Arxiv
ELMİ İŞ - 2025
Tural Aliyev
tural.alikhan@gmail.com
MSc in Food Engineering from Sichuan
University of Science and Engineering
Xuyan Zong
Engineering, zongxuyan@hotmail.com
Doctor; Associate Professor College of
Bioengineering, Sichuan University of Science＆
Li Li
Engineering, kokonice@139.com
Doctor; Associate Professor College of
Bioengineering, Sichuan University of Science＆
SAFETY OF PRODUCTS PRODUCED IN THE DAIRY INDUSTRY OF AZERBAIJAN,
THE INTRODUCTION OF THE HACCP SYSTEM IN THEIR PRODUCTION,
AND IDENTIFICATION OF CRITICAL CONTROL POINTS
Summary
The introduction of HACCP standards presupposes the creation of organizational, resource, methodological and sociolocial conditions to ensure the quality of products in accordance with the recommendations and requirements of the standards. Milk safety has traditionally been considered a top priority for any economic system. The domestic dairy industry is no exception here as it is industry with a long history and a developed structure. Requirements for the quality of milk and the quality of dairy products are spelled out in various standards, milk is controlled by sanitary and veterinary services.
Key words: dairy industry, safety, HACCP, control, identification
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