WELCOME

BY
GEETHU S
JUBNA N K C
HACCP FOR MILK PROCESSING
 Hazard Analysis and Critical Control Point.
 Consist of seven principles.
 Identifies specific hazards and preventive
measures.
 Outline how to establish, implement and
maintain a HACCP system.
1.Hazard Analysis
Identify the hazards associated with the
food production at all stages.
2. Identify the CCP
Determine the point that can be
controlled to eliminate hazards
3. Establish Critical Limit
these limits are the operational
boundaries of ccp
4. Monitor CCP’s
Establish a system to monitor CCP
5.Establish Corrective Action
6. Verification
7. Record Keeping
 The food industry is very large and diverse.
HACCP is system that equally evaluates all
the different types of food from different
countries
 The entire food process has great potential
for food contamination,HACCP limits these
risks in interest of public health.
 Food borne disease are continually emerging
and evolving , presenting a risk to public
health that must be regulated
Reception

Testing of milk

Storage in tank

Pasteurization
 packing

Cold store

To market
 BIOLOGICAL CHEMICAL PHYSICAL
PROCESS HAZARDS HAZARDS HAZARDS

Reception Contaminati Cleaning and Extraneous

on with sanitizing materials,
vegetative residues, metal shavings,
pathogens Presence of gasket
micotoxin materials and
other foreign
material
contaminatio Cleaning and
Storage n and growth sanitizing none
of vegetative solution
pathogens residues
Pasteurization Cleaning and
Survival of sanitizing
vegetative solution residue
pathogens None
 Cleaning and
sanitizing
Contamination solution
Packaging with vegetative residues, Toxic Glass
pathogens or carcinogenic
substance
 Contaminatio
n with Null Null
Packaged milk vegetative
storage pathogens
and their
growth

Products lines
and Equipment Contaminatio Cleaning Extraneous
n by solutions materials
vegetative
pathogens
PROCESS HAZARD CONTROL CP/CCP
RATIONALE MEASURES

BIO-Truck Truck unloading

unloading area area should be
has the constructed to
potential to protect the milk
Reception contaminate and maintain
liquid milk the area and
products. These equipment CP
products are clean. Using
normally equipment
transmitted meeting
through sanitary design
equipment that guide lines
if unclean, can
result in
bacterial
contamination
CHE-Without proper Maintain proper
separation between separation or a
cleaning and physical break
sanitizing solutions between circuits
and products. There containing cleaning
could be solutions and vessels
contamination of the and lines used to CP
product,mold growth contain or conduct
in animal feed may products ,Presence of
contaminate milk with aflatoxin can be
aflatoxin M1 and M2 avoided by supplier
guarantee

PHY-Equipment in Use a filter, screen or

poor repair or other appropriate
improperly assembled device at some point
may contaminate in the system. An
products with foreign effective preventive CP
materials
Maintenance
programme and
routine
inspection of
equipment for
wear or missing
parts.
 BIO-These products Verify that storage
are normally stored in vessels and associated
vessels that, if lines and valves similar
Raw milk unclean can result in appurtenances are
storage bacterial constructed in such a
contamination. way that they can be
Without proper cleaned. It should be
temperature and time cleaned as needed but
controls, vegetative atleast each day used. CP
pathogens can Pipe line openings and
multiply to levels that outlet valves when not
may be capable of in use are closed with
overwhelming the tight fitting covers
pasteurization
process.
 Maintain a
temperature low to
minimise growth of
pathogens

CHE-Without proper Maintain proper

separation between separation or
cleaning and physical break
sanitizing solutions between circuits
and products containing cleaning CP
solution and vessels
and lines
 BIO-Minimum Temperature
pasteurization controlling device
times and should be there.
temperature. Design, construction
Pasteurizat Pasteurizers and operation and
ion regenerator testing of
sections may have pasteurization CCP
leakage. Raw and equipment should be
pasteurised milk properly done
are on opposites
sides of a metal
barrier in these
regenerated
sections
CHE-Without proper Maintain proper
separation between separation or physical
cleaning and sanitizing break between circuits
solutions and product containing cleaning
. There could be solution and vessels and
product lines used to contain
contamination product. Particular CP
attention is needed to
assure that the required
separation remain in
place during partial
washes.

Food which contain Pasteurization

undeclared allergens equipment and
may cause life associated piping and CP
threatening reactions valves that are used for
in sensitive individuals both milk and milk
products that do not,
must be thoroughly
cleaned after use for
allergen containing
foods before it is used
 For foods that do not
declare that allergen

Some boiler water Boiler water

compounds used in the additives can be
production of steam to controlled. Ensuring
be used in contact with safety of water
food or food contact
surfaces may contain CP
toxic substances

Some cooling water or Cooling water

media additives that may additives that are
come in contact with non toxic under the
food or food contact condition of use
surfaces may contain should be used and
toxic substances. their safety verified
by a letter of
guarantee from the
chemical supplier
 BIO-Human illness Filling
outbreak equipment and
appurtenances
Packagin must be
g cleanable and CP
inspectable and
must be
constructed
operated to
protect the
product being
packaged from
contamination
CHE-Without Maintain proper
proper separation separation or
and sanitizing physical break
solution between circuits

Packaging Packaging
material that material or
does not meet components
requirements may comes from a
contain non-food sourced supplier
grade substances to be free of toxic CP
or carcinogenic
substances
Food that contain Packaging
undeclared machinery and
allergens may associated pipings
cause life and valves must
threatening be thoroughly
Reactions in cleaned after use
sensitive for allergen
individuals containing foods
 before it is use
d for foods that
do not declare
that allergen

PHY-Glass Maintain a glass

fragments may free zone
be present in CP
processors
packaging in
glass

BIO- Lack of Thermometers

temperature should be there
Packaged milk control in to control the
product storage coolers bacterial
growth rate
 BIO-May Products lines
introduce and equipment
Product line pathogens if can be
and equipment unclean or cleanable. It
uncleanable should be
cleaned as
needed or
atleast each
day
CHE-Undeclared All the
allergens may equipment that
cause life are used for
threatening milk and milk
reactions in products that
sensitive contain
individuals. allergens must
be thoroughly
cleaned

PHY-Foreign Maintain
materials may equipment in
have good repair
contaminate
the products
PASTEURISATION
 Time and temperature
62.78 for 30 min or 71.66 for 15 sec or 135-
150 for fraction of sec
 Reception
Visual inspection
Lab testing
Hygienic environment and handling
 Raw milk storage
proper temperature and storage condition
 Pasteurisation
proper temperature and holding time
maintenance of regenerating section
 Pasteurised milk storage
Proper temperature and storage condotion
avoid cross contamination
 Product line and equipment
continuous cleaning and maintenance
 Packaging
proper filling
checking of packaging materials
 Audit record
 Equipment record
 Product record
 Staff record
 Cleaning schedule record
 Customer confidence record
 Hazard analysis plan
 Record the inspection visit or investigation