THE STUDY OF HACCP IN DAIRY – YOGURT PRODUCT
Alush Musaj1, Bizena Bijo2, Ardita Hoxha3, Valdet Gjinovci4
1University of Prishtina, MMF, Food Engineering, Mitrovica, Kosovo
2University of Agriculture of Tirana, Albania
3University of Prishtina, Faculty of Agriculture, Kosovo
4Agency of Veterinary, Prishtina, Kosovo
alush_m@yahoo.com
The program of HACCP was successfully applied in a dairy, for a period of 18 months based on Codex Alimentarius, Food hygiene basic text, third edition (2003), and CA 1-1696 rev. 3 (1997, amended 1999). The system was applied based on the applicable laws, regulations and other standards. The manager of the dairy HACCP began to see it as a working tool, by creating conditions for program implementation. Initially, the HACCP team made a balance to determine the scope of the enterprise and the aims towards successful implementation of the program. The program was led in the preparation of HACCP for the production and all measures of risk control were separately documented. In this study the receipt of fresh milk and pasteurization were identified as critical control points. For the verification of the program, microbiological, physical and chemical analyses were conducted periodically. The samples were taken in different phases of the process of production of yogurt and were analyzed before and after the implementation of the HACCP program. The implementation of HACCP in a microbiological aspect has had an influence of the fresh milk as raw material. The results were also affected by the successful implementation of GMP, GHP. The program positively influenced the microbiological quality in the assessment of the final product. The implementation of the system resulted in the decrease of complaints from the customers in terms of quality of safety of the product.
Keywords: HACCP; fresh milk; production process; pasteurization; Coliform; E. coli
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