DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) FOR FLAVORED YOGHURT MANUFACTURING PROCESS

Abstract

In the modem world of globalization era food processing industry is achieved procedures to produce safety product. The control of physical, chemical, and biological hazards is the primary concern. Hazard Analysis Critical Control Point (HACCP) is the best system to achieve that goal. The implementation of HACCP system was carried out by the HACCP team members to assure safety in flavored yoghurt manufactured by Lucky Lanks Daries (Pvt) Limited. Good manufacturing practices (GMP) manual was developed as a pre-requisite program for HACCP plan. The HACCP team identified the all potential hazards with the ingredients and the processing steps. Critical control points (CCPs) were identified using decision tree. At each critical control points, critical limits were established using control chart and monitoring procedures were identified. Verification procedures were applied and finally documentation was established. As a final out come of all above steps HACCP manual was developed. Critical control points were identified for ingredients used for flavored yoghurt.This is achieved through implementation of Supplier Quality Assurence (SQA) and frequently testing of receiving ingredients as control measures.The pasteurization process, in-line transferring of milk, filling, and cool room storage were identified as critical control points on the manufacturing process. Pasteurization at 95-97.04°C, Application of 92% Nacl cleaning solution, 2-micron sieve size for filter and maintenance of cool room temperature at 0-5°C were the safe boundaries or critical limits in the manufacturing process.