AS to the remainder of your question about food safety plans for dairy, I only know the USA regulations. Here Dairy is mandatory HACCP, so a food safety plan for any dairy operation is a HACCP plan. The Critical Control Points in Dairy operation are usually these:
1) Receiving of RAW milk. If RAW milk arrives at your facility at a temperature > 45 F. it may have had opportunity for Staph to produce its toxin. The toxin is heat stable and NOT destroyed by pasteurization. Therefore the milk is reported, rejected and destroyed
2) Holding of raw milk. Same as above. Silos of raw milk must have 24/7 recording thermometers. The temperature records are under strict document and data control. If at any juncture the milk's temperature exceeds 45 F., it is rejected.
3) For fluid milk ( in the USA milk has vitamins A & D added by statute) vitamin addition is usually a CCP because excessive addition can cause harm or death.
4) Animal drug residue as an aldulteration is often a CCP because in individuals who are allergic to particular antibiotics may be harmed or killed at extremely low levels. The raw milk is screened for antibiotics before it is pumped off the tanker truck.
5) Pasteurization temperature. For whatever method of pasteurization is being used, the legal pasteurization temperature has to be proved out with recording thermometers calibrated to NIST traceable lab-grade reference thermometers. Furthermore, a phosphatase test has to be run for every batch to prove out that no milk by-pased the pasteurization. A positive test for phosphatase means either the proper temperature was not achieved or that somehow RAW milk contaminated the flow.
Otherwise dairy GMP, PRP, SOP, SSOP resembles any great food safety plan like you might expect from a GFSI benchmarked scheme.
I will note with respect to Quality (not food safety) that cheeses, more than any other dairy product require the most perfect milk. A titratable Acidity > .12 or possibly .13 will ruin quality and yeild. Milk adulterated with water will not perform well for cheese. Milk with off-flavors or odors will not perform well for cheese