Abstract
This study was performed to provide baseline data for developing strategies for expanding the Hazard Analysis Critical Control Point (HACCP) certification rate using an awareness survey of dairy farmers. A 44-item questionnaire was used to survey randomly selected respondents comprising 84 HACCP-certified and 75 noncertified dairy farms. The quality of raw milk in terms of bacterial and somatic cell count in HACCP-certified farms was statistically (P < 0.05) higher compared with the milk in noncertified farms. Similarly, milk fat and milk protein were statistically (P < 0.05) superior in HACCP-certified farms. The study finds that the practical barriers to implementing HACCP include inadequate financial assistance, incentive programmes, HACCP consulting and education, consumer awareness and knowledge about HACCP-certified products, streamlined recording systems, and farm-oriented mobile operations and maintenance systems. These findings can contribute to the development strategies to increase the rate of HACCP certification of dairy farms around the world.
Original language | English |
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Pages (from-to) | 453-461 |
Number of pages | 9 |
Journal | International Journal of Dairy Technology |
Volume | 74 |
Issue number | 3 |
DOIs | |
Publication status | Published - 2021 Aug |
Keywords
- Dairy farms
- Food safety controls
- HACCP
- Korean dairy industry
- Mandatory certification
ASJC Scopus subject areas
- Food Science
- Bioengineering
- Process Chemistry and Technology