HAZARD ANALYSIS OF DRINKING MILK AT ULTRA-HIGH FREQUENCY PASTEURIZATION

The analysis of probable hazards in production of drinking milk is given. As criteria for evaluation the biological, chemical and physical risks have been used. The usage of the offered analysis of hazards and critical control points based on the principles of Hazard Analysis and Critical Control Point in production of pasteurized milk allows to determinate the technological stages, at which the emergence of potential hazards is the most probable, and ways of their elimination