Table 4.13. HACCP Audit Chart: Past

Table 4.13. HACCP Audit Chart: Pasteurization/Homogenization of Raw Milk
Critical Operation Potential Risks Critical Control Point Prevention, Control, and Monitoring Corrective Action
Pasteurization Pathogen survival Time/Temperature
control
Pasteurization temperature not <
72.5◦C; phosphatase activity < 10
g/mL p-nitrophenol
Re-sterilize pasteurizer,
check boiler, diversion
valve, re-pasteurize milk
Homogenization Separation of cream Homogenizer pressure Check gauge readings, 1st stage: 500
psi; 2nd stage: 2,000 psi
Homogenization index < 10
Adjust homogenizer
pressure
Cooling Bacterial growth Low temperature Milk temperature < 3◦C Use back up compressor
Storage and filling Microbial contamination Cooling
Plant hygiene
Plant sanitation
Vat temperature < 4◦C
Effective cleaning, visual check
Vat sanitizing, check operation of spray
ball
Correct concentration of sanitizers
SPC < 50,000 CFU/mL; Coliforms
< 1/mL
Check temperature and cool
immediately
Re-clean vat
Use manual cleaning with
sanitizers
Check dosing and mixing
procedure
Inform factory manager,
check CIP
Sanitizer contamination Flush residual sanitizer Visual check CIP
Fat < 3.2%; freezing point less than
−0.517◦C, free of odor and taints
Staff training
Withhold product
Under/over filling cartons Product weight Check volume/weight within ± 10 g.
Check carton machine rubbers
Adjust fill settings, replace
carton machine rubbers
Incorrect/illegible use by
date
Coder error 14 days from packing date Re-set coder
Packaging defect Sealing of cartons Check packaging, squeeze test Withhold affected cartons,
inform
Storage of packed
milk
Microbial growth Temperature control Cool room temperature < 2◦C, insure
doors closed properly
Inform, mechanical fault,
check refrigeration