MILK QUALITY ASSURANCE

PROGRAMMES

Abraham Katam
Email:

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katamabraham@g
mail.com
Mobile:
0719615591
Dairy
Training Institute
- Naivasha
Quality assurance
•These are the planned and systematic activities
used in Quality system to ensure that Quality
requirements of the product will be fulfilled.

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•The activities include GMP, HACCP, Code of
hygienic practice and raw milk testing
Quality Control
The observation techniques, activities or
procedures used to fulfill requirements for
quality.
 Quality assurance Quality control

Orientation Process product

Focus on Defect prevention Defects Detection
Goal Improve the Detect defects before release of
process that product.

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develop product.

How to achieve Proactive Quality ReactiveQuality process

process

Responsibility Everyone in Specific team involve in product

product testing
development
Good Manufacturing Practice
(GMP)

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This refers to all practices regarding the conditions and
measures necessary to ensure the safety and suitability of
food (good keeping quality) at all stages of the food chain
(Based on the Codex definition of Food Hygiene)

Good Manufacturing Practices (GMP) is also referred to as

Good Hygienic Practices (GHP). The bottom line of GHP is
cleanliness. All practices in the food industry must be
handled in a clean (hygienic) manner.
GMP is achieved through:
Identification and application of essential principles of hygiene
throughout the value addition chain. This includes:
 Raw material (milk) production ,
 Processing premises,

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 Distribution and transportation,
 Equipment used and their cleanliness,
 Waste handling and disposal,
 Water supply,
 Hygiene of food handlers,
 Pest and rodent control,
 Storage and control of hazardous and inedible substances.
 WHAT IS GMP ? CONTD

The bottom line of GMP is cleanliness.

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All practices in the food industry must be conducted in a
clean (hygienic) manner.
WHY GMP?
 Theresponsibility of ensuring the safety of milk
and milk products rests with all milk value

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addition chain players (milk producers, milk
handlers, processors, distributors and retailers)
AIM OF GMP GUIDELINES
 The implementation of GMP as a regulatory
requirement is recommended for the following
four (4) categories of dairy businesses:

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1. Milk collection centers or coolers
2. Milk shops or bars
3. Milk processing plants
4. Distribution and sale of milk and milk
products
BENEFITS OF IMPLEMENTING GMP
IN DAIRY INDUSTRY
 Reduced risk of milk-borne diseases hence
improved public health

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 Increased awareness of basic hygiene
 Reduction in production costs (reduced
recall/wastage of milk and milk products
 Improved product quality consistency
 Trade facilitation and Increased consumer
confidence in milk and milk products.
PREREQUISITE PROGRAMME FOR GMP :
CODE OF HYGIENIC PRACTISE
 AIM:
• Safeguard/ensure safety of the consumer with respect to milk borne diseases

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and other infectious disease that may be transmitted through milk, or
residual chemicals that may be injurious to man.
• Enhance or prolong the keeping quality of milk and milk products.
• Avoid recontamination of milk and milk products with disease causing
microorganisms.
• Prevent avoidable losses of milk and milk products through spillage or
rejection by processor and consumer.
 HYGIENIC PRODUCTION OF RAW
MILK:
a) Animal Health:
• Only healthy cow should be milked.

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• Prior to milking, milk from each teat should be checked for visible
defects.
• Sick animals should be milked last.
• Milk from animals treated with drugs that may be transferred to man
through milk should not be used until the expiry of the withdrawal period
specified for the drug has been achieve.
• Any abnormal milk should not be used for human consumption
 II) ANIMAL HOLDING AREAS:
• Should not adversely affect the health of the animals
• Clean, dust free, airy and well lit

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• Away from possible sources of contamination e.g. toilets manure
heap, pig house, poultry etc
• Adequate space for man and animals’ movement without
compromising the safety of milk.
• Plenty of clean (potable) water to maintain cleanliness
• Good drainage.
• Free from vermin (pests, rats, mice, cockroaches, flies, etc)
 III) WASTE:INCLUDE FODDER RESIDUES, EFFLUENT, MANURE,
AND OTHER UNWANTED MATERIAL

 Shall be disposed in such a way as to render them inaccessible to reduce fly

population and eventual bacterial population, off flavour and abnormal odour in
milk by:

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• Their removal from the milking area
• Immediate disposal or properly controlled composting or storage
• Effluent/water disposal in drains to avoid accumulation in milking area
• Human waste not disposed within milking or grazing area
• Toilets with doors shall be provided away from the milking area and not
communicate directly to the milking or milk storage area
• Dust should be controlled as far as possible
 MILKING EQUIPMENTS
• Easy to clean with appropriate cleaning agents
• Maintain them clean and dry whenever not in use
• Made of opaque, non corrosive, non poisonous material e.g. stainless

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steel, aluminium or food grade plastic
 CONTAINERS FOR HANDLING MILK
• Should be used to hold milk only
• Constructed to ensure complete drainage
• Avoid contamination

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• Easy to clean and disinfect
• Non corrosive and non poisonous
• Have an efficient or tightly fitting lid which is easy to open and seal after filling
which should remain sealed until delivery
• Strong enough to withstand rough handling especially during transportation
• Seamless and without sharp corners
• Be inspected periodically to verify good working condition

 PERSONNEL
 Refers to any person likely to come into contact with milk
• Medically certified as having no infectious disease or illness that can be
transferred through milk. (in Kenya done every 6 months)

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• Wear suitable clean clothes always
• Good mannered and well behaved. Should not smoke, spit, chew or eat or any
other undesirable behaviour during milking


 WATER
• High quality
• Food grade
• Without chemical, biological and physical dirt

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 HANDLING MILK AFTER MILKING
• Sieve the milk immediately after milking using a clean cotton (muslin) cloth or an
appropriate sieve - a dirty sieving cloth might be a source of contamination.
• Keep the milk covered until ready for delivery

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• Deliver the milk to a cooling/processing plant within 3 hours of milking
• If delivery within 3 hours is not possible, then cool the milk to less than
100C(<100C) within 4 hours of milking
• Do not mix evening and morning milk until delivered to the factory for processing
 MILK PRODUCTION, DOCUMENTATION AND
RECORDS:
 Appropriate records are kept and retained at the farm to enhance traceability,
credibility and effectiveness of the milk safety control system. The following
minimum records should be available:

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• Certificate of registration of the farmer
• List of animals with number identification
• Lactation History of the cow
• Animal health records (treatment vaccination etc)
• Output of milk per cow
• General hygiene – cleaning schedule for premises, structure and equipment
 TRAINING:
 All personnel handling milk should be trained on:
• Milk composition
• Basic microbiology

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• Personal hygiene
• Handling and storage of cleaning chemicals
• Cleaning programmes
• Milking practices and procedures
• Handling of animals
• Pest control programmes
• Mastitis test before milking
• Udder preparation and teat dipping
 GMP IN DAIRY INDUSTRY

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 GMP in the dairy industry starts with good quality milk:
 Free from insoluble dirt
 Free from off- flavours
 Low bacterial load
 Of normal chemical composition with no added substances
 Free from inhibitory substances
LOCATION OF DAIRY BUSINESS
Dairy establishment should be located with great consideration. They
should be away from:

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 Environmentally polluted areas
 Areas subject to flooding unless sufficient safeguards are provided
 Areas prone to infestation of pests
 Areas where waste either solid or liquid cannot be removed effectively
PREMISES

 The design and layout should permit good hygiene practices

including protection against cross-contamination between and

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during processing operations
 Structures within the premises should be easy to maintain, clean and
disinfect
 The wall surfaces and floors be easy to clean
 Floors should allow adequate drainage and cleaning
 Proper lighting and ventilation
EQUIPMENT
 Equipment and containers coming in contact with milk and milk
products should be designed and constructed to ensure that they can
be adequately cleaned, disinfected and maintained to avoid

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contamination of products.
 They should be food grade preferably made of stainless steel.
 They should be durable and movable or capable of being
disassembled to allow for maintenance, cleaning, sanitized
monitoring and inspection.
QUALITY ASSESSMENT
Milk quality is key and must be assessed to determine its suitability for
processing. This shall include:
 Audit of supplier capability to supply quality milk

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 Quality assessment infrastructure
 Quality monitoring and verification
 Records of milk and products quality and quantity
 FACILITIES
The establishment should have the following facilities in place:
 Adequate supply of potable water
 Adequate drainage and waste disposal systems and designed and constructed to
avoid contamination

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 Adequate cleaning facilities
 Personnel hygiene facilities and toilets should be available to ensure an
appropriate degree of hygiene is maintained
 Adequate ventilation conditions
 Adequate lighting system
 Adequate storage facilities
PROCESSING CONDITIONS
 Be processed according to known technical requirements
 Have monitoring and verification systems in place

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PACKAGING

 Packaging design and materials should provide adequate protection

to products to:
- Minimize contamination

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- Prevent damage
- Accommodate proper labelling
DISTRIBUTION OF PRODUCTS

 Practice proper stock rotation

 Offer adequate protection during transportation

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 Maintain recommended distribution conditions
 Use appropriate retail outlets
PERSONNEL

 Have relevant competency

 Be medically fit

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 Maintain high degree of personal cleanliness
 Be motivated
DOCUMENTATION AND RECORDS
 Appropriate records of the following operations should
be kept and retained for a period that exceeds the shelf-

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life of the product:
 Raw materials and ingredients quality
 Processing conditions /instructions
 Quality of finished products
 Non conforming products
 Recalled products
 Correction and corrective actions
 Control of records
HACCP
 HACCP stands for ‘Hazard Analysis Critical Control Point’.
 HACCP is a system which looks for and prevents potential
problems before they happen.
 HACCP may be used by food companies to make sure they do
not break the law by putting consumers at risk when producing
food.
 It is a structured approach to risk assessment and is one means
of satisfying the risk assessment requirement of UK hygiene
legislation.
FOOD/MILK SAFETY
Food safety
•Means an assurance that food/milk will not cause harm or
infection to the consumer.

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Hazard Analysis and Critical Control Points (HACCP)

A Hazard
A biological, chemical, or physical agent that is reasonably
likely to cause illness or injury in the absence of control
Food safety hazards for HACCP programmes have been
classified into three types of hazards:
Biological: typically foodborne bacterial pathogens such as
Salmonella, Listeria and E. coli, also viruses, algae, parasites
and fungi.
Hazard

Chemical Hazard

•Types of chemical toxins found in foods: naturally

occurring chemicals, e.g. cyanides in some root crops, and
allergenic compounds in peanuts; toxins produced by
micro-organisms, e.g. mycotoxins, and algal toxins

•Or chemicals added to the commodity by man to control

an identified problem, e.g fungicides or insecticides.
Physical Hazard

•Contaminants such as broken glass, metal fragments, insects

or stones.
Hazard
 WHAT DOES HACCP INVOLVE?
 Identifying points during the production of a product where
potential hazards may occur.

 Analysing the risk of the hazard points happening including the

scale of consequence if they do.

 Deciding which points are critical to consumer safety.

 Implementing controls, monitoring production and taking action if

necessary.

 Reviewing the HACCP plan whenever the food operation is

altered, and on a regular basis (e.g. annually) even if no alterations
have been made.
 Process step Hazard Monitoring Control measure
procedure /corrective action
1
Raw milk  Pathogenic mo Acidity test Reject suspect milk
reception  Spoilage mo Inhibitor Filter milk
test
 Chemical organoleptic
residuals
 physical
residuals

2
Filtering and  Physical res Visual Clean and sanitize
weighing  Pathogenic mo inspection filter

 Spoilage mo
 Importance/benefits of HACCP in
the dairy industry
Health and safety of consumer
Higher grade of milk and products
Facilitated trade
High income
 Increased confidence in product safety
 Reduction of product losses
 Demonstrates all reasonable precautions were taken to
produce safe foods
 Demonstrates management's commitment to food safety
 Complements other Quality Management systems
 DTI-NAIVASHA
THANK YOU