System Criteria
HTST pasteurization systems should meet the criteria in the 3-A Accepted practices for sanitary
construction, installation, testing, and operation of HTST and higher heat shorter time (HHST)
pasteurization systems (Number 603).
Constant level tank

The constant level tank (CLT) is a reservoir for a supply, at atmospheric pressure, of raw or recirculated
product to the pasteurizer to permit continuous operation of the HTST pasteurization system. It is located at
the start of the pasteurization system. It controls the milk level and provides a uniform head pressure to the
product leaving the tank.
Air in the pasteurizer may allow the milk particles to move more rapidly through the system and therefore
not receive the heat treatment for the required time. Appendix B: Constant level tank design illustrates some
example CLT designs.
General conditions
Ensure the tank and all components (except the cover) are constructed of stainless steel and in good
mechanical and sanitary condition.
Design
Ensure the design and capacity of the tank does not permit air to be drawn into the pasteurizer with the
product when operating at the maximum sealed capacity of the flow control device.
Drain raw product to the outlet before the outlet becomes uncovered.
For example, pitch the bottom of the tank to the outlet at a minimum downward slope of 2 %
(0.2 cm per 10 cm) and have the top of the outlet pipe lower than the lowest point in the tank
(see Appendix B: Constant level tank design).
Cover
Ensure the tank has a removable cover, or an inspection port with a removable cover, of suitable
design to maintain atmospheric pressure and to minimize the risk of contamination.
Pitch the cover to an outside edge to provide drainage.
Flange and cover all openings in the cover.
Fit any pipelines entering through the cover (excluding directly clamped lines) with a sanitary
umbrella deflector that overlaps the edges of the opening and is located as close to the tank
cover as practical.
Use the cover during processing.
Overflow (point and diameter)
Ensure the overflow point of the constant level tank is lower than the lowest product level in the
regenerator.
For example, the overflow point is the rim of the tank (if not tight fitting with cover, refer to
Appendix B: Constant level tank design) or the top of an overflow outlet below the rim.
Ensure the overflow outlet below the rim, if present, has a diameter of at least twice the diameter of
the largest raw product inlet pipe connected to the constant level tank.
Air space
Install the leak detect, divert, CIP line/spray ball, water and milk recycle lines in a way that prevents
siphonage of raw milk or cleaning products into pasteurized milk or water lines.
For example, ensure that the lines terminate and break to atmosphere at least two times the
diameter of the largest return line above the maximum overflow point of the constant level tank.
Level control device
The level control device controls the flow of milk to the constant level tank and therefore provides constant
head pressure to the product leaving the tank.
Equip the constant level tank with an automatic device of sanitary design and construction to control
the raw product level.
Booster pump
A raw product booster pump may be installed in a conventional HTST pasteurization system under specific
conditions. The booster pump is used to supplement the flow control device in moving raw milk from the
constant level tank through the regeneration section. It may be used to remove excessive vacuum, and
subsequent "flashing" or vaporization, in the regenerator section (particularly when the constant level tank is
located an unusual distance from the timing pump).
General conditions
Ensure the booster pump is a centrifugal pump of sanitary design, and in clean and good mechanical
condition
Positive displacement pumps, for example lobe-rotor pumps, piston pumps, etc., are not suitable in this type
of application as they are not designed to allow the product to drain freely from the regeneration plates back
to the CLT and could result in a higher pressure on the raw product side of the regeneration section during
shutdown.
The raw product side of the regenerator may be by-passed when the booster pump is not in operation, such
as during start-up of the system. This by-pass permits the cold product to be drawn directly to the flow
control device from the constant level tank. When the required conditions are met (that is, the flow control
device is operating, the flow diversion device is in forward flow and there is product pressure in the
pasteurized regenerator section) the booster pump will start to operate, feeding raw product to the
regenerator.
The by-pass line, which may be manually or automatically controlled by a valve, is not normally used when
the booster pump is in operation. To preclude the entrapment of the product in the by-pass line during
periods when the booster pump is in operation:
Use close-coupled by-pass connections (as close as possible; approximately 2.5 times the pipe
diameter).
Design the manually or automatically controlled valve to permit a slight movement of product through
the by-pass line.
This valve only controls the flow through the by-pass line and does not interfere with the free
draining of the raw regeneration to the constant level tank.
Location
When a booster pump is incorporated into the HTST system, locate it between the constant level tank
and the inlet to the raw product side of the regenerator.
Inter-wiring
Use a booster pump in conjunction with a pressure differential controller

Inter-wire it in such a way that it can only operate when:
the flow control device is operating
there is a pressure differential in the regenerator section (that is, pasteurized product pressure in
the regenerator exceeds the raw product side by at least 14 kPa (2 psi))
the flow diversion device is in the forward flow position
Test the inter-wiring of the booster pump upon installation and at least every 6 months thereafter and
after any change in the booster pump or switch circuits occurs.
Keep records to show testing has occurred.
Regeneration section
Typically, the regeneration section is that part of the HTST unit where the cold raw product is warmed by
hot pasteurized product flowing in a counter current direction on the opposite sides of thin stainless steel
plates. The pasteurized product will in turn, be partially cooled.
Basic criteria for the regeneration section:
Has free draining capability

Has proper pressure relationship between the raw and pasteurized product in all the modes of
operation (forward flow, diverted flow and shutdown)
Is clean and in good condition, with no cracks or pinholes
General conditions
Since the physical distance between the various liquids in the pasteurization plates is extremely small, the
liquids have the potential to move through the plates and cross-contaminate the product if pin holes exist.
Ensure plates are of sanitary design, constructed of stainless steel or other corrosion resistant material,
and are without pin holes.
Ensure plates are clean with no presence of milk remnants, milk-stone, mineral scale build-up, or
foreign materials.
Equip plate gaskets with leakage grooves
Ensure plate gaskets are in good condition and are not compressed or otherwise showing signs of
wear.
Verify during operation the pasteurizer does not leak at the plate gaskets.
Establish a routine program to monitor the condition of plates (pin holes in plates, gasket condition,
cracks, etc.), taking into consideration the design specifications, operating conditions and hours of
operation, wear and the history of the plates and gaskets.
Check the integrity of all food contact heat exchange surfaces at least once per year (for example by
dye recirculation, dye check, pressure retention, etc.).
If there are problems with heat exchanger integrity (plate or gasket issues), implement a more
frequent inspection program to verify that the problem has been remedied.
If pin holes are found in any plate in any section, check all plates in the same section.
Document the cause of any failure (for example, age, compression, metal fatigue, etc.).
Shut-down capability
When the system is shut down, the raw milk flows back to the constant level tank.
Locate the raw product inlet to the regenerator at the lowest point of the raw regeneration section.
Second regenerators of a dual regeneration system may have inlet at the top or bottom.
The outlet could also be at the lowest point as long as it is free draining to the balance tank.
Have drain holes in the raw product deflector plates to allow for free drainage of the raw product in
the regenerator back to the constant level tank in the event of a shut down.
Ensure each deflector plate which carries raw product in the regeneration section has a hole at
least 1.59 mm (0.0625 inch) in size at the bottom of the plate.
If two deflector plates are back to back, ensure the upstream hole is large enough to allow for
CIP cleaning.
Vent holes may also be drilled in the upper corners of the deflector plates to assist drainage of
the raw product.
Ensure no valves or pumps block the flow in the shutdown mode.
Check the second stage regenerator in a dual regeneration system also drains freely during shutdown.
Accomplish this by draining the system from the second stage regenerator inlet or outlet.
Ensure any flow control valve located between the booster pump and the inlet to the raw regenerator:
If pneumatically operated, is normally open.
If manually operated, is modified to prevent full closure.
Pressure differentials
Ensure systems without a booster pump have an appropriate system layout (for example system where
milk is drawn through the raw regenerator by the positive displacement pump and pushed under
pressure through the remainder of the system) to assure the proper pressure differential.
Verify the raw side of the regenerator is under lower pressure (at least 14 kPa or 2 psi) than the
pasteurized milk at all times.
In the event of metal or gasket leakage, pasteurized milk will leak into raw milk passages,
and not vice-versa.
Ensure the maintenance of this pressure relationship is safeguarded during periods of start-up
operation and shutdown.
Failure to maintain the required pressure differential in any section of the regenerator causes all flow
promoting devices upstream of any raw regeneration section to be de-energized or isolated from the system.
In milk-to-heat transfer medium-to-milk type regenerators, ensure the pasteurized milk section is
under greater pressure (at least 14 kPa (2 psi)) than the heat transfer medium at all times.
In the event of regenerator plate or tubular failures, pasteurized product will leak into the heat
transfer medium.
Ensure the heat transfer medium (for example hot water) is from a safe source.
Locate the pressure sensors for these controls at the heat transfer medium inlet on the
pasteurized side of the regenerator and at the pasteurized product outlet of the regenerator.
Failure to maintain the required pressure differential in the pasteurized milk section of the regenerator causes
all flow promoting devices upstream of any raw regeneration section to be de-energized or isolated from the
system and vented to the atmosphere.
Flow control device (FCD)

The flow control device, also called the timing pump, is the heart of the HTST pasteurizer. It controls the
rate of flow through the holding tube so that every particle of product is held for the minimum period of time
required for pasteurization. This device is a positive displacement type pump (may be a homogenizer). Other
equally effective mechanisms such as a MBTS with proper components (pump or flow control valve, relays,
alarms and flow recorder) may also be used as a flow control device. Refer to Appendix C: Meter based
timing system for more information.
General conditions
Ensure the FCD is constructed of stainless steel and in good mechanical and sanitary condition.
Do not allow for back-flow through the flow control device in the event of a system shut-down.
Design the driving mechanism so that in the case of wear, belt stretch, etc. the capacity will not
increase.
Do not exclude from the system during operation of the HTST pasteurizer.
Locate upstream from the holding tube, between the outlet of the raw regeneration section and the
inlet of the heater section of the HTST pasteurizer.
Set and sealed
Set and seal the flow control device at the legal holding time obtained at the fastest flow rate with no
back pressure.
This prevents operating the system at a greater capacity than that which gives the required
holding time.
When separators and/or homogenizers are located within the HTST set up, conduct timing evaluations
with these pieces of equipment operating (with no valve pressure on the homogenizer) and by-passed
to determine the fastest flow rate (minimum holding time).
When vacuum equipment (as part of flavour control equipment) is located downstream from the flow
diversion device, determine the holding time with the timing pump operating at maximum capacity,
and the vacuum equipment operating at maximum vacuum.
If the device is of the variable speed type or single speed (but capable of being altered, belt and pulleys
changed), for example a homogenizer:
Seal it at an established flow rate to prevent operation at a greater capacity than that which gives legal
holding time.
If maximum speed gives legal holding time, a seal is not necessary.
Any change in the line resistance of the system after maximum speed of the pump has been set will alter the
flow rate and corresponding holding time. Increasing the line resistance by the addition of plates or piping
will decrease the flow rate, increasing the holding time. This increase in flow resistance in effect reduces the
efficiency of the pasteurizer. Decreasing the line resistance by the removal of plates, pipes, or auxiliary units
will increase the flow rate, decreasing the holding time. Wear of the drive belts and pump impellers due to
normal operation will gradually decrease the rate of flow through the system, thereby increasing the holding
time.
Evaluate and seal (if necessary) the holding time upon installation and annually thereafter, and in
addition, whenever the seal on speed setting is broken, whenever any alteration is made affecting the
holding time, the velocity of the flow (such as replacement of pump, motor, belt, driver or driven
pulleys, or addition or removal in the number of HTST plates, pipes or auxiliary units) or the capacity
of the holding tube or whenever a check of the capacity indicates a speed up.
If the belts on the timing pump were in new condition when the original holding time was
evaluated then it is not necessary to re-evaluate the holding time when the belts are being
replaced as part of regular maintenance.
Keep records of alteration and re-evaluation of the system on file.
Fail safe (operation) capability
Inter-wire all flow control devices with the flow diversion device (FDD) and STLR micro-switches so
that the flow control device only operates when the flow diversion device is in the safe forward flow
or fully diverted mode.
Evaluate the operation and proper assembly of the FDD upon installation, at least once every 6
months thereafter and whenever the microswitch is re-set or replaced.
Inter-wire all other flow promoting devices in the system (for example booster pump, stuffing pump
etc.) with the flow control device so that in the event that the flow control device is de-energized, all
flow promoting devices in the system are stopped or by-passed.
If the positive displacement pump is equipped with a by-pass line, do not use it during processing.
If the homogenizer is used as the flow control device, there is no by-pass (recirculation line)
around the homogenizer during processing.
A by-pass may be present for CIP purposes but dismantled and removed during processing.
To ensure that no by-pass is present during processing, use a proximity switch so that the FDD
will not operate in forward flow.
A time delay relay may be installed to permit the flow control device to continue operating during the
normal time it takes for the flow diversion device to move from forward flow to diverted flow. This type of
time delay relay is most common when homogenizers are used as flow control device.
Ensure the time delay (if present) is not more than one second.
Appendix C: Meter based timing system describes the criteria for a MBTS.
When a MBTS replaces the positive displacement flow control device, evaluate it:
upon installation and at least once every 6 months thereafter
whenever seal on the flow alarm is broken
whenever any alteration is made affecting the holding time, the velocity of the flow or the
capacity of the holding tube
whenever a check of the capacity indicates a speed-up
Heating section
The heating section of the HTST pasteurizer provides rapid, uniform and controlled heating of the product
up to pasteurization temperature. The raw product is usually forced through this section by the flow control
device.
General conditions
Ensure heating plates are of sanitary design, constructed of stainless steel or other corrosion resistant
material and are without any pin holes in the plates.
Equip gaskets with leakage grooves
Verify gaskets are in good condition, are not compressed or otherwise show signs of wear.
Ensure the surfaces of the plates on the heating medium side are free of excessive mineral scale build-
up that impedes heating.
Ensure the medium side and the product side of the heating plates are free of gasket pieces and other
foreign debris that might accumulate there.
Verify during operation the heating section does not leak at the plate gaskets.
Check the integrity of all food contact heat exchange surfaces at least once per year (for example dye
recirculation, dye check, pressure retention, Helium testing, etc.).
Pressure differentials and heating
In the heating section, design the system to maintain pressure on the product side of the plates at least
14 kPa (2 psi) higher than on the heating medium side of the plates during forward flow.
Maintain this higher pressure during diverted flow and shutdown conditions.
Monitor and record daily the pressure relationship between the product and the heating medium.
Heating medium
When steam is used as a heating medium, ensure it is free of harmful substances or extraneous matter.
Use boiler and water treatment chemicals and other additives that are safe and suitable for use in
dairy processing facilities.
Cooling section
The cooling section of the HTST pasteurizer uses chilled water and/or glycol to provide rapid, uniform and
controlled cooling of the pre-cooled pasteurized product coming from the pasteurized regenerator section.
Since milk for cheese making is usually not cooled, the HTST unit in these types of operations may not have
a cooling section.
General conditions
Ensure cooling plates are of sanitary design, constructed of stainless steel or other corrosion resistant
material and are without any pin holes in the plates.
Equip gaskets with leakage grooves
Verify gaskets are in good condition, are not compressed or otherwise show signs of wear.
Ensure the surface of the plates on the cooling medium side are free of excessive mineral scale build-
up that impedes cooling.
Ensure the medium side and the product side of the cooling plates are free of gasket pieces and other
foreign debris that might accumulate there.
Verify during operation the cooling section does not leak at the plate gaskets.
Check the integrity of all food contact heat exchange surfaces at least once per year (for example dye
recirculation, dye check, pressure retention, helium testing, etc.).
Also document the cause of any failure (for example age, compression, metal fatigue, etc.).
Pressure differentials and cooling

In the cooling section, maintain pressure on the pasteurized product side of the plates at least 14 kPa
(2 psi ) higher than on the cooling medium side of the plates during the following conditions:
forward flow
divert flow
shutdown
Monitor and record daily the pressure relationships between the pasteurized product and the cooling
medium.
An automated mechanism is an effective means of achieving the correct pressure relationship in the cooling
section during forward flow, divert and shutdown conditions so that the pressure on the pasteurized product
side is greater than the cooling media side.
Where there is no automatic mechanism, have documented control measures to ensure the correct
pressure relationship is maintained:
Monitor and record the pressures a minimum of twice daily, at the beginning and end of the run
Check the cooling media for microbial contamination (for example psychrotrophs, coliforms) at
a frequency of at least once per week
Test the pH of the cooling media at a frequency of at least once per week
Visually check the cooling media at least once per week
Pinhole test and plate teardown at a minimum of once every six months
Schedule plate replacements
Where there is an automatic mechanism, ensure the cooling medium supply is stopped or diverted and
the cooling medium side vented to atmosphere in the following cases:
During forward flow, when the product pressure on the pasteurized product side drops to within
2 psi of the cooling medium side of the plates, and
During diverted flow and shutdown conditions.
If a product vacuum breaker is in use, ensure the venting of the cooling medium side is at an elevation
below that of the product vacuum breaker.
Cooling medium
Check the cooling medium (usually sweet water or water-glycol mixture) at least monthly for
microorganisms (for example psychrotrophs, coliforms).
Where there is no automatic mechanism, check the cooling media at least once per week (see
previous section).
Keep records to document the safety of any cooling water additives and cooling media products used,
as well as the microbial testing results.
Holding section
This is the part of the HTST pasteurizer system in which fully heated milk is held for at least the minimum
required holding time. This section which consists of a holding tube and sensing chamber is located between
the heating section of the HTST and the inlet of the flow diversion device.
General conditions
Ensure the holding tube and all connections are of sanitary design and construction, and in clean and
good mechanical condition.
To attain the minimum holding time it is critical that the design of the holding tube prohibits air from being
incorporated into the system. Air in the system will allow individual milk particles to move faster through
the holding tubes, thereby reducing the holding time.
Do not install any device for short circuiting a portion of the tube.
Verify no section of the tube is removable to the point of the inlet of the flow diversion device.
Do not heat any portion of the holding tube between the inlet and the sensing chamber.
Do not fit the holding tube with insulation materials, unless the insulation can be easily removed for
inspection of the tube.
Slope and supports

A slope eliminates any air entrapment in the holding tube, which would displace product and reduce the
holding time.
Position the holding tube so that it has a continuous upward slope (includes elbows) of at least 2 % (2
cm per 100 cm) from the lowest point of the holding tube to the flow diversion device.
To prevent variance in the slope, use mechanical supports to permanently fix the holding tube in
place.
Holding time provisions
Equip the holding tube with fitting(s) (usually a short coupled "tee" fitting) for checking the holding
time by means of a salt conductivity test or an equivalent method.
Locate the fitting at the beginning of the upward sloping portion of the holding tube (in other
words, at the lowest point of the holding tube).
Use the sensing chamber or an alternate fitting(s) upstream of the FDD as the other fitting.
Holding verification
Determine the holding time in both divert and forward flow (except when magnetic flow meter
systems are used) using the salt conductivity test.
Convert the test results, which are based on the flow rate of water, to the holding time for all products
processed.
Verify minimum hold (excluding extended holds) upon installation and annually thereafter, or
whenever the seal on the timing pump is broken, the belts and/or gears are replaced (unless the belts
on the timing pump were in new condition when the original holding time was evaluated), whenever a
check of the capacity indicates a speed up, or as required.
Keep records on file, including all supporting calculations.
Sensing chamber
The sensing chamber is that portion of the holding tube which houses both the indicating thermometer and
the STLR hot milk temperature sensors and is located at the outlet of the holding tube.
Install the sensing chamber so that it maintains a slope of at least 2 %.

Locate the indicating thermometer sensor and the recorder controller temperature sensor in the sensing
chamber in close proximity to one another (for example off-set cross or split double ferrule) to ensure
that the temperature of the milk surrounding the two sensors yields a common result.
Pipe diameter can be used as a guide to define close proximity. For example if the pipe is 3
inches in diameter then the sensors should be within 3 inches of each other.
Ensure the centre line of the STLR probe is not more than 45 cm (18 inches) from the centre line of
the divert valve stem.
Extended hold
Some HTST pasteurizers have an extension installed on the holding tube to provide an "extended hold" for
some products. The extension to the holding tube can be upstream or downstream from the flow diversion
device. Systems using an extended hold generally have two air operated valves, one at the inlet and one at
the outlet of the extended hold line, that are controlled by the microprocessor in the HTST panel through a
switch on the panel.
If the extended hold is part of the official holding tube (between the fittings for checking the holding time by
salt conductivity test):
Ensure the extension has a continuous upward slope of at least 2 % (2 cm per 100 cm).
Verify the holding time without the extension meets the minimum holding time requirement.
For systems with a two speed flow control device and when the extended hold is used to accomplish
legal hold at a different flow rate, inter-wire the extended hold valves with the flow control device and
record its usage by a third pen on the STLR chart.
Due to the contamination potential of the extended holds set up:
Ensure the extension is close coupled (for example the distance is 2.5 times the pipe diameter).
Clean and sanitize the extended hold line during the regular CIP regime.
Schedule the extended hold cycle for the end of the production day. Otherwise, rinse the system with
water (preferably CIP cleaned) before product is again run on the "short hold" cycle to remove
product from the extended hold line that would otherwise sit at ambient temperature until the unit was
shut down at the end of the day.
Flow diversion device (FDD)

The flow diversion device (FDD) controls the direction of product flow according to the temperature of the
product leaving the holding tube.
Two common types of FDDs used are:
1. Single stem - one valve system

2. Dual stem - two valve system
General conditions
Ensure the FDD and the return lines are constructed of stainless steel and are in clean and good
mechanical condition.
Ensure valves, plunger seals and "O"-rings are clean and in good mechanical condition.
The stem length of the valve is non-adjustable to insure that proper seating of the valve is not
disturbed.
If the stem has a threaded attachment, insert a locking pin or other equivalent locking
mechanism to prevent any misalignment.
Ensure air to the flow diversion device is clean and unrestricted.
Dismantle and hand clean single stem flow division devices at each cleaning cycle.
During CIP cleaning of the pasteurizer, remove the plunger of the single stem flow diversion
device to ensure adequate velocity is achieved on the pasteurized side of the regenerator.
Equip a dual stem flow diversion device with a control panel where the control functions and relays
are installed.
This control panel may be part of a universal panel unit.
Do not install any device or switches on the FDD that could override the control functions and
jeopardize the safety of pasteurized product.
In dual stem diversion devices which have external solenoids, do not install quick release couplings in
the air lines.
It is a good practice to identify the air lines.
Evaluate the operation and leakage past the valve seats upon installation and at least once every 6
months thereafter.
Divert line
Ensure all FDDs have a pipeline that is free draining from the diversion port back to the constant level
tank.
Do not install any valves in the divert line that would permit stoppage of the line or excessive back
pressure on the flow diversion device.
An identifiable and cleanable restrictor can be used to ensure sufficient holding time when the
system is in divert flow.
Leak detect capabilities
Single stem flow diversion device
Leak detector ports or leak escape ports permit the escape, to the atmosphere, of product at sub-legal
temperature which may have leaked past the first gasket seal on the forward flow portion of the valve. They
prevent sub-legal milk from entering the forward flow line. Leakage at this point is a warning to the operator
that the valve "O" rings are faulty.
Never obstruct leak detector ports and ensure they function properly.
Ensure ports (poppets) are visibly open during divert flow or shut down.
Routinely change "O" rings.
Dual stem flow diversion device
Separate the leak detect line from the divert line and ensure it is free draining from the lower port of
the leak detect valve back to the constant level tank or other appropriate receptacle.
Verify there are no restrictions in the leak detect line.
A restriction would exert a higher pressure against the seal, possibly forcing raw milk out the
forward flow port.
Equip the leak detect line with a sight glass in the vertical position, preferably the 360° type.
Ensure the sight glass allows for unrestricted visual detection of leakage past the first valve seat.
Ensure it is clear with no etching or clouding and is free draining.
Install the sight glass at eye level wherever possible.
Location
Locate the flow diversion device at the end of the holding tube after the sensing chamber, at the
highest point of the raw product in the holding tube.
Fail safe divert capability
In the case of sub-legal temperature, loss of electrical power or air supply, have the flow diversion
device automatically return to the divert position.
Ensure the valve response time from forward flow to divert flow does not exceed 1 second.
Inter-wire the flow diversion device with the flow control device so that:
Only operate the FDD and other flow promoters when the FDD is in the safe forward flow or
fully divert position.
In the event of the flow diversion device not being in either the safe forward flow or fully divert
position, ensure all flow promoting devices in the HTST system (downstream from the balance
tank to the break to the atmosphere) automatically stop or are by-passed.
Perform tests upon installation and at least once every 6 months thereafter.
Follow up on out of specification findings.
Time delay relays
The time delay relay is a unit which defers a function by a set period of time.
Dual stem flow diversion devices
Have a minimum one second time delay relay between the two valve stems to flush out any product
pocketed between the two valve seats.
In HTST systems where a restrictor is used in the divert line to obtain legal hold time in
diverted flow, use a maximum time delay relay of 3 seconds.
The maximum three seconds of delay does not apply when the timing system is magnetic
flow meter based.
Have a time delay relay for the "inspect" mode control switch.
When the switch is moved from the "product" to "inspect" position, ensure the flow diversion
device immediately diverts and all flow promoters (includes flow control device) de-energize or
valve out.
Keep the flow diversion device in the diverted flow position until all flow promoting devices
have stopped (run down time or are valved out); after which move it to the forward position but
ensure no flow promoting device operates.
Have a time delay for the CIP mode control switch so that all flow promoters (including flow control
device) do not operate during the CIP operation.
When the switch is moved from the "product" to CIP mode, ensure the FDD immediately
diverts and all the flow promoters de-energize.
Keep the flow diversion device in the diverted flow position until all flow promoting devices
have stopped (run down time).
The flow diversion device is then under the control of the CIP controller, or
Have a time delay relay when it is desired that the flow promoting devices run during CIP operation.
Ensure this time delay relay positions the flow diversion device in the diverted flow for at least
10 minutes of CIP cycle.
Do not run any product pump which may produce pressure on raw regenerator during the first
10 minutes of the CIP cycle and maintain under the control of the same time delay relay as the
flow diversion device.
If mini-washes are done, take measures to prevent chemical cross contamination (refer to
Appendix G: Preventing cross contamination.)
Perform tests upon installation and at least every six months thereafter and whenever the seal on the
time delay relay is broken.
Keep records to show proper testing has occurred.
Meter based timing systems (MBTS)
The following are additional controls when a MBTS is the flow control device.
Ensure the flow diversion device diverts immediately when the flow deviates from set points (above
high set point or below low set point).
After the safe flow is re-established, set a legal hold time (15 seconds for milk or 25 seconds for ice-
cream) delay before forward flow.
This flushes out unpasteurized product from the holding tube before any forward flow.
Perform tests upon installation and at least once every six months thereafter, whenever the seal on the
flow alarm is broken, whenever any alteration is made affecting the holding time, the velocity of the
flow or the capacity of the holding time, and whenever a check of the capacity indicates a speed-up.
Keep records to show this testing has occurred.
Sealed
Sealing the flow diversion device will prevent any tampering with control switches and time delay relays.
Seal all solenoids, time delay relays and critical microswitches.

In some cases, this can be achieved by sealing the control panel box. However, if the
components are not in one box, seal each component.
Indicating thermometer
The pasteurizing indicating thermometer provides the official processing temperature of the product.
General conditions
Ensure it is clean and it good operating condition.

Ensure it is mercury actuated or equivalent, or a resistance temperature detector (RTD) of sufficient
accuracy and precision.
Mercury actuated or equivalent thermometers:
have direct reading
are contained in a corrosion resistant case which protects against breakage and permits easy
observation of the column and scale
have nitrogen (or another suitable gas) filling above the mercury
have corning normal or equally suitable thermometric glass
RTD-type thermometers:
are fail-safe using two separate RTDs
are accurate and reliable
meet scale and thermometric response specifications (see Appendix J: Design criteria for digital
thermometers for use in critical processes)
Location and accessibility
Locate the hot product indicating thermometer in the temperature sensing chamber along with the
probe for the STLR.
If the indicating thermometer is not readily accessible, ensure that there is adequate safe access
to it.
Specifications
Magnify the mercury column width to an apparent width of at least 1.6 mm (0.0625 inch).
Span the scale to at least 14°C (25°F), including the pasteurization temperature, +/- 3°C (5°F),
graduated in 0.25°C (0.5°F) divisions with not more than 4 Celsius degrees (8°F) per 25 mm (1 inch)
of span.
Ensure the thermometer is protected against damage at 105° (220°F).
Ensure the indicating thermometer is in the same unit of measure as the recording thermometer
Both are Celsius or both are Fahrenheit.
Ensure the stem fitting is pressure tight against the inside wall of the fitting with no threads exposed to
the product.
Ensure the distance from the product contact surface of the ferrule to the sensing area of the bulb is at
least 76 mm (3 inches).
Calibration
Perform the following tests upon installation and at least every 6 months.
Temperature Accuracy:
Test the thermometer is accurate to within +/- 0.25°C (0.5°F) throughout the specified scale
range.
Thermometric Response:
Test the time for the temperature to increase by 7° (12°F) under specified conditions does not
exceed 4 seconds.
Increase the frequency of calibration if problems are found with either of these two tests.
If the calibration is consistently found to be out of adjustment, immediately identify and rectify
the reason for the calibration problems.
Investigate the safety of any product produced with out of calibration equipment.
For example, if the indicating thermometer at the outlet of the holding tube is reading higher
than the calibration standard, the product may have been under processed.
Keep records of the test results.
Refer to Critical process test procedures - Thermometers

for information on testing the accuracy of
indicating thermometers.
Sealed
Seal the access to calibration adjustments once the thermometer has been calibrated.
Attach the seal to the cover or scale plate on mercury in glass (MIG) thermometers.
Seal the thermometer panel and the Resistance Temperature Detector (RTD) sensor housing on
resistance thermal devices.
Safety thermal limit recorder (STLR)

The function of this device is to:
Automatically record the temperature of the product in the sensing chamber on a chart that also
indicates the time of the day and provides a record of the process.
Monitor, control, indicate and record the position of flow diversion device (forward or divert flow).
Supply the source of power for the flow control device and flow diversion device solenoid during
forward flow.
General conditions
This unit, more commonly referred to as the recorder controller, should meet the 3-A Accepted practice for
the sanitary construction, installation, testing, and operation of HTST and HHST pasteurizer systems
(Number 603).
Ensure the STLR is manufactured for HTST usage.

Have modifications performed by, or authorized by, the manufacturer.
Verify the cut-in/cut-out signal to the flow diversion device is independent of the movement of
the temperature recording arm.
Ensure that it is electrically operated and housed in a case that is moisture-proof under normal
operating conditions.
Cleary identify all switches on the STLR and any controls associated with the operation of the HTST
unit.
Ensure there are no switches or devices that could jeopardize the safety of the product by by-
passing or over riding any food safety controls.
Operate the STLR as specified by the manufacturer.
Keep in place any covers that prevent access to food safety adjustments, such as the divert set-
point.
The single probe senses the temperature for both the temperature recording pen and the cut-in/cut-out
control.
Protect against temperature damage at 105°C (220°F).
Install with a pressure tight seat against the inside wall of the pipe with no threads exposed to
milk or milk products.
Locate at least 76 mm (3 inches) from the product contact surface of the ferrule.
Service the STLR at least once per year and maintain it on a continual basis so that the instrument
functions according to specifications.
For example, flow indicating lights (green for forward and red for divert) are operational.
Keep records of service and maintenance.
Diversion capabilities
If the STLR has only one set-point capability, make this value the highest legal set-point temperature
for any product processed on the unit.
If the STLR has a multiple temperature set-point device:
Have set-points for all the products run.
Ensure the set-point indicator indicates the current set-point in use (attach a pen to the set-point
indicator arm to record the actual set-point.)
If the HTST unit is used to process pasteurized product, as well as unpasteurized product such as heat
treated milk for certain cheeses:
Use a dual temperature divert switch to allow the system to go into forward flow at a sub-legal
temperature.
Attach a pen to the set point indicator arm to record the process temperature (pasteurized
or heat treated).
Process all pasteurized product first, followed by the raw product.
Completely wash and sanitize the entire HTST system, piping and cheese vats, etc. prior to
processing any pasteurized product.
Perform tests on the diversion capability for all products upon installation and at least every six
months thereafter.
Cut-in and cut-out
The cut-in temperature is the temperature observed on the indicating thermometer, at the instant the flow
diversion device begins to move to the forward flow position. The flow diversion valve responds to the
signal sent out by the STLR when the STLR senses a product temperature at or above the set-point, and is
therefore temperature dependent. For HTST systems equipped with dual stem flow diversion devices, the
leak detect valve responds after a preset time delay, and is therefore time dependent. The cut-out temperature
is the temperature (during descent) at which the flow diversion device assumes the divert flow position.
Seal the unit so that the adjustment mechanism for this set-point is inaccessible to the operator.
Determine and record cut-in and cut-out temperatures on the chart daily, at the start up and when a
new set-point is selected. For example,
when going from one mode to another and back again, for example following a mini-wash when on
CIP mode
when there is a change from pasteurized product to heat treated product
when the system is shut down and then is re-started
Set the cut-in temperature so that it is higher (at least 0.25°C (0.5°)) than the cut-out temperature.
With recent technology, it is possible to perform automated cut-in/cut-out temperatures using Programmable
Logic Controllers (PLC).
Pens
Temperature recording pen
Ensure the thickness of the pen line does not exceed 0.7 mm (0.025 inch).
Check daily that the temperature recording pen is functioning correctly.
Adjust the pen reading to coincide with that of the indicating thermometer. (The pen should
have an easily accessible adjustment screw for this purpose.)
Frequency (event or divert) pen
This pen records the position of the flow diversion device with a line on the outer edge of the chart.
Ensure the thickness of the pen line does not exceed 0.7 mm (0.025 inch).
Check daily that the frequency pen is functioning correctly.
Ensure the frequency pen tracks with the temperature recording pen, or follows the same time line.
On certain models, the reference arc is used to align these two pens.
Third pen
If the STLR requires a third pen, as with a multiple temperature divert unit:
Do not allow this third pen to track with the other two.
Adjust the third pen to lead or follow the other pens by a specified time factor. Display this
value on the STLR unit.
Use a different colour of ink from that used for the other two pens.
Perform tests on the pens upon installation and at least once every 6 months thereafter.
Charts
Use a circular chart that makes one revolution in not more than 12 hours and that is graduated for a
maximum record of 12 hours.
Use two charts if operations extend beyond 12 hours.
Strip charts may show a continuous reading over a 24 hour period.
Equip chart positive drive mechanism with a system to prevent slippage or manual rotation (for
example pin to puncture the chart paper).
Use charts that correspond with the chart number displayed on the identification plate of the STLR.
Ensure the chart span is not less than 17°C (30°F), including the diversion set-point +/- 7°C (12°),
graduated in temperature scale divisions of 0.5°C (1°F) spaced at least 1.6 mm (.0625 inch) apart at
the diversion temperature +/- 0.5°C (1°F).
If the ink line is thin enough to distinguish it from the chart line, space the temperature scale divisions of
0.5°C (1°F) at least 1 mm (0.040 inch)
apart.
Ensure the time scale divisions are not more than 15 minutes and are spaced at least 6.3 mm (0.25
inch) apart at the diversion temperature +/- 0.5°C (1°F).
Ensure the recording thermometer is in the same unit of measure as the indicating thermometer.
Both are Celsius or both are Fahrenheit.
Perform tests upon installation and at least once a year thereafter.
Accuracy
Test the performance accuracy of the STLR upon installation and at least once a year.
Keep records of testing results and any corrective actions.
Tests which should be performed include the following:
Recorded temperature accuracy:

Test the temperature recorded is accurate to within +/- 0.5°C (1°F) at the divert temperature set-
point +/- 3°C (5°F).
Recorder time accuracy:
Test the recorded time of pasteurization does not exceed the true elapsed time.
Recording thermometer check against indicating thermometer:
Test the recording thermometer does not read higher than the corresponding indicating
thermometer.
Thermometric response:
Test the time interval from the instant the recording thermometer reads 7°C (12°F) below the
cut-in temperature and the moment of power cut-in is not more than 5 seconds.
Use the testing methods in Critical process test procedures - Thermometers.
Follow-up on out of specification findings.
Investigate the safety of the product produced with out of calibration equipment.
Sealed
Seal the STLR (including ones with electrical contact points).
The sealing mechanism will provide a tamper evident restricted access to the diversion set-point
adjustment.
Keep documentation on the set-point value and any other pertinent information.
Programmable logic controllers and computers
Computers are different from hard-wired controls in three major areas. The design of computerized food
safety controls needs to address these areas to provide adequate public health protection.
Unlike conventional hard-wired systems, which provide full time monitoring of the food safety
controls, the computer performs its tasks sequentially, and the computer may be in real time contact
with the flow diversion device for only one millisecond. During the next 100 milliseconds (or
however long it takes the computer to cycle one time through its tasks), the flow diversion device
remains in forward flow, independent of temperature in the holding tube. Normally, this is not a
problem, because most computers can cycle through 100 steps in their program, many times during
one second. The problem occurs when the computer is directed away from its tasks by another
computer, or the computer program is changed, or a seldom used JUMP, BRANCH, or GO TO
instruction diverts the computer away from its food safety control tasks.
Install the computer or programmable logic controller in such a manner that no food safety controls
are controlled by or circumvented by the computer or programmable logic controller during the
product run operations, except as provided for under Appendix D: Criteria for the evaluation of
computerized food safety controls.
Use documentation and testing to ensure that the PLC or computer installation meets the criteria in
Appendix D: Criteria for the evaluation of computerized food safety controls.
Keep documentation on file of interconnecting wiring, air piping, applicable programming logic and
ladder logic, seals and the results of the testing procedures which will confirm that no public health
controls are circumvented by the computer.
In a computerized system, the control logic is easily changed because the computer program is easily
changed. A few keystrokes at the keyboard will completely change the control logic of the computer
program.
Seal the access to the computer's programming function.
Ensure that the computer has the correct program when it is sealed.
Complicated computer programs have a greater potential to contain errors.
For food safety controls, keep the computer program simple and of limited control scope to help
ensure that it is error-free.
In the event that the Programmable logic controller (PLC) needs to be repaired, a reliable trained third
party may connect remotely to the system as long as there is no permanent connection.
Have documentation to show the date of entry, purpose of re-programming, who did the repair,
who verified the repair, that the seal giving access to the PLC was broken and re-sealing
occurred including the seal number.
Pressure differential controllers and gauges

Maintain proper pressure relationships across all media to prevent contamination of the pasteurized
product by raw product, heating medium and cooling medium.
Maintain these pressure relationships,divert flow and shutdown.
The following section covers the actual pressure devices used. The appropriate pressure differential is
covered in the Regeneration and Cooling sections.
Install pressure differential controllers in systems that use a raw product booster pump.
In the product regenerator section, ensure the pressure differential controller allows the booster pump
to operate only when the proper pressures are established between raw and pasteurized product.
Perform tests upon installation and at least once every 6 months thereafter.
General conditions
Ensure sensors are clean and in good mechanical condition.

Design to allow easy dismantling of sensors for inspection.
House the indicating section in an appropriate control panel.
Use calibrated pressure gauges to verify the pressure display for the pressure differential controller.
A legal PLC can be used to control the pressure differential in lieu of a pressure differential controller as
long as the same control conditions are respected such as inter-wiring with the FDD, pressure indicating and
recording capabilities, and set-point indication.
Location
Regenerator
When the pressure differential controller is used to control a raw product booster pump, locate its raw
product sensor between the booster pump and the raw product inlet to the regenerator.
Install the pasteurized product sensor at, or downstream from, the pasteurized product outlet of the
regenerator.
If the HTST system has a split regenerator, install a separate pressure differential controller for each
section of the regenerator.
Locate the pressure sensor for each section as above.
Cooling
Locate accurate and calibrated gauges at the outlet of the cooling section on the dairy product side and
at the inlet of cooling section on the cooling medium side.
Accuracy
Verify the accuracy of pressure display and the differential controller at least two times per year and
whenever the controller is adjusted or repaired.
Check pressure gauges, if used, for accuracy at least every 6 months using the procedure outlined in
Critical process test procedures – Pressure differential
.
Sealed
Seal the pressure differential controller unit to prevent any unauthorized changes.
Recording thermometer (cooling)

This instrument automatically records the temperature of the product (for example cooled pasteurized milk)
on a chart, thereby providing a record of the process.
General conditions
Ensure it is clean and good mechanical condition.

Ensure it is moisture-proof under normal operating conditions, and is protected against damage at
105°C (220°F).
Chart positive drive mechanism:
Equip with a system to prevent slippage and manual rotation (for example pin to puncture chart
paper).
Produce a continuous permanent record of all pertinent information (time of day and
temperature).
Graduate the scale in units not greater than 10C (20F) and ensure it is accurate to within 0.50°C
(10°F).
Service the unit at least once a year.
Pasteurized product discharge

This section discharges the cooled pasteurized product to a point beyond the HTST pasteurizing system in a
way that maintains higher pressure on the pasteurized side of the regenerator during divert flow or shutdown
to minimize the risk of re-contamination. This section is normally located downstream of the cooling
section.
Elevation
By creating a head pressure which opens to the pasteurized side of the regenerator, higher pressure is
established on the pasteurized regenerator section.
Ensure the piping configuration for the pasteurized product rises without restriction to at least 30 cm
(12 inches) above the highest point of raw product in the system.
This point may be other than the flow diversion device (for example homogenizer stacks).
Vacuum break
At this point (at least 30 cm or 12 inches above the highest potential point of the raw product), provide
a break to atmosphere via a vacuum breaker or other effective device (for example piping rises to
elevated tanks or cheese vat and is open to atmosphere at all times, with no intervening valves).
Ensure the break is prior to any restrictions such as valves, pumps etc.
Vacuum breaker
Ensure it is in good mechanical and sanitary condition.

At each cleaning cycle, dismantle and manually clean and sanitize at the parts of the vacuum
breaker that cannot be CIP.
Ensure it is functioning properly.
Replace the plunger or core if they do not move freely.
Install so that the air intake is not a source of contamination to the system.
If the vacuum breaker is a CIP type, do not connect the air intake directly to the constant level
tank (CLT).
A CIP vacuum breaker may be permanently connected to the CLT via a return line if this
line has an unobstructed air gap of at least twice the pipe diameter (never less than 1 inch)
and this air gap is located at least 30 cm or 12 inches above the highest potential point of
the raw product.
Cover the return line's opening to prevent contamination of the CLT (for example a sanitary
umbrella deflector that overlaps the edges of this line's opening).
See Appendix N: Vacuum breakers for a drawing of a CIP able vacuum breaker.
As an alternative, use a proximity switch on the return line.
In this case, disconnect the line during production at the elevation of the vacuum breaker
(30 cm or 12 inches above the highest potential point of the raw product).
Homogenizer
The homogenizer is a high pressure pump that produces a homogenized product by reducing the size of fat
globules as they are forced through a small orifice under high pressure. Since the homogenizer is a positive
pump, it can be utilized as a flow control device. If the homogenizer is utilized as a flow control device,
refer to the Flow control device section for recommendations. If the homogenizer is not the flow controlling
device then this section may apply.
General conditions
When operated in conjunction with the HTST pasteurizer:
Install so that they will not reduce the holding time below the required minimum.
Ensure filters, homogenization valves, pistons, seat valves, pressure gauges and dead ends are clean
and in good mechanical condition.
Ensure product contact surfaces are stainless steel.
Equip with appropriate gauges.
Recirculation line
If the homogenizer has a capacity greater than the flow control device then the homogenizer would normally
be located downstream from the flow control device.
Install a recirculation line between the inlet (suction line) and the outlet (pressure line) of the
homogenizer to prevent the homogenizer from "starving".
This line is unrestricted and does not contain a shut-off valve, but may contain a check valve
allowing flow only from the outlet back to the inlet.
The diameter of the recirculation line including the check valve is equal or greater than the
supply line to the homogenizer.
Relief line
If the homogenizer is of lower capacity than the flow control device, and the flow control device feeds
product to the suction side of the homogenizer:
Install the homogenizer upstream from the flow diversion device.

Provide a sanitary relief line to the constant level tank, from a point between the flow control device
discharge and homogenizer inlet.
Equip this line with a relief valve capable of maintaining sufficient back pressure to assure a full
supply of product to the homogenizer.
Inter-wiring
When the homogenizer is of lesser capacity than the flow control device:
Inter-wire the homogenizer and the flow control device so that the homogenizer only operates when
the flow control device is operating.
This prevents the homogenizer from producing flow through the holding tube when the flow
control device is stopped.
Install a time delay relay so that during normal movement of the flow diversion device (one second or
less from forward to divert flow), the homogenizer motor will remain running.
Perform tests upon installation, at least once every 6 months thereafter and when the micro-switch is
re-set or replaced.
Separator-clarifier
The separator-clarifier is a piece of auxiliary equipment that mechanically separates milk into fat and skim
milk by centrifugation. Self-cleaning separators also provide a clarifying function by regularly de-sludging
the somatic cells, leucocytes and other inedible materials.
The centrifugal force created in the separator may be enough to promote flow, therefore all separators are
potential flow promoting devices. Certain design criteria are necessary to ensure that they do not influence
the pressure differential the regenerator.
General conditions
Ensure milk contact surfaces are stainless steel.

Ensure it is clean and in good mechanical condition.
Location
Separators may be located upstream or downstream of the flow diversion device.
If the separator is upstream of the flow diversion device, locate it upstream of any flow control device.
Locate separators between one of the following:
raw regenerator outlet and the heating section (upstream from the flow diversion device
and flow control device)
split regeneration sections upstream from flow diversion device and flow control device
pasteurized regenerator outlet and the cooling section (downstream from the flow
diversion device)
prior to the HTST system
after the HTST system
Non-flow promoting
The separator is considered a flow promoting device.
Install the separator in such a way that it is a non-flow promoting device whenever the flow control
device is not operating.
Valve the separator out of the system using fail safe valves.
Locate a normally closed valve downstream of both the milk and cream (if it is a standardizing
separator) to block the flow of product whenever the flow control device is de-energized.
Perform tests upon installation, at least once every 6 months thereafter and when the micro-switch is
re-set or replaced.
Vacuum break
If a separator-clarifier is located downstream from the flow diversion device, locate a vacuum break at
the inlet to the separator-clarifier. (This eliminates any negative pressure being applied to the
pasteurized regenerator and flow diversion device.)
In addition, valve out the separator in this location.
Flavour adjusting equipment

This equipment removes undesirable volatile odours and flavours by subjecting dairy products to a vacuum
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Dairy Processing - High Temperature Short Time (HTST) Pasteurization Systems - Canadian Food Inspection Agency

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Dairy processing: High temperature short time

HTST system flow schematic

Up-to-date and accurate

A cross-connection is a direct connection allowing one material to contaminate another.

Use separate pipelines and vessels for incompatible products.

Critical control records

Temperature and time

Process at 72°C for 15 seconds.

Process at 75°C for 15 seconds.

Frozen dairy product mixes and egg nog:

Process control records

Record information in ink to provide a permanent record.

Retention of process control records

HTST Pasteurization System Criteria

Constant level tank

Overflow (point and diameter)

Level control device

Use a booster pump in conjunction with a pressure differential controller

Basic criteria for the regeneration section:

Has free draining capability

Flow control device (FCD)

Set and sealed

Fail safe (operation) capability

Pressure differentials and heating

Pressure differentials and cooling

Slope and supports

Holding time provisions

Install the sensing chamber so that it maintains a slope of at least 2 %.

Due to the contamination potential of the extended holds set up:

Flow diversion device (FDD)

Two common types of FDDs used are:

1. Single stem - one valve system

Leak detect capabilities

Single stem flow diversion device

Dual stem flow diversion device

Fail safe divert capability

Time delay relays

Dual stem flow diversion devices

Meter based timing systems (MBTS)

Seal all solenoids, time delay relays and critical microswitches.

Ensure it is clean and it good operating condition.

Location and accessibility

Refer to Critical process test procedures - Thermometers

Safety thermal limit recorder (STLR)

Ensure the STLR is manufactured for HTST usage.

Cut-in and cut-out

Temperature recording pen

Frequency (event or divert) pen

Tests which should be performed include the following:

Recorded temperature accuracy:

Programmable logic controllers and computers