1. BY GEETHU S JUBNA N K C WELCOME

2. HACCP FOR MILK PROCESSING

3.  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.

4. 1.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 hazards 3. Establish Critical Limit these limits are the operational boundaries of ccp

5. 4. Monitor CCP’s Establish a system to monitor CCP 5.Establish Corrective Action 6. Verification 7. Record Keeping

6.  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

7. Reception Testing of milk Storage in tank Pasteurization

8. packing Cold store To market

9. PROCESS BIOLOGICAL HAZARDS CHEMICAL HAZARDS PHYSICAL HAZARDS ReceptionContaminati on with vegetative pathogens Cleaning and sanitizing residues, Presence of micotoxin Extraneous materials, metal shavings, gasket materials and other foreign material Storage contaminatio n and growth of vegetative pathogens Cleaning and sanitizing solution residues none

10. Pasteurization Survival of vegetative pathogens Cleaning and sanitizing solution residue None

11. Packaging Contamination with vegetative pathogens Cleaning and sanitizing solution residues, Toxic or carcinogenic substance Glass

12. Packaged milk storage Contaminatio n with vegetative pathogens and their growth Null Products lines and EquipmentContaminatio n by vegetative pathogens Cleaning solutions Extraneous materials

13. PROCESSHAZARD 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

14. 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

15. Maintenance programme and routine inspection of equipment for wear or missing parts.

16. 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

17. 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

18. Pasteurizat ion 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

19. 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

20. 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

21. Packagin g 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

22. 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

23. 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

24. 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

25. 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

26. PASTEURISATION  Time and temperature 62.78 for 30 min or 71.66 for 15 sec or 135- 150 for fraction of sec

27.  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

28.  Product line and equipment continuous cleaning and maintenance  Packaging proper filling checking of packaging materials

29.  Audit record  Equipment record  Product record  Staff record  Cleaning schedule record  Customer confidence record  Hazard analysis plan  Record the inspection visit or investigation

31. Refernces: www.slideshare.net