You must have heard about certifications and accreditations like ISO, FSSAI, GMP, etc. In addition to this, there is another certification that governs the production process right from milk acquisition to delivery conditions with its stringent policies. That is HACCP or Hazard Analysis and Critical Control Points certification. In this article, we will discuss the process and policies that enable a HACCP Certified Dairy Processing Plant to deliver the best milk and dairy products.
What is the need for the HACCP approach in Dairy Processing Plants?
Dairy processing and production is one of the lines that are very difficult to manage in terms of food safety and contamination. The major reason is the involvement of supply chains in both milk acquisition and product delivery schedules. In addition to this, the process of milk processing and production involves various process stages with the involvement of manpower from several strata.
Therefore, to monitor all these stages and ensure that the process, starting from milk acquisition to delivery of products is free from any type of contamination and the product maintains its edible grade, a policy is always necessary. After all, it is the right of every consumer to consume a safe and hygienic product for which he or she is paying.
You must note that transporting dairy products is more complex than producing them. Before reaching the consumer, the food products pass via a network of farmers, processors, packers, distributors, and retail establishments. Because of the complexity of this food chain, there are several physical, chemical, and/or microbial risks that might arise from the farm to the plate.
Here is where HACCP plays a crucial role. The HACCP system in a certified Dairy Processing Plant ensures product safety by allowing release only when monitoring results indicate that the line is under control. All dairy products are subjected to HACCP regulations that specify tests and limits.
HACCP Implementation in Dairy Processing Plants
The goal of the HACCP framework and methodical methodology is to recognize, assess, and control hazards that have a substantial impact on food safety.
More specifically, it seeks to establish controls and guidelines that, to the greatest extent feasible, lessen the hazards that people face from the production of raw materials, their acquisition, and processing, to the manufacturing, distribution, and use of the final product.
Current Good Manufacturing Practices (cGMPs) provide the framework for HACCP, a widely accepted method for reducing physical, chemical, and microbiological contamination across the dairy supply chain. Dairy producers involved in the food supply chain utilize it extensively and on a mandate.
Remarkably, the application of HACCP is possible at any point along the dairy production cycle. It is important to be aware that there could be dangers at the points of production, cooking, combining, packaging, and storage of raw foods prior to sale.
All of these are intended to be addressed by HACCP, an organized methodology that works with the majority of processes. The seven key tenets of the HACCP methodology must be understood in order to comprehend how it operates. Following these seven guidelines is a requirement for food businesses to correctly follow HACCP.
The HACCP technique works on these seven principles: risk identification, critical control point establishment, critical limit setting, and making sure control measures are validated, confirmed, and monitored prior to deployment.
HACCP Setup Plan for Dairy Manufacturers
There are a number of processes and procedures to implement a precise and accurate HACCP strategy. They are as follows:
Build a Team
This step involves assembling a team comprising senior management personnel or a hybrid model comprising personnel and consultants. This step decides the resources and allocations for the procedures that follow.
Mention & Record Product & Process Descriptions
Analyzing the products as well as evaluating and upholding the management procedure are all part of this process. To guarantee safe handling, this procedure entails marking the drugs’ temperature, shelf life, and other information.
Have a Comprehensive Inventory of Components and Ingredient
Every component necessary to make the product must be subject to inspection in this process. The device marks each raw material for further processing after accounting for every facet of storage.
Have a Well-structured Process Flowchart
A flowchart illustrates the process from obtaining raw ingredients to distributing finished goods. The establishment has a sound organizational structure for the processes needed to develop a production system. Additionally, that must be according to a confirmatory walkthrough investigation.
Adhere to Hygiene Guidelines
Adherence to hygienic norms is crucial. A document addressing the legality and upkeep of standards must be included for the plan to be put into action.
HACCP benefits the food business in a multitude of ways. Firstly, it prevents foodborne infections and allergic responses, due to contamination from food preparation environments and procedures. Furthermore, it helps in the identification and control of possible hazards that may come from facilities, processes, or raw materials. Proper implementation of HACCP helps lower the likelihood of customer complaints or recalls.
There exist additional rationales for the significance of a HACCP system for the food industry. It includes its ability to augment food safety and facilitate more efficient allocation of resources. Additionally, it facilitates prompt resolution of food safety issues and fosters customer trust in dairy products.
