Enhancing Safety and Quality Assurance: Implementation of a Comprehensive HACCP Plan for Raw Milk Cheese

Abstract

The production of raw milk cheese, celebrated for its unique flavors, poses significant food safety risks due to the potential presence of pathogenic microorganisms. This poster highlights the Hazard Analysis and Critical Control Points (HACCP) system as a preventive strategy for enhancing food safety in raw milk cheese production. By examining recent outbreaks and recalls caused by pathogens like Listeria monocytogenes and E.coli, the importance of implementing HACCP is underscored. These incidents reveal critical breaches in safety practices and emphasize the need for rigorous hazard analysis, monitoring, and corrective actions. The paper also discusses the challenges faced by artisanal producers in adopting HACCP and suggests solutions to improve compliance and public health outcomes. Implementing HACCP is crucial for preventing foodborne illnesses and maintaining consumer trust in raw milk cheese products.