Table 4. The control measures for fermentation and packaging stages highlighting corrective actions.

Hazard	Type of hazard	Control measure or corrective actions
		– Appropriate and safe bacterial cultures can be added directly without pasteurization.
		– Any opening in the vat must be closed tightly and all surrounding conditions must be controlled.
		– In case of open vats, individual rooms are required (Food & Drug Administration, 2018).
Biological	Contamination with vegetative bacteria.	– Packaging materials must be provided by suppliers on Interstate Milk Shippers (IMS) list with letter of guarantee.
		– Supplier should provide certificate of analysis.
		– Single service packages when received must be protected from contamination.
		– Any equipment used in packaging must be easily cleaned and regularly inspected (Food & Drug Administration, 2018).
		– For single-use containers as those used in yogurt production to be acceptable: Coliform bacteria are not detected. Testing for residual bacterial count is done on four random samples taken on the same day and, in three of them, the residual bacterial count is 50 or less colonies per container (Poltronieri & Rossi, 2017).
	Toxin production.	– Slow vats are required to avoid risk of toxins in the final product (Food & Drug Administration, 2018).
Chemical	Remaining cleaning and sanitizing chemicals.	– Ensure adequate separation between the vessels and lines used for the product and lines used for detergents and chemicals and prevent any cracks to avoid leakage (regular maintenance required) (Food & Drug Administration, 2018).
		– Any surface that comes in contact with the product should be sanitized before using every time during processing (examples of contacts surfaces: equipment and tanks used for different purposes) (Poltronieri & Rossi, 2017).
	Contamination with carcinogenic chemicals.	– Supplier must provide letter of guarantee.
		– Purchase from suppliers on IMS list.
	Food allergens contaminating products not labeled to be allergenic.	– Any packaging equipment used for yogurt and any other food containing allergens must be cleaned properly to prevent cross contamination (Food & Drug Administration, 2018).
		– All inlets in cultured product vessel must be tightly controlled.
Physical	Foreign substances.	– The associated equipment must be maintained in good status to eliminate as source of hazard (Food & Drug Administration, 2018).
		– Ensure that the packaging zone is devoid of any glass pieces.