Food safety management systems (FSMS) in the dairy industry: A review

被引：50

作者：

Papademas, Photis ^{[1
]}

Bintsis, Thomas ^{[2
]}

机构：

[1] Cyprus Univ Technol, Fac Geotech Sci & Environm Management, Dept Agr Sci Biotechnol & Food Sci, Limassol, Cyprus

[2] Technol Educ Inst Western Macedonia Kastoria, Dept Int Trade, Kastoria, Greece

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2010年 / 63卷 / 04期

关键词：

Dairy industry; Food safety; HACCP; ISO22000; Milk; Milk products; CRITICAL CONTROL POINT; ESCHERICHIA-COLI O157-H7; BULK TANK MILK; MICROBIOLOGICAL RISK-ASSESSMENT; LISTERIA-MONOCYTOGENES; HAZARD ANALYSIS; RAW-MILK; FOODBORNE PATHOGENS; PUBLIC-HEALTH; PREDICTIVE MICROBIOLOGY;

D O I：

10.1111/j.1471-0307.2010.00620.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Food safety management systems in the industry have been designed and established over the last four decades with several revisions. The dairy industry soon realised the need for proactive procedures hence implementing HACCP (Hazard Analysis and Critical Control Points) for ensuring that safe dairy products would reach the consumers. This article reviews the food safety management systems as well as the relevant EC Regulations that are currently implemented by the dairy industry. The need for rigorous controls in the dairy industry is also highlighted.

引用

页码：489 / 503

页数：15

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