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    acelyammm1985 çevrimdışı Üyelik tarihi: 08.12.2012 Son online zamanı: 06.04.2018

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    Standart Dairy Processing HACCP

    : Dairy Processing HACCP
    : Pdf
    : .......

    INTRODUCTION...................................... .................................................. ..................1
    PART I: THE HACCP PROGRAM - APPLICATION TO A DAIRY PLANT........................3
    A. INTRODUCTION...................................... .................................................. ............... 3
    B. THE HACCP MANUAL - A STEP BY STEP APPROACH.......................................... .......... 3
    1. Assess the Hazards in a Dairy Plant............................................. ........................... 4
    2. Determine Critical Control Points (CCPs) .................................................. ............... 4
    3. Establish Critical Limits for each CCP .................................................. .................... 4
    4. Implement Procedures to Monitor CCP and Record Data .......................................... 5
    5. Institute Corrective Action .................................................. ................................... 5
    6. Establish Record Keeping Systems to Document HACCP Plan.................................... 6
    7. Verify that the HACCP Program is Working........................................... ................... 6
    PART II THE HACCP PROGRAM - CRITICAL CONTROL POINTS IN A DAIRY PLANT .9
    A. INTRODUCTION...................................... .................................................. ............... 9
    B. SECTIONS OR PROCESSES IN A DAIRY PLANT .................................................. ........10
    1. Raw Milk Supply .................................................. ................................................10
    2. Ingredients/Packaging Materials .................................................. .........................11
    3. HTST Pasteurization.................................... .................................................. .......12
    4. Vat Pasteurization.................................... .................................................. ..........15
    5. Ice Cream Pasteurized Product Supply............................................ .......................17
    6. Cheese .................................................. .................................................. ...........18
    7. Butter............................................ .................................................. ...................20
    8. Cultured Products .................................................. ..............................................21
    9. Fluid............................................. .................................................. ....................23
    10. Finished Product Storage........................................... ...........................................25
    APPENDICES .................................................. .................................................. .........28
    A. HAZARDS IN A DAIRY PROCESSING PLANT - PUBLIC HEALTH SIGNIFICANCE .............28
    1. Raw Milk Supply .................................................. ................................................28
    2. Ingredients/Packaging Materials .................................................. .........................29
    3. HTST Pasteurization.................................... .................................................. .......29
    4. Vat Pasteurization.................................... .................................................. ..........29
    5. Ice Cream............................................. .................................................. ............30
    6. Cheese .................................................. .................................................. ...........30
    7. Butter............................................ .................................................. ...................30
    8. Cultured Products .................................................. ..............................................31
    9. Fluid............................................. .................................................. ....................31
    10. Finished Product Storage........................................... ...........................................32
    11. Dairy Plant – Universal Control Points............................................ ........................33
    B. PREVENTABLE FOODBORNE DISEASE OUTBREAKS – DAIRY PRODUCTS .....................34
    REFERENCES .................................................. .................................................. .........35

    Dairy products are considered to be amongst the most nutritionally complete foods. Unfortunately, this characteristic also makes them highly susceptible to bacterial contamination that can lead to outbreaks of food borne disease. Since modern dairy plants are capable of processing large volumes of products, outbreaks can potentially affect large sectors of the population.

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    Konu Sorumlu Yönetici tarafından (10.12.2012 Saat 11:50 ) değiştirilmiştir.

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