Hazard Analysis and Critical Control Points (HACCP) in the dairy industry is a systematic approach to ensure food safety. It involves identifying and evaluating potential hazards, implementing control measures, and monitoring critical control points throughout the production process. In the dairy sector, HACCP is crucial for preventing contamination, ensuring product quality, and maintaining consumer confidence. Key steps include hazard analysis, determination of critical control points, establishment of monitoring procedures, and implementation of corrective actions when necessary. This proactive approach helps mitigate risks and guarantees the production of safe and high-quality dairy products. #foodregulation #foodsafetymanagement #milk #qualitymanagement #dairy #food #hazard #meat #critical #haccp