Design of a HACCP Plan for the Gouda-type cheesemaking process in a milk processing plant
Dávila, J.; Reyes, G.; Corzo, O.
Archivos Latinoamericanos de Nutricion 56(1): 60-68
2006
ISSN/ISBN: 0004-0622 PMID: 16786735 Document Number: 599036
The Hazard Analysis and Critical Control Point (HACCP) is a preventive and systematic method used to identify, assess and control of the hazards related with raw material, ingredients, processing, marketing and intended consumer in order to assure the safety of the food. The aim of this study was to design a HACCP plan to be implemented in a Gouda cheesemaking process in a dairy processing plant. The used methodology was based in the application of the seven principles of the HACCP, viz. the information from the plant about the implementation of pre-requisite programmes (70-80%), the experience of the HACCP team and the sequence of stages settled down by the COVENIN standard 3802 for implementing the HACCP system. A HACCP plan was proposed; the proposal included the scope, the selection of HACCP team, the description of the product and the intended use, the flow diagram of the process and the hazard analysis and the control table of the plan with the critical control points (CCP). The following CCP were identified in the process: pasteurization, coagulation and ripening.