hrcak mascot   Srce   HID

Professional paper

Implementation of HACCP system in production of UHT milk

Irena Jeličić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Rajka Božanić
Nevenka Krčmar

Fulltext: croatian, pdf (2 MB) pages 155-175 downloads: 6.054* cite
APA 6th Edition
Jeličić, I., Božanić, R. & Krčmar, N. (2009). Primjena HACCP sustava u proizvodnji UHT steriliziranog mlijeka. Mljekarstvo, 59 (2), 155-175. Retrieved from
MLA 8th Edition
Jeličić, Irena, et al. "Primjena HACCP sustava u proizvodnji UHT steriliziranog mlijeka." Mljekarstvo, vol. 59, no. 2, 2009, pp. 155-175. Accessed 2 Mar. 2021.
Chicago 17th Edition
Jeličić, Irena, Rajka Božanić and Nevenka Krčmar. "Primjena HACCP sustava u proizvodnji UHT steriliziranog mlijeka." Mljekarstvo 59, no. 2 (2009): 155-175.
Jeličić, I., Božanić, R., and Krčmar, N. (2009). 'Primjena HACCP sustava u proizvodnji UHT steriliziranog mlijeka', Mljekarstvo, 59(2), pp. 155-175. Available at: (Accessed 02 March 2021)
Jeličić I, Božanić R, Krčmar N. Primjena HACCP sustava u proizvodnji UHT steriliziranog mlijeka. Mljekarstvo [Internet]. 2009 [cited 2021 March 02];59(2):155-175. Available from:
I. Jeličić, R. Božanić and N. Krčmar, "Primjena HACCP sustava u proizvodnji UHT steriliziranog mlijeka", Mljekarstvo, vol.59, no. 2, pp. 155-175, 2009. [Online]. Available: [Accessed: 02 March 2021]

Regulation of the Croatian Food Law (NN 46/07) which demands implementation of food safety management system based on HACCP principles became mandatory at the January 01st 2009. According to that regulation all subjects in food production and retail sector including the dairy industry too are obligant to implement HACCP system in their production processes. In the process of HACCP implementation many problems occur which result in delaying the implementation, scarce performance of assigned monitoring actions and inadequate maintenance and improvement of the system. All of the latter mentioned problems disable proactive functioning and may lead to disturbance of food safety of the end product. The aim of this paper is to demonstrate the interpretation of each steps that have to be taken in the process of implementation of HACCP system in the production of UHT milk. Thereby many practical informations and examples have been gathered while reviewing the HACCP system in KIM d.d. Dairy industry, Karlovac, Croatia. This paper contains the examples of all indentified hazards, all assigned control actions, hazard analysis and critical control point determination for the process of UHT milk production in KIM d.d. Dairy industry, Karlovac. Furthermore, also examples and ideas for the traceability, verification and validation, product recall and withdrawal procedures are given.

HACCP; UHT milk; guidelines; implementation

Hrčak ID: 37640



Visits: 8.958 *