IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO THE DAIRY INDUSTRY: CURRENT STATUS AND PERSPECTIVES

The dairy industry is confronted with new challenges because of the continuously increasing complexity of the ingredients/packaging materials used and the technological advances/processes employed. The current structural development of the dairy industry means that any quality failures are bound to have more widespread consequences than previously. Consequently, the role of preventive controls is becoming increasingly important. Implementation of Hazard Analysis Critical Control Point (HACCP) by the dairy industry is anticipated to enhance consumer confidence in its products and reduce the existing barriers in international trade. This review discusses the implementation of HACCP principles throughout the production and distribution chain of milk and dairy products.