HACCP (Hazard Analysis Critical Control Point) has been receiving a worldwide recognition as a scientific andsystemic sanitary management technology in the food safety. At present, mandatory HACCP for dairy products is appliedin dairy processing plants and milk collection stage, while it is not applied in dairy farm and transportation. Therefore, it isrequired to establish HACCP application in all dairy industrial areas. The purpose of this study is to suggest an effectiveapproach to implement HACCP chain system in domestic dairy products. Most lactic acid bacteria has been useful toimprove gastrointestinal disorders such as diarrhea, constipation and reduce colon cancer risk and hydrocholesterol inKorea. The Ministry of Food and Drug Safety has increasingly applied the HACCP-chain system to secure the safety oflivestock products. Therefore, we suggest for the introduction of HACCP chain system in the dairy industry as follows.First, the system needs political support to activate. Second, the enterprise needs to recognize that it is essential system inan era of a consumer. Third, it should be utilized as an effective tool to enhance a brand value in the market. If there areobstacles in the implementation process for dairy products, governments, academia and relevant institutions should resolvea dispute together, which might enhance the level of livestock processing industry and hygiene safety management.

서 론
 본 론
  유산균의 산업적 이용
  축산물안전관리통합인증제도
  축산물안전관리통합인증제도 확대적용을 통한 발전 방안
  첫째, 축산물안전관리통합인증에 대한 정책적 뒷받침이필요하다
  둘째, 소비자 중심 시대에 기업이 필연적으로 도입해야하는 제도라는 인식을 가져야 한다.
  셋째, 시장에서 브랜드 가치를 높일 수 있는 수단이 될수 있으며 적극 활용하는 것이 필요하다.
 결 론
 참고문헌

• 라정한(축산물안전관리인증원) | Jung Han La
• 박정민(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea) | Jung Min Park
• 김진만(1축산물안전관리인증원, 2건국대학교 동물생명과학대학 축산식품공학과) | Jin Man Kim Corresponding author