酸乳生产的危害分析和关键控制点确定的应用研究

为了探索酸乳生产领域HACCP体系建立的可行性和有效性，按照CAC件《HACCP的原理及其应用准则》推荐的原理和程序，参照国内外GMP，SSOP和HACCP的有关法规和标准，在酸乳生产线上针对原料，产品的内在因素，工艺设计，生产设施的布置，生产环境，人员，包装，贮运等进行了危害分析，根据危害的严重性，可能性，明确了显危害，结合CAC推荐的关键控制点决定树和流行病学资料，确定了酸乳生产线的关键控制点，为确定建立此类产品的HACCP体系提供参考。

Study on the HA and CCP in a pilot acidophilus milk factory

To help the acidophilus milk manufacturers to establish a HACCP system, our research work focused on the feasibility and efficiency of the HACCP system in such factories. In terms of the principles and procedures of HACCP system and guideline for its application recommended by CAC and in reference to the regulations and standards on GMP, SSOP and HACCP home and abroad, we made the research in a pilot factory. On the basis of the hazard analysis on raw materials, product's inner quality, process design and technology, staff, package and transportation and according to the severity and probability of the hazard, we defined the obvious hazard and the CCP on the producing line. This article did not made parts of whole HACCP analysis and meant only for reference in the field.