APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE ICE CREAM MANUFACTURING PROCESS OF CEYLON COLD STORES LTD

Abstract

By Application of HACCP food manufactures can assure safety of their products to the consumers. HACCP system as it applies to food safety management use the approach of controlling critical control points m food handling to prevent food safety problems. The system, vtfiich is science, based and systematic, identifies specific hazards and measures for their control. The study was earned out to identify the cntical control points and establish a HACCP system for the ice cream manufactunng process of ice cream factory of Ceylon Cold Stores Ltd. It was conducted following the systematic methods specified in HACCP system. It contained hazard analysis. detc .mnmation of cntical control points, determination of cntical limits, establishment of momtonng and verification procedures and record keeping. All hazards associated with the ingredients and the process steps were identified. Critical Control Points for preventive measures were identified. The measures used to control hazards earned out with the ingredients, which are added after pasteurization, were found as critical control points. The process steps mix filtration, pasteurization, aging, freezing and finished product storage was found to be the critical control points.Supplier Quality Assurance (SQA) was the main element of controlling hazards,which are associated with raw materials, which are not subjected to treatments against these hazards dunng the manufactunng process of the factory. Filters intact for mix filtratron. 79cC for 25 seconds, for pasteunzation. 7°C within 90 mm for cooling. 7°C for temperture of Aging, and 72 hrs maximum for Aging were established as critical limits of the manufactunng process. Introduction of air filtration to ice cream freezers was suggested as a process modification to be made.