22
DairyPost Africa • May 2014
These QS system is set up in order to
prevent health risks and to identify, evaluate
and control.
• What to check ?
• Where to control, with the identification
of potential risks in the processing chain.
• Determination of the points which are
critical
• Defining and implementing testing and
monitoring methods
Attached a example of HACCP for a cheese
production plant
Rawmilk
Pathogene,
Cells
Total bacterias
Milk analysis
Cheese
production
Optical
control,
own
standards
Filtering
Milkreceiving
Milk
receicing
Dirtparticles
Filtering
Scale
Optical
control
Change filter
Temperature
control
Min. 75°
up to 85 °
depending
Temperature
Controlsheet
Switch Valve
Pasteurising
pathogene
Bacterias
Contact of
farmer
2x filtering
Pipes /
Fittings
Reinfection
Daily cleaning
Not to
determine
Analysis
Micro Lab
Not to
determine at
this stage
Pasteurised
milk in
cheesvat
Reinfection
Daily CIP
Not to
determine
Analysis
Micro Lab
Not to
determine
Cheese
curd in
blockforms
Saltbrine
Reinfection
Reinfection
Daily CIP
Cooling
Staff hygiene
Not to
determine
Yeast,
Moulds
Coliforms
Analysis
Micro Lab
Analysis
Lab
Packaging
Reinfection
Daily CIP and
desinfection
Not to
determine
Analysis
Lab
Final
product
Pathogene
Yeast, Moulds
Daily CIP and
desinfection
Standard /
COMESA
Plant lab
Not to
determine at
this stage
Not to
determine at
this stage
Not to
determine at
this stage
Blocking of
product
CCP /
Position of level
Documentation
Verifikation
Controlling
Monitoring
Standards
Actions
Hazards
Product
HACCP-Concept for milkprocessing, cheeseproduction
Example Part 1 of others in HACCP System
Lab
Labreport
CCP
Lab
Labreport
QCP
Daily by
Operator
Signing on
diagram
QCP
Stepcontrol Labreport
QCP
Lab
samples
Labreport
CCP
Lab
samples
Labreport
QCP
Labreport
QCP
Labreport
QCP
Labreport
CCP
Optical
control
Stepcontrol
Stepcontrol
The milk production on the farm and the processing takes place in a tight vertical integration
which secures the income of many people involved in the milk chain. In many countries
with a growing milk industry, the output of these industry must be mentioned. It is worth
to change into better control in the milk chain. The result will be a win win situation for the
farmer, processor and the consumer.
Gregor Schäfer, Bavaria, Germany