Food hygiene means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use. This book discuss mainly about the organic yoghurt production; identify and describe relevant food safety hazards and outline a food safety management system complying with the requirements given in "DS/EN ISO22000:2005". Also illustrate the overall structure of the system by table of contents for the quality manual, procedures and instructions. A proposal for an operational prerequisite program and/or a HACCP-plan has also been presented. Safety considerations as well as legal requirements for the selection and use of starter cultures in organic yogurt production have also been explained.
Organic yoghurt Production In Line With Food Safety Management System
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