Control and Ensuring Safety in Fresh Cheese Production

Open Access

Issue		BIO Web Conf. Volume 236, 2026 72^nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”


Article Number		01003
Number of page(s)		5
Section		Food Science and Technology
DOI		https://doi.org/10.1051/bioconf/202623601003
Published online		25 May 2026

J. Rosak-Szyrocka, A. Abbase, Quality management and safety of food in HACCP system aspect. Prod. Eng. Arch. 26, 50–53 (2020). https://doi.org/10.30657/pea.2020.26.08 [Google Scholar]
A. Sharma, V. Motta, L. Martinez, Effectiveness of short videos to enhance HACCP information for consumers. J. Foodserv. Bus. Res. 22, 549–562 (2019). https://doi.org/10.1080/15378020.2019.1663104 [Google Scholar]
S. Tsitsifli, D.S. Tsoukalas, Water Safety Plans and HACCP implementation in water utilities around the world: benefits, drawbacks and critical success factors. Environ. Sci. Pollut. Res. 26, 1–15 (2019). https://doi.org/10.1007/s11356-019-07312-2 [Google Scholar]
P. Mollov, Quality and safety of foods. Legislation and control (Tem Design, Sofia, 2018) (in Bulgarian) [Google Scholar]
P. Mollov, Quality and safety of foods. Food quality management (Tem Design, Sofia, 2020) (in Bulgarian) [Google Scholar]
C. Carrascosa, M. Millán, C. Saavedra, J. R. Jaber, A. Raposo, E. Sanjuán, Identification of the risk factors associated with cheese production to implement HACCP system on cheese farms. J. Dairy Sci. 99, 2606–2616 (2016) https://doi.org/10.3168/jds.2015-10301 [Google Scholar]
M.A. Salama, M.M. El-Sayed, A.A. Abdel-Gayed. The effect of HACCP system on various microbiological hazards in cheese factories, Assiut Vet. Med. J. 67, 158–173 (2021). https://doi.org/10.21608/avmj.2021.205280 [Google Scholar]
S. Mortimore, C. Wallace. HACCP: A Practical Approach (Springer, Boston, MA, 1997) [Google Scholar]
Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002. Off. J. Eur. Union L 31, 1–24 (2002) [Google Scholar]
Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004. Off. J. Eur. Union L 139, 1–54 (2004) [Google Scholar]
Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004. Off. J. Eur. Union L 139, 55–205 (2004) [Google Scholar]
European Commission. Consolidated text: Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs (08.03.2020) [Google Scholar]
European Parliament and Council. Regulation (EU) No 1169/2011 on the provision of food information to consumers. EUR-Lex ELI: 32011R1169 [Google Scholar]
Ordinance No 5 of 2 May 2023 on the specific re- quirements for production, collection, transport and processing of raw milk, marketing of milk and dairy products and their official control. State Gazette 45 (2023) (in Bulgarian) [Google Scholar]
Food Act. State Gazette 52 (2020), last amend. and supplem (in Bulgarian) [Google Scholar]
Law on the Management of the Agricultural Food Chain. State Gazette 51 (2020) (in Bulgarian) [Google Scholar]
M. Ivanova, R. Vlaseva, Functional dairy products (University Publishing House, Sofia, 2020) (in Bulgarian) [Google Scholar]
V. Michel, V. Henaux, HACCP implementation in small-scale dairy plants: current situation and perspectives. Food Control 113, 107198 (2020). https://doi.org/10.1016/j.foodcont.2020.107198 [Google Scholar]
M. Baltadjieva, Technology of dairy products (University Publishing House, Sofia, 1993) (in Bulgarian) [Google Scholar]
G. Konuspayeva, B. Faye, Recent advances in camel milk processing. Animals 11, 1045 (2021). https://doi.org/10.3390/ani11041045 [Google Scholar]
Y. Mazaheri, E. Molaee-Aghaee, S. Shokri, Hazard Analysis and Critical Control Point (HACCP) in the dairy product: cheese. Alkhas 4, 5–10 (2022). https://doi.org/10.47176/alkhass.4.4.5 [Google Scholar]
A. Khaliq, A.K. Mishra, A. Niroula, W.N. Baba, M.N. Shaukat, A. Rabbani, An updated comprehensive review of camel milk: composition, therapeutic properties and industrial applications. Food Biosci. 62, 105531 (2024). https://doi.org/10.1016/j.fbio.2024.105531 [Google Scholar]
B. Faye, The camel: new challenges for a sustainable development. Trop. Anim. Health Prod. 48, 689–692 (2016). https://doi.org/10.1007/s11250-016-0995-8 [Google Scholar]
Z. Farah, D. Atkins, Camel milk: composition, processing and utilization. J. Dairy Res. 91, 101–114 (2024). https://doi.org/10.1017/S0022029923000906 [Google Scholar]
R. Boukova, T. Balabanova, P. Mollov, A. Balabanov, Camel milk composition, BIO Web Conf. 170, 01007 (2025). https://doi.org/10.1051/bioconf/202517001007 [Google Scholar]
Codex Alimentarius. General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4 (2003). FAO/WHO, Rome [Google Scholar]
Codex Alimentarius Commission. General Principles of Food Hygiene, CXC 1-1969 (HACCP Annex) (FAO/WHO, Rome, 2020) [Google Scholar]
M. Pal, W.G. Aregawi, R.K. Singh, The role of Hazard Analysis Critical Control Point in food safety. Beverage Food World 43, 33–35 (2016) [Google Scholar]
M. Pal, R. Mahendra, Sanitation in Food Establishment (Lambert Academic Publishing, Saarbrücken, Germany, 2015) [Google Scholar]
M. Wrońska, J. Piepiórka-Stepuk, S. Mierzejewska, Food safety assessment and functioning of HACCP system in a fish processing plant. Inż. Przetwór. Spoż. 22, 28 (2017) [Google Scholar]
H. Wahyuni, I. Vanany, U. Ciptomulyono, Food safety and halal food in the supply chain: review and bibliometric analysis. J. Ind. Eng. Manag. 12, 373–391 (2019) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.