MSc in Food Engineering from Sichuan

University of Science and Engineering

Engineering, [email protected]

Doctor; Associate Professor College of

Bioengineering, Sichuan University of Science＆

Engineering, [email protected]

Doctor; Associate Professor College of

Bioengineering, Sichuan University of Science＆

The introduction of HACCP standards presupposes the creation of organizational, resource, methodological and sociolocial conditions to ensure the quality of products in accordance with the recommendations and requirements of the standards. Milk safety has traditionally been considered a top priority for any economic system. The domestic dairy industry is no exception here as it is industry with a long history and a developed structure. Requirements for the quality of milk and the quality of dairy products are spelled out in various standards, milk is controlled by sanitary and veterinary services.