MANAGEMENT QUALITY AND SAFETY OF DAIRY PRODUCTS BASED ON HACCP PRINCIPLES
The safety and quality of dairy raw materials and products made from it is now an important and unsolved problem. Traditionally, the low quality of milk produced in the country's economy is due to the lack of a system to ensure its quality. Quality assurance at the present stage is possible through the introduction of a safety management system and product quality based on ISO 22000: 2005 "Food Safety Management Systems. Requirements for use by any organization operating in the food chain "based on the principles of Risk Analysis and Control Critical Points, known as HACCP (HACCP), the use of which is part of the requirements of this standard.