Food Production Process: HACCP

Hazard analysis and critical control points abbreviated as HACCP is a systemic risk analysis in food production process. The main purpose of it is to evaluate, identify and remove different potential biological, physical and chemical hazards in food products to receive safe finished products. The HACCP system can be applied in different stages of food production. The work of HACCP was approved by Food and Drug Administration (FDA) to maintain food safety and protect public health. There are seven main principles in the basis of the HACCP work. They include following steps. Conduction of the hazard analysis

This step involves determination of all possible biological, physical and chemical hazards that can contaminate certain product of the

The process of milk production includes next steps: reception, testing of milk, storage in tank, pasteurization, packing, cold store. Pasteurized Milk have to be tested at all steps of the manufacturing to determine presence of hazards and measure critical control points. During the reception, storage and pasteurization processes of the milk production hazard analysis have to be conducted to reveal presence of all potential hazards. Biological hazards may include contamination with vegetative pathogens; chemical hazards – sanitizing and cleaning deposits, micotoxin; physical hazards – foreign materials such as metal shaving, gasket materials. The next important step is control measures during each step of milk manufacturing. During reception step it is important to control the cleanliness of the truck unloading area as it may contaminate liquid milk products with bacterial spores. (Mansel W.

Without proper separation milk can be contaminated with alfatoxin M1 and M2. It is critical to use filters at this step to avoid physical hazards. At the storage step storage vessels have to be checked for cleanliness. If vessels are unclean, appropriate temperature does not supported and time control does not conducted vegetative pathogens can multiply and impair pasteurization process. At the pasteurization step it is necessarily to monitor critical limits of time and temperature. They are 62.78 ℃ for 30 minutes or 71.66 ℃ for 15 sec or 135-150 for fraction of sec. Record keeping have to include next documents: equipment record, audit record, product record, staff record, customer confidence record, hazard analysis plan, record the inspection visit.( Mansel W. Griffiths,2010)

Therefore, HACPP plan for pasteurized milk processing have to include all seven principles of the HACCP and meet all approved criteria for safe milk production. It is important to control milk at all steps of the manufacturing to prevent contamination of different biological pathogens, chemical toxins and physical substances. Pasteurized milk that was monitored during all stages of the manufacturing and all processes were conducted without deviation of the critical limits can be consumed by