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What is Dairy Quality Management via HACCP about?

This document summarizes quality management systems in the dairy industry. It discusses how the Hazard Analysis and Critical Control Points (HACCP) system is an effective way to guarantee high quality and safe food by focusing on preventing hazards and improving processes. It identifies critical control points for raw milk, pasteurized milk, ultra-high temperature milk, cheese, ice cream, butter, and yogurt production. Potential biological, chemical, and physical hazards are identified for each step of proc

Author

Deiscy Contreras

Language

EN