HACCP Applications PDF

FDE415 DAIRY INDUSTRY HACCP APPLICATIONS PRESENTED BY HÜMEYRA KISA & YAREN CEREN  The dairy industry is a vital sector in global economies, providing essential nutrients and supporting communities worldwide. HACC...

FDE415 DAIRY INDUSTRY HACCP APPLICATIONS PRESENTED BY HÜMEYRA KISA & YAREN CEREN  The dairy industry is a vital sector in global economies, providing essential nutrients and supporting communities worldwide. HACCP ENSURE SAFETY STANDARDS THROUGHOUT THE PROCESS. OUTLINE 1. Overview 2. Developing a HACCP plan 3. Principles of HACCP 4. Benefits 5. Challenges & Solutions 6. Regulatory Considerations OVERVIEW evolving preferences advancing technology rising demand embracing innovation Dairy navigates the global marketplace while nourishing future generations. DAIRY PRODUCTS Cheese MILK Yoghurt Butter Ice Cream DEVELOPING A HACCP PLAN Assemble HACCP team Describe the product Identify intended use DEVELOPING A HACCP PLAN Construct flow diagram On-site confirmation of flow diagram  ASSEMBLE HACCP TEAM Team Name Position Quality Assurance Leader Manager Member Microbiologist Member Production Manager Member Maintenance Manager DESCRIBE THE PRODUCT IDENTIFY INTENDED USE CONSTRUCT FLOW DIAGRAM ON-SITE CONFIRMATION OF FLOW DIAGRAM The HACCP team should confirm the accuracy of the flow diagram by observing processing operations during all stages and hours of operation, and amend where necessary.  PRINCIPLES OF HACCP 1. Conduct Hazard Analysis 2. Identify Critical Control Points (CCPs) 3. Establish Critical Limits 4. Monitor CCPs 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Record-Keeping and Documentation  1) CONDUCT HAZARD ANALYSIS A food hazard is a biological, chemical or physical agent in a food with the potential to cause adverse health effects. BIOLOGICAL HAZARDS Bacteria Molds Viruses PHYSICAL HAZARDS Insects Metals Plastics CHEMICAL HAZARDS Drug Residue Pesticides Allergens Processing Chemicals 2) IDENTIFY CRITICAL CONTROL POINTS 3) ESTABLISH CRITICAL LIMITS 4) MONITOR CRITICAL CONTROL POINTS 5) ESTABLISH CORRECTIVE ACTIONS What is going to be monitored? How is it going to be monitored? Where is the monitoring point? When is it going to be monitored? Who is going to monitor it? 6) ESTABLISH VERIFICATION PROCEDURES Audit of the HACCP system Audit of the records and documents kept Review of the deviations/product disposals/re-processing that has occurred 7) ESTABLISH DOCUMENTATION AND RECORD KEEPING Documents should include: Hazard analysis CCP determinations Critical limits/specifications Specific procedures or methods; including work instructions for monitoring and recording the CCP Supporting information e.g. validation records, critical limit justification, chemical and microbial test results BENEFITS OF HACCP Enhanced Food Safety Quality Improvement Regulatory Compliance Operational Efficiency Consumer Confidence CHALLENGES SOLUTIONS Complex Supply Chains Training Microbiological Hazards Risk Assessment Chemical Hazards Sanitation Protocols Allergens Allergen Management Supplier Control Continuous Improvement  REGULATORY CONSIDERATIONS FDA Regulations Codex Alimentarius ISO Regulations National Regulatory Agencies  REFERENCES Dairy Food Safety Victoria. (2018). Developing a food safety program: guidelines for dairy food manufacturers. Gökırmaklı, Ç., & Bayram, M. (2017, May 20). Recent And Expected Trends For Dairy Industry. https://dergipark.org.tr/tr/download/article-file/511607 Grace, D. (2019). Infectious diseases and agriculture. In Elsevier eBooks (pp. 439– 447). https://doi.org/10.1016/b978-0-08-100596-5.21570-9 Mert, B. (n.d.). Dairy Product Technology. Schothorst, & Kleiss. (1994). HACCP in the dairy industry. https://www.fda.gov/media/140394/download https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food- safety-basics/food-allergies https://www.fda.gov/food/food-safety-modernization-act-fsma/full-text-food- safety-modernization-act-fsma#SEC103 Gürakan, C. (n.d.). HACCP Applications. https://openknowledge.fao.org/items/6b05d3cb-5288-4a95-a0c4-97c85a430757 https://www.fao.org/input/download/standards/332/CXS_206e.pdf https://food.ec.europa.eu/index_en https://www.foodstandards.gov.au/