HACCP Hazards and Controls Guide for Dairy Foods HACCP

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CFSAN/Office of Compliance
June 16, 2006; Revised October 2007 [pic]
Hazards and Controls Guide For Dairy Foods HACCP
Guidance for Processors
Version 1.1 June 16, 2006

|List of Reasons for Revisions to this Hazard Guide |
|DATE |REASON |
|03/21/200|Editorial revisions made in page numbering and minor |
|6 |heading numbering corrections. |
|06/16/200|Title changed from "Dairy Foods HACCP Hazards and Controls|
|6 |Guide" to "Hazards and Controls Guide Dairy Foods HACCP" |
| | |


Table of Contents
I. Introduction

A. Status
B. Purpose
C. Comparison with the FDA Juice HACCP Regulations
D. Scope and Limitations
II. Terms and Definitions

III. Overview of the NCIMS HACCP Program
A. Voluntary Nature of the Program
B. Key Requirements of the NCIMS HACCP Program
IV. Prerequisite Programs

A. Required Prerequisite Programs
B. Acceptable Level of Protection by Prerequisite Programs
V. Hazard Analysis

A. Preparing for a Hazard Analysis - Five Preliminary Steps
B. Overview of the Hazard Analysis
VI. The HACCP Hazard Decision Process

VII. HACCP Decision Trees

A. NACMCF CCP Decision Tree #1
B. NACMCF CCP Decision Tree #2
C. IDFA Modified Decision Tree for HACCP
VIII. Control Measures

A. HACCP Control Measures
B. Activities Not Considered to be HACCP Control Measures
IX. Preparing for HACCP

A. Getting People Ready
B. HACCP Training and HACCP Resource Materials
X. Hazards and Control Guide

A. Table 1 - Milk Plant Raw Materials
B. Table 2 - Milk Plant Processing Operations
XI. References

A. Published Text
B. Articles Published in Peer Reviewed Scientific Journals
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I. Introduction
A. Status
This Hazards and Controls Guide represents the National Conference on
Interstate Milk Shipments (NCIMS) perspective on identifying and evaluating
potential hazards in milk and milk products and their control. It is
designed to assist processors in the development of Hazard Analysis
Critical Control Point (HACCP) systems to satisfy the requirements of the
NCIMS HACCP alternative to the traditional regulatory system for Grade A
dairy products that are regulated by the states under the NCIMS milk safety
system. The guide should also be useful to State Regulators who are
responsible for the evaluating the completeness of a plants hazard
analysis.
This Hazards and Controls Guide provides a framework for answering some of
the questions to be considered when conducting a hazard analysis for the
processing of milk and milk products.
This guide has been separated into two parts. The first part provides
background information that can be useful in understanding the basic food
safety concerns and goals to be addressed by the hazard analysis. The
second part of the hazard guide is an evaluation of specific potential
hazards associated with the processing of milk and milk products. It is
also divided into two major sections. The first section identifies many
potential food safety hazards associated with ingredients and packaging
materials. In the second section, a "unit operations" approach has been
used to identify food safety potential hazards which may be associated with
processing.
HACCP, as it relates to the NCIMS HACCP alternative, is a food safety
system whose design is based on practical experience and the scientific
understanding of the potential hazards associated with various types of
milk and milk products. References to the available scientific literature
can be found throughout this document. A list of references can be found at
the end of this guide.
B. Purpose
The purpose of this guidance is to assist you in the development of a
written HACCP program, as defined by the NCIMS Voluntary HACCP System. You
will find information in this guidance that will help you identify hazards
that may potentially occur in your products and help you identify and use
methods of controlling and preventing hazards. This guidance is also
intended to serve as a tool for Federal and State regulatory officials in
the evaluation of HACCP systems for dairy products.
To help understand some key aspects of the NCIMS Voluntary HACCP System and
plan how you will initiate your HACCP activities, we have included
information on some other important aspects of the Dairy HACCP System.
C. Comparison with the FDA Juice HACCP Regulations
The following table is provided to dairy processors as a visual comparison
of the FDA Juice HACCP regulations and the NCIMS Voluntary Dairy System.
|Requirements |FDA Juice HACCP |NCIMS HACCP |
|RegulationImplementatio|1/22/02 Large |January 1, |
|n Dates: |Business(>500 |2004 |
| |employees)1/21/03| |
| |for Small | |
| |Business(