IMPROVING SAFETY STANDARDS IN THE PRODUCTION OF DIETARY CHEESE BASED ON LOCAL RAW MATERIALS

Аннотация

The production of dietary cheese using local raw materials plays an important role in ensuring food security, improving public health, and supporting sustainable agro-industrial development. However, maintaining high safety standards throughout the production process remains a critical challenge. This study focuses on improving safety regulations in the production of dietary cheese based on locally sourced raw materials. Special attention is given to microbiological safety, hygienic processing conditions, quality control of raw milk, and the application of modern food safety management systems such as HACCP and ISO 22000. The research analyzes potential biological, chemical, and physical hazards that may arise during processing, storage, and transportation stages. Additionally, methods for minimizing risks through improved sanitation practices, temperature control, and staff training are discussed. The results of this study contribute to the development of safer dietary cheese products that meet international food safety standards while efficiently utilizing local resources