ABSTRACT

It is a generally accepted fact that milk from a healthy udder is sterile. Therefore, pathogens that enter the milk originate either from the milking parlor (i.e., equipment, environment, personnel), or from means of transportation (i.e., equipment) to the factory for processing. This chapter deals with the application of Hazard Analysis and Critical Control Points (HACCP), in dairy products (including Risk Assessment) and it highlights the importance of on-farm HACCP.