HACCP IMPLENTATION
IN MILK INDUSTRIES
SREELATHA E
STENY 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 hazards
2) Identify the critical control points(CCP)
3) Establish critical limits
4) Establish and implement effective monitoring
procedures at CCPs
5) Establish corrective actions
6) 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
PROCESSING
STEPS
Storage in tank
Standardization
Pasteurization
Homogenization
Packaging
Cold storage
ACCESSING FOOD HAZARD
PROCESSING
STAGE
1. Receiving of
raw materials
BIOLOGICAL
HAZARD
Bacteria, mold,
yeast
2. Preheating
Bacteria
CHEMICAL
HAZARD
Presence of
therapeutic
drugs, Cleaning
& sanitizing
agents ,
mycotoxin
Antibiotics,
Cleaning &
sanitizing
agents,
mycotoxin
PHYSICAL
HAZARD
Hair , dust
,dirt, feed
,manure, flies
Hair , dust
,dirt, feed
,manure, flies,
3. Filtration
and
clarification
4. Storage in
tank
Contamination
with vegetative
pathogens
None
None
Contamination and
growth of
vegetative
pathogens
Cleaning and
sanitizing residues
None
5.Standardisati
on
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 Cleaning and
vegetative
sanitizing residues
pathogens
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
1.Reception
BIO bacterial
Truck unloading
area &equipment
should be clean
contamination
from,
•Truck unloading
•Unclean
equipment
CHE cleaning &
sanitizing solution ,
mycotoxin(aflatoxin
)
PHY Foreign
materials
Maintain proper
seperation between
cleaning solution
and product.
Aflatoxin can be
avoided by supplier
gaurantee
Use of filter, screen
etc
CP/CPP
CP1
PRP9
2.Preheating
BIO contamination
with vegetative
pathogens
Proper
temperature
control system
CP2
CHE micotoxin
antibiotics cleaning Proper seperation
and sanitizing
between cleaning
agents
solution & product
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
5.Standardisation
BIO Bacterial
contamination.
•Storage vessels &
associated valves
should be clean
•Proper
temperature
control system
CHE Cleaning &
sanitizing solutions
Proper seperation
between cleaning
solution and
product
BIO Bacterial
contamination
•Storage vessel &
associated valves
should be clean
CHE Cleaning &
sanitizing solutions
•Proper seperation
between cleaning
solution and
product
CP4
CP5
6.Pasteurization
BIO Survival of
vegetative
pathogens( Eg
Coxiella burnetti)
Temperature
controlling device
should be there.
CHE
• cleaning &
sanitizing solution
residues
•Presence of
allergens
•Boiler additives
Proper separation
between cleaning
solution & product.
•Cooling water
additives
7. Homogenization
BIO survival of
vegetative
pathogens
CHE cleaning and
sanitizing residues
CCP1
Equipment should
be clean
Ensure the quality
of water
Ensure the quality
of water
Milk should be
heated to 55 ° c to
inactivate lipase
enzyme
Proper seperation
between cleaning
solution and
product
CP6
8. packaging
BIO human
illness outbreak
Filling equipment
must be cleanable
& inspectable
CHE
• cleaning &
Maintain proper
sanitizing solution separation or
physical outbreak
between circuits
•Packaging
material that does Use of
not meet the
appropriate
requirement may package material
contain non food
grade substances
•Allergens
Packaging
machinery and
associated
piping's must be
thoroughly
PHY Glass
cleaned
Maintain glass
free zone
CP7
PRP9
9. Cold storage
BIO lack of
temperature
control in cooler
Thermometer
should 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) Reception
Check :Visual inspection, lab testing, sampling of
incoming milk
Record: Presence or absence of contaminants
2) Preheating
Check: Check using thermometer and temperature
sensors
Record: Record temperature and time
3) Filtration and clarification
Check: Regular inspection of equipment
Record: Record any resulting maintenance
4) Storage
Check: Proper temperature and storage condition
Avoid cross contamination
Record :Record any resulting maintenance
5) Standardization
Check: Proper cleaning and maintenance of equipment
Record : Record any resulting maintenance
6) Pasteurization
Check: Proper temperature and holding time
Maintain regenerating section
Record :Check for temperature and time
7) Homogenization
Check: Proper cleaning and maintenance of
equipment
Record: Record any resulting maintenance
8)Packaging
Check: Proper filling
Record : Checking of packaging materials
9)Cold storage
Check: temperature control
Record : 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