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Haccp in milk industry ppt

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haccp in milk processing

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Haccp in milk industry ppt

  1. 1. HACCP IMPLENTATION IN MILK INDUSTRIES
  2. 2. SREELATHA E STENY SIMON
  3. 3. 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.
  4. 4. 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
  5. 5. Raw milk Collection & reception Preheating(35-40°c) Filtration & clarification Storage in tank Standardization Pasteurization Homogenization Packaging Cold storage PROCESSING STEPS
  6. 6. ACCESSING FOOD HAZARD PROCESSING STAGE BIOLOGICAL HAZARD CHEMICAL HAZARD PHYSICAL HAZARD 1. Receiving of raw materials Bacteria, mold, yeast Presence of therapeutic drugs, Cleaning & sanitizing agents , mycotoxin Hair , dust ,dirt, feed ,manure, flies 2. Preheating Bacteria Antibiotics, Cleaning & sanitizing agents, mycotoxin Hair , dust ,dirt, feed ,manure, flies,
  7. 7. 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.Standardisati on Contamination and growth of vegetative pathogens Cleaning and sanitizing residues None
  8. 8. 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 vegetative pathogens Cleaning and sanitizing residues None
  9. 9. 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
  10. 10. CONTROL MEASURES PROCESS HAZARD CONTROL MEASURES CP/CPP 1.Reception BIO bacterial contamination from, •Truck unloading •Unclean equipment CHE 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 gaurantee Use of filter, screen etc CP1 PRP9
  11. 11. 2.Preheating BIO contamination with vegetative pathogens CHE micotoxin antibiotics cleaning and sanitizing agents Proper temperature control 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
  12. 12. 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 Bacterial contamination CHE Cleaning & sanitizing solutions •Storage vessel & associated valves should be clean •Proper seperation between cleaning solution and product CP5
  13. 13. 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 should be clean Ensure the quality of water Ensure 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 enzyme Proper seperation between cleaning solution and product CP6
  14. 14. 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 CP7 PRP9
  15. 15. 9. Cold storage BIO lack of temperature control in cooler Thermometer should be there to control the bacterial growth rate CCP2
  16. 16. CONTROL POINTS • CP1 -PRP NO9 • CP2-PRP NO4 • CP3-PRP NO7 • CP4-PRP NO4&7 • CP5-PRP NO1 • CP6-PRP NO4 • CP7-PRP NO9
  17. 17. 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)
  18. 18. 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
  19. 19. 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
  20. 20. 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
  21. 21. 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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