Dairy Processing Plants (HACCP)
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1. Assess the Hazards in a Dairy Plant
a) Construct a flow diagram of each process in your dairy plant. The flow diagrams in Part II or
block diagrams can be used to illustrate each process.
b) The flow diagram(s) should give a clear and simple description of the steps in each process.
Include the actual equipment, procedures, and operating practices.
c) List all potential hazards associated with each step in the process. Consider as hazards only
those microbiological, chemical, and physical agents that could cause a public health risk.
Information provided in Part II and the Appendices will assist you in assessing potential
hazards.
d) List any preventive measures (PM) that may exist to control those potential hazards.
Preventive measures are those steps or controls in the process designed to eliminate or
control a hazard (i.e. pasteurization, hand dip sanitizing).
e) The potential hazards and preventive measures together identify possib