ABSTRACT

Control of microorganisms in dairy processing is necessary to produce a safe product of the highest quality. The focus of this chapter is on production of safe dairy products. To accomplish this, pathogenic microorganisms need to be controlled. Whereas the techniques described result in a high-quality product, the intent of a dairy product safety system is to ensure that a safe product reaches the consumer. One of the most effective ways to control microorganisms is through the use of the Hazard Analysis and Critical Control Point (HACCP) program (Anonymous, 1996a; Pierson and Corlett, 1992). However, a complete dairy processing system encompasses more than just HACCP. To ensure that all hazards are addressed and a safe product is produced, prerequisite programs must be in place before HACCP controls are addressed. A sound prerequisite program also simplifies the HACCP program and minimizes the number of critical control points that need to be monitored. This chapter focuses on those areas that are defined as prerequisites and how effectively to control them, describes the implementation of a HACCP program, and provides a model HACCP program as a guide to developing an effective safety system in a dairy plant.