Milk based products containing 10% milk fat or higher, or added sugar (for example, fluid cream, cream for butter, chocolate milk, flavoured milk): Milk based products containing below 10% milk fat (fluid milk, goat milk, whey): The following are the generally accepted pasteurization schedules for dairy products produced by HTST pasteurization. Failure to achieve pasteurization could result in a microbiological hazard in the dairy products. Temperature and time are critical factors required to achieve pasteurization. Pasteurization records contain processing information and indicate whether the products have been adequately pasteurized. Refer to the Preventing cross-contamination and Appendix G: Preventing cross connections for more information on preventing cross connections in dairy establishments. This will help in the identification of product flow and cross-connections. it is a good practice to colour code the pipelines to distinguish between finished product, raw product, CIP lines and other utilities.This includes minor changes such as pumps or pipelines. Thoroughly assess all proposed installations.Install equipment and/or pipelines in a manner that will not jeopardize the integrity of the pasteurization or CIP systems (for example, no cross-connections or pasteurization problems).Refer to the Constant level tank and the Flow control device (FCD) sections for more details. The design of the constant level tank and inlet piping and the flow diversion device (FDD) area and product piping are areas where potential cross-connections could exist if the design or installation is improper. double block and bleed valve arrangements.establish effective physical breaks at connection points, for example:.use separate pipelines and vessels for incompatible products.refer to the various sections in the chapter for more information on measures for segregating raw from pasteurized dairy productsįor other applications, CIP supply lines and return line circuits used for CIP cleaning and "mini-washes" on tanks, lines, pasteurizers or other equipment that may be washed while connected to product lines containing milk products or potable water and lines for final rinse):.prevent inadvertent cross contamination of independent food products (for example, soy beverages and milk) which may pose allergenic concerns.completely segregate incompatible products such as raw materials and pasteurized or sterilized food products, cleaning products and food products (including potable water) and waste materials or utility materials and food products.update the flow schematic whenever equipment and/or pipelines are installed or changedĪ cross-connection is a direct connection allowing one material to contaminate another. include all components of the HTST pasteurizer system (for example, thermometers, vacuum breaks, recirculation lines, divert lines, leak detect lines).maintain and keep on file a copy of the flow schematic outlining the pasteurization system.Even slight modifications to the pasteurization system or the Clean-in-place (CIP) system may have an impact on its processing operation and its safety. HTST system flow schematicĪ flow schematic is a valuable tool for assessing the impact of any changes to the HTST pasteurization system. Definitions Safe forward flow a condition where the temperature of the product is above the divert set point and the flow control device is energized by the safety thermal limit recorder or the legal programmable logic controller. Refer to Record keeping for your preventive control plan for additional information. Records can be in either a hard copy or electronic format. In a Preventive control plan (PCP), it is important to maintain and keep records of activities which demonstrate that the PCP is implemented and working effectively. A hygienically designed system ensures that each particle of milk is pasteurized and that cross-contamination of pasteurized product is prevented. The ability of HTST pasteurizers to assure a safe milk or milk product relies on the time-temperature-pressure relationships that must be maintained whenever the system is in operation. HTST systems allow a high volume of production in a minimum of processing space. HTST pasteurization offers significant operating efficiencies compared to traditional batch pasteurization. The following provides recommended practices for high temperature short time (HTST) pasteurization of dairy products. Supplementary milk solids and milk fat injection system (in-line standardization).Stuffing pump and flow promoting devices.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |