Application of HACCP (hazard analysis critical control point) to cow telemea cheese production

Abstract

Nowadays, Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite for transactions involving food products. Application of HACCP system in the cheese making industry proved to be beneficial and profitable, influencing consumer confidence by producing safe cheese with consistent quality. Cow TELEMEA is a ripened cheese which due to its composition (moisture, salt level) and properties is susceptible to contamination. The aim of this study was to detail the flow diagram, to assess physical, chemical and biological hazards and to identify critical control points for cow TELEMEA cheese on processing line. The results have revealed that physical, chemical and biological hazards may occur during processing and four critical control points were found: raw milk reception, raw milk storage, milk pasteurization and cold storage of cheese.