Choose CCP for milk product

We have products include liquid milk and flour milk. Is the seal step bolt/ can a CCP?
Is this a ccp for re- contamination microbiologic?

my suggest is before the standarization tank, Heating treatment zone. 

My name's Vu, email: xxxxxxxx

Milk is highly susceptible to microbial contamination.  I don't know what milk flour is, do you mean dry milk powder?

Either way...you want to have a heat treatment (pasteurization) after the addition of all ingredients.  The only caveat to this is cultured products where you may have some ingredients added post-pasteurization (culture, flavors, fruit bases, etc).

A CCP for milk is usually pasteurization. Flour milk I am not sure what you mean but if you mean powder milk then that is completely different to fluid milk and it is usually held at higher standards. 

CCP is really a point where you are reducing the risk of a hazard. What hazard are you controlling for?

Also a CCP has t be continually monitored. So you will need to make sure that your parameters are always reached and maintained and that you are able to measure those parameters for every batch of product you make.