Bacterial culture activity is a critical control point [CCP] in the manufacture of cultured dairy products

LAdllllJll: I’Ullll LU 111E ni’lLLJ." L’Ldll 1141:1111 {uflbLlUll Bacterial culture activity is a critical control point [CCP] in the manufacture of cultured dairy products (for example cheddar cheese]. After inoculation Of the milk with bacterial culture, acidity development [lowering Of pH) should occur at an anticipated rate. If the desired acidity is not achieved within the specified timeframe, action must be taken and documented. A slowr vat indicates that the starter has not produced lactic acid at the desired rate. Therefore, other competing microorganisms which may include pathogens may grow and have a detrimental effect on safety and quality. You are the HACCP Co-ordinator at a cheddar cheese manufacturer. The company has determined that the cheesemaker must watch the rate at which the bacterial culture grows. The acidity must increase to a titratable acidity of 1.1 % lactic acid (w/w) within 7 hours to ensure food safety. At this rate of acidity development, the cheese will have a pH of 5.3 (iso-electric point of E-lactoglobulin] for the next step, Cut Curd. If this rate of acidity development is not achieved the finished cheese is not aged but sent to a process cheese manufacturer for use as an ingredient in process cheese. (e. g. Velveeta or cheese slices that has a cook step). CFIA requires that a Slow Vat Record be used to record these occurrences. Complete Form 10, the HACCP Plan for the CCP at the process step, Develop Acid (12 marks) Form #10 HACCP PLAN PRODUCT NAME(S): PROCESS STEPS CCPIHAZARD HAZARD CRITICAL MONITORING DEVIATION VERIFICATION HACCP RECORDS NUMBER DESCRIPTION LIMITS PROCEDURES PROCEDURES PROCEDURES Pathogen Develop Acid *CCPZ B growth/surviv al Due to time and temp abuse (improper acidification “The first CCP in the process was pasteurization of the milk used to make cheese.