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THE EFFECT OF HACCP SYSTEM ON VARIOUS MICROBIOLOGICAL HAZARDS IN CHEESE FACTORIES
Assiut veterinary medical journal
Due to the large number of complaints from some cheese producers in the El-Beheira Governorate, Egypt about the existence of problems in their cheese products, it was important to identify the causes of these problems and to provide recommendations and practical solutions. The Hazard Analysis and Critical Control Points (HACCP) system is a plantspecific and product-specific quality system that is one of the most significant systems in quality assurance and food safety programs. As a result, thedoi:10.21608/avmj.2021.205280 fatcat:xh3yr57awbhprpmtfwbnutcbym