Documente Academic
Documente Profesional
Documente Cultură
DECEMBER 2008
Sunil Pachar
0
INDUSTRIAL PROJECT
DECEMBER 2008
Sunil Pachar
1
ABSTRACT
Title: The Design of a HACCP Plan for the ISA Dairy Plant
Sunil Pachar
Cecile Goutte
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
2.3 Objectives......................................................................................................................................... 11
3.2.6 List all potential hazards associated with each step, conduct a hazard analysis, and consider
any measures to control identified hazards ...................................................................................... 20
4. RECOMMENDATIONS............................................................................................................................. 26
5. CONCLUSION .......................................................................................................................................... 28
4
ANNEX ..................................................................................................................................................... 29
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
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.
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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.
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.
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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.
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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).
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
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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.
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.
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.
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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
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.
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Product Description
Product Name Cheese Tomme
Packaging To be determined
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)
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Allergen Information
Intentional presence Non intentional presence
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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.
Calcium Chloride 32 mL
Renneting (30⁰C for 50 minutes)
Figure 1: The process flow diagram for both Tomme cheese and St. Paulin is given along with
the CCP’s determined.
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
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Physical: Presence of foreign bodies PRP: Qualified supplier.
Risk Assessment
Risk = Estimation of probability
Where
S: Seriousness Index
O: Occurrence/Frequency Index
Hazards with low probability or with low severity should not be included in the HACCP
plan
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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
S F S*F
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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)
23
making the curd soft and
floppy.
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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
4. RECOMMENDATIONS
Hygiene Design
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.
RECEIVING CURD
PASTEURIZATION & CHEESE
PRODUCTION
SKIMMING
WASHING
HEAT
26 EXCHANGING
STORAGE
OF MILK
STORAGE OF
TANKS
PRESSING
ENTRANCE
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)
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ANNEX
29
Hazards in Ingredients & Incoming Materials Analysis Chart (Chart 1)
Ingredient Hazards Preventive Measures
30
and
Material
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
31
Starter Biological: Starter cultures susceptible to PRP: Qualified product supply.
Cultures strains of bacteriophages.
Physical: None
Chemical: None
Physical: None
Chemical: None
Physical: None
Chemical: None
Physical: None
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: 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.
Physical: None
Chemical: None
Physical: None
35
properly.
Physical: None
Chemical: None
Physical: None
Chemical: None
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
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)
S F S*F
Physical: None 0 0 0
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.
Physical: None 0 0 0
Chemical: Traces of cleaning and disinfecting 1 1 I.
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
Physical: None 0 0 0
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.
Chemical: None 0 0 0
Physical: None 0 0 0
Chemical: None 0 0 0
Physical: None 0 0 0
40
Physical: None 0 0 0
Chemical: None 0 0 0
Physical: None 0 0 0
Chemical: None 0 0 0
Physical: None 0 0 0
Chemical: None 0 0 0
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.
Physical: None 0 0 0
Chemical: None 0 0 0
Physical: None 0 0 0
41
Chemical: None 0 0 0
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)
43
in tanks that, if unclean,
can result in bacterial
contamination.
Physical: None - - - - -
Chemical: Traces of Yes No No - Not a CCP
cleaning and disinfecting
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: None - - - - -
Physical: None - - - - -
Chemical: None - - - - -
46
Physical: None - - - - -
Physical: None - - - - -
Chemical: None - - - - -
Physical: None - - - - -
Chemical: None - - - - -
Chemical: None - - - - -
47
Physical: None - - - - -
Physical: None - - - - -
Chemical: None - - - - -
Physical: None - - - - -
Chemical: None - - - - -
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)
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.ces.ncsu.edu/depts/foodsci/ext/pubs/antibioticresidues.html (Preventing
antibiotic residues in milk)
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)
53