Development and implementation of the hazard analysis and critical control points system for the processing of grade A pasteurized milk

Ciência Rural

Ponsano, Elisa Helena Giglio¹  Pinto, Marcos Franke¹  Tobias, Wanderleia¹ 

[1] aff1, Brasil

关键词: food technology;    food safety;    food handling;    food legislationA principal ferramenta utilizada na atualidade para garantir inocuidade;    qualidade e integridade dos alimentos é a Análise de Perigos e Pontos Críticos de Controle (APPCC) (KHATRY & COLLINS;    2007;    VIOLARIS et al;   

DOI  :  10.1590/0103-8478cr20131150

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

Hazard analysis and critical control points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. So, the aim of this study was to develop and implement the HACCP program in the processing of pasteurized grade A milk. Checklists were used to assess on the level of the pre requisites programs and on the sanitary classification of the dairy industry and the results were used as references for the development of the HACCP system. A "decision tree" protocol was used for the identification of the critical control points (CCP). No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP. For these CCP, the limits for prevention, monitoring needs, corrective actions, critical limits and verification procedures were established. The pre requisites program was essential for the establishment of the system. The implementation of the HACCP for the processing of grade A pasteurized milk was efficient to control the biological hazards and enabled the product to comply with the legislation specifications and achieve safety.

【 授权许可】

Unknown