In the context of a rapidly evolving global environment, ensuring food safety and quality has become a paramount concern for producers. The Hazard Analysis and Critical Control Points (HACCP) system provides a systematic approach for identifying and managing risks throughout the food production chain. It is founded on internationally recognized principles for the regulation of critical control points. This study aims to identify potential hazards and delineate the critical control points (CCPs) within a specifically developed technological flowchart for the production of fresh cheese from camel milk, cow milk, and a 1:1 mixture of both. This underscores the significance of detailed monitoring and effective control measures to mitigate associated risks. The findings will serve as a practical foundation for developing targeted risk management strategies for the production of innovative dairy products, including those made from unconventional raw materials such as camel milk.
Boyukova et al. (Mon,) studied this question.