Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/6573
Title: Food safety management systems (FSMS) in the dairy industry: A review
Authors: Bintsis, Thomas
Papademas, Photis 
Keywords: Dairy products industry;Dairying;Food safety issues;Hazard Analysis and Critical Control Point (Food safety system);Milk;Dairy products
Category: Biological Sciences
Field: Natural Sciences
Issue Date: 2010
Publisher: Wiley
Source: International journal of dairy technology, 2010, Volume 63, Issue 4, Pages 489-503
Abstract: 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
URI: http://ktisis.cut.ac.cy/handle/10488/6573
ISSN: 1364727X
DOI: 10.1111/j.1471-0307.2010.00620.x
Rights: © 2010 Society of Dairy Technology
Type: Article
Appears in Collections:Άρθρα/Articles

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