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Quality Management System To Improve The Quality And Efficiency Of The Production Of Buttermilk With Mushrooms

Author

Listed:
  • POPA Oana

    (Lucian Blaga University of Sibiu)

  • CONSTANTINESCU Adelina

    (Lucian Blaga University of Sibiu)

Abstract

In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety.

Suggested Citation

  • POPA Oana & CONSTANTINESCU Adelina, 2021. "Quality Management System To Improve The Quality And Efficiency Of The Production Of Buttermilk With Mushrooms," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 13(2), pages 80-86, December.
    • Handle: RePEc:blg:msudev:v:13:y:2021:i:2:p:80-86:n:10
    DOI: https://doi.org/10.54989/msd-2021-0018
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