Abstract
The implementation of the Hazard Analysis Critical Control Point (HACCP) system to Greek traditional dairy products is of great importance in order to produce microbiologically safe foods. The HACCP system has gradually gained popularity and acceptance and is currently considered as a prerequisite should a food manufacturer wish his products to enter the international market. The HACCP system was implemented for three different cheese making processes (Kasseri, Kefalotiri and Anevato) as produced by local companies in Northern Greece. Microorganisms seem to be more effectively controlled by developing a Quality System (HACCP, ISO 9001/2) in the case of semi-hard and hard cheese (Kasseri and Kefalotiri, respectively) whereas in the case of soft cheese (Anevato) this proves to be by far a more difficult task because of its texture and high water content.
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