Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production

Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production Publisher

Aslani R¹ ; Mazaheri Y¹ ; Jafari M¹ ; Sadighara P¹ ; Molaeeaghaee E¹ ; Ozcakmak S² ; Reshadat Z³

Show Affiliations

1. Division of Food Safety & Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2. Provincial Directorate of Agriculture and Livestock, Ministry of Agriculture and Forestry, Samsun, Turkey
3. Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

Source: Journal of Dairy Research Published:2024

Abstract

This study aimed to review hazard analysis and critical control points (HACCP) in the dairy industry for the production of yogurt. The food safety management system (FSMS) was implemented over the last several decades with several amendments. The need for practical and proactive procedures in the dairy industry was identified so that HACCP implementation could ensure that consumers would always have safe food. The concept of HACCP is a systemic and science-based method that can result in safe dairy products such as yogurt based on the complete analysis of manufacturing processes, recognition of hazards potentially present at all stages of production, and risk prevention. In yogurt production, raw milk receipt, pasteurization, packaging, and storage are the steps most susceptible to contamination and were considered critical control points. Further steps also need to be implemented to achieve other related control measures, and these will be discussed. © The Author(s), 2024.

Style	Citing Format
MLA	Aslani R, et al.. "Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production." Journal of Dairy Research, vol. , no. , 2024, pp. -.
APA	Aslani R, Mazaheri Y, Jafari M, Sadighara P, Molaeeaghaee E, Ozcakmak S, Reshadat Z (2024). Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production. Journal of Dairy Research, (), -.
Chicago	Aslani R, Mazaheri Y, Jafari M, Sadighara P, Molaeeaghaee E, Ozcakmak S, Reshadat Z. "Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production." Journal of Dairy Research , no. (2024): -.
Harvard	Aslani R et al. (2024) 'Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production', Journal of Dairy Research, (), pp. -.
Vancouver	Aslani R, Mazaheri Y, Jafari M, Sadighara P, Molaeeaghaee E, Ozcakmak S, et al.. Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production. Journal of Dairy Research. 2024;():-.
BibTex	@article{ author = {Aslani R and Mazaheri Y and Jafari M and Sadighara P and Molaeeaghaee E and Ozcakmak S and Reshadat Z}, title = {Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production}, journal = {Journal of Dairy Research}, volume = {}, number = {}, pages = {-}, year = {2024} }
RIS	TY - JOUR AU - Aslani R AU - Mazaheri Y AU - Jafari M AU - Sadighara P AU - Molaeeaghaee E AU - Ozcakmak S AU - Reshadat Z TI - Implementation of Hazard Analysis and Critical Control Point (Haccp) in Yogurt Production JO - Journal of Dairy Research VL - IS - SP - EP - PY - 2024 ER -

Science Communicator Platform

Authors

Authors Affiliations

Abstract