haccp in milk industry ppt
TRANSCRIPT
HACCP IMPLENTATION IN MILK INDUSTRIES
SREELATHA ESTENY SIMON
HACCP• HACCP is a management
system in which food safety is addressed through the analysis and control of biological, chemical, physical hazards from raw materials production and handling to manufacture, distribution and consumption of the finished products.
HACCP PRINCIPLES
1) Identify the potential hazards2) Identify the critical control points(CCP)3) Establish critical limits 4) Establish and implement effective monitoring
procedures at CCPs5) Establish corrective actions6) Establish procedures to verify that the
measures outlined above are working effectively
7)Establish documents and records
Raw milk
Collection & reception
Preheating(35-40°c)
Filtration & clarification
Storage in tank
Standardization
Pasteurization
Homogenization
Packaging
Cold storage
PROCESSING STEPS
ACCESSING FOOD HAZARDPROCESSING STAGE
BIOLOGICAL HAZARD
CHEMICAL HAZARD
PHYSICAL HAZARD
1. Receiving of raw materials
Bacteria, mold,yeast
Presence of therapeutic drugs, Cleaning & sanitizingagents , mycotoxin
Hair , dust ,dirt, feed ,manure, flies
2. Preheating Bacteria Antibiotics, Cleaning & sanitizingagents, mycotoxin
Hair , dust ,dirt, feed ,manure, flies,
3. Filtration and clarification
Contamination with vegetative pathogens
None None
4. Storage in tank
Contamination and growth of vegetative pathogens
Cleaning and sanitizing residues
None
5.Standardisation
Contamination and growth of vegetative pathogens
Cleaning and sanitizing residues
None
6.Pasteurization • Survival of vegetative pathogens•Contamination with vegetative pathogen
•Cleaning and sanitizing residue•Allergens•Boiler additives•Cooling water additives
None
7. Homogenization Contamination with vegetativepathogens
Cleaning and sanitizing residues
None
8.Packaging Contamination with vegetative pathogens
•Cleaning and sanitizing solution residues•Toxic or carcinogenic substance•Allergens
Glass
9.Cold storage •Contamination with vegetative pathogens•Growth of pathogen
None None
CONTROL MEASURES
PROCESS HAZARD CONTROL MEASURES
CP/CPP
1.Reception BIO bacterial contamination from,•Truck unloading •Unclean equipmentCHE cleaning & sanitizing solution , mycotoxin(aflatoxin)
PHY Foreign materials
Truck unloading area &equipment should be clean
Maintain proper seperation between cleaning solution and product.Aflatoxin can be avoided by supplier gauranteeUse of filter, screen etc
CP1PRP9
2.Preheating BIO contamination with vegetative pathogens
CHE micotoxinantibiotics cleaning and sanitizing agents
Proper temperaturecontrol system
Proper seperation between cleaning solution & product
CP2
3.Filteration & clarification
BIO Contamination with vegetative pathogen
Verify that Seperation equipments and associated lines constructed in such a way that they can be cleaned
CP3
4.Storage BIO Bacterial contamination.
CHE Cleaning & sanitizing solutions
•Storage vessels & associated valves should be clean•Proper temperature control system
Proper seperation between cleaning solution and product
CP4
5.Standardisation BIO Bacterialcontamination
CHE Cleaning & sanitizing solutions
•Storage vessel & associated valves should be clean
•Proper seperation between cleaning solution and product
CP5
6.Pasteurization BIO Survival of vegetative pathogens( Eg Coxiella burnetti)
CHE • cleaning & sanitizing solution residues•Presence of allergens•Boiler additives
•Cooling water additives
Temperature controlling device should be there.
Proper separation between cleaning solution & product.
Equipment shouldbe cleanEnsure the quality of waterEnsure the quality of water
CCP1
7. Homogenization BIO survival of vegetative pathogens
CHE cleaning and sanitizing residues
Milk should be heated to 55 ° c to inactivate lipase enzymeProper seperation between cleaningsolution and product
CP6
8. packaging BIO human illness outbreak
CHE • cleaning & sanitizing solution
•Packaging material that does not meet the requirement may contain non food grade substances•Allergens
PHY Glass
Filling equipment must be cleanable & inspectable
Maintain proper separation or physical outbreak between circuits
Use of appropriate package material
Packaging machinery and associated piping's must be thoroughly cleaned
Maintain glass free zone
CP7PRP9
9. Cold storage BIO lack of temperature control in cooler
Thermometershould be there to control the bacterial growth rate
CCP2
CONTROL POINTS
• CP1 -PRP NO9
• CP2-PRP NO4
• CP3-PRP NO7
• CP4-PRP NO4&7
• CP5-PRP NO1
• CP6-PRP NO4
• CP7-PRP NO9
CRITICAL LIMITS
1)PASTEURISATION (CCP 1)
• Time and temperature
62.78 °c for 30 min or 71.66 °c for 15 sec or 135-150 ° c for fraction of sec
2)PACKAGED MILK PRODUCT STORAGE (CCP 2)
MONITORING
1) ReceptionCheck :Visual inspection, lab testing, sampling of incoming milkRecord: Presence or absence of contaminants
2) PreheatingCheck: Check using thermometer and temperature sensorsRecord: Record temperature and time
3) Filtration and clarificationCheck: Regular inspection of equipmentRecord: Record any resulting maintenance
4) StorageCheck: Proper temperature and storage condition
Avoid cross contaminationRecord :Record any resulting maintenance
5) StandardizationCheck: Proper cleaning and maintenance of equipmentRecord : Record any resulting maintenance
6) PasteurizationCheck: Proper temperature and holding time
Maintain regenerating sectionRecord :Check for temperature and time
7) HomogenizationCheck: Proper cleaning and maintenance of equipment Record: Record any resulting maintenance
8)PackagingCheck: Proper fillingRecord : Checking of packaging materials
9)Cold storageCheck: temperature controlRecord : Record temperature periodically
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