IMPLEMENTATION OF GOOD HYGIENE PRACTICES IN A MILK PROCESSING PLANT

This paper will describe the implementation of good hygiene practices in a milk processing plant during the production of yogurt and steamed mozzarella cheese to reduce the risk of foodborne diseases, ensuring that milk and dairy products are safe and suitable for consumption. Milk, being highly perishable, is particularly susceptible to contamination and the growth of microorganisms if proper hygiene practices are not followed during its production and processing. The effectiveness of pasteurization is crucial in eliminating harmful microorganisms, but it should be viewed as only one aspect of a broader food safety system. Milk processing is a highly regulated and complex chain that starts from raw materials at the farm level and extends all the way to the finished product.