Abstract
Milk and dairy products are essential components to human diet, but it is also well known to be potentially hazardous food items due to several contamination sources (equipment, personnel, additives and packaging material) during their manufacturing process in nonconforming conditions. The implementation of the Hazards Analysis and Critical Control Points (HACCP) system from production to consumption of dairy products promotes food safety and prevention of food-borne diseases. The present study discusses the implementation of the HACCP principles (focusing on the microbiological hazards) throughout the production chain of mizithra, one of the dairy products manufactured by a middle-sized dairy industry, named Cooperative Dairy industry “EVOL”, sited nearby the city of Volos (central Greece). The main benefits and barriers after the application of the HACCP system in the above industry are also identified and discussed.
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