Hazard # CCP #. Hazard Description Critical Limits Monitoring Procedures Corrective Actions Verification Documentation Records What How Frequency Who Develop a HACCP plan for yoghurt, below are the information 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 HC03 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

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

See similar textbooks

Related questions

Question

Hazard #	CCP #.	Hazard Description	Critical Limits	Monitoring Procedures	Corrective Actions	Verification	Documentation Records
What	How	Frequency	Who

Develop a HACCP plan for yoghurt, below are the information

*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
HC03	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

Expert Solution

Step by step

Solved in 3 steps

SEE SOLUTION Check out a sample Q&A here

Knowledge Booster

Learn more about

Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.

Similar questions