NLIMURU DAIRY HACCP TEAM

 BEDAN KAMAU : TEAM PATRON

 MARTIN NJAGI: TEAM LEADER
 HARUN KARUGU : MEMBER
 MICHAEL NGURE GICHIA : MEMBER
 TERESIAH NJOKI : MEMBER
 BERNARD KAMANU : MEMBER

REFERENCES

1. Dairy processing handbook

2. Dairy microbiology and Biochemistry
3. Grade-_A_-Pasteurized-Milk-Ordinance-(PMO)-2017.pdf
 Product description

Formulation of the product

 What raw materials or ingredients are Raw cow milk

used?
 Are microorganisms of concern likely to be Yes
present in or on these materials

 What are these micro organisms? Pathogenic and spoilage micro organism

 If food additives or preservatives are used, No additives preservatives added

are they used at acceptable levels, and at
those levels do they accomplish their
technical objective?

 Will the pH of the product prevents PH of the product supports microbial growth
microbial growth or inactivates particular
pathogens?

 Will the Aw of the product prevent microbial Aw activity of the milk supports microbial growth
growth?
 What is the oxidation/reduction potential
(Eh) of the product?
 Processing and preparation checklist
 Can a contaminant reach
the product during
preparation, processing or
storage?
 Will microorganisms or toxic
substances of concern be
inactivated during cooking,
reheating or other
processing?
 Could any microorganisms
or toxins of concern
contaminate food after it has
been heated?
 Would more severe
processing is acceptable or
desirable?
 Is the processing based on
scientific data?
 How does the package or
containers affect survival
and/or growth of
microorganisms?
 How much time is taken for
each step of processing,
preparation, storage and
display?
 What are the conditions of
distribution?
Yes
Yes Chilling inactivates microbial
growth
Pasteurization ( heat treatment)
kills pathogenic bacteria
Yes Bacteria spores from biofilms,
storage tanks, packaging
containers
Yes Ultra high temperature
treatment eliminates both
spoilage and pathogenic
bacteria and spore formers
Yes High Temperature Short Time
pasteurization process
Post contamination of the milk
and provision of growth
environment
 Raw milk is received and
chilled within two hours
of milking
 HTST process for the
milk is the done as soon
as processing threshold
is attained but not later
than 24hours from time
of chilling and bulking
 Distribution is done
within 12 hours of
packaging in distribution
cans
Pasteurized milk is distributed in
50kg aluminum and stainless
steel can and sealed.
The milk must be chilled to 4oC
at the time of bulking
 Form 1 - Product description

1. Product name(s) Pasteurized and Homogenized whole milk

2. Important product characteristics of end product  Water content 87:%

(e.g. Aw, pH, etc.)  Butter fat: >3.2% and <4.2%
 Density: between 1.028 and 1.032kgm3
 Antibiotic free
 pH 6.4
 freezing point -0.575oC
3. How the product is to be used  normally warmed before serving, used to
make fermented milks, tea
4. Packaging  pasteurized milk is bulked in aluminum and
stainless steel cans
5. Shelf-life  3 days from the date of manufacture under
refrigeration at 4oC
6. Where the product will be sold  Supermarket, Hospitals, Schools, milk bars
and General public
7. Labelling instructions  Contains lactose sugar
 Keep refrigerated at 4oC to 8oC
8. Special distribution control  Keep from extremely high temperatures

FORM 2
PRODUCT INGREDIENTS AND INCOMING MATERIAL

RAW MATERIAL PACKAGING MATERIAL OTHER

Raw cow milk Aluminum cans and stainless Water ( bore hole)
steel cans
 Process flow diagram

Milk Reception, Milk processing supporting utilities flow diagram

pasteurization, storage
and distribution process
Raw milk Raw milk Water Chilled water Steam Operator
can bulk
reception reception
Reception Reception Chlorination  Production of Steam Receiving
Grading Grading Distribution chilled water generation Grading
Tipping Offloading in the by two stage And Tipping (cans
factory reciprocating distribution reception)
ammonia and
compressor offloading
 Distribution (bulk
reception)
Weighing Weighing
Straining Straining
and sieving and sieving
Instant Storage Evacuation Chilling ( reception
chilling of the raw section)
Bulking and milk for raw
storage milk
reception
system
Injection to pasteurization Evacuation Chilling (pasteurized Pasteurization Pasteurization
system of milk) in the Hot water system
(balance tank) pasteurized pasteurization cooling system supply operations
milk from section
the system
1st Preheating ( 1st
regeneration)
Standardization Process
( Seperator) bypassed
2nd Preheating (2nd
regeneration)
Homogenization Cooling
water
Heating (pasteurization)
HTST
Flow diversion valve
Holding
Regenerative cooling
Cooling
Storage (pasteurized milk
tanks)
Filling ( 50liters aluminum
and stainless steel cans)
Weighing
Sealing (tamper proof
plastic seals)
Storage ( cold room at 4oC)
Dispatch and distribution