Dairy HACCP Plan

Dairy HACCP Plan

I. Introduction

This Dairy HACCP Plan is designed to ensure the safety and quality of dairy products produced at [Your Company Name]. By implementing the Hazard Analysis Critical Control Point (HACCP) principles, we aim to identify, evaluate, and control food safety hazards throughout our production process. This plan serves as a proactive approach to food safety, aiming to protect consumers and maintain regulatory compliance.

II. Scope

This Hazard Analysis and Critical Control Points (HACCP) Plan encompasses the procedures and methodologies involved in the production processes of the following dairy products:

  • Milk: Pasteurized liquid milk for consumption.

  • Cheese: Various cheese types, including hard, soft, and processed.

  • Yogurt: Fermented dairy products with added flavors.

  • Ice Cream: Frozen dairy desserts with various flavors and ingredients.

III. HACCP Team

The HACCP Team is responsible for developing, implementing, and maintaining this plan. The team includes:

  • Team Leader: [YOUR NAME] – Responsible for supervising the implementation of the Hazard Analysis and Critical Control Points (HACCP) system and ensuring that all processes comply with the relevant regulations.

  • Quality Assurance Manager: Grace Tate – The task involves overseeing and evaluating the standards related to the quality and safety of products to ensure they meet required guidelines and regulations.

  • Production Supervisor: Caleb Wilson – Oversees and directs the daily operational activities and is responsible for organizing and implementing training programs for the staff.

  • Sanitation Manager: Benjamin Hopskin – Ensures that comprehensive and effective cleaning and sanitation protocols are established, implemented, and consistently maintained.

IV. Product Description

1. Product Name: Sunny Dairy Whole Milk

2. Ingredients: Pasteurized whole milk, vitamin D3.

3. Shelf Life: 14 days from the date of pasteurization.

4. Storage Conditions: Keep refrigerated at ≤ 4°C (39°F).

V. Flow Diagram

Production Process Flow:

  1. Raw Milk Reception: Receipt of raw milk from approved suppliers, ensuring all deliveries are documented and inspected.

  2. Milk Pasteurization: Thoroughly heating milk to at least 72 degrees Celsius for a minimum of 15 seconds effectively kills any harmful pathogens present.

  3. Product Formulation: Mixing ingredients for cheese, yogurt, and ice cream, ensuring accurate measurements.

  4. Packaging: Products are sealed in specially designed and sterile containers to keep them fresh and ensure they are safe for consumption or use.

  5. Storage/Distribution: Storing finished products under controlled conditions for distribution, ensuring proper rotation based on FIFO (First In, First Out).

VI. Hazard Analysis

Step

Potential Hazards

Severity

Likelihood

Risk Level

Raw Milk Reception

Biological (pathogens)

High

Medium

High

Milk Pasteurization

Biological (pathogens)

High

Low

Medium

Product Formulation

Chemical (allergens)

Medium

Medium

Medium

Packaging

Physical (foreign objects)

Medium

Low

Low

Storage/Distribution

Biological (spoilage)

High

Medium

High

VII. Critical Control Points (CCPs)

CCP No.

Step

CCP

Critical Limit

Monitoring Procedure

1

Raw Milk Reception

Microbial Contamination

Temperature ≤ 4°C

Check the temperature of raw milk upon receipt. Record results.

2

Milk Pasteurization

Pathogen Reduction

Minimum 72°C for 15 seconds

Continuous temperature monitoring; verify via charts and logs.

3

Product Formulation

Allergen Control

Avoid cross-contact

Implement visual inspections and staff training to ensure allergen segregation.

4

Packaging

Foreign Objects

No foreign objects present

Conduct visual inspections at the packaging line to detect contaminants.

5

Storage/Distribution

Spoilage

Maintain ≤ 4°C for refrigerated products

Check and record storage temperatures daily.

VIII. Monitoring Procedures

Procedures for monitoring will be put into practice to guarantee compliance with essential boundaries.

  • Temperature Checks: Conduct regular checks of CCPs and record results in a monitoring logbook.

  • Visual Inspections: Perform inspections at critical points to identify potential hazards, especially allergens and foreign materials.

  • Documentation: Maintain thorough documentation of all monitoring activities for accountability and traceability.

IX. Corrective Actions

  • Temperature Deviations: Investigate the cause, reprocess or discard affected products, and document actions taken.

  • Contamination Incidents: Follow established cleaning protocols, retrain staff, and conduct follow-up inspections to prevent recurrence.

  • Non-Compliance Issues: Analyze the root cause and implement preventive measures to mitigate future risks.

X. Record Keeping

Maintaining accurate and well-organized records is essential for ensuring compliance with regulations and facilitating traceability in operations.

  • Monitoring Records: Maintain records of all monitoring activities for at least 2 years, including temperature logs and inspection reports.

  • Corrective Action Logs: Document all deviations and actions taken in response to food safety issues.

  • Training Records: Keep records of staff training on HACCP procedures and food safety protocols.

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