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– Raw milk must be stored at temperature not more than 10 °C. |
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– Milk must be adequately heated (for batch pasteurization: 63 °C for 30 min). |
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Vegetative bacteria growth. |
– Keep all lines, vessels and valves clean and sanitized with records of the time and date according to recommended frequency (Food & Drug Administration, 2018). |
| Biological |
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– The product shall be considered to be disposed if the temperature or time are not met within 2 h (Food & Drug Administration, 2018). |
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– Pasteurizer design and construction must meet the Grade-A Pasteurized Milk Ordinance (Poltronieri & Rossi, 2017). |
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– Storage vessels must be cleaned after each use (keep records). |
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Contamination with vegetative bacteria. |
– Linked valves and lines must be cleaned at least once daily after using them. |
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– Connected opening and valves must be tightly closed with proper lids. The product-contact surfaces of all multi-use containers, utensils and equipment used in storage shall be effectively cleaned and shall be sanitized before each use (Food & Drug Administration, 2018). |
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– Ensure adequate separation between the vessels and lines used for the product and lines used for detergents and chemicals (Food & Drug Administration, 2018). |
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Remaining cleaning and sanitizing chemicals. |
– To ensure that needed separation is maintained, inter-washes throughout the day can be done (Food & Drug Administration, 2018). |
| Chemical |
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– Any surface that comes in contact with the product should be sanitized before using every time during processing (examples of contacts surfaces: equipment and tanks used for different purposes) (Poltronieri & Rossi, 2017) |
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Contamination with allergens from materials mixed with product. |
– Pipelines, valves, and any part of the pasteurizer used for any other food, that might contain allergens, must be cleaned properly to avoid unlabeled cross contamination (Food & Drug Administration, 2018). |
