Haccp Para Leche

IDFA’s HACCP PLANT MANUAL
with model HACCP plans for dairy products
2010 EDITION

IDFA's Dairy HACCP SAFETY SYSTEM
This is a manual that provides technical recommendations for development of a comprehensive Hazard Analysis and Critical Control Points (HACCP) food safety system for the entire dairy industry. Included in this manual are specific prerequisite programs, preliminary steps,assessment of hazards, a hazard analysis guideline including forms, the seven principles of HACCP and model HACCP programs covering fluid milk, sour cream, yogurt, ice cream, novelties, frozen yogurt, cheese, butter, evaporated and condensed milk, dry milk and dry whey products. This manual also incorporates the latest recommendations and requirements listed in the National Conference on InterstateMilk Shipments (NCIMS) HACCP pilot program, the National Advisory Committee for Microbiological Criteria in Food (NACMCF) and Codex Alimentarius. Dairy plants will be successful implementing HACCP if a solid foundation of prerequisites and good manufacturing practices is already in place and serves as the basis for the HACCP food safety system.
© IDFA September 2009 The International Dairy FoodsAssociation (IDFA) is the Washington, D.C.-based trade association that provides government relations, regulatory affairs, marketing, public relations, meetings and seminars, training, general management, and a host of other services to the three dairy foods organizations representing processors, manufacturers, marketers and distributors of dairy products. IDFA was founded in 1990 in recognitionof the many common concerns and issues facing the various segments of the dairy foods industry. The three constituent organizations that make up IDFA are: ! ! ! Milk Industry Foundation National Cheese Institute International Ice Cream Association

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September 2009

TABLE OF CONTENTS
Acknowledgments.........................................................................................................................................................5 Milestones of Milk History in the U.S...........................................................................................................................6 IDFA's Dairy HACCP Safety Program.........................................................................................................................7 HACCP - An Overview.................................................................................................................................................8 HACCP Definitions.....................................................................................................................................................11Principles of HACCP...................................................................................................................................................14 Dairy Product Safety Hazard .......................................................................................................................................15 Identification of Potentially Hazardous Milk and Milk Products .........................................................................15 Benefits of the HACCP System.............................................................................................................................18 Comparison Table: PMO Traditional vs. HACCP Plant Program...... ................................................................. 21 Hazard Components....................................................................................................................................................24 Biological Hazards..................................................................................................................................................24 Chemical Hazards..................................................................................