An example of HACCP [Hazard Analysis Critical Control Point] application in an existing pasteurized milk plant, following the Codex Alimentarius model
1995
Dijkers, J.H. | Pennings, P.P.L. (Campina Melkunie, Woerden (Netherlands)) | Huurnink, T. | Berg, M.G. van den
The Hazard Analysis Critical Control Point (HACCP) system is a set of relatively simple rules for a thorough step-by-step analysis of a particular existing or designed processing system for a certain product group. It focuses specifically on a particular operation. The HACCP system described here is concerned with the manufacture of pasteurized package milk and is focused on health hazard only. Microbiological, chemical and physical hazards are identified.
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