Control of Operation

 Food Hazards are controlled by adopting HACCP System.

 Key aspects of Hygiene Control Systems include time temperature combination and prevention of microbial contamination.

Time and temperature control

Time temperature combination should be such that

•  The properties of milk is altered minimum or as desired
•  Intended shelf life of the product is achieved
•  Microbial population is reduced or totally eliminated as applicable to the process
•  Measurement of temperature and time should be carried as demanded by the process.

 Microbiological Cross Contamination : It is prevented by adopting the following steps.

•  Raw unprocessed milk should be separated from final/ready to drink milk
•  Access to processing areas may be restricted or controlled
•  Access to process areas should be through changing facility. Personnel to put required clothing, wash hands, change footwear before entering process areas

 All equipments and surfaces coming into contact with milk material should be cleaned thoroughly after use. Wherever required they have to be sanitized or sterilized.

Physical and Chemical Contamination

•  Systems like HACCP prevent contamination of milk with metal, glass pieces,torn clothes or gloves, harmful fumes, dust and unwanted chemicals. More details on HACCP are explained in this book in later pages.

 Incoming Material Requirements

Raw material should be checked before accepting and storing. Only material meeting the company standards should be accepted.

Packaging

Packaging design and materials should provide adequate protection for products to minimize contamination, prevent damage and accommodate proper labelling.Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of milk under the specified conditions of storage and use.

Where appropriate, reusable packaging should be suitably durable, easy to clean and where necessary, disinfection to be carried out.

Water

In contact with food

•  Only potable water should be used except in steam production, chilling and cleaning operations. Recirculated water and water recovered from processing of milk by evaporation or drying may be used after testing to confirm it is safe and suitable for the drinking.

 As an ingredient :

•  To avoid contamination only potable water should be used.

 Quality Ice and Steam : 

• Water used in producing steam or ice should not cause any food safety problem when it is in direct contact with milk or milk contact surfaces.