build a allergen hazard of HACCP plan for a yoghurt plant , state the critical limits of yoghurt, the monitoring prodecures(what, how frequency, who) and the corrective action, verification and documentation records. Below are the informations Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Presence of listeria/ Salmonella B Environmental swabbing HB02 Presence of pathogenic microorganisms B Pathogen screening HB03 Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplier HB04 Presence of E.coli B Keep preparation areas clean HC01 Homogenisation C Quarterly check by supplier of chemicals HB05 Packaging material during packing process B Good Manufacturing Practices (GMPs) and sanitation standard operating procedures (SSOPs) HB06 Storage B Maintain appropriate storage conditions for raw materials and finished products (Refrigerated < 4ºC 24 h) HP01 Foreign materials like hair and jewellery P Inspect incoming raw milk for foreign objects HB07 Cross contamination B Wash and sterilise HB08 Presence of allergens B Develop and implement allergen control HC02 Chemical residues in raw milk C Raw milk testing program HB09 Inadequate fermentation and incubation time and temperature B Monitor fermentation and incubation process time/temperature and establish CCPs as needed
build a allergen hazard of HACCP plan for a yoghurt plant , state the critical limits of yoghurt, the monitoring prodecures(what, how frequency, who) and the corrective action, verification and documentation records.
Below are the informations
|
Raw Material / Processing Steps |
HACCP Plan Reference # |
||
|
Hazard number |
Identified Hazard & Source |
Type of Hazard (B/C/P) |
Preventive Measures |
|
HB01 |
Presence of listeria/ Salmonella |
B |
Environmental swabbing |
|
HB02 |
Presence of pathogenic microorganisms |
B |
Pathogen screening |
|
HB03 |
Pathogenic and spoilage organism in raw milk |
B |
Good quality milk from certified supplier |
|
HB04 |
Presence of E.coli |
B |
Keep preparation areas clean |
|
HC01 |
Homogenisation |
C |
Quarterly check by supplier of chemicals |
|
HB05 |
Packaging material during packing process |
B |
Good Manufacturing Practices (GMPs) and sanitation standard operating procedures (SSOPs) |
|
HB06 |
Storage |
B |
Maintain appropriate storage conditions for raw materials and finished products (Refrigerated < 4ºC 24 h) |
|
HP01 |
Foreign materials like hair and jewellery |
P |
Inspect incoming raw milk for foreign objects |
|
HB07 |
Cross contamination |
B |
Wash and sterilise |
|
HB08 |
Presence of allergens |
B |
Develop and implement allergen control |
|
HC02 |
Chemical residues in raw milk |
C |
Raw milk testing program |
|
HB09 |
Inadequate fermentation and incubation time and temperature |
B |
Monitor fermentation and incubation process time/temperature and establish CCPs as needed |
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