Abstract
A hazard analysis critical control point (HACCP) program itself is a straightforward and logical system of enhancing food safety through the prevention of problems. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used.
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