INDIA being the largest producer and consumer of milk in the world, has the potential to double its milk production and dairy processing, and to increase its share in exports market which at present is dismal. Lack of awareness and the lack of implementation of international quality and safety requirements using enhancing processes such as HACCP, have been the hurdles, especially in the unorganized sector, that accounts for more than 50% of production.
HACCP (Hazard Analysis Critical Control Points) is an internationally recognized and mandated system that identifies, evaluates and controls hazards that are significant for food safety.
The work on management aspect of HACCP, has been rare, and hence this book is an attempt to understand HACCP awareness, and the factors motivating HACCP implementation along with barriers and challenges which impede the success of HACCP implementation in dairy processing in India.
