| HACCP在UHT液态奶生产中的应用 |
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| 引用本文： | 李海峰,贺晓光,王鹏.HACCP在UHT液态奶生产中的应用[J].食品工程,2008(4):59-63. |
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| 作者姓名： | 李海峰 贺晓光 王鹏 |
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| 作者单位： | 宁夏大学农学院,宁夏,银川,712100 |
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| 摘 要： | 危害分析与关键控制点是一种确保食品安全的质量控制体系,通过对食品加工过程的关键环节实施有效地监控,从而将食品危害消除或降低至安全的水平.结合企业的生产实际,根据HACCP的七个基本原理.对原料收购、贮存、产品生产过程、成品入库等环节进行危害分析,找出关键控制点,并制定相应的监控措施,建立了UHT灭菌乳的HACCP控制体系,并取得很好效果,为企业进一步申请HACCP认证打下坚实的基础.
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| 关 键 词： | 超高温灭茵 关键控制点 |
The application of HACCP in UHT liquid milk production |
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| LI Hai-feng,HE Xiao-guang,WANG Peng.The application of HACCP in UHT liquid milk production[J].Food Engineering,2008(4):59-63. |
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| Authors: | LI Hai-feng HE Xiao-guang WANG Peng |
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| Affiliation: | LI Hai-feng* HE Xiao-guang WANG Peng(Agriculture College,Nin Xia University,NinXia 712100,China) |
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| Abstract: | HACCP is a quality control system to ensure food safety.It removes food hazards or reduces them to a safe level by effective control of critical steps in food processing.This paper studied the actual production of company,and carry out hazard analysis to raw material purchasing,storage,production process,final production storage and other steps according to the seven essential principles of HACCP.CCPs are found in this paper.Relevant control measures are set up.And the HACCP control system of UHT sterilized... |
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| Keywords: | HACCP |
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