Review Article Open Access

A Global Perspective of HACCP Implementation in Dairy Industry

Abstract

Milk and other dairy products are considered as vital sources of nutrients by large segments of the population from all over the world. However, unhealthy practices in dairy farming, contamination of milk products at several stages of production and even during retailing processes are believed to account for a substantial portion of foodborne infections in many countries. Therefore, risk management of dairy processing using performance measures recommended by quality systems such as HACCP has developed into a legal obligation for most of the countries around the world. The Hazard Analysis by Critical Control Point (HACCP), a preventive approach through assessment of biological, chemical and physical safety hazards in food, has been advocated by the FDA and WHO as an effective procedure for authorizing food safety in commercial food production units. However, several dairy industries across the world exhibit non-implementation of HACCP despite their growing awareness of its importance. In order to warrant the safety of dairy products, it is, therefore, indispensable to examine the level of HACCP implementation in dairy industries across the world, the challenges faced by them and the benefits associated with successful implementation. Since food safety is an international challenge, the present review aims to capture the global scenario of HACCP implementation in the dairy industry of several developed and developing countries from across the world. Research works related to business, management and food research specific to HACCP implementation in the dairy sector were selected from prominent databases and reviewed. In the end, key implications of the review and policy recommendations for the future are discussed.

Deshraj Sharma, Dr. K.S.Anandamram and Dr.Vidhu Aeri

To read the full article Download Full Article | Visit Full Article