Abstract
Today, a wide range ofultra high temperature (UHT) products are commercialized and the quantity of products manufactured and sold is steadily increasing. A brief overview of the quality control of such products is given, covering sampling plans and analytical procedures applied to verify the quality of incubated packs. Attention, however, is focused on quality assurance based on the Hazard Analysis Critical Control Point system (HACCP). Different aspects such as installation, cleaning and sterilization of equipment as well as critical control points of UHT sterilization, starting from the raw materials and ending with the distribution of the finished product, are discussed.
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