Abstract
The introduction of HACCP standards presupposes the creation of organizational, resource, methodological and sociolocial conditions to ensure the quality of products in accordance with the recommendations and requirements of the standards. Milk safety has traditionally been considered a top priority for any economic system. The domestic dairy industry is no exception here as it is industry with a long history and a developed structure. Requirements for the quality of milk and the quality of dairy products are spelled out in various standards, milk is controlled by sanitary and veterinary services. Key words: dairy industry, safety, HACCP, control, identification
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
