APPLICATION OF THE HACCP SYSTEM ON THE LINEAGE OF PRODUCTION OF SHVARCVALD CHERRY ICE CREAM
Aleksandar Saveski*, Tatjana Kalevska, Dragan Damjanovski,
Valentina Pavlova, Viktorija Stamatovska

Key words: Quality, Safety, Implementation, HACCP system,
Critical control points, Ice cream.

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Journal of Hygienic Engineering and Design