HACCP Plan For Raw Milk Cheese

Abstract

This presentation describes an in-depth Hazard Analysis and Critical Control Points (HACCP) plan for raw milk cheese. HACCP is an important procedure done in the food industry to prevent hazards such as chemical hazards, biological hazards, and physical hazards. If HACCP is not done accurately, it could compromise the safety of the raw milk cheese. The hazards that can come from raw milk cheese include microbial hazards, chemical hazards, and physical contaminants. Raw milk cheese is the oldfashioned way to make cheese because there is no pasteurization, which in turns results in more room for microbial hazards.