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Potential Control Points for Safety in the Dairy Value Chain

Food safety is an assurance of consumer health with adherence to industry regulations. This is accomplished through the identification and monitoring of possible control points such as sourcing of raw milk, pasteurization, and storage for the prevention of contamination risks. This incorporation of safety systems such as Hazard Analysis and Critical Control Point (HACCP), coupled with modern technology, provides a second layer of protection, adding to the safety, quality, and shelf life of dairy products.

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Potential Control Points for Safety in the Dairy Value Chain

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