HACCP plan for pasteurization of Milk

1. HACCP PLAN FOR
MILK
PASTEURIZATION
Presented By;
Umair Ahmad
2016-ag-7375
BSc.Food Engineering
Course Code:FE-508
Course Title:Food Quality Control
University of Agriculture,Faisalabad

2. HACCP
• HACCP stands for Hazard Analysis and Critical Control Points.
This is a preventative food safety system in which every step in
the manufacture, storage and distribution of a food product is
scientifically analyzed for microbiological, physical and chemical
hazards.

3. Principles of HACCP
There are Five initial steps and Seven principles of HACCP which are as;
1.Assemble an HACCP team
2.Discription and Distribution of food product
3. Description of the Intended Use and Consumers of the Product
4. Development of a Flow Diagram Describing a food product
5.Verification of flow diagram
6.Hazrad Analysis
7.Determination of CCP
8.Establish Critical limits
9.CCP Monitoring
10.Corrective Actions
11.Establish verification procedure
12.Record of the Procedure

4. HACCP Team
Team Member Name Position HACCP Team Role
Mr.Muhammad Waseam Production Executive Coordinator
Mr.Muhammad Saqib Javed Quality Executive Member
Mr.M.Arslan Microbilogist Member
Mr.Zeeshan Mehmood Food Engineer Member
Mr.Kashif Rajab Reception Manager Member
Mr. Hafiz Ahsan Marketing & Finance Executive Member
Mr.Rana Muhammad Ali Raza Consultant Advisor
Mr.Majid Ali Shift leader of Production &
Packaging
Member

5. Description of The Milk Product
Ingredients Names Percentage Composition
water 87.7%
Lactose (carbohydrate) 4.9%
Fat 3.4%
Protein 3.3%
Mineral 0.7%
http://www.milkfacts.info/Milk%20Compositi
on/Milk%20Composition%20Page.htm

6. HACCP Product Flow Diagram
Receiving Raw
Milk
at 4 °C
Constant Head
Tank
Pumping of
Milk
Flow Controller
Regeneration
Section
(Pre-heating)
Filter
(100-250
micrometer)
Homogenizer
(4000 L/hr.
60 Mpa)
Heating Section
(Pasteurization
at 72 °C for 15
sec)
Flow Diversion
Valve(back to
constant head tank for
recirculation)
Regeneration
Section
(pre-cooling)
Cooling Section
(At 4 °C)
Pasteurized Milk
(End Product)

7. HACCP Plan For Raw Material Receiving
Product Hazrad CCP Critical limit Monitoring Corrective
Actions
Verification
Raw Milk Chemical PH 6.6-6.8 Checked by
PH-Meter
Rejected and
if filfull the
conditions
then
accepted
Conformance
of PH
Raw Milk Physical Specific
Gravity
1.028-1.032 Checked by
Lactometer
Rejected Conforamanc
e of S.G
Raw Milk physical Freezing Point -0.53°C to -
0.575°C
Freezing
point test
apparatus
used
Rejected Conformance
of Freezing
point

8. HACCP For Filtration Process
Product
and
Hazrad CCP Critical limit Monitoring Corrective
Action
Verification
Raw Milk Physical Milk Filter
pore size
100 to 250
micrometres
Take the
sample
regularly and
check
audeltration
Sending back
for refiltration
Otherwise
change the
filter
Product free
from
adultration

9. HACCP Plan For Homogenization Process
Product Hazard CCP Critical Limit Monitoring Corrective
Action
Verification
Filtered Raw
Milk
Biological Temperature 65-70°C Homoginized
milk and
temperature
Send for
rehomogeniz
ation
Proper
temperature
control and
working of
homogenizar
Filtered Raw
Milk
Biological Fat Size 0.2-2 µm Take sample
and check the
fats size
Send back for
re
homoginizati
on
Proper size of
fats

10. HACCP Plan For Milk Pasteurization
Product Hazrads CCP Critical limit Monitoring Corrective
Actions
Verification
Homogenized
Milk
Microbial Pasteurization
temperature
76-80°C Pasteurized
milk&
pasteurizatio
n
Temperature
Sent for re-
pasteurizatio
n, effective
monitoring,
study
thermographs
Proper
temperature
control and
working of
pasteurizer
Homogenized
Milk
Microbial Working of
UV light
Non-Working
of UV light
Working of
UV light
Re-processing
of whole lot
and repair of
UV light
Microbial
load &
working of UV
tubes during
packing
Homogenized
Milk
Physical Pasterization
time
15-20 sec Correct for
product in
use
Sent for re
pasteurizatio
n
Holding time
accuracy

11. HACCP Plan for Cooling Section
Product Hazrad CCP Critical limit Monitoring Corrective
Action
Verification
Heated milk
at 72 °C for
15 sec
Microbial Sudden
cooling
temperature
>4 °C Cold storage
temperature
and Hygiene
Effective
temperature
Control,
Temperature
during
sudden
cooling

12. HACCP Plan for Packaging Section
Product Hazrad CCP Critical limit Monitoring Corrective
Actions
Verification
Psteurized
Milk
Chemical Food
Packaging
material
Food graded
material
Check the
packaging
and material
used in it
Re process
the material
The
packaging
material is
good for the
milk

13. HACCP Plan for Storage Section
Product Hazard CCP Critical limit Monitoring Corrective
Action
Verification
Packed
pasteurized
milk
Microbial Storage
temperature
4-7°C Cold storage
temperature
Cold storage
temperature
to be
modified to
maintain
proper
temperature
Cold storage
temperature

14. THANKS