-

. Sri Vifaya Visakha Milk Producer's Company Limited .

Visakhapatnam
HACCP Manual Form 3.0
PROCESS FLOW CHART FOR LASSI
lA. Cleaning of storage tank 1. Receiving of raw milk
Balance tnnks,
homogenizer, chiller, all 2. Unloading
lines, preheater, SS cans,
plw1gers & Lassi packing
machines 3. Storage in s torage tank < 5° C

4. Pasteurization at 90 ± 2° C /5 min
OPRP-1

5. Pre - Heating 40 ± 2° C OPRP-2

6. Milk in storage tank

7. Addition of ~HR. HANSEN culture @ 0.1 %

13. Receiving cardamom 8. Breaking of curd at 0.lfS - 0.7% L.A

Seeds

12. Addition of sugar syrup, water to curd

11. Filtration & Cooling
14. Grinding of
· Cardamom in grinder
15. Mixing cardamom powder 10. Heat the sugar & water
to plain Lassi · ·
to 80 - 850 I 20 min.

~ - - - - - - - - - - 19. Sachetfilling
9. Mix sugar & water
18. Film sanitation by
U.Vlamps / OPRP-3

17. Date & code

Printing

16. Film storage · V

r
HP 09 / 01.02.22; 07; Pg 5/ 25; Reviewed and Approved by General l\111011ger (Plant)

.
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 Sri Vijaya Visakha Milk Producer's Company Limited
\
Visakhapatnam
HACCP Manual Form 3.0
PROCESS FLOW CHART FOR BUTTER MILK
1. Receiving of raw milk
.
\
' 2A. Cleaning & sanitation of
paste4Iizer, homogenizer,
Preheater lines, cans, · , 2. Unloading
' \ . Plungers,
Butter milk packing machin~
3. Storage in storage tank < 5° C
: ', ..

OPRP
4. Pasteuriza[ipn at 90 ;t 2° C /5 min CCP (1

5. Pre - Heating 40 ± 2° C

6. Milk in storage tank

7.-A:ddition of CHR. HANSEN.culture @ 0.1 %

8. Breaking of curd at 0.65 - 0.7% L.A

·is. Pouring the spices extract and curry leaves soaked 14. Remove the curry leaves ,
· "Curd ~nto pumping vat through SS strainer ..
from the curd
11. Add the spices extract
With water through filter
17. Pumping the curd to. butter niilk mixing tank.
, ri" ~
t
,..,.
I 10. Grindirtg the spices in
.. .. ' 13. Soak thNeaves in curd
For. minirnuna~
tI ,.,"
18. ~ddition of pasteuri7,~,;e°nifled wa~.~r
Wet grinder ·, f
12. Wash the curry leaves stor1
19. Addition of Iodized salt in cold store
09. Clean the spjces
Thoroughly with water
f3. Packaging 16. Rec~ive pasteurized
22. Film sanitation Chilled Water in
by UV,,. lamps Storage tank ·\
24. Storage at ~50~ '
I '

20. Film storage 21. Date and

Code printing

...., ' ' '

HP 07 / 01.02.22; 06; Pg 5/24; Reviewed and1•Appi:oy1d by General Manager (Plant)
 SfS&?U< = r

SRI VIJAYA VISAKHA MILK PRODUCERS COMPANY LTD .-

V~AKHA DAIRY I

,_ VISAKHAPATNAM -12
I:
,::- :..COOKING
PRODUCTS FLOW CHART FO~ .
BUTTER/SALTEDBUTTER ~
.,.,.. ·,.
I. Cre~m in balrt1~ce tank
;; ~~, . ~ " ' ~.... .~

3. 1
, ;
• ,

; ._:;;._.
~ _ _______
• 4:,-f @i~tculized Cream Storage
cream 85to90°C CCP-l(B)

~1
'.; "~J.'i\.\~/ :~-. - - - - - - - - - ~Q.C Check
5. Standardization by adding Paseurized cream/ water

6. -------------------
:'' .·
Aging of cream (NMT 13°c / NLP 2Hrs.)
.;
- - - - - - - - - -Q.C Chee~

1. Glca!',ing and sanitization of CBMM / Churner

8. Nmpirig Cream to CBMM / Chumor

9• BUITER Production (cooking but-

ter and salt butter salt NMT 2.5%) '

Chilling of Butter milk l 1.

Q.CChcck ~
I
i i
NO YES Sent to Processing section 12.
~
! Melting for Ghee ! I
.
13. Corrugated boxs and cartons Sanitized 14. - - - - - - - - - - - - - - - - - - - - .
Packing of butter in 20 kg Corrugated boxs & 500 grams
Cartons after Wrapping in Sanitization poly Liners
liners (70-80PPM) of iodophore

15. !Placing of boxes in BCS < 5°c for 24hrs !

CCP-2(8)
Storage of Butter in Deep
l 6. freezer (NMT- 1811c)
.....-~ Defrosting of Deep
freezers (NMT I Hr)
- - - - - - - 17.

!
18. To melting ! Despatch 19

\
 Srl Vijnya Vlsnkha Mllk Producer's Company Limited
Visnkhapatnnm
I-IACCP Manual Form 3.0

FLOW CHART FOR COOKING DUITER/SALTEDBUT IER

.
I 1. Cream in balance lank
I ~
13. packing of butter in 20 kg
Corrugated boxes & 500 gms Girton.s
after wrapping in Sanili7..cd poly

1 CCP(l) 1 l 2. StandardiL'.ltion of cream I liners.

i
I

I 3. Pasteurization of cream 85 to 90°C

I 14. Placing of boxes in
BCS ~soC for 24hrs
.-
I 4. Pasteurized Cream Storage I ,,
•• I CCP(2) r- 15. Storage of Butter in
Deep Freezcr.(NLT •

I 5. Aging of cream (NMT 13°C / NLT2 Hrs). I 18°C)

'
1,

6. Cleaning and sanitization of CBMM 16. Defrosting of

/C'humc>r Deep freezers
(NMT l Hr)

I 7. Pumping Cream to CBMM/Ch~mer I

I I

'
l
8. BUTfER Production (cooking butter
I
'
17. Dispatch .I
I 10. Butler Water
I and salt butter (salt NMT 2.5%)

!
I 11 . O,illing of Butter water
I I OPRP I "
9. Melting
12. Sent lo
Processing section

HP 03/ 01.02.22; 10; Pg 6/23; Reviewed and Approved by Asst. General Manager (Prod.)
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c:cP - 11
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&Code
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16. 11Um Stornr,e

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Sri Vijaya Visakha Milk Producer's Company Limited
H
> Visakhapatnam
I
flACCP Manual Form 8.0 , .
((Pf'ORGIII'£

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!,ly,nificdllt
~'~'!r!,1po!nl'!_ I l,11.ctnl, Umlt, limit• limit~ Monitoring Actlvn H Reo

frodud:Rc
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lltJW: I lt,·tronic Product C l,eelA
10.
CCfl•lU cJ,.,,pwyI llM'nnoa1rtt.-r ,W.ru,: ShJft I/c Book,
C11llfu,m1 , •l'OOrft JIH'C·
Uolllng J lt•11I 1'1'11•141nl IJ'Qfrt U<:l.
us·c J J'l"C WhM' t: very ll.,tt h. l,ln$; The gh£'e Q.C
(lllologl, ;al) ~ -h(J Chtt IJotlu,,: , tort>d in Report.
120"C
0pr,.,tor 1totaK~ '4Jn.k
t\'fk-tt l\t Clk~ D«,11'•r t.Jken b.Jck for
reboWng
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 us -

Sri Vijaya Vi s Milk._Producer's Company Limite

d
Visakhapatnam
HACCP Manual
Form 3.0
CHARTFORDOODHPEDAPRO
DUCTION

I iving of Pa ste uri ze d wh ole mi lk in S.S

.
. cans
2. Filling of Mi lk in Kh oa Pa r
...

,,,, ,
3. Ad dit ion of Su ga r CCP ,(

& Co nti nu ou s sti rri ng cu m scr ap

I
pin g at ste am pre ssu re 1.2
cm 2 •
l •··

5. Collection of Do od h Pe da in
Tr ays ·

r • ,-._

t1'e pro du ct in dry ing roo m un

de ; fofc~d~air➔[ation

:, 7A. Do od hp ed a fed to
. ·8. Packing in 200g /
500g PP
chiplet forrrtjng machine for ·
, BOXES & MAP Packing
25 gp ac kin g

,·, 7.0 ea ~g an d '. 9. Pafkagin~ in corrugated box~s

sanitizatiort of )
Ooodhpeda chiplet
.(
forming n_uichine I ,-------
- -----
---,
10.Stoiage at room temperature
• •
\
I 11.Dispatch .

· HP 06/ 01.02.22; 10; Pg 5/19; Rev

iewed and Ap pro ved by Gen era
l Ma nag er (Pl ant )

' .
l
 Sri Vijaya Visa kha Milk Prod ucer' s Com pany Limi ted
Visak hapat nam
HACC P Manu al Form3 .0 .

. ~ROCESS FLOW CHART FOR IOIALA KHAND PRODU CTION

..
.. ' ..
. Receivin g of pasteuri zed whole milk in SS cans •l

OPRP . Filling of.Milk ·in khoa pan

.
·1 I l· , -.~\
.---,-A-d-di-ti.z.o_n_o_f_su_g_a....
r '----,
.... .

4 Heating & conti~uqus sturirig cum scrappin g at Steam Pres 4

•.
.
, ,..
,.,
..______
Addition of Ghee
__.
5

,; ,.
Collectio n of Khalakh and in tra s

Cool the product

under forced air circulati on
"::-- ----- ----- -,r-- ----- ----_ _J 7
• I

Product Cutting 8 I

' I

Packagi ng 9

Storage (Room Temp) ·

10

Dispatch 11

Reviewed and Approved by General Manage r (Plant)

..
I
- -- -- -- -- -- -- -- ----11!111~5:-,
'

SUGAR CONSUMPTION PARTICULARS{40 lts

'
BATCH)
TOTAL SOLIDS REQUIRED SUGAR
13.50 3.92 .
' ~

13.60 , 3.94
/
13.70 j 1, 3.97
13.80 4.00
[:..:

'
13.90 4.03
.
14.00 ·•
- 4.06
"'
· 14.10 4.09
I 14.20 4.12
-
14.30 4.15 ,t
'
14.40 4.18
0
14.50 4.21
• I
. -- -
- - --- -.- - -
i
. .- --
~.
1 lj c..- (•
-- -
...
- -
I

-..- - -
4.23
I I
14. 7:1 4.26
~

- - .- - I
J
I ---
14.80 I 4.29 -·
.
J •
- t
·- -
14.90 432 .
.
15.00 4.35

- ~I
 Sri Vijaya Visakha Milk Producer's Company Limited
Visakhapatnam
HACCP Manual Form 3.0
FLOW CHART FOR MYSOREPAK

1. Receiving of potable water in Karahi

1A Oe,ming & sanitization of
Kharahi trays, cutting knives t---------.i

& S.S tables 2. Boiling of water on LPG flame

OPRP-1 3. Addition of Sugar

4. Addition of Bengal gram to sugar syrup

5. Addition of melted AGMARK ghee

6. Heating and continuous stirring cum scrapping with

Khunti at a temperature of 105° C to 1100 C

CCP-1 7. Collection of Mysorepak mass in tray

8. Product cooling

9. Product cutting

10. Packaging

11. Storage at Room temperature

12. Dispatch

HP 15/ 01.02.22; 02; Pg 5/18; Reviewed and Approved by General Manager (Plant)
 it ed
il k P ro d u c e r' s C o m p a n y L im
kha M
S ri V ij a y a V is a
V is a k h a p a tn a m
H A C C P P la n F o rm -3.0

r M il k C a k e P ro d u c ti o n
P ro c e s s F lo w C h a rt fo

i
o f po ta bl e w at er in K li ar ah
1. R ec ei vi ng
.
sa ni ti za ti on of
~

lA . C le an in gs,&cu tt in g kn iv es & S.S tables

r K ha ra hi tr ay
_ _ _ _ _--
,. __ _ _ _ _

at er o n L P G fl am e
· 2. B oi li ng o f w
/
O P R P -1

g ar
3. A dd it io n o f su

ti nu ou s st ir ri ng
4. H ea ti ng & C on ng
9. P ro du ct C oo li

el te d gh ee
5. A dd it io n o f M t~ g
10. P ro du ct C u

MP C C P -1
6. A dd jt io n o f S '
11. P ac ka gi ng
. ,

on ti nu ou s & sc
ra p p ip f om te m pe ra tu re .
7. H ea ti n g & C 110 C 12. S to ra ge at ro
a t~ m p o f 10 5 to
W it h ku nt hi at

13. D is pa tc h
I
tr ay s
M il k ca ke m as s in
8. C ol Je ct io n o f

I •
\

al Manager (P la nt )
ev ie w ed an d A pp ro ved by Gener
; 06; P g 5/ 19 ; R
H P 12 / 01 .0 2. 22
,.