Hazard Analysis And Establishment Of HACCP Management System Of Pasteurized Milk

The pasteurized milk is a nutritious food processed by a combined process,including raw milk acceptance,cooling,filteration,standardization,pasteurization,bottling,and storage under refrigeration.It doesn't contain any food additives in the processing.In the present study,the HACCP management system was investigate to stabilize and control the quality of the pasteurized milk.Based on technological process of the milk,the HACCP and operating plan were developed.four critical points,i.e,acceptance,purification,pasteurization,storage were identified and their threshold value were investigated based on the analyses of the risk and hazard of each process.the microorganism pollution threshold ranges were:acidity 12?18 0T,alcohol test 72%(-),no segment in the boiling test,temperature?8 ?C,and amount of colony?5.0×105 CFU/mL;heavy metalthreshold ranges were:lead?0.05 mg/kg,arsenic?0.05 mg/kg,mercury?0.01 mg/kg,chromium?0.3 mg/kg;antibiotic and pesticide residue threshold ranges were:BHC?0.02 mg/kg,DDT?0.02 mg/kg;and other parameter threshold ranges were:melamine?2.5 mg/kg,aflatoxinM1?0.5 ?g/kg,sterilizing temperature?80 ?C,sterilizing time 16 s,storage temperature 2?6 ?.Subsequently,the HACCP management system was developed.the hygienic of producing circumstance was well controlled by following operating plan.By performing the HACCP management system,the 4 CCP points,i.e.,acceptance,purification,pasteurization and storage were well controlled and all the deviations were in time corrected,decreasing the risk occurance and improving the quality of the products.Through internal audit of the system,HACCP systems was implemented in the production of the enterprise and all the production meet the national qulity standard;the enterprise has gotten the HACCP certification,which proves the HACCP system is efficient to control the safety of pasteurized milk production.