Basics of HACCP—Dairy and Food Industry

Authors

  • Ujwal Dev M.

DOI:

https://doi.org/10.37591/rrjodst.v6i3.38

Abstract

This paper is deals with basics of Hazard Analysis and Critical Control Points (HACCP) principles and its application in dairy– food sector. HACCP rules are widely accepted and implemented, protocol for improving the quality and safety of food products. The implementation of HACCP procedures helps the dairy/food industries for providing best quality products via handling the total quality management (TQM) of whole industry.

Keywords: HACCP, total quality management, prerequisite programmes

Cite this Article
Ujwal Dev M. Basics of HACCP—Dairy and Food Industry. Research & Reviews: Journal of Dairy Science and Technology. 2017; 6(3): 30–37p.

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Published

2018-03-20

Issue

Vol. 6 No. 3 (2017)

Section

Research Article

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