- Chapter 1. Introduction - Chapter 2. Assessment of strengths and weaknesses - Chapter 3. Good Dairy Farming codes of practice - Chapter 4. The HACCP-concept, the 7 principles and 12 steps - Chapter 5. Flow diagrams of the production process - Chapter 6. Identification of hazards and evaluation of risks - Chapter 7. Critical Control Points (CCP) and Points of Particular Attention (POPA): their standards & tolerances or targets, their monitoring, and corrective measures - Chapter 8. Support programmes in a HACCP-based Quality Risk Management programme - Chapter 9. Documentation in HACCP-like Quality Risk Management programmes - Chapter 10. Validation & verification of the HACCP-based Quality Risk Management programme - Chapter 11. Application of the HACCP principles to multifunctional farms open to the general public - Chapter 12. Applications of the HACCP principles to milking goat farms in France - Chapter 13. Veterinary advice to entrepreneur-like dairy farmers regarding Quality Risk Management - Chapter 14. Communication in the veterinary advisory practice: practical application of behavioural economics and communication skills - Chapter 15. Final remarks