Implementation of the Haccp Standard in Domestic Dairy Industry

The aim of the research was to understand the nature and implementation of the HACCP standard and identify accompanying issues in domestic dairies. Inter views were conducted with representatives of HACCP working groups from five dairies, as well as with a representative from the Food Safety Council. The re sults showed that all dairies have HACCP working groups, product descriptions, and production schemes, which are significant for food safety. The dairies met the HACCP standard requirements in terms of hazard analysis. Dairy D’s HAC CP plan is not compliant with the standard’s requirements, while other dairies have specified CCPs and critical limits. All dairies keep records, although Dairy D reported deficiencies in monitoring sheets. If there is a deviation from the crit ical limits, immediate action is taken, and the situation is brought under control. Internal audits of the HACCP system are conducted at least once a year, and any identified deficiencies are documented. All dairies have implemented prerequisite programs and developed food traceability systems. The problems faced by domes tic dairies were identified, with the most significant being the lack of risk manage ment software, inadequate training, the introduction of overly strict laboratory re quirements, among others. In terms of prerequisite programs, dairies mainly faced structural and technical issues, as well as problems with health inspections. Dairy D had issues with product recalls. Problems with the implementation of the HAC CP standard also arise during product export, where regulations are significantly stricter. The effective application of the HACCP standard depends on management commitment, prerequisite programs, and training.