Agricultural and Biological Sciences
8 years ago

Revolutionizing Food Safety: HACCP System Improves UF White Cheese Production

Implementation of the Hazard Analysis Critical Control Point (HACCP) System to UF White Cheese Production Line
Mahmoud El-Hofi, El-Sayed El-Tanboly, A. A. Ismail

Paper Summary

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The Hazard Analysis Critical Control Point (HACCP) System was implemented in the UF White Cheese production line to ensure safe and high-quality food products. By identifying potential hazards and establishing control points, the company improved hygiene quality and overall conditions. Critical control points were determined, limits were set, and corrective actions were established to maintain quality standards. The integration of HACCP with ISO 9000 further enhanced the management system. The study followed a step-by-step approach, leading to the development of an effective HACCP plan for UF White Cheese production.