Developing haccp plan for a fermented milk drink with encapsulated biologically active supplements


The article discusses the features of the HACCP system for fermented milk drink with encapsulated biologically active supplements. General characteristics of critical control points and critical limits are given. The analysis of the main control critical points in the production of fermented milk products with encapsulated biologically active supplements is performed. The HACCP control map is given, where the procedure of monitoring and corrective actions are presented.


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