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
 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.
 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
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 & Member

Packaging
Description of The Milk Product
Ingredients Names Percentage Composition

water 87.7%

http://www.milkfacts.info/Milk%20Compositi Lactose (carbohydrate) 4.9%

on/Milk%20Composition%20Page.htm
Fat 3.4%

Protein 3.3%

Mineral 0.7%
HACCP Product Flow Diagram

Receiving Raw
Constant Head Pumping of
Milk Flow Controller
Tank Milk
at 4 °C

Heating Section Regeneration

Homogenizer Filter
(Pasteurization Section
(4000 L/hr. (100-250
at 72 °C for 15 (Pre-heating)
60 Mpa) micrometer)
sec)

Flow Diversion Regeneration

Valve(back to Cooling Section Pasteurized Milk
Section
constant head tank for (At 4 °C) (End Product)
recirculation)
(pre-cooling)
HACCP Plan For Raw Material Receiving
Product Hazrad CCP Critical limit Monitoring Corrective Verification
Actions

Raw Milk Chemical PH 6.6-6.8 Checked by Rejected and Conformance

PH-Meter if filfull the of PH
conditions
then
accepted
Raw Milk Physical Specific 1.028-1.032 Checked by Rejected Conforamanc
Gravity Lactometer e of S.G

Raw Milk physical Freezing Point -0.53°C to - Freezing Rejected Conformance

0.575°C point test of Freezing
apparatus point
used
HACCP For Filtration Process

Product Hazrad CCP Critical limit Monitoring Corrective Verification

and Action

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

Filtered Raw Biological Temperature 65-70°C Homoginized Send for Proper

Milk milk and rehomogeniz temperature
temperature ation control and
working of
homogenizar
Filtered Raw Biological Fat Size 0.2-2 µm Take sample Send back for Proper size of
Milk and check the re fats
fats size homoginizati
on
HACCP Plan For Milk Pasteurization
Product Hazrads CCP Critical limit Monitoring Corrective Verification
Actions
Homogenized Microbial Pasteurization 76-80°C Pasteurized Sent for re- Proper
Milk temperature milk& pasteurizatio temperature
pasteurizatio n, effective control and
n monitoring, working of
Temperature study pasteurizer
thermographs
Homogenized Microbial Working of Non-Working Working of Re-processing Microbial
Milk UV light of UV light UV light of whole lot load &
and repair of working of UV
UV light tubes during
packing
Homogenized Physical Pasterization 15-20 sec Correct for Sent for re Holding time
Milk time product in pasteurizatio accuracy
use n
HACCP Plan for Cooling Section
Product Hazrad CCP Critical limit Monitoring Corrective Verification
Action

Heated milk Microbial Sudden >4 °C Cold storage Effective Temperature

at 72 °C for cooling temperature temperature during
15 sec temperature and Hygiene Control, sudden
cooling
HACCP Plan for Packaging Section
Product Hazrad CCP Critical limit Monitoring Corrective Verification
Actions

Psteurized Chemical Food Food graded Check the Re process The

Milk Packaging material packaging the material packaging
material and material material is
used in it good for the
milk
HACCP Plan for Storage Section
Product Hazard CCP Critical limit Monitoring Corrective Verification
Action
Packed Microbial Storage 4-7°C Cold storage Cold storage Cold storage
pasteurized temperature temperature temperature temperature
milk to be
modified to
maintain
proper
temperature
THANKS