HACCP plan as a part of the food safety management system in the production of fermented milk products

  • Danica Savanović University of Banja Luka, Faculty of Technology, 78000, Banja Luka, RS, BIH
  • Brane Novaković University of East Sarajevo, Faculty of Technology, 75400, Zvornik, RS, BIH
  • Danijela Močević University of East Sarajevo, Faculty of Technology, 75400, Zvornik, RS, BIH

Abstract

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 the removal of all 11 identified hazards. In the present model, the five CCP were identified, three of them for biological and one chemical and one physical hazards. During many years of practical application, developed HACCP system has demonstrated some application advantages in relation to other systems for ensuring food safety, such as: efficiency, simplicity and low cost applications.


Key words: fermented milk product, HACCP plan, yogurt.


DOI: http://dx.doi.org/10.7251/JEPM1709015S

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Published
2017-12-22
How to Cite
SAVANOVIĆ, Danica; NOVAKOVIĆ, Brane; MOČEVIĆ, Danijela. HACCP plan as a part of the food safety management system in the production of fermented milk products. Journal of Engineering & Processing Management, [S.l.], v. 9, n. 1, p. 15-23, dec. 2017. ISSN 2566-3615. Available at: <https://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/151>. Date accessed: 20 sep. 2019.