In this paper the authors have developed and implemented a HACCP plan for the production process of fermented milk products, as exemplified in the yogurt sample. Hazard analysis included 241 hazard, of which 99 hazard can be eliminated and prevented their occurrence, by taking timely preventive measures. The HACCP system is necessary to apply for t...

By Danica Savanović, Brane Novaković, Danijela Močević