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HACCP for Dairy Products

HACCP (Hazard Analysis and Critical Control Points) is a product safety system that secures the hygiene conditions needed for safe food production and identifies and removes the causes that could make a product a health risk for consumers.

Haccp

Why HACCP matters in a dairy

Every product in a dairy has its own workflow. The workflows for cheese, yogurt and butter are drawn up separately and verified on site, so that hazards, measures and critical control points are identified for each product.

HACCP in dairy setup

During a small dairy setup, my team and I prepare the HACCP file together with you.

HACCP in 11 steps

  1. 01Food safety team is established
  2. 02Product Description is made
  3. 03Designed use is determined
  4. 04Workflows of the products to be produced are created
  5. 05Workflows are verified on-site
  6. 06Potential hazards and measures are identified.
  7. 07Critical control points are identified.
  8. 08Critical limits are set.
  9. 09Corrective actions are identified.
  10. 10Verification procedures are established.
  11. 11Documentation and recording system is established.

From the field

4 photos · click to enlarge
HACCP in a dairy – photo 1HACCP in a dairy – photo 2HACCP in a dairy – photo 3HACCP in a dairy – photo 4
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