HACCP IN BEVERAGE INDUSTRY

Introduction

Hazard analysis and critical control points (HACCP) is a management preventive

system in which food safety is addressed through the analysis and control of
biological, chemical and physical hazards during various stages of food production
that can cause the finished product to be unsafe. It designs measures to reduce these
risks to a safe level. It acts as a preventive measure instead of attempting to inspect
finished products for the effects of those hazards. The HACCP system is used
during different stages of a food chain, raw material procurement, food
production and preparation processes and even during packaging, distribution, etc.

HACCP is based on the following seven principles:

1. Conduct a hazard analysis.

2. Determine the critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish record-keeping and documentation procedures.

Non-alcoholic beverages like tea, coffee, alcoholic beverages (fermented or not),

bottled water and fruit juices (carbonated and non-carbonated) and are widely
consumed all over the world. The industry objective is to process at the lowest
possible cost while maintaining the organoleptic stability and quality of the final
product. Beverage HACCP commonly refers to the use of HACCP (critical control
points, critical limits, preventive and corrective actions) systems to minimize food
safety risks in the processing, packaging, and transportation. The steps at which
these hazards can be controlled within the process are identified, and the critical
limits at each of the key process steps are set. Monitoring procedures are
implemented to evaluate conformance with these critical limits.
Operati Hazard Critical Control Monito Correcti
onal Limits Measure ring ve
Step method Action
Preventive Control Point
Measure
Raw Contamina Drinking Pre- Storage tank Water Changing
water ted water water approved for water potabilit of source
source standard, water y test in if not
source, laborato meeting
periodical ry, the
ly tested adulterat standards
ion test
Raw Pesticide As per Procureme Incoming Supplier Changing
material residue, FSSAI and nt from Inspection & guarante of source
procurem microorga internal approved visual e if not
ent nisms & specificatio suppliers inspection/ certificat meeting
physical ns only, verification e, follow the
Complianc prior to usage procedur
dirt on standards
e to es
fruits & FSSAI accordin
vegetables standards g to QA
, poor for and QC
quality ingredient manual
sugar s
Cleaning Presence ContaminPreventio Proper Regular Increasing
and of ants free
n of cleaning and checks the
storage contamina cleaningphysical sanitation visually frequency
nts, poorly and and with of checks
maintained storage chemical maintenance and
storage area andcontamin cleaning/
equipment equipment
ation in sanitation
the
facility
Processin Unsanitize Sanitizer Proper Using of Quality Reducing
g d residue sanitation FSSAI tests in the
equipment free , no standards and laborato percentag
, presence equipment addition approved ries e of
of , of colourants/ad checkin additives
contamina adulterant unapprov ditives, g brix, used,
nts/ free ed ensuring pasteuri increasing
microorga beverages, colourant proper sing the
nisms, absence of s, temperature temperat temperatu
additions microorga pasteurisa hold during ure, re and
of nisms and tion at pasteurisation percenta holding
colourants, foreign 100° C or ge of time etc
improper bodies above additive
pasteurizat s
ion,
Packagin Improper Proper Ensure Compliance to Checkin Changing
g and sealing sealing proper BIS g of the
storage causes and materials specifications bottles supplier if
formation storing in used for for primary after not
of air well packagin packaging sealing meeting
materials, and
bubbles ventilated g, having and the BIS
The '5-LOG' requirement - In addition to manufacturing juice under a HACCP
plan, processors must ensure that products have been treated in a manner that would
reduce a theoretical population of a pertinent microorganism by 99.999%, also
known as a 5-log cycle or 100,000 times reduction. This treatment must occur in the
same facility where the juice is bottled or packaged. This is generally accomplished
by pasteurization of juice, although other treatments such as UV light processing of
apple juice may also yield the required microbial reduction.
Conclusions
The prioritization and control of potential hazards in food production are due to
HACCP. In the past two decades, there has been a steady growth in the food
industry and overseas business and as a result, customers are demanding safe and
healthy food products. The production and distribution of safe food is very
important and the companies are implementing food safety management systems to
make sure that it gets the utmost priority. A HACCP plan for the beverages
blending and bottling plant to improve the safety and quality of products is
essential. A step-by-step, seven principles of HACCP system-based model exists.
To improve the output, the numbers of CCPs are reduced so that the production cost
may be kept under control. There is a scope for further research on design of
HACCP plan in various food processing companies all over India and even the
world.
Submitted by:
Varsha Ithakshi Boovaragan