USE OF THE HACCP SYSTEM IN THE DAIRY INDUSTRY

The objective of this study is to develop elements of a HACCP system for cottage cheese production at the Ganja Meat and Dairy Plant. The plant examines raw materials entering production, products during the production process, particularly control and control devices, and finished products. Physicochemical and microbiological analyses are also conducted. The Ganja Meat and Dairy Plant uses a separate method for producing cottage cheese with a fat content of 9%, according to the AZS 089-2003 standard. To ensure the safety of the products manufactured by this plant, it is necessary to implement a HACCP system at all stages of production, first dividing the process into parts or components, while maintaining the integrity and harmony of the system. Algorithms were developed to create such a system.