A company has a Hazard Analysis and Critical Control Point (HACCP) system in place. The company pasteurizes whole milk in a heat exchanger that uses steam as the heat source. The milk is heated to a final temperature of 73°C and held for 16 seconds.

Search online and describe the hazards that are addressed by the heat exchanger, what the heat exchanger represents in the HACCP system, what the temperature and time standards represent, and what should be done if the standards are not met. Provide references for all sources used.

All questions need to be discussed in your writing (400words)

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