HACCP在酸乳生产中的应用

HACCP(Hazard analysis and Critical Control Point),即危害分析与关键控制点,它是一种比传统检验更经济、更能有效控制食品安全的预防性管理系统,它对酸乳从原料到成品的各个环节进行危害分析,确定关键控制点,制订原料、生产工艺及环境卫生的控制标准和措施。本文主要介绍了HACCP的定义、基本原则、基本内容及其优缺点,并对实验室自制酸乳过程中可能出现的危害进行分析,结合关键控制点决定树和流行病资料,最终确定酸乳生产过程中的各个关键控制点。

Application of HACCP in sour milk production

HACCP(Hazard analysis and Critical Control Point is a kind of inspect than tradition more economy,can control the preventive management system of food safety' efficiently more,It goes to every link of finished product for sour milk from raw material to carry out harm analysis and definite crucial control point,works out raw material,production technology and the control standard of sanitary and measure.This paper has introduced its good shortcoming,basic principle,basic content and the definition of HACCP mainly,and analyses for the harm of possible appearance in laboratory self-made sour milk process,Combination crucial control point is decided,is set up with the information of epidemic desease,eventually every crucial control point in definite sour milk production process.