HACCP IN THE DAIRY-INDUSTRY

Most dairy products have an excellent safety record, due to well-contr olled processing conditions. The main potential hazards are microbiolo gical. Pasteurisation, however, has proved to be successful as a CCP t o control classical zoonoses as well as newer foodborne pathogens. Che mical hazards are less important and have in most cases been taken car e of by the suppliers of raw materials. Physical hazards are related m ainly to packaging. The dairy industry uses a variety of technologies (e.g. heating, drying, chilling, freezing, curing, fermenting), but th e HACCP concept can be successfully applied in all types of production lines. The WHO text is used as background document for some comments specific to the dairy industry.