Haccp of milk pasteurization

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%20Composition/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 Conforamance 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 rehomogenization 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 homoginization 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& pasteurization Temperature Sent for re-pasteurization, 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 pasteurization 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