Hazard Analysis. Even though there are steps after that to ensure and double check on the safety of the products, but if the product was not tested on a particular disease or bacteria would most likely by pass the analysis.

Production might be the most difficult part of the chain from a food safety perspective, as there are many steps/processes involve and food contamination may occur at any point, and it is not always easy to identity food contamination since new food-borne pathogens emerge, making control of food-borne pathogens particularly challenging.

In our country for dairy products, the most difficult chain is the cold chain in distribution especially for shipping outside areas that are quite difficult to reach,.
Cold chain in distribution is an issue that most often arises and is one of the potential hazard. Another issue that often arises and is difficult to control is the temperature of the product display in the modern market, which is often not up to temperature standard.
For factory , the most complicated is controlling the source of hazard that comes from the environment, as we know Indonesia with climatic conditions that are very suitable for the growth of fungi and molds.

considering the climate in my country, cooling and transporting milk from farm to facility will be challenging. we have to make sure that the milk is stored in proper temperature and making sure that they stays safe during the transport (which may take hours).

Maintaining low temperature. should be one of the most challenging factor. Temperature handling is critical for containing the risk of contamination as well as risk of quality degradation.

I think manufacturing is the most difficult part from a food safety perspective. In this part, we have to eliminate all physical, chemical and microbiological hazards from the milk. Normally, there are many steps from milk reception to downstream stage. If any mistake is made in production or in quality control process, negative consequences could happen to a lot of consumers and producer itself.

'am fully confident that proper quality controls both in the " in process and ex process" are always checked at its best.
the most difficult I think is the logistics it is when the time these milk containers are at sea doing their voyage and suddenly because of changes in humidity and temperature, moisture condensation starts to build up and start wetting the stocks from the top to the bottom thereby creating unexpected damages in the packaging and creates build up of contamination, rejection and quality degradation.