Good manufacturing practices and implementation of HACCP in milk plant

Abstract

India is one of the highest milk-producing countries in the world. The total milk production of India in 2022-23 reaches to 230 MMT with a growth rate of 3.8%. Milk is an essential part of daily need for basic consumption and fulfilling the daily nutritional requirement. To fulfill this demand of millions of consumers, our dairy sector mitigates the protocols of clean milk production and supply that leads to availability of milk and milk products with improper guidelines. Failure in clean milk production and less information or guidelines in supply leads to either adulterated milk and milk products or milk available with high bacteriological count or milk-borne disease-causing pathogens. It is also seen that unpasteurized milk or unhealthy milk production can transmit disease like tuberculosis, typhoid, salmonellosis, and listeriosis in human beings. To ensure a holistic growth of dairy industry, good manufacturing practices (GMP) and HACCP (hazard analysis and critical control point) provide an overall good quality of milk and milk products. The protocol framework of GMP and HACCP is very comprehensive that includes a strict quality control from milking a dairy animal to distribution of the final products. Providing a wholesome milk and milk products to the consumer, HACCP soundly examines the challenges to execute innovative approach to maintain GMP throughout quality and safety of milk and milk products. © 2025 Elsevier Inc. All rights reserved.