Prepare a HACCP plan for pasteurised milk.

1. 1 · Open in two lines. A HACCP plan is a written document that controls the significant hazards in one product. Here the product is pasteurised toned milk in pouches.
2. 2 · Product description. Toned milk, HTST pasteurised, packed in plastic pouches, stored at 4 °C or below, short shelf life, drunk by all ages including children and the elderly.
3. 3 · Draw the flow diagram. [Flow: reception → chilling → clarification → standardisation and homogenisation → pasteurisation → cooling → pouch filling → cold storage and dispatch]
4. 4 · Hazard analysis and CCPs. Use the decision tree: CCP 1 reception (antibiotics, adulterants), CCP 2 pasteurisation (pathogens), CCP 3 cooling and cold storage (growth).
5. 5 · Draw the plan table. [Table: CCP | hazard | critical limit | monitoring | corrective action | verification | records]
   • CCP 2 row: at least 72 °C for 15 s; continuous recorder; flow diversion valve; phosphatase test; temperature charts.
6. 6 · Prerequisite programmes. Cleaning-in-place, safe water, personal hygiene, pest control.
7. 7 · Kitchen link. Hospital kitchens and hostels receiving pouch milk check its temperature and use-by date on arrival.
8. 8 · Close in one line. The plan follows the plant's validated limits and is reviewed whenever the process, supplier or equipment changes.

Scoring tip: The plan table carries most of the marks. Rule it neatly with seven columns and fill at least the pasteurisation row completely.