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
Reception Contaminati
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 Null
Products lines
and Equipment Contaminatio
n by
vegetative
pathogens
Cleaning
solutions
Extraneous
materials

13. PROCESS 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

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