HACCP Plan-Dairy Plant ISA

INDUSTRIAL PROJECT
THE DESIGN OF A HACCP PLAN FOR THE ISA DAIRY PLANT
DECEMBER 2008
A report work by:
Jenifer Lourdu Edward,
Ravichandran Suresh &
Sunil Pachar
Master 2- Industrial Biotechnology Management
Research Advisors: Celine Casagrande and Cecile Goutte
0
INDUSTRIAL PROJECT
THE DESIGN OF A HACCP PLAN FOR THE ISA DAIRY PLANT
DECEMBER 2008
A report work by:
Jenifer Lourdu Edward,
Sunil Pachar
Master 2- Industrial Biotechnology Management
Research Advisors: Celine Casagrande and Cecile Goutte
1
ABSTRACT
 Title: The Design of a HACCP Plan for the ISA Dairy Plant
 Writers: Jenifer Lourdu Edward,
Sunil Pachar
 Research Advisors: Celine Casagrande,
Cecile Goutte
 Date: December 2008
 No. Of Pages: 52
2
ACKNOWLEDGEMENTS
We sincerely thank Celine Casagrande and Cecile Goutte, our research advisers for their
professional direction and the time they spent with us to complete this study successfully.
In addition we would also like to express our gratitude to Mr. Tanguy Bantas for guiding us the
HACCP procedures.
Finally, we thank ISA for entrusting us with this project and it has been a wonderful experience
working for them.
3
TABLE OF CONTENTS
1. INTRODUCTION ...................................................................................................................................... 10
2. PURPOSE OF STUDY ............................................................................................................................... 11
2.1 Statement of the study .................................................................................................................... 11
2.2 Needs for the study.......................................................................................................................... 11
2.3 Objectives......................................................................................................................................... 11
2.4 Problems Encountered .................................................................................................................... 11
3. METHODOLOGY & RESULTS ................................................................................................................... 12
3.1 Principles of HACCP .......................................................................................................................... 12
3.2 Application ....................................................................................................................................... 13
3.2.1 Assemble HACCP team.............................................................................................................. 13
3.2.2 Describe product ....................................................................................................................... 14
3.2.3 Identify intended use ................................................................................................................ 19
3.2.4 Construct flow diagram ............................................................................................................. 19
3.2.5 On-site confirmation of flow diagram....................................................................................... 20
3.2.6 List all potential hazards associated with each step, conduct a hazard analysis, and consider
any measures to control identified hazards ...................................................................................... 20
3.2.7 Determine Critical Control Points ............................................................................................. 23
3.2.8 Establish critical limits for each CCP ......................................................................................... 24
3.2.9 Establish a monitoring system for each CCP ............................................................................. 24
3.2.10 Establish corrective actions .................................................................................................... 25
3.2.11 Establish verification procedures ............................................................................................ 26
3.2.12 Establish Documentation and Record Keeping ....................................................................... 26
4. RECOMMENDATIONS............................................................................................................................. 26
5. CONCLUSION .......................................................................................................................................... 28
4
ANNEX ..................................................................................................................................................... 29
Logic Sequence for Application of HACCP (Diagram 1) ....................................................................... 29
Hazards in Ingredients & Incoming Materials Analysis Chart (Chart 1) .............................................. 30
Hazard Analysis Chart for Cheese Processing (Chart 2) ........................................................................ 32
Risk Assessment for determined hazards (Chart 3) ................................................................................. 38
HACCP Decision tree utilized to determine the critical control points (Diagram 2) ............................. 42
Critical Control Point determination using the decision tree (Chart 4) ................................................. 43
Chart displaying the critical limits for each CCP (Refer Annex, Chart 5) ............................................. 49
6. BIBLIOGRAPHY ....................................................................................................................................... 52
5
\
LIST OF DEFINITIONS
 Cleaning - the removal of soil, food residue, dirt, grease or other objectionable matter.
 Contaminant - any biological or chemical agent, foreign matter, or other substances not
intentionally added to food which may compromise food safety or suitability.
 Contamination - the introduction or occurrence of a contaminant in food or food
environment.
 Disinfection - the reduction, by means of chemical agents and/or physical methods, of
the number of micro-organisms in the environment, to a level that does not compromise
food safety or suitability.
 Establishment - any building or area in which food is handled and the surroundings
under the control of the same management.
 Food hygiene - all conditions and measures necessary to ensure the safety and suitability
of food at all stages of the food chain.
 Hazard - a biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
 Food handler - any person who directly handles packaged or unpackaged food, food
equipment and utensils, or food contact surfaces and is therefore expected to comply with
food hygiene requirements.
 Food safety - assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use.
 Control: To take all necessary actions to ensure and maintain compliance with criteria
established in the HACCP plan.
 Control measure: Any action and activity that can be used to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
 Corrective action: Any action to be taken when the results of monitoring at the CCP
indicate a loss of control.
 Critical Control Point (CCP): A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level.
6
 Critical limit: A criterion which separates acceptability from unacceptability.
 Deviation: Failure to meet a critical limit.
 Flow diagram: A systematic representation of the sequence of steps or operations used
in the production or manufacture of a particular food item.
 HACCP: A system which identifies, evaluates, and controls hazards which are
significant for food safety.
 HACCP plan: A document prepared in accordance with the principles of HACCP to
ensure control of hazards which are significant for food safety in the segment of the food
chain under consideration.
 Hazard: A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
 Hazard analysis: The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for food safety and
therefore should be addressed in the HACCP plan.
 Monitor: The act of conducting a planned sequence of observations or measurements of
control parameters to assess whether a CCP is under control.
 Step: A point, procedure, operation or stage in the food chain including raw materials,
from primary production to final consumption.
 Validation: Obtaining evidence that the elements of the HACCP plan are effective.
 Verification: The application of methods, procedures, tests and other evaluations, in
addition to monitoring to determine compliance with the HACCP plan.
7
LIST OF TABLES & FIGURES
 Table 1: Illustrates the plan of action undertaken to implement the HACCP plan for the
dairy plant. (Page 12)
 Table 2: Displays the product characteristics for Tomme cheese and St. Paulin cheese.
(Page 16)
 Table 3: Allergen information for Tomme cheese and St.Paulin cheese. (Page 17)
 Figure 1: The process flow diagram for both Tomme cheese and St. Paulin is given along
with the CCP’s determined. (Page 18)
8
LIST OF ABBREVIATIONS
 HACCP: Hazard Analysis Critical Control Point

 NASA: National Aeronautics and Space Administration
 ISA: Institut Superieur d’Agriculture
 CCP: Critical Control Point
 CP: Control Points
 PRP: Pre Requisite Program
9
1. INTRODUCTION
HACCP is an acronym for the Hazard Analysis Critical Control Point. It is a system
that was developed for assuring pathogen-free foods for the space program by the Pillsbury
Company, the U.S. Army, and the National Aeronautics and Space Administration (NASA) in
the 1960s.
The dairy plant at ISA, which produces curd and cheese requires a HACCP plan for its quality
control program and also since it is mandatory in the European Union. The scope of this project
was to establish a HACCP model for the cheese products produced here at this plant. Cheese is a
product that preserves raw milk. Due to the high acidity (low pH value) in the cheese-making
process, the pathogens in the milk are killed. However, in cheese manufacturing, problems
associated with the presence of Listeria monocytogenes, Salmonella enteritidis, Staphylococcus
aureus, Escherichia coli and others have been documented. HACCP was originally developed as
a “zero defects” program and considered to be synonymous with food safety. It is a
straightforward and logical system that uses preventative action to address potential
microbiological, chemical and physical hazards that are identified in the process. HACCP is a
science-based system used to ensure that food safety hazards are controlled to prevent unsafe
food from reaching the consumer.
10
2. PURPOSE OF STUDY
2.1 Statement of the study
The purpose of this study is to design a HACCP plan model for a small scale dairy plant at ISA.
This study started on the 15th of October and finished on the 12th of December, 08. The study has
been carried out by making observations of the plant environment, and by discussing potential
hazards and other recommendations with the cheese maker and HACCP experts in order to
develop the specific HACCP model.
2.2 Needs for the study
This study is specifically designed for a small-scale cheese plant which has just recently started
functioning and that needs a better quality control system to produce quality, safe cheese.
2.3 Objectives
To set up a specific HACCP plan for this small-scale dairy plant and to document the HACCP
plan in order to demonstrate the effectiveness of its application.
2.4 Problems Encountered

The project spanned for a very limited time and thereby as a result of time constraint a few
experiments could not be carried out (Analysing the chlorine content in water used for cheese
manufacturing). Also the production of cheese did not take place during this period; this resulted
in us having a very limited knowledge about the production method in this plant.
Nevertheless, we committed ourselves in finding the most appropriate HACCP model for this
plant in consultation with our advisers and HACCP experts.
11
3. METHODOLOGY & RESULTS
This chapter will discuss the approach we undertook in order to implement the HACCP for the
dairy plant; utilizing the principles and application of HACCP, we have established the HACCP
plan with relevance to cheese making. It will conclude with a report of findings of the
significance of HACCP on cheese processing.
3.1 Principles of HACCP

The HACCP system consists of the following seven principles:
PRINCIPLE 1
Conduct a hazard analysis.
PRINCIPLE 2
Determine the Critical Control Points (CCPs).
PRINCIPLE 3
Establish critical limit(s).
PRINCIPLE 4
Establish a system to monitor control of the CCP.
PRINCIPLE 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not
under control.
PRINCIPLE 6
Establish procedures for verification to confirm that the HACCP system is working effectively.
PRINCIPLE 7
Establish documentation concerning all procedures and records appropriate to these principles
and their application.
12
3.2 Application
The application of HACCP principles consists of the following tasks as identified in the Logic Sequence
for Application of HACCP (See Annex, Diagram 1).
3.2.1 Assemble HACCP team

 HACCP Team
a) Jenifer Lourdu Edward
b) Ravichandran Suresh
c) Sunil Pachar
The team also included our research guides namely Celine Casagrande, Cecile
Goutte and also Tanguy Bantas (HACCP expert).
The scope of the study was to implement a HACCP plan for two varieties of cheese produced at
this site namely Tomme Cheese and St. Paulin and to check its efficiency during its next
production. All classes of hazards were put to study during this project (Biological, Chemical
and Physical).
 Plan of Action
Action Person in Charge Date
PRP Description Jenifer, Sunil 15th to 22nd Oct, 08
Description of Product
 Composition Suresh 15/10/08
 Physical/Chemical Structure Suresh 15/10/08
 Microcidal/Static Temperatures Sunil 15/10/08
 Packaging Sunil 15/10/08
 Storage Conditions Jenifer 15/10/08
 Distribution Methods Jenifer 15/10/08
Intended use of Product Suresh 15/10/08
Construct the flow diagram and describe the Suresh (Process 15th to 22nd Oct, 08
process. Description)
Design of Building Jenifer 22nd Oct, 08
On Site Verification
Hazard Analysis
 Biological Sunil 15th Oct to 19th
13
Nov, 08
 Physical Jenifer 15th Oct to 19th
Nov, 08
 Chemical Suresh 15th Oct to 19th
Nov, 08
Risk Assessment Jenifer, Sunil, Suresh 19/11/08
Determining CCP’s Jenifer, Sunil, Suresh Nov 19th to 26th
Establishing Critical Limits Jenifer, Sunil, Suresh Nov 19th to 26th
Monitoring System for CCP’s Jenifer, Sunil, Suresh Nov 19th to 26th
Corrective Actions
Verification Procedures N/A
Documentation N/A
Time for report completion Jenifer, Sunil, Suresh Dec 1st to 9th
Report Submission December 12th
Table 1: Illustrates the plan of action undertaken to implement the HACCP plan for the
dairy plant.
3.2.2 Describe product

 Tomme Cheese: Process Description
Cheese making is the process of removing water, lactose and some minerals from milk to
produce a concentrate of milk fat and protein. The essential ingredients for cheese are milk,
rennet, starter cultures and salt. The semi-form gel is formed by adding rennet that causes the
milk protein to aggregate at a certain pH; then it is cut into small curds. Then the whey (mostly
water and lactose) begins to separate from the curds. Acid production from bacterial cultures is
essential to aid in the expulsion of whey from the curd and largely determines the final cheese
moisture, flavour and texture.
The production of Tomme Cheese (a half-pressed and uncooked cheese made with pasteurized
cow’s milk) involves:
The milk is kept chilled (< 4⁰C) in storage tanks prior to production. Before pasteurization, the
milk is passed through heat exchangers (~ 35⁰ to 40⁰ C) and then moved into the pasteurization
tank.
1. Pasteurization
Pasteurization is one of the most important critical control points in the cheese making
process. It helps to increase the shelf life of the product by destroying vegetative
14
pathogens in milk. The milk is pasteurized at 72⁰C for a minute. The pasteurized milk is
then cooled down to 30⁰C in the pasteurization tank.
2. Stirring
Two pitchers of 1 l each are taken and into each the starter cultures (Sigma 41 and
Omega) is diluted (1 tube) with the pasteurized milk taken from the tank. The use of
cultures in cheese making is to develop acidity and to promote ripening. It is then poured
into the tank along with Calcium Chloride solution (32 mL) and stirred for 2 minutes at
high speed in the tank.
3. Ripening
Ripening refers to the practice of giving the culture time to begin acid production before
the rennet is added. Ripening is done to ensure the culture is active before the milk is
renneted and development of acidity aids the coagulation process.
The stirred milk is left for ripening in the pasteurization tank for 2 hours at 30⁰C.
4. Addition of Rennet
Casein is the major protein in milk. During cheese production, rennet (25 mL /100 L of
milk), a coagulating enzyme, is stirred into the milk at 30⁰C for 50 minutes. Under
certain acid condition, rennet then separates the casein from the whey and causes the
individual cells of the casein to clump together to form the gel network.
5. Cutting the curded milk
At the beginning, cut to obtain cheese grain as big as corn grain. Wait a few minutes until
the whey rises to the surface. Blend with the cutting equipment for 30 minutes. Wait for a
few minutes and then remove 15 L of whey after which 15 L of water is added. It is then
blended for 10 to 20 minutes. 45 L of whey is then removed for the curd to remain.
6. Moulding
The curd is placed in the moulds. The moulds are placed on a tray under the exit valve of
the pasteurization tank. The valve is opened for the curd to drain into the moulds through
the shovel.
15
7. Pressing
Pressing the mass helps to form loose curd particles into a compact mass and expel whey.
Pressing is performed by placing the lids (flat upside down) on top of the wrapped curds.
A stainless plate is used to segregate each layer of curd (Each layer contains 3 moulds of
curd). The cheese is pressed at 2 bars for 1 hour and then turned over and the same action
is repeated. A vessel is placed under the press mould to collect the expelled whey. After
pressing the cheese, the moulds are removed.
8. Salting
The purpose of salting is to inhibit: the growth and activity of food poisoning and
pathogenic micro-organisms; the activity of various enzymes in cheese; reduce the
moisture of cheese; change cheese proteins which influence cheese texture and protein
solubility; and affect cheese flavour.
Salting of cheese is carried out by filling buckets with water and salt (300g of salt/ L of
water) at 15⁰C. Place the cheese in the buckets for 10 hours in the ageing cellar and
maintain a temperature of 16⁰C to 18⁰C.
9. Maturation
Cheese maturation exposes the prepared cheese to certain environmental conditions

(temperature, humidity and so on) for several months to several years depending on the
cheese type. The purpose is to break down the proteins, lipids and carbohydrates (acids
and sugars) which releases flavour compounds and modifies cheese texture.
Remove the cheese from buckets and place on plate racks in the ageing cellar (14⁰C to
16⁰C for 24 hours). Place buckets with water in the ageing cellar in order to get
approximately 95% hygrometry (11⁰C to 14⁰C for a month). Turn the cheese over every
2 days for the 1st week and then once a week. From the 3rd week on, brush the cheese
rind each time it is turned over.
16
 Product Description
Product Name Cheese Tomme
Composition Raw Milk, Starters (Sigma 41 and Omega), Rennet, Calcium

Chloride, Salt, Water
Product Characteristics Water Activity & Moisture Content (To be determined),
Usage and Consumption Who: Children, adults and old people
When: Any time of the year
How: Ready to eat
Where: Small scale distribution
Packaging To be determined
Shelf Life To be determined
Labelling Instruction Keep refrigerated
Distribution Condition Refrigerated
GMO Information No GMO in the product
Table 2: Displays the product characteristics for Tomme cheese and St. Paulin cheese.
 For the production of St.Paulin cheese the production method is the same except that
the starter cultures used are different (Omega and Lambda, Sigma 96 and lota 7
respectively)
17
 Allergen Information
Intentional presence Non intentional presence
Cereals with gluten and products with NO

cereals with gluten
NO
Crustaceans and products with crustaceans NO
The dairy plant produces only cheese and
Eggs and products with eggs NO curd, so there is no risk of cross contamination
with other ingredients.
Fish and products with fish NO
Peanuts and products with peanuts NO
Soya and products with soya NO
Milk and dairy products (lactose too) YES
Fruits with shell and derived products NO
Sesame seed and products with sesame seed NO
Sulphites in concentration of 10 mg/kg NO
Table 3: Allergen information for Tomme cheese and St.Paulin cheese.
18
3.2.3 Identify intended use
It is a ready to eat product which can be consumed by the young, old, pregnant and immune-
compromised individuals.
3.2.4 Construct flow diagram

Pasteurisation of raw milk (72⁰C
for 1 minute) (CCP-1 B)
Cool down to 30⁰C

Take pasteurized milk, Take pasteurized milk, put it
put it in a pitcher & in a pitcher and add Omega
Stirring (2 minutes at high speed)
add Sigma 41 and and Lambda, Sigma 96 and
Omega respectively lota 7 respectively (St.Paulin
(Tomme Cheese) Ripening (30⁰C for 2 hours) Cheese)
Calcium Chloride 32 mL
Renneting (30⁰C for 50 minutes)
Rennet (25 mL/1000 L Removal of whey, cutting the

1.
of milk) (CCP-2 B) curded milk
Moulding Use sterilized cloth
Pressing (P=2 Bar)
Weigh salt (300 g/L of

Removing cheese from moulds
water (CCP-3 B)
Salting (Place cheese in buckets)

Fill buckets with salt + 16⁰ C to 18⁰C for 10 hours (in the
water at 15⁰C ageing cellar)
Maturation in the ageing cellar

19
(CCP-4 B)
*The CCP’s have been identified numerically and all the CCP’s are Biological Hazards (abbreviated
as B).
Figure 1: The process flow diagram for both Tomme cheese and St. Paulin is given along with
the CCP’s determined.
3.2.5 On-site confirmation of flow diagram

The process flow diagram for cheese had already been validated and provided to us to
implement the HACCP plan.
3.2.6 List all potential hazards associated with each step, conduct a hazard
analysis, and consider any measures to control identified hazards
(SEE PRINCIPLE 1)
The hazard analysis was carried out from the receival of raw milk in cans from the milk
producer and until maturation. The possible biological, chemical and physical hazards were
determined for each step in the process and preventive measures to control the hazards were
formulated. After the analysis of the hazards, risk assessment was carried out to determine the
severity of the determined hazards. The risk assessment enables us to know how severe the
hazards are and their occurrence levels. With the knowledge of the risk assessment scores, the
potential CCP’s can be predicted and then the risks can be controlled by utilizing control points
(CP) or Critical Control Points (CCP’s) to reduce the risks.
 Hazards in Ingredients & Incoming Materials Analysis Chart (Refer Annex: Chart 1)
Ingredient Hazards Preventive Measures
and Material
Raw Milk Biological: Bacteriological PRP: Supplier and manufacturer

Receival contamination can occur if the buckets should use buckets which are
containing milk are unclean. cleanable and which are sanitized
properly.
20
Physical: Presence of foreign bodies PRP: Qualified supplier.
Chemical: Presence of antibiotics will PRP: Supplier should adhere to good

inhibit the growth of starter cultures herd practices.
making the curd soft and floppy.
 Hazard Analysis Chart for Cheese Processing (Refer Annex: Chart 2)

Processing Step Hazards Preventive
Measures
Passage of milk through the Biological: None

heat Exchanger
Physical: None
Chemical: Traces of cleaning and PRP: Proper

disinfecting chemicals sanitation
 Risk Assessment
Risk = Estimation of probability
Risk Assessment: S*O
Where
S: Seriousness Index
O: Occurrence/Frequency Index
 Hazards with low probability or with low severity should not be included in the HACCP
plan
21
 They will be managed with the PRE REQUISITE which are the Good Manufacturing
Practices (GMPs)
1 2 3 FREQUENCY
1
I. II. III.
2
II. III. IV.
3
III. IV. IV.
SEVERITY
I. No Risk: Controlled through PRP
II. Low Risk: Controlled through GMP’s
III. Moderate Risk: Controlled through establishing CCP’s
IV. High Risk: No control measures
 Risk Assessment for determined hazards (Refer Annex: Chart 3)
Processing Hazards Risk

Step Assessment
S F S*F
Raw Milk Biological: Bacteriological contamination can occur if the 2 2 III.

Receival buckets containing milk are unclean.
Physical: Presence of foreign bodies 1 2 II.
Chemical: Presence of antibiotics will inhibit the growth of 2 1 II.

starter cultures making the curd soft and floppy.
22
3.2.7 Determine Critical Control Points
(SEE PRINCIPLE 2)
There may be more than one CCP at which control is applied to address the same hazard. The
determination of a CCP in the HACCP system can be facilitated by the application of a decision
tree (Refer Annex: Diagram 2), which indicates a logic reasoning approach. It should be used for
guidance when determining CCPs. If a hazard has been identified at a step where control is
necessary for safety, and no control measure exists at that step, or any other, then the product or
process should be modified at that step, or at any earlier or later stage, to include a control
measure. After determining the CCP’s, it should be positioned in the flow diagram at the
appropriate step and must be identified numerically and the category of hazard that is addressed
should be précised (B for Biological, C for Chemical and P for Physical). Ex. CCP-1 B. The
CCP controls should be continuous, well specified, registered and the results must be produced
before the cheese leaves the plant.
With the aid of the decision tree four CCP’s have been established and all identified are
biological hazards which are marked in the flow diagram.
 Critical Control Point determination using the decision tree (Refer Annex: Chart 4)
Processing Step Hazards Q1 Q2 Q3 Q4 Conclusion
(Y/N) (Y/N) (Y/N) (Y/N) (CCP or
not)
Raw Milk Biological: Yes No Yes Yes Not a CCP

Receival Bacteriological
contamination can occur
if the buckets containing
milk are unclean.
Physical: Presence of Yes No No - Not a CCP

foreign bodies
Chemical: Presence of Yes No No - Not a CCP

antibiotics will inhibit the
growth of starter cultures
23
making the curd soft and
floppy.
3.2.8 Establish critical limits for each CCP

(SEE PRINCIPLE 3)
Critical limits must be specified and validated for each Critical Control Point. In some cases
more than one critical limit will be elaborated at a particular step. Criteria often used include
measurements of temperature, time, moisture level, pH, Aw, available chlorine, and sensory
parameters such as visual appearance and texture. These critical limits should be measurable.
 Chart displaying the critical limits for each CCP (Refer Annex, Chart 5)
HAZARD CCP CRITICAL LIMIT
Pathogenic Bacteria (Non Pasteurization (CCP-1 B) Pasteurize milk at 72⁰C for
Sporulating) 1minute. (+/- 2⁰C)
3.2.9 Establish a monitoring system for each CCP

(SEE PRINCIPLE 4)
Monitoring is the scheduled measurement or observation of a CCP relative to its critical limits.
The monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring
should ideally provide this information in time to make adjustments to ensure control of the
process to prevent violating the critical limits. Where possible, process adjustments should be
made when monitoring results indicate a trend towards loss of control at a CCP. The adjustments
should be taken before a deviation occurs. Data derived from monitoring must be evaluated by a
designated person with knowledge and authority to carry out corrective actions when indicated.
If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient
to guarantee the CCP is in control. Most monitoring procedures for CCPs will need to be done
rapidly because they relate to online
Processes and there will not be time for lengthy analytical testing. Physical and chemical
Measurements are often preferred to microbiological testing because they may be done rapidly
and can often indicate the microbiological control of the product.
24
All records and documents associated with monitoring CCPs must be signed by the person(s)
doing the monitoring and by a responsible reviewing official(s) of the plant.
 Chart displaying monitoring procedures to control critical limits during process (Refer
Annex: Chart 6)
CCP HAZARDS PREVENTIVE CRITICAL MONITORING
MEASURES LIMITS PROCEDURES
Pasteurization Pathogenic Pasteurize milk at 72⁰C Pasteurize Who?
(CCP-1 B) Bacteria (Non for 1 minute to destroy milk at 72⁰C  User
Sporulating) the pathogens and for 1minute.
control the temperature (+/- 2⁰C)
by using a glass
thermometer.
Ensure equipment is How?
adequately maintained,  Check with
correctly calibrated and another
serviced every 3 thermomete
months. r
When?
 During
production
3.2.10 Establish corrective actions

(SEE PRINCIPLE 5)
Specific corrective actions must be developed for each CCP in the HACCP system in order to
deal with deviations when they occur. The actions must ensure that the CCP has been brought
25
under control. Actions taken must also include proper disposition of the affected product.
Deviation and product disposition procedures must be documented in the HACCP record
keeping.
3.2.11 Establish verification procedures

(SEE PRINCIPLE 6)
Verification procedures to check the validity of the HACCP and the proper operation of the plan
would be carried out by the cheese maker during the next production run.
3.2.12 Establish Documentation and Record Keeping

(SEE PRINCIPLE 7)
To establish documentation and record keeping the support of our HACCP plan would be looked
into by the cheese maker in order to prove the product is safe, for the purpose of inspection, for
traceability, to monitor the system and is a basis for continuous improvement.
4. RECOMMENDATIONS
Hygiene Design
 In the current setup at the dairy plant there is a possibility of cross-contamination as

shown in the process flow diagram as the flow of employees may cause contamination
during storage of cheese in the ageing cellar.
 Since the ageing cellar is closed the frequency of cross contamination is low.
 But according to the requirements of HACCP, the process flow in a building should not
overlap each other.
 Hence we would like to propose to shift the tank storage rack next to the curd receiver.
And there by shifting the ageing cellar nearby salting area.
 This results in a healthy process flow without any cross contamination.
RECEIVING CURD
PASTEURIZATION & CHEESE
PRODUCTION
SKIMMING
WASHING
HEAT
26 EXCHANGING
STORAGE
OF MILK
STORAGE OF
TANKS
PRESSING
ENTRANCE
PROCESS FLOW – CURRENT SET UP
OUR PROPOSAL:
Place the Storage
rack here
27
Place ageing
cellar here
5. CONCLUSION
The validated HACCP plan is a first of a kind in this plant and its effectiveness would be
checked during the next production run. On the basis of continual improvement it is always
important to have a HACCP plan and evolve from it.
The model is developed step-by-step based on the seven principles of HACCP system mentioned
in the literature review. The prerequisite program was provided to deal with some hazards before
the production; therefore, to simplify the HACCP plan. The product description was used to alert
the consumer to the potential hazards in the final products. Then, the potential control points of
the hazards appeared in both raw material and the process will be studied along with the
prevention measures. By answering the questions in the decision trees, the critical control points
were determined. Finally, the HACCP control chart was developed to include components of
several HACCP principles which are critical limits, monitoring and responsibility.
Four CCP’s were found in the production in this cheese plant. They are:
1. Pasteurization (CCP-1 B)
2. Monitoring of pH (CCP-2 B)
3. Proper dilution of salt and water; monitoring the temperature of water (CCP-3 B)
4. Monitoring of temperature and pH. (CCP-4 B)
28
ANNEX
Logic Sequence for Application of HACCP (Diagram 1)
29
Hazards in Ingredients & Incoming Materials Analysis Chart (Chart 1)
Ingredient Hazards Preventive Measures
30
and
Material
Raw Milk Biological: Bacteriological contamination PRP: Supplier and manufacturer

Receival can occur if the buckets containing milk should use buckets which are
are unclean. cleanable and which are sanitized
properly.
Physical: Presence of foreign bodies PRP: Qualified supplier.
Chemical: Presence of antibiotics will PRP: Supplier should adhere to

inhibit the growth of starter cultures good herd practices.
making the curd soft and floppy.
Raw Milk Biological: Improper temperature and Store < 4⁰C for a maximum of 7 to
Storage time controls can lead to vegetative 10 days so as to minimise the
pathogens and spoilage microorganisms growth of vegetative pathogens.
multiplying to levels that may be capable (When possible it is advised to use
of overwhelming the pasteurization the milk within 36 hours after
process milking)
Biological: Milk is stored in tanks that, if PRP: Follow Pre -SSOP’s & Post-
unclean, can result in bacterial SSOP’s
contamination.
Physical: None
Chemical: Traces of cleaning and PRP: Proper Sanitation

disinfecting chemicals
31
Starter Biological: Starter cultures susceptible to PRP: Qualified product supply.
Cultures strains of bacteriophages.
Physical: None
Chemical: None
Rennet Biological: None
Physical: None
Chemical: None
Water Biological: Presence of bacteria, virus or PRP: Qualified water suppliers.

protozoan’s can lead to illness.
Physical: None
Chemical: Presence of chlorine. (2 ppm Test for free chlorine in water by

of chlorine will destroy 40% of rennet test strip method. (Frequency)
activity in 3 minutes)
Salt Biological: None
Physical: Presence of foreign particles PRP: Purchase of quality product.
Chemical: None
Hazard Analysis Chart for Cheese Processing (Chart 2)

32
Processing Step Hazards Preventive Measures
Passage of milk through the Biological: None

heat Exchanger
Physical: None
Chemical: Traces of PRP: Proper sanitation

cleaning and disinfecting
chemicals
Pasteurization Biological: Pathogenic Pasteurize milk at 72⁰C for 1

microorganisms (Bacillus minute to destroy the
cereus, Listeria pathogens and control the
monocytogens, Yersinia temperature by using a glass
enterocolitica, Salmonella thermometer.
spp., Escherichia coli
Ensure equipment is
O157:H7, Campylobacter
adequately maintained,
jejuni) may survive due to
correctly calibrated and
improper pasteurization
serviced every 3 months.
temperature and control.
Physical: None
Chemical: Traces of PRP: Proper Sanitation

chemicals.
Stirring Biological: 1) Starter cultures 1) Genus Lactococcus &
may act slowly due to low Leuconostoc require the
Addition of Omega and
temperature of milk which temperature of milk to be 20⁰
Sigma 41 starter cultures
results in microbiological to 40⁰ C for it to activate and
along with Calcium
contamination as time for Streptococcus
33
Chloride Solution for progresses and too high a thermophilus it is between
Tomme Cheese production temperature for milk may 35⁰ to 41⁰C for it to activate.
inactivate the starter culture.
Addition of Omega, Maintain the temperature at
Lambda, Sigma 96 and lota 2) Incorrect quantity of 35⁰C.
7 as starter culture along starter cultures: Too little
2) Ensure correct amount is
with Calcium Chloride will allow microbiological
added.
solution for St.Paulin growth as acidity will not
Cheese production develop soon enough; high
amounts will result in hard,
dry, acidic cheese.
Physical: None
Chemical: Improper PRP: Proper Sanitation

cleaning of pitchers and
stirrer may lead to
contamination of milk and
starter cultures
Ripening (2 hours) Biological: Improper action Maintain temperature of milk

of starter cultures on milk in the range of 35⁰C to 40⁰C
due to inefficient temperature
which may allow
microbiological growth as
time progresses.
Physical: Occurrence of Close the lid of the

foreign bodies pasteurization tank.
Chemical: None
34
Addition of Rennet to Biological: 1) Incorrect 1) 25 ml of rennet per litre of
pasteurized milk. quantity of rennet added: milk.
Low quantities will result in
high moisture content in
cheese which will allow
microbiological growth.
High quantities will result in

the curd becoming very dry.
Biological: 2) A high pH 2) pH of 4.6 is required for

may allow pathogens to casein to precipitate.
recontaminate the
pasteurized milk and the
casein may not precipitate.
Physical: None
Chemical: None
Removal of whey, addition Biological: Improper PRP: Proper personal

of water and cutting handling practices leads to hygiene and handling.
contamination. Sanitize the cutters arms and
hands.
Physical: None
Chemical: Improper PRP: Proper sanitization of

sanitization of cutting tools cutting tools.
leads to contamination
Moulding Biological: Microbiological PRP: Sanitize the moulding

contamination may occur if container and cloth.
the cloth and container used
for moulding is not washed
35
properly.
Physical: None
Chemical: None
Pressing Biological: None
Physical: None
Chemical: None
Removing cheese from Biological: Microbiological PRP: GHP and GMP.

moulds contamination of cheese due
to unhygienic practices
Physical: None
Chemical: None
Addition of salt (300 g/l of Biological: Microbial growth Add 300g of salt per litre of
water) + water into buckets due to improper dilution of water. The temperature of
salt and water; inappropriate water should be at 15⁰C
temperature of water.
Physical: None
Chemical: Unclean buckets PRP: Proper Sanitation

may be a source of
contamination.
Salting (Placing the buckets Biological: Microbiological Storage of cheese in buckets

with the cheese in ageing growth due to inappropriate at 16-18⁰C for 10 hours in
cellar) temperatures. the ageing cellar
Physical: None
Chemical: None
36
Maturation Biological: Microbiological Salting of cheese & proper
contamination (yeasts and setting of storage conditions
molds) of cheese due to (14⁰C for 1 month) to
improper storage conditions prevent spoilage.
and undesirable pH which
pH 4.1 to 4.6 is required to
may lead to its spoilage.
control the growth of
microorganisms in cheese.
Physical: None
Chemical: None
37
Risk Assessment for determined hazards (Chart 3)
Processing Step Hazards Risk

Assessment
S F S*F
Raw Milk Receival Biological: Bacteriological contamination can 2 2 III.

occur if the buckets containing milk are
unclean.
Physical: Presence of foreign bodies 1 2 III.
Chemical: Presence of antibiotics will inhibit 2 1 III.

the growth of starter cultures making the curd
soft and floppy.
Raw Milk Storage Biological: Improper temperature and time 3 1 III.

controls can lead to vegetative pathogens and
spoilage microorganisms multiplying to levels
that may be capable of overwhelming the
pasteurization process
Biological: Milk is stored in tanks that, if 2 1 II.

unclean, can result in bacterial contamination.
Physical: None 0 0 0
Chemical: Traces of cleaning and disinfecting 1 1 I.

substances
Passage of milk through the Biological: None 0 0 0

heat exchanger

chemicals
38
Pasteurization Biological: Pathogenic microorganisms 3 1 III.
(Bacillus cereus, Listeria monocytogens,
Yersinia enterocolitica, Salmonella spp.,
Escherichia coli O157:H7, Campylobacter
jejuni) may survive due to improper
pasteurization temperature and control.
chemicals in pasteurization tank.
Stirring Biological: 1) Starter cultures may act slowly 3 1 III.
due to low temperature of milk which results
Addition of Omega and Sigma
in microbiological contamination as time
41 starter cultures along with
progresses and too high a temperature for milk
Calcium Chloride Solution for
may inactivate the starter culture.
Tomme Cheese production
Addition of Omega, Lambda,

Sigma 96 and lota 7 as starter Biological: 2) Incorrect quantity of starter 3 1 III.
culture along with Calcium cultures: Too little will allow microbiological
Chloride solution for St.Paulin growth as acidity will not develop soon
Cheese production enough; high amounts will result in hard, dry,
acidic cheese.
Chemical: Improper cleaning of pitchers and 1 1 I.

stirrer may lead to contamination of milk and
starter cultures
39
Ripening (2 hours) Biological: Improper action of starter cultures 3 1 III.
on milk due to inefficient temperature which
may allow microbiological growth as time
progresses.
Physical: Occurrence of foreign bodies 2 1 II.
Chemical: None 0 0 0
Addition of Rennet to Biological: 1) Incorrect quantity of rennet 3 1 III.

pasteurized milk. added: Low quantities will result in high
moisture content in cheese which will allow
microbiological growth.
High quantities will result in the curd

becoming very dry.
Biological: 2) A high pH may allow pathogens 3 1 III.

to recontaminate the pasteurized milk and the
casein may not precipitate.
Removal of whey, addition of Biological: Improper handling practices leads 2 1 II.

water and cutting to contamination.
Chemical: Improper sanitization of cutting 2 1 II.

tools leads to contamination
Moulding Biological: Microbiological contamination 2 1 II.

may occur if the cloth and container used for
moulding is not sterilized properly.
40
Pressing Biological: None 0 0 0
Removing cheese from moulds Biological: Microbiological contamination of 3 1 III.

cheese due to unhygienic practices
Addition of salt (300 g/l of Biological: Microbial growth due to improper 2 1 II.
water) + water into buckets dilution of salt and water; inappropriate
temperature of water.
Chemical: Unclean buckets may be a source 2 1 II.

of contamination.
Salting (Placing the buckets Biological: Microbiological growth due to 3 1 III.

with the cheese in ageing inappropriate temperatures.
cellar)
Maturation Biological: Microbiological contamination 3 1 III.

(yeasts and molds) of cheese due to improper
storage conditions and undesirable pH which
41
HACCP Decision tree utilized to determine the critical control points (Diagram 2)
42
Critical Control Point determination using the decision tree (Chart 4)
Processing Step Hazards Q1 Q2 Q3 Q4 Conclusion
(Y/N) (Y/N) (Y/N) (Y/N) (CCP or
not)
Raw Milk Biological: Yes No Yes Yes Not a CCP

Receival Bacteriological
contamination can occur
if the buckets containing
milk are unclean.
Physical: Presence of Yes No No - Not a CCP

foreign bodies
Chemical: Presence of Yes No No - Not a CCP

antibiotics will inhibit the
growth of starter cultures
making the curd soft and
floppy.
Raw Milk Biological: Improper Yes No Yes Yes Not a CCP

Storage temperature and time
controls can lead to
vegetative pathogens and
spoilage microorganisms
multiplying to levels that
may be capable of
overwhelming the
pasteurization process
Biological: Milk is stored Yes No Yes Yes Not a CCP
43
in tanks that, if unclean,
can result in bacterial
contamination.
Chemical: Traces of Yes No No - Not a CCP

materials
Passage of milk Biological: None - - - - -

through the heat
Physical: None - - - - -
Exchanger
chemicals
Biological: Pathogenic Yes Yes - - CCP

microorganisms (Bacillus
cereus, Listeria
monocytogens, Yersinia
enterocolitica, Salmonella
spp., Escherichia coli
O157:H7, Campylobacter
jejuni) may survive due to
improper pasteurization
temperature and control.
chemicals in
pasteurization tank.
44
Stirring Biological: 1) Starter Yes No No - Not a CCP
cultures may act slowly
Addition of
due to low temperature of
Omega and
milk which results in
Sigma 41 starter
microbiological
cultures along
contamination as time
with Calcium
progresses and too high a
Chloride
temperature for milk may
Solution for
inactivate the starter
Tomme Cheese
culture.
production
Addition of
Omega, Lambda, Biological: 2) Incorrect Yes No No - Not a CCP
Sigma 96 and quantity of starter
lota 7 as starter cultures: Too little will
culture along allow microbiological
with Calcium growth as acidity will not
Chloride solution develop soon enough;
for St.Paulin high amounts will result
Cheese in hard, dry, acidic
production cheese.
Chemical: Improper Yes No No - Not a CCP

cleaning of pitchers and
stirrer may lead to
contamination of milk and
starter cultures
Ripening (2 Biological: Improper Yes No Yes Yes Not a CCP

hours) action of starter cultures
on milk due to inefficient
temperature which may
45
allow microbiological
growth as time
progresses.
Physical: Occurrence of Yes No No - Not a CCP

foreign bodies
Chemical: None - - - - -
Addition of Biological: 1) Incorrect Yes No No - Not a CCP

Rennet to quantity of rennet added:
pasteurized milk. Low quantities will result
in high moisture content
in cheese which will
allow microbiological
growth.
High quantities will result

in the curd becoming very
dry.
Biological: A high pH Yes Yes - - CCP

may allow pathogens to
recontaminate the
pasteurized milk and the
casein may not
precipitate.
Removal of whey, Biological: Improper Yes No No - Not a CCP

addition of water handling practices leads to
and cutting contamination.
46
Chemical: Improper Yes No No - Not a CCP

sanitization of cutting
tools leads to
contamination
Moulding Biological: Yes No No - Not a CCP

Microbiological
contamination may occur
if the cloth and container
used for moulding is not
sterilized properly.
Pressing Biological: None - - - - -
Removing cheese Biological: None - - - - -

from moulds
Physical: Contamination Yes No No - Not a CCP
of cheese due to
unhygienic practices
Addition of salt Biological: Microbial Yes Yes - - CCP

(300 g/l of water) growth due to improper
+ water into dilution of salt and water;
buckets inappropriate temperature
of water.
47
Chemical: Unclean Yes No No - Not a CCP

buckets may be a source
of contamination.
Salting (Placing Biological: Yes No Yes Yes Not a CCP

the buckets with Microbiological growth
the cheese in due to inappropriate
ageing cellar) temperatures.
Maturation Biological: Yes Yes - - CCP

Microbiological
contamination (yeasts and
molds) of cheese due to
improper storage
conditions and
undesirable pH which
48
Chart displaying the critical limits for each CCP (Refer Annex, Chart 5)
HAZARD CCP CRITICAL LIMIT
Pathogenic Bacteria (Non Pasteurization (CCP-1 B) Pasteurize milk at 72⁰C for
Sporulating) 1minute. (+/- 2⁰C)
Microbiological Monitoring of pH (CCP-2 B) The pH should be at 4.6 (+/-
Contamination of pasteurized 2) for the casein to precipitate
milk during the action of and to prevent microbial
rennet on milk growth.
Microbiological growth due to Proper dilution of salt and 300g of salt per litre of water,
improper dilution of salt and water; monitoring the temperature of water should
water during salting. temperature of water (CCP-3 be at 15⁰C (+/- 2⁰C)
B)
Microbial contamination due Monitoring of temperature and Store at 14⁰C for 1 month,
to inappropriate temperature pH. (CCP-4 B) pH 4.1 to 4.6 is required.
and pH during maturation
49
Chart displaying monitoring procedures to control critical limits during process (Chart 6)
CCP HAZARDS PREVENTIVE CRITICAL MONITORING

MEASURES LIMITS PROCEDURES
Pasteurization Pathogenic Pasteurize milk Pasteurize Who?
(CCP-1 B) Bacteria (Non at 72⁰C for 1 milk at 72⁰C  User
Sporulating) minute to for 1minute.
destroy the (+/- 2⁰C)
pathogens and
control the
temperature by How?
using a glass  Check with another
thermometer. thermometer
Ensure
equipment is
adequately
maintained, When?
correctly  During production
calibrated and
serviced every 3
months.
Monitoring of Microbiological pH of 4.6 is The pH Who?

pH (CCP-2 B) Contamination required to should be at  User
of pasteurized prevent 4.6 (+/- 2)
milk during the microbial for the How?
action of rennet contamination casein to  Check the pH of
on milk and for the precipitate whey with a pH
casein to and to meter.
precipitate. prevent When?
microbial  Before the curd is
growth. cut.
Proper Microbiological Add 300g of salt Who?
dilution of growth due to per litre of 300g of salt  Person incharge.
salt and improper water. The per litre of
water; dilution of salt temperature of water, How?
monitoring and water water should be temperature  Microbiological
analysis of water
50
the during salting. at 15⁰C of water When?
temperature should be at  Once in a year (or
of 15⁰C (+/- during uncertainty)
water(CCP-3 2⁰C)
B)
Monitoring of Microbial Salting of Store at Who?

temperature contamination cheese & proper 14⁰C for 1  The producer
and pH. due to setting of month,
(CCP-4 B) inappropriate storage pH 4.1 to
temperature and conditions 4.6 is How?
pH during (14⁰C for 1 required.  With the
maturation month) to thermometer and
prevent pH meter.
spoilage. When?
pH 4.1 to 4.6 is  Every two weeks.
required to
control the
growth of
microorganisms
in cheese.
51
6. BIBLIOGRAPHY
 http://www.codexalimentarius.net/search/advancedsearch.do (RECOMMENDED
INTERNATIONAL CODE OF PRACTICE, GENERAL PRINCIPLES OF FOOD
HYGIENE, CAC/RCP 1-1969, Rev. 4-2003)
 http://www.geladairy.com/DAIRYMAGH.htm (Spoilage and Pathogenic

Microorganisms in Milk)
 http://www.raw-milk-facts.com/Raw_Milk_FAQ.html (How long can raw milk keep?)
 http://www.renconz.com/renco_Rennet.cfm (Action of rennet in cheese making)
 http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/antibioticresidues.html (Preventing
antibiotic residues in milk)
 http://www.cfsan.fda.gov/~ear/daihaz.html (Hazards and Controls Guide For Dairy

Foods HACCP, Guidance for Processors, Version 1.1 June 16, 2006)
 http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=535134 (Milk Contamination

and Resistance to Processing Conditions Determine the Fate of Lactococcus lactis
Bacteriophages in Dairies)
 http://www.specialistcheesemakers.co.uk/best_practice/Cheesemaking.htm (The
Specialist Cheesemakers Code of Best Practice, Identifying hazards in the processing
chain)
 http://www.microbeworld.org/news/water_quality/news_water_quality_01.aspx
(Microbiological contaminants in water)
52
 http://findarticles.com/p/articles/mi_m3301/is_1_107/ai_n16030263 (Starter Cultures &
pH for casein precipitation)
 http://www.foodsci.uoguelph.ca/dairyedu/micro.html#micro1 (Pathogenic
microorganisms, 11/11/08)
 http://www.milkproduction.com/Library/article_series/idf_fao_symp/Microbiological_ha
zards_that_need_to_be_managed_during_and_after_processing.htm (Pathogenic and
spoilage microorganisms, 11/11/08)
 Microbiology, Fourth Edition, Philip L. Carpenter, Professor Emeritus of Microbiology,

University of Rhode Island, and Pages Referred 300-325, 454-475
 Food Safety Management, Part 1 to V-Global Context, Tanguy Bantas (t.bantas@isa-

lille.fr)
53

HACCP Plan-Dairy Plant ISA

Enviado por

Dados do documento

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

HACCP Plan-Dairy Plant ISA

Enviado por

Direitos autorais:

Formatos disponíveis

INDUSTRIAL PROJECT

THE DESIGN OF A HACCP PLAN FOR THE ISA DAIRY PLANT

A report work by:

Jenifer Lourdu Edward,

Ravichandran Suresh &

Master 2- Industrial Biotechnology Management

Research Advisors: Celine Casagrande and Cecile Goutte

THE DESIGN OF A HACCP PLAN FOR THE ISA DAIRY PLANT

A report work by:

Jenifer Lourdu Edward,

Ravichandran Suresh &

Master 2- Industrial Biotechnology Management

Research Advisors: Celine Casagrande and Cecile Goutte

 Writers: Jenifer Lourdu Edward,

Ravichandran Suresh &

 Research Advisors: Celine Casagrande,

 Date: December 2008

2. PURPOSE OF STUDY ............................................................................................................................... 11

2.1 Statement of the study .................................................................................................................... 11

2.2 Needs for the study.......................................................................................................................... 11

2.4 Problems Encountered .................................................................................................................... 11

3. METHODOLOGY & RESULTS ................................................................................................................... 12

3.1 Principles of HACCP .......................................................................................................................... 12

3.2 Application ....................................................................................................................................... 13

3.2.1 Assemble HACCP team.............................................................................................................. 13

3.2.2 Describe product ....................................................................................................................... 14

3.2.3 Identify intended use ................................................................................................................ 19

3.2.4 Construct flow diagram ............................................................................................................. 19

3.2.5 On-site confirmation of flow diagram....................................................................................... 20

3.2.7 Determine Critical Control Points ............................................................................................. 23

3.2.8 Establish critical limits for each CCP ......................................................................................... 24

3.2.9 Establish a monitoring system for each CCP ............................................................................. 24

3.2.10 Establish corrective actions .................................................................................................... 25

3.2.11 Establish verification procedures ............................................................................................ 26

3.2.12 Establish Documentation and Record Keeping ....................................................................... 26

Logic Sequence for Application of HACCP (Diagram 1) ....................................................................... 29

Hazards in Ingredients & Incoming Materials Analysis Chart (Chart 1) .............................................. 30

Hazard Analysis Chart for Cheese Processing (Chart 2) ........................................................................ 32

Risk Assessment for determined hazards (Chart 3) ................................................................................. 38

 HACCP: Hazard Analysis Critical Control Point

2.2 Needs for the study

2.4 Problems Encountered

3.1 Principles of HACCP

3.2.1 Assemble HACCP team

3.2.2 Describe product

5. Cutting the curded milk

Cheese maturation exposes the prepared cheese to certain environmental conditions

Composition Raw Milk, Starters (Sigma 41 and Omega), Rennet, Calcium

Product Characteristics Water Activity & Moisture Content (To be determined),

Usage and Consumption Who: Children, adults and old people

When: Any time of the year

How: Ready to eat

Where: Small scale distribution

Shelf Life To be determined

Labelling Instruction Keep refrigerated

Distribution Condition Refrigerated

GMO Information No GMO in the product

Cereals with gluten and products with NO

Peanuts and products with peanuts NO

Soya and products with soya NO

Milk and dairy products (lactose too) YES

Fruits with shell and derived products NO

Sesame seed and products with sesame seed NO

Sulphites in concentration of 10 mg/kg NO