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Food safety management systems (FSMS) in the dairy industry: A review
Author(s) -
PAPADEMAS PHOTIS,
BINTSIS THOMAS
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00620.x
Subject(s) - dairy industry , food safety , hazard analysis and critical control points , food safety management , business , hazard analysis , risk analysis (engineering) , food industry , critical control point , meat packing industry , hazard , engineering , food science , chemistry , organic chemistry , aerospace engineering
Food safety management systems in the industry have been designed and established over the last four decades with several revisions. The dairy industry soon realised the need for proactive procedures hence implementing HACCP (Hazard Analysis and Critical Control Points) for ensuring that safe dairy products would reach the consumers. This article reviews the food safety management systems as well as the relevant EC Regulations that are currently implemented by the dairy industry. The need for rigorous controls in the dairy industry is also highlighted.