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Original Articles

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TO THE DAIRY INDUSTRY: CURRENT STATUS AND PERSPECTIVES

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Pages 77-111 | Published online: 05 Mar 2007

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Read on this site (3)

Ioannis S. Arvanitoyannis & Athina Traikou. (2005) A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products. Critical Reviews in Food Science and Nutrition 45:5, pages 327-370.
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AliA. Ali & RandallM. Fischer. (2005) Implementation of HACCP to Bulk Cream and Butter Production Line. Food Reviews International 21:2, pages 189-210.
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L. K. Kourtis & I. S. Arvanitoyannis. (2001) IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY. Food Reviews International 17:4, pages 451-486.
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Articles from other publishers (21)

Aya Allam, Noha Shafik, Ahmed Zayed, Ibrahim Khalifa, Ibrahim A. Bakry & Mohamed A. Farag. (2023) Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints. PeerJ 11, pages e14648.
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Ganti S. Murthy. 2022. Biomass, Biofuels, Biochemicals. Biomass, Biofuels, Biochemicals 53 74 .
Regguem Souad, Hamdi Taha Mossadak & Bouayad Leila. (2021) Assessing hygiene indicators in two dairies in Algeria in producing pasteurized milk. Veterinary World, pages 2317-2324.
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Jung‐Whan Chon, Rakhyun Koo, Kwang‐Young Song, Il‐Byeong Kang, Dong‐Hyeon Kim, Dongryeoul Bae, Hyunsook Kim, Sae‐Hun Kim & Kun‐Ho Seo. (2021) Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers. International Journal of Dairy Technology 74:3, pages 453-461.
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S.V. Merzlov, T.V. Rudakova, O.O. Snizhko, N.M. Lomova, S.A. Narizhniy & V.Ya. Voroshchuk. (2018) Managing Quality and Safety During the Production of Yoghurt with Honey Products. Science and innovation 14:6, pages 22-34.
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S.V. Merzlov, T.V. Rudakova, O.O. Snizhko, N.M. Lomova, S.A. Narizhniy & V.Ya. Voroshchuk. (2018) Managing Quality and Safety During the Production of Yoghurt with Honey Products. Nauka ta innovacii 14:6, pages 24-37.
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Il-Byeong Kang, Dong-Hyeon Kim, Jung-Whan Chon & Kun-Ho Seo. (2018) Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates . Journal of Food Safety 38:2, pages e12432.
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Lucille Garnier, Florence Valence & Jérôme Mounier. (2017) Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganisms 5:3, pages 42.
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Lauren S. Jackson, Odbert A. Triplett & William H. Tolleson. (2015) Influence of yogurt fermentation and refrigerated storage on the stability of protein toxin contaminants. Food and Chemical Toxicology 80, pages 101-107.
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Wanderleia Tobias, Elisa Helena Giglio Ponsano & Marcos Franke Pinto. (2014) Elabora??o e implanta??o do sistema de an?lise de perigos e pontos cr?ticos de controle no processamento de leite pasteurizado tipo A. Ci?ncia Rural 44:9, pages 1608-1614.
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A. Kambamanoli-Dimou. 2014. Encyclopedia of Food Microbiology. Encyclopedia of Food Microbiology 235 240 .
Ayse Demet Karaman, Ferit Cobanoglu, Renan Tunalioglu & Gulden Ova. (2012) Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study. Food Control 25:2, pages 732-739.
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L. R. Reyes Estevéz, F. Castellanos León, L. Lagunes Rivera & A. Pech Pérez. (2011) Estudio de la Transformada Wavelet de Señales Ultrasónicas Durante el Proceso de Fermentación Láctica.. Quimica Hoy 1:3, pages 4.
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A. Y. Tamime, D. D. Muir, M. Wszolek, J. Domagala, L. Metzger, W. Kneifel, K. Dürrschmid, K. J. Domig, A. Hill, A. Smith, T. P. Guinee & M. A. E. Auty. 2011. Processed Cheese and Analogues. Processed Cheese and Analogues 245 340 .
PHOTIS PAPADEMAS & THOMAS BINTSIS. (2010) Food safety management systems (FSMS) in the dairy industry: A review. International Journal of Dairy Technology 63:4, pages 489-503.
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M. Heyndrickx, S. Marchand, V. De Jonghe, K. Smet, K. Coudijzer & J. De Block. 2010. Improving the Safety and Quality of Milk. Improving the Safety and Quality of Milk 97 135 .
Panagiotis Chountalas, Dimitrios Tsarouchas & Athanasios Lagodimos. (2009) Standardized food safety management: the case of industrial yoghurt. British Food Journal 111:9, pages 897-914.
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Ioannis S. Arvanitoyannis, Theodoros H. Varzakas & Maria Koukaliaroglou‐Van Houwelingen. 2009. HACCP and ISO 22000. HACCP and ISO 22000 89 180 .
Ali C. Dalg & Kadir B. Belibal. (2008) Hazard analysis critical control points implementation in traditional foods: a case study of Tarhana processing. International Journal of Food Science & Technology 43:8, pages 1352-1360.
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H. Ogasawara, K. Mizutani, T. Ohbuchi & T. Nakamura. (2006) Acoustical experiment of yogurt fermentation process. Ultrasonics 44, pages e727-e730.
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Qian He, Liu Changhong, Eshun Kojo & Zhang Tian. (2005) Quality and safety assurance in the processing of aloe vera gel juice. Food Control 16:2, pages 95-104.
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