by geethu s jubna n k c welcome. haccp for milk processing
TRANSCRIPT
BY
GEETHU S
JUBNA N K C
WELCOME
HACCP FOR MILK PROCESSING
HACCP 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.
SEVEN PRICIPLES1.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 hazards3. Establish Critical Limit these limits are the operational boundaries of ccp
4. Monitor CCP’s Establish a system to monitor CCP5.Establish Corrective Action6. Verification7. Record Keeping
WHY WE NEED HACCP 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
PROCESSING STEPS Reception
Testing of milk
Storage in tank
Pasteurization
packing
Cold store
To market
HAZARD ANALYSIS FOR PROCESS
PROCESS
BIOLOGICAL HAZARDS
CHEMICAL HAZARDS
PHYSICAL HAZARDS
Reception Contamination with vegetative pathogens
Cleaning and sanitizing residues, Presence of micotoxin
Extraneous materials, metal shavings, gasket materials and other foreign material
Storage
contamination and growth of vegetative pathogens
Cleaning and sanitizing solution residues
none
PasteurizationSurvival of vegetative pathogens
Cleaning and sanitizing solution residue None
PackagingContamination with vegetative pathogens
Cleaning and sanitizing solution residues, Toxic or carcinogenic substance
Glass
Packaged milk storage
Contamination with vegetative pathogens and their growth
Null Null
Products lines and Equipment
Contamination by vegetative pathogens
Cleaning solutions
Extraneous materials
CONTROL MEASURES FOR PROCESSPROCESS HAZARD
RATIONALE CONTROL MEASURES
CP/CCP
Reception
BIO-Truck unloading area has the potential to contaminate liquid milk products. These products are normally transmitted through equipment that if unclean, can result in bacterial contamination
Truck unloading area should be constructed to protect the milk and maintain the area and equipment clean. Using equipment meeting sanitary design guide lines
CP
CHE-Without proper separation between cleaning and sanitizing solutions and products. There could be contamination of the product,mold growth in animal feed may contaminate milk with aflatoxin M1 and M2
Maintain proper separation or a physical break between circuits containing cleaning solutions and vessels and lines used to contain or conduct products ,Presence of aflatoxin can be avoided by supplier guarantee
CP
PHY-Equipment in poor repair or improperly assembled may contaminate products with foreign materials
Use a filter, screen or other appropriate device at some point in the system. An effective preventive
CP
Maintenance programme and routine inspection of equipment for wear or missing parts.
Raw milk storage
BIO-These products are normally stored in vessels that, if unclean can result in bacterial contamination. Without proper temperature and time controls, vegetative pathogens can multiply to levels that may be capable of overwhelming the pasteurization process.
Verify that storage vessels and associated lines and valves similar appurtenances are constructed in such a way that they can be cleaned. It should be cleaned as needed but atleast each day used. Pipe line openings and outlet valves when not in use are closed with tight fitting covers
CP
Maintain a temperature low to minimise growth of pathogens
CHE-Without proper separation between cleaning and sanitizing solutions and products
Maintain proper separation or physical break between circuits containing cleaning solution and vessels and lines
CP
Pasteurization
BIO-Minimum pasteurization times and temperature. Pasteurizers regenerator sections may have leakage. Raw and pasteurised milk are on opposites sides of a metal barrier in these regenerated sections
Temperature controlling device should be there. Design, construction and operation and testing of pasteurization equipment should be properly done
CCP
CHE-Without proper separation between cleaning and sanitizing solutions and product . There could be product contamination
Maintain proper separation or physical break between circuits containing cleaning solution and vessels and lines used to contain product. Particular attention is needed to assure that the required separation remain in place during partial washes.
CP
Food which contain undeclared allergens may cause life threatening reactions in sensitive individuals
Pasteurization equipment and associated piping and valves that are used for both milk and milk products that do not, must be thoroughly cleaned after use for allergen containing foods before it is used
CP
For foods that do not declare that allergen
CP
Some boiler water compounds used in the production of steam to be used in contact with food or food contact surfaces may contain toxic substances
Boiler water additives can be controlled. Ensuring safety of water
Some cooling water or media additives that may come in contact with food or food contact surfaces may contain toxic substances.
Cooling water additives that are non toxic under the condition of use should be used and their safety verified by a letter of guarantee from the chemical supplier
Packaging
BIO-Human illness outbreak
Filling equipment and appurtenances must be cleanable and inspectable and must be constructed operated to protect the product being packaged from contamination
CP
CHE-Without proper separation and sanitizing solution
Maintain proper separation or physical break between circuits
CP
Packaging material that does not meet requirements may contain non-food grade substances
Packaging material or components comes from a sourced supplier to be free of toxic or carcinogenic substances
Food that contain undeclared allergens may cause life threatening Reactions in sensitive individuals
Packaging machinery and associated pipings and valves must be thoroughly cleaned after use for allergen containing foods
before it is use d for foods that do not declare that allergen
PHY-Glass fragments may be present in processors packaging in glass
Maintain a glass free zone CP
Packaged milk product storage
BIO- Lack of temperature control in coolers
Thermometers should be there to control the bacterial growth rate
Product line and equipment
BIO-May introduce pathogens if unclean or uncleanable
Products lines and equipment can be cleanable. It should be cleaned as needed or atleast each day
CHE-Undeclared allergens may cause life threatening reactions in sensitive individuals.
All the equipment that are used for milk and milk products that contain allergens must be thoroughly cleaned
PHY-Foreign materials may have contaminate the products
Maintain equipment in good repair
CRITICAL LIMITSPASTEURISATION Time and temperature 62.78 for 30 min or 71.66 for 15 sec or 135-150 for fraction of sec
MONITORING 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
RECORD KEEPING Audit record Equipment record Product record Staff record Cleaning schedule record Customer confidence record Hazard analysis plan Record the inspection visit or
investigation
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