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.
Key words: HACCP; fresh milk; production process; pasteurization; Coliform; E. coli
ПРОУЧУВАЊЕ НА HACCP ВО МЛЕКАРСТВОТО
(ПРОИЗВОДСТВО