FOOD MICROBIOLOGY

Yogurt

Group X
1. Cailin Anjali 21010018
2. Chrisanta Charmenita Lukman 20010079
3. Evangeline Aldrich Charlie 20010108
4. Juven Darmawan 21010007
5. Matthew Kawira 20010175
6. Theodore Vincentius Kurniawan 20010242

Lecturer:

Rafsan Syabani Cholik, S.Gz, M.Sc

INDONESIA INTERNATIONAL INSTITUTE FOR LIFE SCIENCES

2021
 Product Description

No Product name Yogurt

1 Description of Receiving raw material, storage, filtration,
Technological pasteurization, adding sugar, cooling,
process
sowing and fermenting, package sanitizing,
filling, tempering, pre-cooling, cooling
storage, distribution
2 Product Dairy, typical yogurt, fermented and pasteurized
characteristics milk
3 Product weight 200 gram
4 Packaged form Circle
5 Organoleptic Typical plain yogurt, acidic smell
properties
6 Ingredients Raw milk, sugar, starter (bacterial) cultures

7 Chemical Properties Water 60%, protein 16%, fat 19%, carbohydrate

0.26%
8 Packaging Plastic cup and sealed with metallic foil
9 Storage conditions Low temperature (Refrigerated, 2-5oC),
ventilated
10 Best before date 21 days
11 Consumer purpose Direct consumption, no reheat required
12 Finished product Contain dairy as allergic materials
requirements
Flow Chart
 Hazard Analysis

Processing step Potential Category Source Preventative measures can be applied Critical Control
hazard of hazard of Point for food
Hazard safety
1. Receiving and Storage - Pathogens; Biological Raw milk ● Checking the analysis reports, YY-CCP 1B
Raw Milk Mycobacterium certificate, and sanitary approvals of the
tuberculosis, raw milk source
Salmonella, E. ● Cooling immediately after milking and
coli, transporting using a refrigerator
Staphylococcus ● Checking the transport condition and
aureus, Brucella temperature
campylobacter,
Bacillus cereus
Hair, feces, dust Physical Environment, ● Visual inspection YNYY-NOT A CCP
udders
Antibiotics, Chemical Raw milk, ● Checking the Certificate of Analysis YY-CCP 1C
pesticides, sanitizing from supplier
growth agents
hormones,
detergents
and
disinfection
substances
2. Receiving and Storage - Biological
Sugar
Stones Physical Supplier ● Visual inspection YNN - NOT A CCP

Chemical

3. Receiving and Storage - Pathogens; Biological Supplier ● Checking the Certificate of Analysis YNYY-NOT A CCP
Plastic Cup E.coli, and sanitary approvals of the supplier
Staphylococcus, ● Rejection of improper packaging
 B. cereus, molds ● Proper storage of packaging
Plastic fragments Physical Supplier ● Visual inspection YNYY-NOT A CCP

Chemical

4. Receiving and Storage - Pathogens; Biological Supplier ● Checking the Certificate of Analysis YNYY-NOT A CCP
Lactic Acid Bacteria Salmonella, E. and sanitary approvals of the supplier
Starter Culture coli, ● Keeping in the closed packaging
Staphylococcus ● Monitoring the storage temperature
Physical

Chemical

5. Milk Filtration Pathogens: Biological Raw Milk, ● SSOP will reduce the chance of YNYY-NOT A CCP
Salmonella, Equipments, contamination
Staphylococcus Workers ● Checking and maintaining the hygiene
aureus, and operation of the filter
Clostridium ● Compliance with GMP measures and
perfringens, training of staff
Clostridium
botulinum, E.
coli
Hair, Feces, Physical Raw Milk, ● Visual inspection of equipment during YY-CCP 2P
Metal fragments Equipment cleaning
Sanitizing Chemical Sanitizing ● Checking and maintaining the hygiene YNN-NOT A CCP
residues agents and operation of the filter
● SSOP will reduce the chance of
contamination
6. Pasteurization Pathogens: Biological Equipments, ● Pasteurization is done at 85-95oC for YY-CCP 3B
Salmonella, workers, 20-30 minutes
Staphylococcus improper ● SSOP will reduce the chance of
aureus, temperature microbial contamination
 Clostridium and time ● Compliance with GMP measures and
perfringens, training of staff
Clostridium
botulinum, E.
coli
Metal fragments Physical Equipments ● Visual inspection of equipment during YNN-NOT A CCP
cleaning
Sanitizing Chemical Sanitizing ● Checking and maintaining the hygiene YNN-NOT A CCP
residues agents and operation of the pasteurizer
● SSOP will reduce the chance of
contamination
7. Sugar Addition Pathogens: Biological Equipments ● Sugar addition is done during the milk YNYY-NOT A CCP
Salmonella, and workers temperature is around 85-95oC
Staphylococcus ● SSOP will reduce the chance of
aureus, microbial contamination
Clostridium ● Compliance with GMP measures and
perfringens, training of staff
Clostridium
botulinum, E.
coli
Physical

Chemical

8. Cooling Microbes Biological Improper ● Yogurt tempering takes place at 45–46 YNN-NOT A CCP
temperature ◦C
Physical

Chemical

9. Sowing and Fermenting Pathogens: Biological Equipments ● SSOP will reduce the chance of YNYY-NOT A CCP
Salmonella, and workers microbial contamination
Staphylococcus
 aureus,
Clostridium
perfringens,
Clostridium
botulinum
Dirt Physical Equipments ● Compliance with GMP measures and YNN-NOT A CCP
and workers training of staff
Sanitizing Chemical Sanitizing ● Checking and maintaining the hygiene YNN-NOT A CCP
residues agents and operation of the pasteurizer
● SSOP will reduce the chance of
contamination
10. Packaging Biological

Dirt, dusts, hair Physical Equipments, ● Yoghurt has to be continuously stirred YNN-NOT A CCP
workers, in the valve during packaging
environment ● Cups are thermosealed with aluminum
foil after filling
Detergent Chemical Dirt ● Compliance with GMP measures and YNN-NOT A CCP
residues environment staff training on compliance with GMP
● Performing sanitation tests to check the
hygiene of equipment, staff, packaging
● Employee staff must receive medical
check-ups performed following the
current legislation
● Checking the heat seal of the lids
11. Tempering Pathogen: Biological Improper ● Yogurt tempering takes place at 43–45 YNN-NOT A CCP
Staphylococcus temperature ◦C for 2.5–3 hours
aureus and time
Physical

Chemical

12. Pre-Cooling Spore bacteria, Biological Improper ● Yogurt pre-cooling takes place at 18–20 YNN-NOT A CCP
 insects temperature ◦C for 2 hours
and time
Physical

Chemical

13. Cooling Storage Insects, Biological Equipments, ● Compliance with GMP, GHP measures YY-CCP 4B
Pathogens: workers, and staff training in GMP and GHP
Salmonella, E improper compliance
coli., temperature ● Conducting disinfection procedures in
and time accordance with the HACCP
Enterobacter,
Shigella, coordinator's plan
Klebsiella ● Yoghurt must be cooled at 2–8◦C for 12
hours
Dust, pests, mice Physical Dirty ● Compliance with GMP measures and YY-CCP 4P
equipments, training of staff
environment ● Carrying out the disinfection operations
according to the planning
Chemical

14. Distribution Insects, Biological Equipments, ● Conducting disinfection procedures in YNN-NOT A CCP
Pathogens: workers, accordance with the HACCP
Salmonella, E suppliers, coordinator's plan
coli., improper ● Compliance with GMP measures and
Enterobacter, temperature training of staff
Shigella, ● Yoghurt distribution must be done at
Klebsiella 2-8oC
Physical
Chemical
Monitoring System for CPP’s
Monitoring
CCP Hazard
Process Steps No. Description Critical Frequency Corrective action Records Verification
Who will What will
Limits of
monitor? be
monitoring?
monitored?
Receiving and 1B B-Pathogens: <7oC Receiver Temperature Each load of If the milk differs from Milk Check
Storage - Raw Mycobacterium inspector of the milk, milk the analysis report and Receivin with another
Milk tuberculosis, transport received certificate, reject it and g Table thermometer
Salmonella, E. condition return it to the supplier Records randomly
coli, using
Staphylococcus refrigerator
aureus,
Brucella
campylobacter,
Bacillus cereus
1C C-Antibiotics, Residue Receiver Ensure raw Each load of If the milk differs from Milk Audit
pesticides, free inspector, milk is free milk the analysis report and Receivin randomly by
growth Analysis from physical received certificate, reject it and g Table the QC
hormones, certificate contamination, return it to the supplier Records
detergents and from clean sanitizing
disinfection supplier agent condition
substances
Milk Filtration 2P P-Hair, Feces, Physical Filtration Ensure Each time Repeat the filtration Milk Audit
Metal fragments contamina inspector raw milk & after (refiltration) Filtration randomly by
tion free equipments filtration Table the QC
are free Records (once a day)
from physical
contamination
Pasteurization 3B B-Pathogens: 85-95oC for Pasteuriz Hygienic Each batch Yogurt consistency is Pasteurizati Check
Salmonella, 20-30 ation quality of improved by on Table temperature
Staphylococcus minutes inspector milk, clean pasteurization at high Records regularly,
aureus, equipments, temperatures Audit
Clostridium environment (85-95oC), which randomly by
perfringens, development results in a softer curd the QC (once
Clostridium for the that retains more whey a day)
botulinum, E. coli growth of
lactic
bacteria,
proper
temperature
and time
Cooling Storage 4B B-Insects, 2–8◦C for Cooling Proper Each batch Maintain a temperature Cooling Check
Pathogens: 12 hours inspector temperature at 2–8◦C for 12 hours Table temperature
Salmonella, E and time Records regularly
coli., Enterobacter, Audit
Shigella, randomly by
Klebsiella the QC (once
a day)
4P P-Dust, pests, mice Physical Cooling Clean Each batch The plant designer will Cooling Audit
contaminat inspector equipments, use a previously filed Table randomly by
ion free Sterilized alternate process Records the QC (once
environment schedule that is a day)
suitable.