DISTINCTIVE FEATURES OF PRODUCTS SAFETY MANAGEMENT IN A DAIRY FARM

Abstract

The aim of this paper is to review the characteristics of product safety in a dairy farm and to establish its relationship with the specifics of the implementation of the HACCP system. The study was conducted on six rural dairy farms in two Municipalities, TetriTskaro and Gardabani. In the dairy farms selected by us, the process of milking and collection was found to be the highest risk among the risk points of the HACCP system. The staff employed in the milk production process on the farm is a potential source of its contamination and therefore it is essential that the employees who draw milk strictly adhere to the requirements of the cattle milking process. In order to ensure the safety of dairy raw materials on farms, air purity, temperature and humidity should be monitored periodically.