Tratamiento térmico

Guidelines for Food Safety: Validation and Verification of Heat Treatment Equipment and Processes

07
June

Guidelines For Food Safety
Validation and Verification of Heat Treatment Equipment and Processes

1

FOREWORD
The development of this Guideline is an initiative of the Australia New Zealand Dairy Authorities’ Committee (ANZDAC). Members of ANZDAC are: Australian Quarantine andInspection Service Dairy Authority of South Australia Dairy Food Safety Victoria Department of Health Western Australia New South Wales Food Authority New Zealand Food Safety Authority Safe Food Queensland Tasmanian Dairy Industry Authority This Guideline is not intended as a mandatory standard. The purpose of this Guideline is to assist industry and regulators with the implementation of foodsafety standards and the application of good food safety practice. Accordingly, this Guideline may require amendment from time to time in order to remain aligned with food safety standards.

CONTENTS
Foreward Introduction 1 2 3 4 Scope References Definitions Standards for Heat Treatment Equipment and installation 4.1 4.2 4.3 5 6 Heat Treatment Equipment Validation of heat treatment Verificationof heat treatment 2 4 5 5 5 6 6 7 8 10 10 11 12 13 14

Heat Treatment Commissioning and Modification Pasteuriser Operators

Appendix A – Food Standards Code 1.6.2 Appendix B – Heat Treatments Equivalent to Pasteurisation Appendix C – Pasteuriser Retro-fit Standard Appendix D - Explanatory Notes

Guidelines For Food Safety
Validation and Verification of Heat Treatment Equipment andProcesses

Guidelines for Food Safety: Validation and Verification of Heat Treatment Equipment and Processes

Introduction
With the emphasis on food safety within the dairy industry and the regulated implementation of HACCP based food safety programs there exists a need to ensure that heat treatment equipment such as pasteurisers are designed, installed, operated and verified in a manner thatresults in no untreated or partially treated milk or dairy products. This document prepared by a working group under the direction of the Australia and New Zealand Dairy Authorities Committee (ANZDAC) was developed to provide guidance on equipment and processing parameters that are to be reviewed and assessed as part of validation and verification of heat treatment. Systems for the validation andverification of heat treatment should be incorporated as an integral part of each dairy factory’s food safety program, where critical heat treatment processes are conducted. For each heat treatment process and/or pasteuriser the dairy factory will be expected to have a program of checking and testing including procedures and recording of the results of such activities. The requirements for thepasteurisation and heat treatment of milk and dairy products are contained in the Food Standards Code, the Export Control (Milk and Milk Products) Orders 2005 and the relevant State, Territory or Country legislation.

4

Guidelines for Food Safety: Validation and Verification of Heat Treatment Equipment and Processes

1 2 3

Scope
The conditions and procedures in this document apply to bothcontinuous flow and batch heat treatment systems.

References
• • • • • • AS 3993 - 2003 Equipment for the pasteurisation of milk and other liquid dairy products – continuous flow systems. D121.1, Dairy Heat Treatments – NZFSA, 2003. IDF Bulletin 200, 1986 Monograph on Pasteurised Milk Export Control (Milk and Milk Products) Orders 2005. Food Standards Code published by Food StandardsAustralia New Zealand. Relevant State dairy legislation

Definitions
Batch pasteurisation: A volume of milk or liquid dairy product heated and cooled uniformly to achieve pasteurisation Continuous-flow system: A system in which the product passes in continuous flow through heating and cooling equipment in order to receive the required heat treatment. Such systems usually incorporate one or more...