| HACCP在酸奶加工工艺中的应用 |
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| 引用本文： | 乔淑清,张建军,刘志广. HACCP在酸奶加工工艺中的应用[J]. 食品科学, 2004, 25(11): 452-456 |
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| 作者姓名： | 乔淑清 张建军 刘志广 |
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| 作者单位： | 天津海河乳业有限公司 |
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| 摘 要： | 21世纪的食品发展方向是安全、健康、优质。HACCP由于能有效控制食物中的危害,保证食品的安全,被公认为全世界范围的食品安全生产准则。本文将HACCP系统应用于酸牛乳生产中,对酸牛奶的加工过程进行危害分析(HA) ;确定关键控制点(CCP)并制定相应控制限值;监控系统的HACCP计划工作模式,以提高酸奶生产管理水平和产品安全性。
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| 关 键 词： | 危害分析与关键控制点 危害分析 关键控制点 酸奶 质量 |
| 文章编号： | 1002-6630(2004)11-0452-05 |
The Application of HACCP in the Production of Yogurt |
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| QIAO Shu-Qing,ZHANG Jian-Jun,LIU Zhi-Guang. The Application of HACCP in the Production of Yogurt[J]. Food Science, 2004, 25(11): 452-456 |
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| Authors: | QIAO Shu-Qing ZHANG Jian-Jun LIU Zhi-Guang |
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| Affiliation: | Tianjin Haihe Dairy Co. Ltd. |
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| Abstract: | The developmental direction of food is safe、healthy、high quality in 21 century. HACCP system is an effectiveand rational approach to the assurance of food safety. Based on the research on the application of HACCP in the production ofyogurt in this paper. The content of hazard analysis was analyzed, and critical control points were determined and a runningpattern of HACCP was formulated. The program of corresponding control values and monitor system was determined, so as topromote the management of production quality and ensure the safety of the products. |
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| Keywords: | HACCP hazard analysis critical control point yogurt quality |
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