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dc.contributor.authorHoolasi, Kasthurie
dc.date.accessioned2007-10-22T13:23:22Z
dc.date.available2007-10-22T13:23:22Z
dc.date.issued2005
dc.identifier.otherDIT112555
dc.identifier.urihttp://hdl.handle.net/10321/103
dc.descriptionThesis (M.Tech.: Quality)-Dept. of Operations & Quality Management, Durban Institute of Technology, 2005 xiii, 68 leavesen
dc.description.abstractThe increasing awareness and demand of consumers for safe and high quality food have lead many companies to undertake a comprehensive evaluation and reorganisation of their food control systems in order to improve efficiency, rationalisation of human resources and to harmonise approaches. This evaluation in food control systems has resulted towards the necessity to shift from the traditional approach that relied heavily on end-product sampling and inspection and to move towards the implementation of a preventative safety and quality approach, based on risk analysis and on the principles of the hazard analysis critical control point (HACCP) system. Yoghurt is the most popular fermented milk world-wide; the estimated annual consumption in South Africa amounts to nearly 67 million litres. The aim of this study was to implement a HACCP program in a commercial yoghurt factory and then to evaluate the program during certain critical stages of the manufacturing process.en
dc.language.isoenen
dc.subjectFood handling--Safety measuresen
dc.subjectYogurt industryen
dc.subjectQuality controlen
dc.subjectQuality control--Dissertations, Academicen
dc.titleA HACCP study on yoghurt manufactureen
dc.typeThesisen


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