Application of quality assurance programs in small dairy plants

Abstract

Traditional quality assurance programs and facility inspections have proven to be inadequate in controlling many food-borne illnesses.1 Also, results of the WHO surveillance program2 indicate that the number of causative agents of food-borne diseases continues increase. The best way to achieve disease reduction and food product quality assurance is through implementation of the preventative system of Hazard Analysis Critical Control Points (HACCP) from production to consumption of dairy products.3 HACCP is a system that was developed for assuring pathogen free foods for the space program by the Pillsbury Company, the U.S. Army and the National Aeronautics and Space Administration (NASA) in the 1960s. Food and Drug Administration (FDA) has considered developing regulations of HACCP system for the dairy industry.1,4