食品加工および技術ジャーナル

概要

Study of HACCP Implementation in Milk Processing Plant at Khyber Agro Pvt. Ltd in Jammu & Kashmir

Tabeen Jan, Yadav KC and Sujit Borude

The goal of the study was to set up a HACCP plan for milk processing industry in Pulwama Jammu & Kashmir to abolish and diminish the hazards for safe and sound milk and cheese production and to appraise the degree of conformity to food safety and to investigate the actual intricacy that occurs during the HACCP implementation process. Hazard Analysis and Critical Control Point System (HACCP) has been indicated as an effective and rational means of assuring food safety from principal production to final consumption, it is appreciated as a worldwide systematic and defensive tactic to address biological, chemical and physical hazards through deterrence and anticipation instead of end-product testing and inspection. The study was based on actual conditions in the milk processing plant, the seven principles of HACCP and several existing standard models of HACCP were practically applied using qualitative approach to eliminate the hazards and to guarantee safe dairy products as HACCP can enhance the responsibility and degree of control for hazards for ensuring food security at food industry level. CCPs were identified in the milk and cheese production using the decision tree the most important identified CCPs were pasteurization temperature, working of UV light, cold storage temperature, and metal detector. The prerequisite program was provided to deal with hazards so as to reduce the number of CCPs before the production to simplify the HACCP plan.