THE DESIGN OF HACCP PLAN FOR A SMALL-SCALE CHEESE PLANT

Zhao Mengyu (Writer) (Last Name) (First Name) (Initial) The Design of a HACCP Plan for a Small-scale Cheese Plant (Title) Food and Nutritional Sciences (Graduate Major) John Dzissah May, 2003 53 (Research Advisor) (Date) (No. of Pages) Publication Manual of the American Psychological Association (APA) (Name of Style Manual Used in this Study) Hazards analysis critical control points (HACCP) was developed as a management tool to provide a more structured approach to control identified hazards. It was first developed for the US manned space program to provide pathogen-free food. This is now widely used in the food industry to ensure safe food was produced for the consumer. The purpose of this study is to modify the