Proceedings of the 2012 International Conference on Industrial Engineering and Operations Management

Istanbul, Turkey, July 3 6, 2012

Quality Management Systems in Dairy Industry

Ozlem Yaman Keskin and Zehra Gulsunoglu
Department of Food Engineering
Istanbul Technical University
Ayazaga Campus, Istanbul 34469, Turkey

Abstract

Milk and milk products are the most important and necessary products in the food supply chain. Due to
physical, chemical or microbiological hazards of possible contamination, many people in the world are exposed
to these risks quite clearly. Therefore, sufficient quality and food safety practices are important for food security
in the dairy industry. The most effective way to achieve food safety is to focus on prevention of possible hazards
and to improve the process. The Hazard Analysis and Critical Control Points (HACCP) system has been
indicated as one of the most effective ways to guarantee high quality and safe food. The main objective of
Critical Control Points (CCP) is to identify problems before they occur, establishing control measures that are
critical to maximizing food safety at each stage in the production process. In this study, the identification of
critical control points in dairy sector, the identification of all potential hazards in raw milk, pasteurized milk,
Ultra High Temperature (UHT) milk, cheese, ice-cream, butter and yoghurt production are reviewed. Description
of critical control points, evaluation and orientation applied to prevent and control the critical points were
presented.

Keywords
Dairy industry, HACCP, control points

1. Introduction
Milk can show large quality differences, which milk processors, must take into account. Two types of
criteria are used for paying by quality physio-chemical and bacteriological. Physio-chemical criteria usually
relate to the fat and protein content, the basic rate of which per kilo of milk varies from one to another. Testing
for better bacteriological quality could result in finding specific bacteria such as Coliforms, Staphylococcus,
Listeria and Butyric spores. Similarly, the presence of antibiotics and the milk temperature during collecting can
be used as quality criteria and for price reduction. In addition, the presence of chemical residues could alter the
process of elaboration of derived fresh milk products. (Karakok 2007; Vilar 2011).

Milk quality is all about prevention on each step of production. Quality control systems aimed the
prevention of defects, rather than their detection. Quality control occurs at every step in the production, as a raw
material on farm condition. Consumers, processors and regulatory agencies are increasingly interested in the
safety and wholesomeness of milk resulting in increased emphasis on the farm management to insure the
production of milk quality (Noordhuizen and Metz 2005).

The consumer demands safe and wholesome dairy products that can be purchased without any doubt.
For raw milk the term quality is extremely comprehensive. There is a quality pyramid based for dairy products
based on these kinds of perimeters. In summary, firstly the basic foundation of this pyramid is about the safety of
these products, the second is the nutritional value and thirdly there must be the service to satisfy consumers for
the long term. Some of the most important quality aspects are quality of content and physical-chemical
condition, hygiene quality (bacteriological and cytological traits, absence of pathogens and other contaminants),
sensorial quality, nutritional quality and technological quality (processing ability) (Karakok 2007).

2. Quality Management Systems in Dairy Industry

The HACCP system has become a synonym for sanitary security of food products. It is worldwide
acknowledged as a systematic and preventive approach to control biological, chemical and physical dangers
(hazards), by means of anticipation and prevention towards inspections and analyzes on finite products HACCP
is a method which has to be applied by companies to secure the quality of food products, based on two main
objectives:hazard analysis and determining the points, during the creation process, in which these dangers are
controlled (Panfiloiu et al. 2010).

The HACCP concept is the best choice if a quality control programme should be designed for dairy
farms. Particularly because it is highly farm-specific, easy to link up with operational management, relatively

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low in cost, both product and process oriented, and not requiring much labour. ISO is very laborious and costly
as well as far too non-specific to make it truly workable for a dairy farmer. In any case, a sound quality attitude
of farmers and others involved is needed before one should even think about introducing HACCP or ISO
(Noordhuizen and Metz 2005).

The application of HACCP has been incorporated into Codex guidance texts (Codex Alimentarius
Commission). The determination of a CCP in the HACCP system can be facilitated by the application of a
decision tree, which indicates a logic reasoning approach. Application of a decision tree should be flexible, given
whether the operation is for production, slaughter, processing, storage, distribution or other efficient and accurate
record keeping is essential to the application of a HACCP system. HACCP procedures should be documented.
Documentation and record keeping should be appropriate to the nature and size of the operation (CAC RCP 1-
1969).

Milk should not contain any contaminant at a level that jeopardizes the appropriate level of public
health protection, when presented to the consumer. Contamination of milk from animal and environmental
sources during primary production should be minimized. Water used in primary production operations should be
suitable for its intended purpose and should not contribute to the introduction of hazards in milk (CAC/RCP 57-
2004).

3. Evaluation of All Operations In the Process

Different and new methods are used in the production of milk and milk products, the application of heat
treatment and the stages of storage and analysis with developing technology. Collected milk have to be kept in
cold chain for protection of milk nutrient composition until it reaches the consumer. The number of
microorganisms increase in milk without cold chain. Therefore, the pathogen microorganisms are get rid of,
while maintaining the nutritional value of milk with applied heat treatment.

For the milk and milk products consumption in a healty way, production should be made under hygienic
conditions and storage time-temperature needs to be controlled during the processing and packaging. If attention
is not given, some dangers can be encountered in the specified stages in the flow diagram.

Hazard identification is helpful to identify potential microbiological, chemical and physical hazards that
may occur during each step of processing. Microbiological hazards are pathogens or harmful bacteria introduced
during production. Another microbiological hazard stems from improper personal hygiene. Chemical
contaminants include the plant toxins and chemicals added during food processing. For example, the excess
detergent left on the just cleaned equipment. A physical contamination is foreign material that could come from
incorrect personal handling or bad environmental conditions (Zhao 2003). (BH: Biological hazards, PH: Physical
hazards, CH: Chemical hazards).

Pasteurized milk is the largest selling milk in most industrialized countries because the consumption of
raw milk carries the risk of infection by milk-borne pathogens, especially Salmonella and Campylobacter
(Sandrou and Arvanitoyannis, 2000). The objective of milk pasteurization is to ensure the safety of fluid milk by
killing pathogens known to occur in milk and to prolong shelf life by destroying undesirable enzymes as well as
reducing the number of viable spoilage microorganisms. The target of pasteurization is to achieve 99.999% (5-
log) reduction in viable microorganisms. Pasteurization is generally achieved with high-temperature/short-time
equipment, which uses continuous heat processing combined with separation, standardization, and
homogenization. The temperature-time combinations recommended for pasteurization have been selected to
optimize microbial kill while minimizing the impact on the nutritional quality of milk (Meunier-Goddik
and Sandra 2011).

UHT milk, in contrast to pasteurized milk, has extended shelf life at ambient temperatures, since the
applied thermal process is capable of inactivating vegetative microorganisms and spores. Although UHT
eliminates almost all psychrotrophic organisms, the latter frequently produce lipases and proteases, which
manage to survive because of their thermo-resistance (Sandrou and Arvanitoyannis, 2000). UHT treatment of
milk is a continuous process aimed at producing a commercially sterile product, that is, a product in which
bacteria will not grow under the normal conditions of storage when packaged aseptically. The basic principle of
the sterilization process is the microbiological population in the processed milk, it also significantly affects the
physical and chemical stability, flavor, color and nutritional value of the product (Deeth and Data 2011;
Rosenberg 2002).

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 The quality of yoghurt depends on the type of raw material used, on the manufacturing procedure
employed and on the proper functioning of the process equipment and process line. The physical and chemical
properties of yoghurt change during microbial fermentation with Lactobacillus bulgaricus and Streptococcus
thermophilus. Other processing steps during yoghurt manufacture, including homogenization, heat treatment,
mechanical handling, cooling, etc. have physico-chemical and biochemical effects. Processing is quality-
controlled: milk is aseptically inoculated with starter culture; temperature is precisely monitored; and the yoghurt
cooled quickly when the desired acidity is reached (Sandrou and Arvanitoyannis 2000).

Cheese making is the process of removing water, lactose and some minerals from milk to produce a
concentrate of milk fat and protein. The essential ingredients for cheese are milk, rennet, starter cultures and salt.
The semi-firm gel is formed by adding rennet that causes the milk proteins to aggregate at a certain pH; then, it
is cut into small curds. Then, the whey (mostly water and lactose) begins to separate from the curds. Acid
production by bacterial cultures is essential to aid in the expulsion of whey from the curd and largely determines
the final cheese moisture, flavor and texture (Zhao 2003).

Ice cream and other whipped frozen dairy desserts are foams made up of air cells surrounded by a
partially frozen emulsion. Ice cream consists mainly of water, fat, and milk solidsnon-fat, in combination with
sugars, emulsifiers-stabilizers, colorings, flavorings, and fruits or nuts. The purpose of auxiliary materials is to
increase the satisfaction value of the products. Ice cream is a product obtained from controlled raw materials,
processed through pasteurization, homogenization, maturation, cooling, freezing, through keeping the air in
composition, with or without glazer, and sell in different casseroles or waffle. The analysis and evaluation
concluded that pasteurization is the most appropriate stage high potential risk in getting ice cream. Rapid cooling
at temperatures below 5C should follow pasteurization, otherwise the viscosity of mix can increase
considerably and melting of the ice cream will not be uniform. To ensure adequate freezing of the mix, the
suitable type of freezer should be selected and its proper and safe operation should be maintained. Ice cream
should be transferred to the hardening room immediately after freezing where the appropriate combination of
temperature/time should be applied. Rapid hardening of ice cream is important for two reasons; first to prevent
melting and formation of large ice crystals during refreezing and second to improve the sensory properties (e.g.,
texture and palatability) of the ice cream (Sandrou and Arvanitoyannis 2000; Panfiloiu et al. 2010).

Butter is a dairy product that is produced physically from milk, cream, or yogurt and it should not
include fat/oil other than milk fat. Components of the product are determined by food legislation of related
countries. But in general the product should include 80-84% milk fat, 15.3-15.9% water, approximately 1% non-
fat dry matter and 0.03-1.8% salt. Butter should be produced using cream or yoghurt and its fat content should be
at least 82% according to related Standard (Altun et al. 2011). To produce a high quality butter, it is essential to
ensure correct treatment of cream after separation since the temperature at which this process is carried out
enhances microbiological growth. Heating of cream by direct steam injection in combination with vacuum
deodorization should be avoided because it causes high fat losses in buttermilk and deterioration of butter flavor.
Mixing of different quality creams should also be avoided since it can barely wipe out the defects of the used
raw materials (Sandrou and Arvanitoyannis 2000).

4. Determination of Biological, Chemical and Physical Hazards

The dairy industry is highly susceptible for incidents affecting the public image of their products. It
means that all efforts have to be directed toward the quality features of the product and the production process
that have direct association with the consumer concern. As stated above, this refers first of all to food safety,
public health, animal health and animal welfare, and next, to the more classic, technological quality measures
like milk cell counts, bacteria counts, antibiotic residues, and freeze point decrease (Noordhuizen and Metz
2005).

Most of the potential hazards identified are microbiological. Therefore, temperature treatments (e.g.
pasteurization, ultra high temperature, scalding temperatures) or temperature control (cooling, freezing) are
considered critical for rendering the endproduct microbiologically safe. It was well understood that
pasteurization, was proved to be successful as a CCP to control classical zoonoses e.g. Brucella, as well as newer
foodborne pathogens. Filtration techniques are used in conjunction with pasteurization to further reduce bacterial
counts in the end product e.g. pasteurized milk. Postpasteurization microbiological hazards e.g. cross
contamination are generally controlled by applying strict rules of cleaning and disinfection as prerequisite
programmes, while acidification, salting and brining ensure, especially in cheesemaking, the correct proliferation
of microflora (Papademas and Bintsis 2010).

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 Chemical contaminants in milk comprise chemical hazards that may introduce during milk production,
dairy processing or packaging. Veterinary drugs, heavy metals, radionuclides, mycotoxins and pesticides are
chemical contaminants that can enter to animal feed and they have some residues in milk. The most contentious
residues that ocur in milk are antimicrobial drugs. Total quality management and HACCP approach has an
important role for preventing and controlling of chemical contaminants in milk and dairy products, especially
antibiotics in raw milk shipped from the farm (Janed Khaniki 2007). Various hazards shown in Table 1
(Chandan et.al. 2008).

Table 1 .Various Biological, Chemical and Physical Hazards Associated with Dairy Products
Condensed
Fluid Milk Cheese Ice Cream Dried Milk Product
Biological Chemical Biological Biological Biological Biological
Salmonella Antibiotics Salmonella Salmonella Salmonella Salmonella
L.Monocytogenes Pesticides L.Monocytogenes Mold Spores L.Monocytogenes L.Monocytogenes
S.aureus Sulfonamides S.aureus L.monocytogenes S.aureus S.aureus
S.enteretoxin S.enteretoxin E.coli S.enteretoxin S.enteretoxin
C.perfringens E.coli S.aureus E.coli C.perfringens
E.coli Campylobacter C.botulinum Yersinia
Yersinia Shigella C.perfringens Campylobacter
Campylobacter Brucella B.cereus
B.cereus C.botulinum Shigella
Shigella Brucella
Brucella Physical Chemical Chemical Chemical Chemical
Insects Nitrates, nitrites Non-Food Sulfonamides Antibiotics
Soil Aflatoxin Chemical Vapors Antibiotics Pesticides
Glass Pesticides
Fragments
Wood Slivers
Metal
fragments

5. Application of HACCP at Dairy Industry

HACCP is a systematic method, preventive and sciencebased, which first priority is the safety of the
products through risk identification and risk management in the production process. It has a proactive, rather
than reactive approach, emphasizing food hazard prevention rather than the detection of harmful defects in
finished food products. Its main objective is to identify problems before they occur, establishing control
measures that are critical to maximizing food safety at each stage in the production process (Cannas and
Noordhuizen 2008).

A critical control point (CCP) is a step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level. The important words in this definition are
prevent (to keep from happening), eliminate (to get rid of), and reduce (to bring down). A CCP requires:
establishing critical limit(s) for criterion separating acceptability from unacceptability,
validating the critical limit(s),
making the measurements that are needed to monitor criterion and timely detect deviations (Cerf and
Donnat 2011).

In developing countries, various factors combine to compromise the hygienic quality of milk products:
the organization of milk supply chains themselves, dysfunctioning of the regulatory systems and quality control
structures. The problem is compounded by local climatic conditions, where both heat and, at times, humidity do
not favor the preservation of the product in optimal conditions when the cold chain cannot be maintained (Faye
and Loiseau 2000).

When raw milk is pumped to the transfer tanker, an automatic pump stopping above 6C should be used
and this temperature should not be exceeded during transportation. Transportation time should be as short as
possible, avoiding any unnecessary delays. Moreover, milk tankers should be cleaned and disinfected at least
daily, should be regularly inspected and maintained, and should not be used for transport of any other materials
in order to prevent microbiological or chemical recontamination of milk. The tanker driver should not suffer

526
from infections, should conform to hygienic rules, and should not have access to stables in order to avoid
contamination of milk with pathogens of human origin (Sandrou and Arvanitoyannis 2000).

Milk tankers should be cleaned and disinfected after discharging. Discharging areas should have
adequate drainage and should be easily rinsed to avoid accumulation of water and raw milk residues. Milk
should be conveyed from the tanker into the dairy building in closed hose or pipe systems. On receipt, raw milk
should be subjected to the following controls by analytical laboratories performed according to Good Laboratory
Practice for quality assessment :
measurement of pH value and of titratable acidity;
tests for sediment and antibiotic residues;
measurement of temperature, which should not exceed 10C;
determination of its microbiological quality through validated rapid methods;
determination of its composition;
tests to ensure that milk has not been adulterated;
somatic cell count (Sandrou and Arvanitoyannis 2000).

The management of the quality by risk analysis or identification of potential hazards linked to a product
or a process (Hazard Analysis and Critical Control Points or HACCP-type approach), must be applied along the
whole supply chain, from the cow to the consumer. For each identified potential risk, one identifies feasible
corrective actions and control plans. A quantitative risk assessment determines the probability that the exposure
to a particular risk can cause a disease for a given individual. It is necessary to take in account the predisposition
or the sensibility of certain consumers to pathogenic agents. The risk factors linked to a consumer are age,
immune system defenses, sex and stress levels. The measure of quantitative risks allows for the calculation of an
acceptable risk level and for the establishment of quality norms or criteria adapted to the different situations
(Faye and Loiseau 2000). Possible hazards, control and orientation of milk and milk products were shown in
Table 2,3,4,5,6,7,8 (Papademas and Bintsis 2010 and Varnam and Sutherland 2001).

Table 2. Possible hazards, control and orientation of raw milk

Process Level Hazards Control Orientation
Beds must be designed by If required, the beds are changed
Barns, places Breast and nipples infected
limiting the dirtiness at breast and good management provides
where the with bacteria found in urine
and nipples nutrient field keep clean on
cows live and feces
Beds are dry and clean regular basis
Breast and nipples infected Cleaning the floor, wall and
Ensuring that the use of allowed
with bacteria found in urine equipments after every
cleaning materials after milking
and feces milking
Cleaning the breasts with
Breast infected with at Ensuring that the use of allowed
allowed chemical materials
cleaning and drying cleaning materials after milking
Milking place and drying them

Not contact with other milks Provision is made to control the

Preliminary milking
and cows milk thrown out waters on a regular basis

The infection of the hands Before milking, washing the

of the person doing the hands or providing putting on
milking rubber gloves
Equipments not designed
well especially, growth of Brush of appropriate places Providing cleanliness using
Milking
bacteria as a result of not and after that control of allowed chemical materials after
equipments
enough cleaning at rubber shaking with clear water every milking
parts

Growth of bacteria due to Cleaning with brush using

Milk
bad physical conditions, allowed chemical materials
collecting Providing hygienic conditions
insufficient cooling and when the tanks are empty and
tank
insufficient cleaning shaking with clean water

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 Table 3. Possible hazards, control and orientation of pasteurized milk
Process Level Hazards Control Orientation
Raw milk infected with
Bacteriological Not providing processed milk in
Raw milk taking pathogen
quality of milk contact with raw milk
microorganisms
Storage temperature
at 5 0C or lower Providing cleaning of store with
Growth of some bacteria
Storage in cold appropriate hygienic rules after
in milk Storage milk more milk taken from store
than specific time
Doing phosphatase The provision for keeping regular
Pasteurization test records of pasteurization
(HTST- high Not provide effective Providing the prevention of
temperature short pasteurization Controlling working
infection using appropriate
time) of equipments to be
cleaning and disinfection
desired
methods
Infection after
Cooling after Cooling fastly at -10
pasteurization and 0 Providing cleaning of tanks
pasteurization C or belove this
growth of bacteria
Being the bottles Providing protection of bottles
Filling th bottles or Infection of bottles and
washed well and and cartons in hygienic
cartons cartons
cartons cleaned conditions
Protection at
Storage in cold and Growth of bacteria in
refrigerator Providing protection in cold
transport infected ones
temperature

Table 4. Possible hazards, control and orientation of UHT milk

Process Level Hazards Control Orientation
Hygiene of milk collecting at farms Recording of milk temperature
To be found and
growth of Design and hygiene of collecting
Microbiological tests
Raw material microorganisms tanks and storage vessels
caused food Providing hygienic of
Temperature and time of milk waited
borne diseases collecting tanks and storage
in containers
containers
Providing hygienic equipments
Cleaning and Usage of seperator and design it
Microbial growth and appropriate processing
seperation hygienic
conditions
Providing suitability of
Design of UHT sterilizator temperature and flowing
Failure of milk velocity
sterilization
causes surviving Place sterilizator correctly Control of flowing valve
Sterilization, of food toxic
Specification of milk flow rate Providing control of dirtiness
homogenization microorganisms
including pressure and temperature at on plaques and visual cleaning
and cooling sterilization of equipments and corrosion
Hygienic design of refrigerator and Sterility and cleaning of
Infection after homogenizator homogenizator
process Correct collecting and planned
preservation
Not be sterile Cleaning of package surfaces
inside of aseptic Design of aseptic packaging machine (including closing chin)
Freezing and
packaging
aseptic Convenience with
machine or The process of packaging according
packaging specification of machine and
packaging to the manufacturer requests
material or filling packaging materials

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 area inside Activity of packaging machine Recording of the performance
packaging during usage of the machine
machine result
milk infection Fitting trained stuff Closing in good way
Conditions found at packages
Specification of packaging material
after packager
Packages seen treatment manually
after filling and closing
Packaging with cartons designed to
protect from damage during
transportation
Encountering of Control humidity to prevent
Storage and damage packages becoming dense on packages
distribution cause microbial Correctly stacking packages during
infection Packaging with cartons
storage and distribution
Giving information to distribitors,
Transport at stores and shops
shops and consumers about how the
during distribution
packages will be used

Table 5. Possible hazards, control and orientation of yoghurt production

Process Level Hazards Control Orientation
Concentrated nonfat
Providing of recording
milk seen thermal Finding of pathogenic Application of
thermal process temperature
process for 20 minutes microorganisms thermal processing
and time
at 85 0C
Addition of additive To be infected with Food additive
materials (stabilizators, Providing usage of additive
food additive materials compliance
sugar syrup) material with suitable quality
materials with specification
Thermal process (12
The killing of
minutes at 90 0C) Providing of recording
contaminated
thermal process temperature
Cooling inoculation at - bacteria for growth
and time
400C of culture

Incubation Providing to prevent growth of

Control of pH microorganisms infected with
Cooling low pH
Packaging Providing of keeping
Microbial infection packaging materials at
Cooling hygienic conditions
Storage at refrigerator Damaging of packages Educating people with process
and distribution physically techniques

Table 6. Possible hazards, control and orientation of cheese production

Process Level Hazards Control Orientation
Raw milk can be infected Control of
Providing milk obtained
Milk standardization with pathogen bacteriological quality of
with good quality
microorganisms milk
The control of
Providing records of
Failure of pasteurization pasteurization
Pasteurization (HTST) pasteurization time and
causes live pathogens effectiveness with
temperature
phosphatase test
Slow acid formation can
Providing starter obtained
Addition of starter cause growth of other Control of acid
to minimize infection
cultures bacteria including formation
from trusted sources
pathogens

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 Addition of enzyme
(rennet)
Discontinuation of clot
Boiling (Temperature Measuring pH for
rises about 40 0C) fermentation control
Providing hygiene of
Seperation of whey Microbial infection Using appropriate product and environment
water cleaning programs
Compression and salting
Packaging
Maturing

Table 7. Possible hazards, control and orientation of ice-cream production

Process Level Hazards Control Orientation
Mixing of additivites
Providing usage of
including skim milk To be infected with Compliance of additives
appropriate quality
powder, oil of milk and additives with specifications
additives
sugar
Failure of Ensuring compliance
The control of
Pasteurization pasteurization causes with the official
pasteurization effectiveness
live pathogens standards
Providing
Infection after Adequacy of implemented implementation of
Homogenizing
pasteurization cleaning program adequate clean-up
programs
Cooling and storage of
mixture in the refrigerator Providing appropriate
Microbial infection Temperature control
temperature
Freezing of icecream

Packaging Packaging materials

Cleaning of package
Microbial infection should be stored in good
Hardening and storage equipments
hygienic conditions

Table 8. Possible hazards, control and orientation of butter production

Process Level Hazards Control Orientation
Raw milk can infect with Providing seperation of raw
Bacteriological quality of
Raw milk pathogenic milk with heat processed
milk at cooling storage
microorganisms product
Seperation and
pasteurization of
cream Control of pasteurization
Failure of pasteurization Providing keep records of time
effectivity with
Cooling below cause pathogen survival and temperature
phosphatase test
5 0C and
maturing
Brine addition If emulsion not being Providing the prevention of
Including small water
for setting salt- correctly, existing bacteria bacteria growth with emulsion
droplets in emulsion
water ratio can grow control

6. Conclusions
The study designed an HACCP plan model, food safety management systems and the applicability of
this systems for raw milk, pasteurized milk, UHT milk, yoghurt, cheese, butter and ice-cream to improve the
safety and quality of products. This study proves that with only some adaptations and modifications, the HACCP
systems can be developed and carried out in an individual way in dairy industry to get high quality products.

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 The use of food safety and quality assurance in farms and plants is very important to reduce chemical
and microbiological hazards in milk and dairy products. A regulatory law implementation in milk and dairy
industries and long term planning is required to achieve milk safety. In addition, there are other items such as
training of personel or latest good manufacturing practices and monitoring.

Firstly, the milk and milk product (pasteurized milk, UHT milk, yoghurt, cheese, butter, ice-cream)
processes were investigated. Then application of HACCP at dairy industry were performed to improve the safety
and quality of its products. HACCP is a universal system that ensures the food safety for import and export of
dairy products. As a result, description of the critical points in which hazards can intervene in the production
processes of milk and milk products, evaluation and orientation applied to prevent and control the critical points
were presented.
From the literature review, it was observed that HACCP is an improved system compared to the
traditional sampling and testing of quality control. Not only because it is a prevention instead of a reaction which
reduces the risk of processing and selling unsafe products, but also because it is a cost-effective program which
is fairly useful in milk and milk products production. Operational pre-requisite programs and risk analysis need
to be established for the effective applicability of HACCP that determine physical, chemical and microbiological
hazards in dairy industry.

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