The identification of risks and critical points in the hygiene and technology of milk production

HACCP-koncepcija ukazuje na slabe točke proizvodnje, odnosno mjesta gdje se pogreške i mogući rizici kontaminacije moraju popraviti da hi se proizveo higijenski ispravan proizvod. To se odnosi i na uvjete proizvodnje konzumnog mlijeka, a tiče se propisane toplinske obrade mlijeka, hlađenja, punjenja i drugih tehnoloških procesa u proizvodnji mlijeka. U radu se prikazuju rezultati bakterioloških pretraga mlijeka u tehnološkom procesu proizvodnje primjenom HACCP-koncepcije, a koji ukazuju na glavnu kontaminaciju, moguću kontaminaciju, kao i na efikasnu i ograničenu kontrolu u proizvodnji mlijeka.The HACCP scheme indicates vulnerable points in production process, with reference to spots where defects and potential risks should be dealt with so as to ensure a hygienically sound product. This applies also to production conditions of milk for human consumption, and affects the approved heat treatment of milk, refrigeration, packing and other technological processes involved in milk production and storage. The paper presents the results of bacteriological tests carried out during pasteurized milk production, using the HACCP scheme, which identifies major contamination, potential contamination and the effective limited control of milk production