19 - Hazard Analysis Critical Control Point and other food safety systems in milk processing

Abstract

Hazard Analysis Critical Control Point (HACCP) principles are used throughout the food industry as a means to identify and control potential food safety hazards. Implemented HACCP systems have become important to dairy processors as a means to improve the safety of their products as well as for meeting customer demands and regulatory requirements. HACCP systems are based on seven established principles, or steps, and supporting prerequisite programs that include good manufacturing practices and sanitary standard operating procedures. The principles include performing a step by step hazard analysis based on a product flow diagram; determining critical control points and critical limits for controlling the identified hazards; establishing monitoring procedures for the critical control points and corrective action procedures for when monitoring determines that critical limits have not been met; developing HACCP plan verification procedures; and maintaining all appropriate records. The application of HACCP principles and related food safety systems to pasteurized fluid milkoperations, with reference to regulatory based model systems, will be discussed.