Implementation of HACCP to control the influence of milking equipment and cooling tank on the milk quality

Obtaining a high milk quality is dependent on what happens during its production at dairy farms. The hazard analysis and critical control points (HACCP) methodology has been developed and implemented on dairy cattle farms. This system focuses on the influence that milking equipment and cooling tank have on the milk quality. The hazards related to the presence of microbiological and chemical residues were studied because can alter the milk quality. The implementation of HACCP with a few modifications proved to be a feasible strategy, although it was highly dependent on the active participation of the farm workers.